Endangered and Threatened Species-Environmental Biotechnology [NTA-NET (UGC-NET) Environmental Science (89)]: Questions 1 - 6 of 12

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Question 1

Appeared in Year: 2009

Question MCQ▾

Which one of the following is not a biofertiliser? – (December)

Choices

Choice (4)Response

a.

Blue-green algae

b.

Aquatic ferns

c.

Phosphate-Solubilizing micro-organisms

d.

Vermicompost

Edit

Question 2

Appeared in Year: 2016

Question MCQ▾

Symbiotic blue-green algal bio fertilizer is obtained from: (July)

Choices

Choice (4)Response

a.

Azollamass culture

b.

Azospirillum mass culture

c.

Rhizobium species

d.

Nostoc species

Edit

Passage

Read the given passage and answer the questions that follow

The fermentation products prior to 1900 AD were confined to potable alcohol and vinegar. However, the first true large-scale breweries date from the 1700s AD when wooden vats of 1500 barrels capacity were introduced. By the mid-1800s AD, the role of yeasts in alcohol fermentation had been demonstrated independently by Cagniard-Latour, Schwann and Kutzing but it was Louis Pasteur who convinced the scientific world of the obligatory role of micro-organisms in the process. During the 1800s AD, Hansen started his pioneering work for isolating and propagating single yeast cells to produce pure culture. However, many traditional ale-producing breweries still use mixed yeast cultures. Vinegar was originally produced by leaving wine in shallow bowls or partially filled barrels where it was slowly oxidized to vinegar by the development of natural flora. The appreciation of the importance of air in the process led to the development of the ‘generator’ . Between the years, 1900 AD and 1940 AD, the most important advances were the development in the baker՚s yeast, solvent fermentation, citric acid production and lactic acid production.

Question 3 (1 of 5 Based on Passage)

Appeared in Year: 2020

Question MCQ▾

Vinegar is a product of

Choices

Choice (4)Response

a.

Solvent Fermentation

b.

Anaerobic Fermentation

c.

Alcoholic Fermentation

d.

Aerobic Fermentation

Edit

Question 4 (2 of 5 Based on Passage)

Appeared in Year: 2020

Question MCQ▾

Many traditional ale-producing breweries use

Choices

Choice (4)Response

a.

Mixed Culture of Yeast

b.

Bakers՚ yeast

c.

Mixed Culture of Bacteria

d.

Yeast Pure Culture

Edit

Question 5 (3 of 5 Based on Passage)

Appeared in Year: 2020

Question MCQ▾

Who among the following first developed the method of producing a pure culture yeast?

Choices

Choice (4)Response

a.

Schwann and kutzing

b.

Cagniard-Latour

c.

Louise Pasture

d.

Hansen

Edit

Question 6 (4 of 5 Based on Passage)

Appeared in Year: 2020

Question MCQ▾

Which among the following is one of the oldest products of fermentation technology?

Choices

Choice (4)Response

a.

Lactic acid

b.

Alcohol

c.

Bakers՚ yeast

d.

Yeast biomass

Edit