MCQOPTIONS
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MCQOPTIONS
This section includes 14 Mcqs, each offering curated multiple-choice questions to sharpen your Fermentation Technology knowledge and support exam preparation. Choose a topic below to get started.
| 1. |
Amylase is used in the treatment of water. |
| A. | True |
| B. | False |
| Answer» B. False | |
| 2. |
Pullulanase is the amylase which cleaves -1,4-links. |
| A. | True |
| B. | False |
| Answer» C. | |
| 3. |
Which of the following fungi produces -amylase? |
| A. | <i>Bacillus subtilis</i> |
| B. | <i>Penicillium</i> |
| C. | <i>Bacillus diastaticus</i> |
| D. | <i>Bacillus megaterium</i> |
| Answer» C. <i>Bacillus diastaticus</i> | |
| 4. |
Which of the following parameter increases the yield of alpha amylase? |
| A. | Temperature |
| B. | pH |
| C. | Mutation |
| D. | Buffer |
| Answer» D. Buffer | |
| 5. |
Which of the following is present in a major amount for the production of bacterial amylase? |
| A. | Amber BYF |
| B. | Lactose |
| C. | Ground soya bean meal |
| D. | Antifoam |
| Answer» C. Ground soya bean meal | |
| 6. |
Which of the following component is present in the higher amount in the medium for amylase production by submerged fermentation? |
| A. | KCl |
| B. | Corn starch |
| C. | CaCl<sub>2</sub> |
| D. | Corn steep liquor |
| Answer» E. | |
| 7. |
Which of the following is not an advantage of semi-solid culture method of amylase production? |
| A. | Higher yield |
| B. | Economically feasible |
| C. | Less contamination |
| D. | Less control process |
| Answer» D. Less control process | |
| 8. |
Which of the following drastically affects the amylase production? |
| A. | Excess Heat |
| B. | Excess Water |
| C. | Pressure |
| D. | pH of media |
| Answer» B. Excess Water | |
| 9. |
Which of the following is used as decontaminant in amylase production? |
| A. | Formic acid |
| B. | Formamide |
| C. | Formaldehyde |
| D. | Formamidine |
| Answer» D. Formamidine | |
| 10. |
Which of the following in the medium inhibits the synthesis of amylase? |
| A. | Glucose |
| B. | Lactose |
| C. | Galactose |
| D. | Maltose |
| Answer» B. Lactose | |
| 11. |
Which of the following is a major source of -Amylase? |
| A. | <i>Bacillus amyloliquefaciens</i> |
| B. | <i>Bacillus licheniformis</i> |
| C. | <i>Aspergillus niger</i> |
| D. | Malted barley |
| Answer» E. | |
| 12. |
Which of the following amylase cleaves both -1,4 and -1,6 links? |
| A. | Pullulanase |
| B. | -Amylase |
| C. | -Amylase |
| D. | Glucoamylase |
| Answer» E. | |
| 13. |
The enzyme commission (E.C.) number of -amylase is ____________ |
| A. | 3.2.1.2 |
| B. | 3.2.1.3 |
| C. | 3.2.1.1 |
| D. | 3.2.1.41 |
| Answer» D. 3.2.1.41 | |
| 14. |
Which of the following amylase is not produced by organisms? |
| A. | Salivary amylase |
| B. | Hepatic amylase |
| C. | Pancreatic amylase |
| D. | Gastric amylase |
| Answer» C. Pancreatic amylase | |