The taste produced by microorganism, can be controlled by – McqOptions

MCQOPTIONS

1.	The taste produced by microorganism, can be controlled by
A.	Potassium per-manganate
B.	Potassium dichromate
C.	Sodium chloride
D.	Iodine
Answer» B. Potassium dichromate

Discussion

No Comment Found

Related MCQs

Which of the following amino acid is most commonly phosphorylated in prokaryotes and plants?
Which of the following pathway targets lysosomal enzymes to lysosomes?
What is the process in which glutamine is converted to glutamic acid or pyroglutamic acid?
Proteolysis is critical to all of the processes listed below except which?
Which of the following is a method to target proteins to membranes in organelles, vesicles, and plasma membrane?
Which of the following is a donor of the methyl group in methylation of proteins?
Which of the following is a well-known mechanism of epigenetic regulation?
Which of the following post-translational modification aids in converting hydrophobic or lipophilic compounds into hydrophilic compounds?
S-adenosyl methionine (SAM) is suggested to be the most used substrate in enzymatic reactions.
S-nitrosylation is an irreversible reaction.