MCQOPTIONS
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MCQOPTIONS
This section includes 657 Mcqs, each offering curated multiple-choice questions to sharpen your Testing Subject knowledge and support exam preparation. Choose a topic below to get started.
| 1. |
The sulphite waste liquor fermentation employs use of Candida utilis because of its ability to ferment |
| A. | sucrose |
| B. | pentose |
| C. | glucose |
| D. | maltose |
| Answer» C. glucose | |
| 2. |
The organism commercially used for fungal fermentation to obtain citric acid is |
| A. | A. oryzae |
| B. | A.flavus |
| C. | A. niger |
| D. | S. cerevisiae |
| Answer» D. S. cerevisiae | |
| 3. |
The organism commonly used for the production of β carotene is/ are |
| A. | Phycomyces blakesleeanus |
| B. | Cnoanephora cucurbitarum |
| C. | Blakeslea trispora |
| D. | all of these |
| Answer» E. | |
| 4. |
Riboflavin is a by-product of __________ fermentation carried out by Clostridium spp. |
| A. | citric acid |
| B. | acetone butanol |
| C. | streptomycin |
| D. | ethanol |
| Answer» C. streptomycin | |
| 5. |
Most productive species among the different vitamin B12 producing Pseudomonads is |
| A. | P. denitrificans |
| B. | P. ovalis |
| C. | P. aureofaciens |
| D. | none of these |
| Answer» B. P. ovalis | |
| 6. |
Which of the following substance is employed to neutralize the lactic acid as it is produced (because lactic acid bacteria do not tolerate high concentrations of acid? |
| A. | CaCO3 |
| B. | (NH4)2 HPO4 |
| C. | MgSO4 |
| D. | Na2SO4 |
| Answer» B. (NH4)2 HPO4 | |
| 7. |
Which of the following is a cephalosporin? |
| A. | Cephalosporin N |
| B. | Synnematin |
| C. | Cephalosporin C |
| D. | All of these |
| Answer» E. | |
| 8. |
Insulin was isolated from which of the following organs of animals? |
| A. | small intestine |
| B. | tongue |
| C. | pancreas |
| D. | stomach |
| Answer» D. stomach | |
| 9. |
Transfer of genes between cells that are in physical contact with one another is known as transformation. |
| A. | True |
| B. | False |
| C. | May be |
| D. | Can't say |
| Answer» C. May be | |
| 10. |
What are the characteristics of rough pneumococci strain? |
| A. | noncapsulated and pathogenic |
| B. | noncapsulated and nonpathogenic |
| C. | capsulated and pathogenic |
| D. | capsulated and nonpathogenic |
| Answer» C. capsulated and pathogenic | |
| 11. |
What are bacteriocins? |
| A. | proteins |
| B. | toxins |
| C. | plasmid |
| D. | sex factor |
| Answer» B. toxins | |
| 12. |
Anaerobic bacteria undergoes butyric isopropyl fermentation in carbohydrates to yield |
| A. | glycol |
| B. | butyric acid |
| C. | acetic acid |
| D. | all of these |
| Answer» E. | |
| 13. |
The first penicillin isolated by Alexander Fleming, penicillin F is also called |
| A. | 2-Pentenyl Penicillin |
| B. | n-heptyl penicillin |
| C. | phenoxymethyl penicillin |
| D. | benzyl penicillin |
| Answer» B. n-heptyl penicillin | |
| 14. |
Which of the following organism is utilized for the production of D-L-alanine? |
| A. | Microbacterium ammoniaphilum |
| B. | Brevibacterium flavum |
| C. | Arthrobacter paraffineus |
| D. | C. glutamicum |
| Answer» B. Brevibacterium flavum | |
| 15. |
The maximum concentration of ethanol that is achieved by successive distillation of fermentation broth in continuous stills is |
| A. | 60% |
| B. | 95% |
| C. | 70% |
| D. | 99% |
| Answer» C. 70% | |
| 16. |
Which of the following organism is utilized to obtain commercial L-lysine by direct method? |
| A. | Micrococcus glutamicus |
| B. | Mutated strain of Micrococcus glutamicus |
| C. | Brevibacterium aminogenes |
| D. | Mutated strain of Brevibacterium aminogenes |
| Answer» C. Brevibacterium aminogenes | |
| 17. |
The method of distillation used to obtain alcohol greater than 95 percent is called |
| A. | fractional distillation |
| B. | flash evaporation |
| C. | azeotropic distillation |
| D. | successive distillation |
| Answer» D. successive distillation | |
| 18. |
VP3 protein is isolated from which of the following viruses? |
| A. | TMV |
| B. | HIV |
| C. | HRV |
| D. | FMDV |
| Answer» E. | |
| 19. |
Most biopolymers produced by micro-organisms are |
| A. | cell wall constituents |
| B. | nucleic acids |
| C. | histones |
| D. | exopolysaccharides |
| Answer» E. | |
| 20. |
The other name of invertase enzyme is |
| A. | sucrase |
| B. | saccharase |
| C. | isomerase |
| D. | both (a) and (b) |
| Answer» E. | |
| 21. |
Which of the following product utilises whey as its raw material? |
| A. | lactic acid |
| B. | acetic acid |
| C. | glutamic acid |
| D. | lysine |
| Answer» B. acetic acid | |
| 22. |
The citric acid is recovered from the fermentation broth as |
| A. | calcium citrate |
| B. | magnesium citrate |
| C. | zinc citrate |
| D. | none of these |
| Answer» B. magnesium citrate | |
| 23. |
The rapid process of microbial oxidation developed to produce acetic acid from ethanol at Schutzenbach, Germany is also known as |
| A. | packed generator |
| B. | trickle method |
| C. | Orleans process |
| D. | both (a) and (b) |
| Answer» E. | |
| 24. |
Why high concentration of sugars are not employed in the fermentation medium? |
| A. | Calcium lactate is not produced |
| B. | Calcium lactate crystallizes from the medium and slows down the process of fermentation |
| C. | High sugar concentration itself crystallizes |
| D. | None of the above |
| Answer» C. High sugar concentration itself crystallizes | |
| 25. |
Neomycin-B is obtained from |
| A. | Streptomyces niveus |
| B. | Streptomyces fradiae |
| C. | Streptomyces spheroides |
| D. | Streptomyces griseus |
| Answer» C. Streptomyces spheroides | |
| 26. |
Production of L-lysine can be carried out by |
| A. | C. glutamicum |
| B. | B. flavum FA 1-30 |
| C. | B. flavum |
| D. | All of these |
| Answer» E. | |
| 27. |
Microbial rennet, which is used in cheese manufacture is produced by |
| A. | Mucor spp |
| B. | Aspergillus spp |
| C. | Bacillus spp |
| D. | Saccharomyces spp |
| Answer» C. Bacillus spp | |
| 28. |
Glucoseoxidase, which had been commercially employed to remove glucose from egg white and whole eggs before drying is obtained by submerged aerated fermentation using |
| A. | A. niger |
| B. | B. subtilis |
| C. | B. cereus |
| D. | A.flavus |
| Answer» B. B. subtilis | |
| 29. |
The micro-organism used for industrial production of lactic acid using corn dextrose as media is |
| A. | Lactobacillus bulgaricus |
| B. | Lactobacillus delbrueckii |
| C. | Lactobacillus pentosus |
| D. | Streptococcus lactis |
| Answer» C. Lactobacillus pentosus | |
| 30. |
Which of the following yeast is used for the production of riboflavin? |
| A. | Saccharomyces cerevisiae |
| B. | Eremothecium ashbyi |
| C. | Saccharomyces rouxii |
| D. | Candida utilis |
| Answer» C. Saccharomyces rouxii | |
| 31. |
What should be the minimum weight of DNA that is required for successful transformation? |
| A. | 1000 daltons |
| B. | 100,000 daltons |
| C. | 300,000 daltons |
| D. | 8 million daltons |
| Answer» D. 8 million daltons | |
| 32. |
Penicillin G is also known as |
| A. | hydroxy benzyl penicillin |
| B. | phenoxy methyl penicillin |
| C. | benzyl penicillin |
| D. | 2-pentenyl penicillin |
| Answer» D. 2-pentenyl penicillin | |
| 33. |
What is the shape of DNA in the male cells of E.coli? |
| A. | linear |
| B. | supercoiled |
| C. | circular |
| D. | relaxed |
| Answer» D. relaxed | |
| 34. |
The biotin level in obtaining L-gluatmic acid by fermentation using Micrococcus glutamicus is critical because |
| A. | too low level prevents growths, hence L-glutamic acid production |
| B. | too high level prevents L-glutamic acid production |
| C. | both (a) and (b) |
| D. | none of the above |
| Answer» D. none of the above | |
| 35. |
Amyloglucosidase is used in glucose production. It is produced by |
| A. | Rhizopus niveus |
| B. | Endomycopsis fibuliger |
| C. | Sclerotina libertina |
| D. | both (a) and (b) |
| Answer» E. | |
| 36. |
Acridine orange is which type of mutagen? |
| A. | base analog |
| B. | chemical compounds |
| C. | intercalating agents |
| D. | transposons |
| Answer» D. transposons | |
| 37. |
The production of acetic acid from ethanol is an |
| A. | anaerobic process |
| B. | aerobic process |
| C. | a combination of both |
| D. | none of the above |
| Answer» C. a combination of both | |
| 38. |
Which of the following mutations result in frameshift mutation? |
| A. | missense mutation |
| B. | transition |
| C. | transversion |
| D. | insertion |
| Answer» E. | |
| 39. |
The replacement of a purine by a pyrimidine or vice versa is known as ____________ |
| A. | tranversion |
| B. | transition |
| C. | base-pair substitution |
| D. | missense mutation |
| Answer» B. transition | |
| 40. |
In nonsense mutation, the new mRNA codon specifies the same amino acid as that from the original codon. |
| A. | True |
| B. | False |
| C. | May be |
| D. | Can't say |
| Answer» C. May be | |
| 41. |
Which of the following mutagen causes a break in the phosphodiester backbone of the nucleic acid? |
| A. | UV light |
| B. | X-rays |
| C. | Nitrous acid |
| D. | base analogs |
| Answer» C. Nitrous acid | |
| 42. |
Which is the functional unit of inheritance? |
| A. | DNA |
| B. | Chromosome |
| C. | Gene |
| D. | RNA |
| Answer» D. RNA | |
| 43. |
Bacterial chromosome has the capacity to code for ____________ different proteins. |
| A. | 900 |
| B. | 300 |
| C. | 1500 |
| D. | 3500 |
| Answer» E. | |
| 44. |
Populations of cells descending from a single cell are known as ____________ |
| A. | mutants |
| B. | clones |
| C. | wild-type cells |
| D. | parent cell |
| Answer» C. wild-type cells | |
| 45. |
Rhizopus nigricans produces which of the following products? |
| A. | Citric acid |
| B. | Fumaric acid |
| C. | Gibberellic acid |
| D. | Lactic acid |
| Answer» C. Gibberellic acid | |
| 46. |
Invertase causes hydrolysis of ___________ |
| A. | starch |
| B. | sucrose |
| C. | proteins |
| D. | pectins |
| Answer» C. proteins | |
| 47. |
Vinegar is a fermentation derived food product containing not less than |
| A. | 4% acetic acid |
| B. | 15% acetic acid |
| C. | 25% acetic acid |
| D. | 6% acetic acid |
| Answer» B. 15% acetic acid | |
| 48. |
Which of the following enzyme is used to join the DNA fragments together? |
| A. | polymerases |
| B. | exonuclease |
| C. | endonuclease |
| D. | ligase |
| Answer» E. | |
| 49. |
The strain C. glutamicum can be used for the production of |
| A. | L-ornithine |
| B. | L-phenylalanine |
| C. | L-glutamine |
| D. | all of these |
| Answer» E. | |
| 50. |
Invertase has its application in confectionaries to prevent crystallization of sugar. It is obtained from |
| A. | A. oryzae |
| B. | A. niger |
| C. | S. cerevisae |
| D. | B. subtilis |
| Answer» D. B. subtilis | |