Match the following :
(a) |
Lactobacillus |
(i) |
Cheese |
(b) |
Saccharomyces cerevisiae |
(ii) |
Curd |
(c) |
Aspergillus niger |
(iii) |
Citric Acid |
(d) |
Acetobacter aceti |
(iv) |
Bread |
(v) |
Acetic acid |
Options: | (a) | (b) | (c) | (d) |
1. | (ii) | (i) | (iii) | (v) |
2. | (ii) | (iv) | (v) | (iii) |
3. | (ii) | (iv) | (iii) | (v) |
4. | (iii) | (iv) | (v) | (i) |
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NEET MCQ Books for XIth & XIIth Physics, Chemistry & BiologyPrefer Books for Question Practice? Get NEETprep's Unique MCQ Books with Online Audio/Video/Text Solutions via Telegram Bot
NEET MCQ Books for XIth & XIIth Physics, Chemistry & BiologyWhich one of the following is a wrong matching of a microbe and its industrial product, while the remaining three are correct?
1. Aspergillus niger – citric acid
2. Yeast – statins
3. Acetobacter aceti – acetic acid
4. Clostridium butylicum – lactic acid
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NEET MCQ Books for XIth & XIIth Physics, Chemistry & BiologyThe dough kept overnight in warm weather becomes soft and spongy because of:
1. Fermentation
2. Cohesion
3. Osmosis
4. Absorption of carbon dioxide from the atmosphere
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NEET MCQ Books for XIth & XIIth Physics, Chemistry & BiologyDuring the formation of bread it becomes porous due to the release of CO2 by the action of:
1. | Yeast | 2. | Bacteria |
3. | Virus | 4. | Protozoans |
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NEET MCQ Books for XIth & XIIth Physics, Chemistry & Biology