Lactic Acid Bacillus, while used for converting milk to curd, increases the nutritional value of curd by adding vitamin:

1. A 2. B12
3. C 4. D
Subtopic:  Microbes in Household Products |
 96%
From NCERT
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The rising of dough is due to:

1. Multiplication of yeast

2. Production of CO2

3. Emulsification

4. Hydrolysis of wheat flour starch into sugars

Subtopic:  Microbes in Household Products |
 93%
From NCERT
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‘Toddy’, a traditional drink of some parts in southern India, is made by fermenting sap from:

1. Soyabean 2. Bamboo shoots
3. Palms 4. Sugarcane
Subtopic:  Industrial Products, Beverages & Antibiotics | Chemicals, Enzymes & Other Bioactive Molecules |
 86%
From NCERT
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Large holes in Swiss cheese are the result of fermentation by:
1. Streptococcus salivarius
2. Propionibacterium shermanii
3. Lactobacillus helveticus
4. Lactobacillus delbrueckii

Subtopic:  Microbes in Household Products |
 95%
From NCERT
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The ‘Roquefort cheese’ is ripened by:

1. A fungus 2. A bacterium
3. An algae 4. Lichens
Subtopic:  Industrial Products, Beverages & Antibiotics | Chemistry of Fermented Beverages |
 81%
From NCERT
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Which of the following alcoholic drinks are produced without distillation?

1. Whiskey and Brandy 2. Brandy and Rum
3. Wine and Beer 4. Wine and Brandy
Subtopic:  Industrial Products, Beverages & Antibiotics | Chemistry of Fermented Beverages |
 93%
From NCERT
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With reference to human beings, antibiotics are actually:

1. Anti life 2. Pro-life
3. Irrelevant to life 4. Defining life
Subtopic:  Chemicals, Enzymes & Other Bioactive Molecules |
 85%
From NCERT
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Fleming first observed the antibiotic properties of the mould that makes penicillin. But the credit to develop it into a useful treatment goes to:

1. Selman Waksman 2. Florey and Chain
3. Beadle and Tatum 4. Zinder and Lederberg
Subtopic:  Industrial Products, Beverages & Antibiotics |
 92%
From NCERT
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Aspergillus niger is used in the commercial production of:

1. Citric acid 2. Acetic acid
3. Lactic acid 4. Butyric acid
Subtopic:  Chemicals, Enzymes & Other Bioactive Molecules |
 88%
From NCERT
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Fruit juices can be clarified with the use of:

1. Lipases 2. Papain
3. Pectinase and protease 4. Glucoamylase
Subtopic:  Chemicals, Enzymes & Other Bioactive Molecules |
 92%
From NCERT
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