MCQOPTIONS
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MCQOPTIONS
This section includes 86 Mcqs, each offering curated multiple-choice questions to sharpen your Biotechnology knowledge and support exam preparation. Choose a topic below to get started.
| 1. |
The spoilage most commonly occurring in wine is tourne which refers to |
| A. | acid formation from aldehyde and ketones |
| B. | acid formation from sugars, glucose and fructose |
| C. | both (a) and (b) |
| D. | none of the above |
| Answer» C. both (a) and (b) | |
| 2. |
If starch containing substrates are used for ethanol production, yeast strain can't be used directly because |
| A. | it doesn't contain amylases to hydrolyze starch |
| B. | starch is not a suitable substrate for the production of ethanol |
| C. | it is converted to pentose sugar |
| D. | none of the above |
| Answer» B. starch is not a suitable substrate for the production of ethanol | |
| 3. |
S cerevisiae start producing ethanol with in |
| A. | 10 h |
| B. | 12 h |
| C. | 15 h |
| D. | 24 h |
| Answer» C. 15 h | |
| 4. |
Which of the following is used to check vortex and to improve aeration efficiency in a fermentor? |
| A. | Impeller |
| B. | Baffles |
| C. | Sparger |
| D. | All of these |
| Answer» C. Sparger | |
| 5. |
How is air supply to the fermentor sterilized? |
| A. | By heat filtration |
| B. | Filtration through fibrous material |
| C. | Filtration through granular material |
| D. | All of the above |
| Answer» E. | |
| 6. |
The Zygomonas has a merit over yeast because |
| A. | it has more osmotic tolerance to higher sugar concentration |
| B. | it has high tolerance to ethanol |
| C. | it has more specific growth rate |
| D. | all of the above |
| Answer» E. | |
| 7. |
Which substrate is used in the fermentation of citric acid? |
| A. | Beet molasses |
| B. | Sucrose |
| C. | Starch hydrolysate |
| D. | All of these |
| Answer» E. | |
| 8. |
Which of the following microorganisms help in the ethanol production? |
| A. | Saccharomyces cerevisiae |
| B. | Zygomonas mobilis |
| C. | Saccharomyces uvarum |
| D. | All of these |
| Answer» E. | |
| 9. |
To maintain aseptic conditions during fermentation which of the following is needed? |
| A. | Sterilization of fermentor |
| B. | Sterilization of air supply |
| C. | Aeration and agitation |
| D. | All of these |
| Answer» E. | |
| 10. |
Which of the following nitrogen sources is added in the fermentation medium of citric acid production? |
| A. | Ammonium salt |
| B. | Urea |
| C. | Both (a) and (b) |
| D. | Peptone |
| Answer» D. Peptone | |
| 11. |
Malt vinegar is produced from |
| A. | fruit juices |
| B. | malted grain |
| C. | ethanol |
| D. | ale |
| Answer» C. ethanol | |
| 12. |
Vinegar production consists of |
| A. | aerobic fermentation |
| B. | anaerobic fermentation |
| C. | aerobic fermentation followed by anaerobic fermentation |
| D. | anaerobic fermentation followed by aerobic fermentation |
| Answer» E. | |
| 13. |
The crushed grapes are known as |
| A. | malt |
| B. | must |
| C. | wort |
| D. | sonti |
| Answer» C. wort | |
| 14. |
If a winemaker wanted to make a deeply colored red wine, which of the following should not be done? |
| A. | Bleed off juice prior to fermenting on skins |
| B. | Ferment at a high temperature |
| C. | Use whole clusters |
| D. | Punch down at least once a day |
| Answer» D. Punch down at least once a day | |
| 15. |
Alcohol content of sake varies from |
| A. | 1-5 % |
| B. | 4-17 % |
| C. | 17-25% |
| D. | more than 25% |
| Answer» C. 17-25% | |
| 16. |
If the malolactic fermentation is not carried out, |
| A. | the wine will have an odd odor |
| B. | malic acid may precipitate, leaving small crystals |
| C. | the wine may be microbially unstable |
| D. | the wine will be too low in acid |
| Answer» D. the wine will be too low in acid | |
| 17. |
Wine is obtained after alcoholic fermentation of |
| A. | rice |
| B. | wheat |
| C. | grapes |
| D. | barley |
| Answer» D. barley | |
| 18. |
In a hot climate, grapes lose acidity because |
| A. | enough tartaric acid is not made |
| B. | enough malic acid is not made |
| C. | of break down of malic acid |
| D. | of break down of tartaric acid |
| Answer» D. of break down of tartaric acid | |
| 19. |
How long does it take to complete fermentation process in case of white wine? |
| A. | 1-3 days |
| B. | 3-5 days |
| C. | 5-7 days |
| D. | 7-11 days |
| Answer» E. | |
| 20. |
Fining a wine is defined as |
| A. | adding one substance to remove another |
| B. | removing small particles |
| C. | adding acid |
| D. | removing tannin |
| Answer» B. removing small particles | |
| 21. |
Which of the following is true for the lager beer? |
| A. | Bottom fermenting yeast is used for the preparation |
| B. | Top yeast is used for the preparation |
| C. | Require high fermentation temperature |
| D. | Both (b) and (c) |
| Answer» B. Top yeast is used for the preparation | |
| 22. |
Wort is |
| A. | an aqueous extract of malt |
| B. | malted barley |
| C. | coagulated protein obtained during boiling |
| D. | none of the above |
| Answer» B. malted barley | |
| 23. |
How long does it take to complete fermentation process in case of red wine? |
| A. | 1-3 days |
| B. | 3-5 days |
| C. | 5-7 days |
| D. | 7-11 days |
| Answer» C. 5-7 days | |
| 24. |
Which of the following microorganism is used for the production of citric acid? |
| A. | Lactobacillus bulgaricus |
| B. | Saccharomyces cerevisiae |
| C. | Aspergillus niger |
| D. | Streptococcus lactis |
| Answer» D. Streptococcus lactis | |
| 25. |
In koji process for the fermentation to produce citric acid, |
| A. | A. niger is used with solid substrate as sweet potato |
| B. | A. niger floats on the surface of solution |
| C. | Fungal mycelium grows through out the solution in a deep tank |
| D. | both (a) and (b) |
| Answer» B. A. niger floats on the surface of solution | |
| 26. |
Which of the following organism is not used in any of the traditional industrial fermentation? |
| A. | E. coli |
| B. | Yeast |
| C. | Bacillus |
| D. | Pseudomonas |
| Answer» B. Yeast | |
| 27. |
Carbonic maceration wines |
| A. | are made from crushed grapes |
| B. | are very fruity white wines |
| C. | are produced in California |
| D. | are low tannin red wines |
| Answer» E. | |
| 28. |
In submerged process for the fermentation to produce citric acid, |
| A. | A. niger is used with solid substrate as sweet potato |
| B. | A. niger floats on the surface of solution |
| C. | Fungal mycelium grows through out the solution in a deep tank |
| D. | both (a) and (b) |
| Answer» D. both (a) and (b) | |
| 29. |
Yeast is used in the production of |
| A. | ethyl alcohol |
| B. | acetic acid |
| C. | cheese |
| D. | curd |
| Answer» B. acetic acid | |
| 30. |
Chaptalization is |
| A. | adding sucrose to must |
| B. | adding grape juice to must |
| C. | adding sugar to wine before bottling |
| D. | adding grape juice to wine before bottling |
| Answer» B. adding grape juice to must | |
| 31. |
A hydrometer |
| A. | measures wine acid |
| B. | requires a few drops of juice |
| C. | measures alcohol in the wine |
| D. | measures grape sugar |
| Answer» E. | |
| 32. |
High ethanol concentration |
| A. | promotes yeast growth |
| B. | inhibits yeast growth |
| C. | promotes bacterial growth |
| D. | inhibits bacterial growth |
| Answer» C. promotes bacterial growth | |
| 33. |
Malting process allows malt amylase and proteinases to degrade starch and protein to |
| A. | glucose and peptone as well as peptides |
| B. | glucose and amino acids |
| C. | maltose and peptone as well as peptides |
| D. | maltose and amino acids |
| Answer» D. maltose and amino acids | |
| 34. |
Punching down is done |
| A. | for the same reasons as pumping over |
| B. | to extract tannin |
| C. | both (a) and (b) |
| D. | to keep the cap dry |
| Answer» E. | |
| 35. |
In sparkling wine production, the cuvee is |
| A. | the wire cage that holds the cork in place |
| B. | the sugar addition just before corking |
| C. | the sugar/yeast addition to the base wine |
| D. | the base wine |
| Answer» E. | |
| 36. |
Volatile acidity is |
| A. | also known as total acidity |
| B. | produced by acetobacter |
| C. | produced by Brettanomyces |
| D. | known for producing a mousy or barnyard aroma |
| Answer» C. produced by Brettanomyces | |
| 37. |
Wort is boiled with the hops |
| A. | to help in protein coagulation |
| B. | to provide bitter taste and flavour to the beer |
| C. | to help in the coagulation of tannins |
| D. | All of the above |
| Answer» C. to help in the coagulation of tannins | |
| 38. |
As the fermentation for the ethanol production is over, the cells are separated to get the biomass of yeast cells that is used |
| A. | for next fermentation |
| B. | as single cell protein for animal feed |
| C. | as manure |
| D. | all of the above |
| Answer» C. as manure | |
| 39. |
Alegar is a type of vinegar produced from |
| A. | fruit juices |
| B. | malted grain |
| C. | ethanol |
| D. | ale |
| Answer» E. | |
| 40. |
After storage and recarbonation, left over yeast is separated by |
| A. | centrifugation |
| B. | filtration |
| C. | cell disruption |
| D. | need not to be separated |
| Answer» C. cell disruption | |
| 41. |
Spirit vinegar is produced from |
| A. | fruit juices |
| B. | malted grain |
| C. | ethanol |
| D. | ale |
| Answer» D. ale | |
| 42. |
Which of the following is used for agitation in a fermentor? |
| A. | Impeller |
| B. | Baffles |
| C. | Sparger |
| D. | All of these |
| Answer» B. Baffles | |
| 43. |
What is the pH of the medium when sucrose is used as substrate for the production of citric acid? |
| A. | 3 |
| B. | 4 |
| C. | 5 |
| D. | 6 |
| Answer» B. 4 | |
| 44. |
Ales are the beer in which fermentation is carried out using |
| A. | top yeast |
| B. | bottom yeast |
| C. | either of the above |
| D. | middle yeast |
| Answer» B. bottom yeast | |
| 45. |
Which is not correct about blush wines? |
| A. | They are stored in barrels |
| B. | They are bottled within a year |
| C. | They are usually slightly sweet |
| D. | They are fermented in stainless steel |
| Answer» B. They are bottled within a year | |
| 46. |
Lagers are the beer in which fermentation is carried out using |
| A. | top yeast |
| B. | bottom yeast |
| C. | either of these |
| D. | middle yeast |
| Answer» C. either of these | |
| 47. |
Cider vinegar is produced from |
| A. | fruit juices |
| B. | malted grain |
| C. | ethanol |
| D. | ale |
| Answer» B. malted grain | |
| 48. |
Ethanol is produced by |
| A. | continuous fermentation |
| B. | batch fermentation |
| C. | both (a) and (b) |
| D. | none of these |
| Answer» D. none of these | |
| 49. |
The term Racking refers to |
| A. | stacking unlabeled wine in bins for aging |
| B. | adding yeast to initiate fermentation |
| C. | storing hoses to drain on a slanted board |
| D. | removing clear liquid from sediment |
| Answer» E. | |
| 50. |
During recovery step of citric acid, calcium citrate formed is treated with which of the following acid to precipitate calcium? |
| A. | HCl |
| B. | HNO3 |
| C. | H2SO4 |
| D. | None of these |
| Answer» D. None of these | |