Endangered and Threatened Species-Environmental Biotechnology [NTA-NET (UGC-NET) Environmental Science (89)]: Questions 1 - 6 of 12
Choose Programs:
📹 Video Course 2024 (244 Lectures [112 hrs : 11 mins]): Offline Support
Rs. 630.00 -OR-
1 Month Validity (Multiple Devices)
Preview All LecturesDetails
⏳ 🎯 Online Tests (6 Tests [100 questions each]): NTA Pattern, Analytics & Explanations
Rs. 1200.00 -OR-
3 Year Validity (Multiple Devices)
Sample TestsDetailsSee Demo
🎓 Study Material (902 Notes): 2024-2025 Syllabus
Rs. 850.00 -OR-
3 Year Validity (Multiple Devices)
Topic-wise Notes & SampleDetails
🎯 1711 MCQs (& PYQs) with Full Explanations (2024-2025 Exam)
Rs. 500.00 -OR-
3 Year Validity (Multiple Devices)
CoverageDetailsSample Explanation
Help me Choose & Register (Watch Video) Already Subscribed?
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 |
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 |
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 |
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 |
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 |
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 |