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Microbes-in-Human-Welfare

Match different organisms in column I with ir uses in column II and select correct answer from given codes.

Column I Column II
A. Lactobacillus acidophilus (i) Formation of dough
B. Saccharomyces cerevisiae (ii) Single cell proteins
C. Propionibacterium shermanii (iii) Conversion of milk into curd
D. Spirulina (iv) Formation of Swiss cheese

A ? (i i i), B ? (i), C ? (i i), D ? (i v)

A ? (i i i), B ? (i), C ? (i v), D ? (i i)

A ? (i), B ? (i i i), C ? (i v), D ? (i i)

A ? (i), B ? (i i i), C ? (i i), D ? (i v)

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Statement 1 : Besides curdling of milk, LAB also improve its nutritional quality by increasing vitamin B12. Statement 2 : LAB, when present in human stomach, check disease causing microbes. </h2></div>

Match different organisms in column I with ir uses in column II and select correct answer from given codes.

Column I Column II
A. Lactobacillus acidophilus (i) Formation of dough
B. Saccharomyces cerevisiae (ii) Single cell proteins
C. Propionibacterium shermanii (iii) Conversion of milk into curd
D. Spirulina (iv) Formation of Swiss cheese

Which one of the following combinations of organisms are responsible for the formation and flavour of yogurt?</h2></div>

Match different organisms in column I with their uses in column II and select the correct answer from the given codes. <table class="wysiwyg-table"><tbody><tr><td></td><td>Column I</td><td></td><td>Column II</td></tr><tr><td>A.</td><td>Lactobacillus acidophilus</td><td>(i)</td><td>Formation of dough</td></tr><tr><td>B.</td><td>Saccharomyces cerevisiae</td><td>(ii)</td><td>Single cell proteins</td></tr><tr><td>C.</td><td>Propionibacterium shermanii</td><td>(iii)</td><td>Conversion of milk into curd</td></tr><tr><td>D.</td><td>Spirulina</td><td>(iv)</td><td>Formation of Swiss cheese </td></tr></tbody></table></h2></div>

	Column I		Column II
A.	Lactobacillus acidophilus	(i)	Formation of dough
B.	Saccharomyces cerevisiae	(ii)	Single cell proteins
C.	Propionibacterium shermanii	(iii)	Conversion of milk into curd
D.	Spirulina	(iv)	Formation of Swiss cheese

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A?(iii),B?(i),C?(iv),D?(ii)

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The Living World

Biological Classification

Plant Kingdom

Animal Kingdom

Morphology of Flowering Plants

Anatomy of Flowering Plants

Structural Organisations in Animals

Cell : The Unit of Life

Biomolecules

Cell Cycle and Cell Division

Transport in Plants

Mineral Nutrition

Photosynthesis in Higher Plants

Respiration in Plants

Plant Growth and Development

Digestion and Absorption

Breathing and Exchange of Gases

Body Fluids and Circulation

Excretory Products and Elimination

Locomotion and Movement

Neural Control and Coordination

Chemical Control and Coordination

Reproduction in Organisms

Sexual Reproduction in Flowering Plants

Human Reproduction

Reproductive Health

Principles of Inheritance and Variation

Molecular Basis of Inheritance

Evolution

Human Health and Disease

Strategies for Enhancement in Food Production

Microbes in Human Welfare

Biotechnology Principles and Processes

Biotechnology and its Applications

Organisms and Populations

Ecosystem

Biodiversity and Conservation

Environmental Issues

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Which one of the following combinations of organisms are responsible for the formation and flavour of yogurt?</h2></div>

Microbes in Human Welfare

Biology-MCQS

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