Assignment_Microbes in Human Welfare_By Nishant Sir-1
Assignment_Microbes in Human Welfare_By Nishant Sir-1
Champion in NCERT
MULTIPLE CHOICE QUESTIONS
@PIC ~ Basic Concepts and Microbes in
Household Products
1 Microorganisms or microbes are found in 6 Microorganisms such as Lactobacillus are commonly
(a) soil, air, water and inside the bodies ofliving organisms called
(b) thermal vents deep in soil (a) Citric Acid Bacteria (CAB)
(c) under snow and in highly acidic environments (b) Lactic Acid Bacteria (LAB)
(d) All ofthe above (c) Tartaric Acid Bacteria (TAB)
2 The microscopic proteinaceous infectious agents are (d) Formic Acid Bacteria (FAB)
(a) viroids (b) prions 7 The most abundant prokaryotes helpful to human in
(c) protozoans (d) bacteria making curd from milk and in the production of
3 The nutritive medium for growing bacteria and many antibiotics are the ones categorised as
fungi in the laboratory is called (a) cyanobacteria
(a) culture media (b) archaebacteria
(b) fermentation media (c) chemosynthetic autotrophs
(c) baking media (d) heterotrophic bacteria
(d) None ofthe above 8 The starter or inoculum is added to the fresh milk in
order to convert milk into curd and improves its
4 Given below is the diagram of a bacteriophage. In nutritional quality by increasing
which one of the option, all the six parts A, B, C, D, E (a) vitamin-B 12 (b) protein
and F are correct? (c) calcium (d) All ofthese
i------A 9 Study the following flowchart that shows curd
formation from milk and select the correct option for
A andB.
Curd is added as inoculum to the fresh milk
t
LAB shows growth in milk
t
Production of ..... A ..... starts
t
Coagulation and digestion of milk protein
t
Improved nutritional quality by increased ..... B ..
(a) A-Head, B-Tail, C-Collar, D-Pins, E-Plate, F-Prongs
(b) A-Head, B-Collar, C-Tail, D-Plate, E-Pins, F-Prongs (a) A-citric acid, B-vitamin-B 12
(c) A-Head, B-Tail, C-Collar, D-Plate, E-Prongs, F-Pins (b) A-lactic acid, B-vitamin-B 12
(d) A-Head, B-Collar, C-Tail, D-Pins, E-Plate, F-Prongs (c) A-lactic acid, B-vitamin-C
5 Which of the following bacteria convert milk into (d) A-citric acid, B-vitamin-B 2
curd? 10 Which gas is released during the process of
(a) Propionibacterium shermanii fermentation that gives the puffy appearance to dough
(b) Saccharomyces cerevisiae for making bread?
(c) Lactobacillus (a) CO2 (b) CO
(d) Thermophilic bacteria (c) 02 (d) H2
11 Toddy, a traditional drink of Southern India is made by 13 Roquefort cheese is formed by ripening with ...A ...for
...A ... of sap from .. . B ... tree. Here, A and B refer to a particular flavour. Here A refers to
(a) A-fermentation, B-palm (a) yeast (b) fungi
(b) A-fermentation, B-bamboo (c) bacteria (d) None of these
(c) A-distillation, B-palm 14 Which of the following food items are produced
(d) A-distillation, B-bamboo through fermentation by the microorganisms?
12 Swiss cheese is formed by the bacterium I. Idli II. Dosa
(a) Aspergillus niger III. Toddy IV. Cheese
(b) Lactobacillus Choose the correct option.
(c) Propionibacterium shemanii (a) I, II and III (b) I, III and IV
(d) Penicillium roqueforti (c) II, III and IV (d) All of these
118(b) 119(c) 120(c) 121(d) 122(c) 123(c) 124(a) 125(d) 126(c) 127(a) 128(b) 129(b) 130(c) 131(c) 132(a)
133(a) 134(d) 135(b) 136(d) 137(c) 138(d) 139(b) 140(d)