EASY
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Earn 100

Which of the following sources serves as a biofertilizer in paddy fields?

25% studentsanswered this correctly

Important Questions on Microbes in Human Welfare

HARD
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Match Column I with Column II and select the correct answer from the given codes.

  Column I   Column II
(a) The stage in which physical treatment of sewage is done (i) Anaerobic digestion activated sludge and production of biogas
(b) The stage in which biological treatment of sewage is done (ii) Activated sludge
(c) Name of the sediment in primary treatment (iii) Aeration tanks
(d) It is carried to aeration tanks from primary settling (iv) Primary effluent
(e) Name of the sediment in secondary treatment (v) Primary sludge
(f) Site of flocs growth (vi) Secondary treatment
(g) Function of sludge digester (vii) Primary treatment
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Cyclosporin A is obtained through fermentation activity of a fungus.
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Cyclosporin A, used as an immuno-suppression agent, is produced from:
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The preparation of curd from milk makes use of ______ bacteria.
MEDIUM
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Select the correct statement regarding Lactobacillus acidophilus.

A. They produce acids, they coagulate and partially digest milk fat.

B. They require a suitable temperature and medium for their multiplication.

C. They play a beneficial role by checking disease-causing microbes in our stomach.

D. They improve nutritional quality by increasing the amount of thiamine.

MEDIUM
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IMPORTANT
Which of the following statements are CORRECT?

a Rum, Beer and Brandy are produced without distillation.

b Roquefort cheese has large holes.

c Some microbes can be observed at 100˚C.

d Methanogen is an example of Methanobacterium belonging to group of eubacteria.
MEDIUM
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IMPORTANT

Read the following statements. Identify the correct option with respect to lactic acid bacteria.

A. They produce acids that coagulate and partially digest milk fat.

B. They require suitable temperature for their multiplication.

C. They play a beneficial role by checking disease-causing microbes in our stomach.

D. They improve the nutritional quality by increasing the amount of riboflavin.

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Big holes in Swiss cheese are made by a