The enzyme that coagulates milk into curd is (1) Rennin (2) Pepsin (3) Resin (4) Citrate

The enzyme that coagulates milk into curd is (1) Rennin (2) Pepsin (3) Resin (4) Citrate
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Rennin
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If the stomach did not produce any hydrochloric acid, which enzyme will not function? (1) Ptyalin (2) Rennin (3) Pepsin (4) Lipase

Description : If the stomach did not produce any hydrochloric acid, which enzyme will not function? (1) Ptyalin (2) Rennin (3) Pepsin (4) Lipase

Last Answer : (3) Pepsin Explanation: Hydrochloric acid converts pepsinogen into an enzyme called pepsin. When food enters the stomach, hydrochloric acid production increases and the pH may fall to as low as 1 or 2, a very acidic condition.

Which of the following options best represents the enzyme composition of pancreatic juice? (a) Amylase, Pepsin, Trypsinogen, Maltase (b) Peptidase, Amylase, Pepsin, Rennin (c) Lipase, Amylase, Trypsinogen, Procarbo- xypeptidase (d) Amylase, Peptidase, Trypsinogen, Rennin

Description : Which of the following options best represents the enzyme composition of pancreatic juice? (a) Amylase, Pepsin, Trypsinogen, Maltase (b) Peptidase, Amylase, Pepsin, Rennin (c) Lipase, Amylase, Trypsinogen, Procarbo- xypeptidase (d) Amylase, Peptidase, Trypsinogen, Rennin

Last Answer : (c) Lipase, Amylase, Trypsinogen, Procarbo- xypeptidase

Which of the following options best represents the enzyme composition of pancreatic juice ? (1) amylase, pepsin, trypsinogen, maltase (2) peptidase, amylase, pepsin, rennin (3) lipase, amylase, trypsinogen, procarboxypeptidase (4) amylase, peptidase, trypsinogen, rennin

Description : Which of the following options best represents the enzyme composition of pancreatic juice ? (1) amylase, pepsin, trypsinogen, maltase (2) peptidase, amylase, pepsin, rennin (3) lipase, amylase, trypsinogen, procarboxypeptidase (4) amylase, peptidase, trypsinogen, rennin

Last Answer : (3) lipase, amylase, trypsinogen, procarboxypeptidase

The milk protein in the stomach of the infants is digested by (A) Pepsin (B) Trypsin (C) Chymotrypsin (D) Rennin

Description : The milk protein in the stomach of the infants is digested by (A) Pepsin (B) Trypsin (C) Chymotrypsin (D) Rennin

Last Answer : Answer : D

The milk protein in the stomach in an adult is digested by (A) Pepsin (B) Rennin (C) HCl (D) Chymotrypsinogen

Description : The milk protein in the stomach in an adult is digested by (A) Pepsin (B) Rennin (C) HCl (D) Chymotrypsinogen

Last Answer : Answer : A

The milk protein in the stomach of the infants is digested by (A) Pepsin (B) Trypsin (C) Chymotrypsin (D) Rennin

Description : The milk protein in the stomach of the infants is digested by (A) Pepsin (B) Trypsin (C) Chymotrypsin (D) Rennin

Last Answer : Answer : D

The initial step in the digestion of milk in humans is carried out by (a) lipase (b) trypsin (c) rennin (d) pepsin.

Description : The initial step in the digestion of milk in humans is carried out by (a) lipase (b) trypsin (c) rennin (d) pepsin.

Last Answer : (c) rennin

Milk protein is acted upon by which of the following (a) Rennin (b) Casein (c) Pepsin (d) Caseinogen

Description : Milk protein is acted upon by which of the following (a) Rennin (b) Casein (c) Pepsin (d) Caseinogen

Last Answer : (a) Rennin

Milk converts into cogulated milk or curd with help of enzyme.

Description : Milk converts into cogulated milk or curd with help of enzyme.

Last Answer : Rennin

Which of the following enzymes aids in coagulation of blood? (1) Tryptase (2) Pepsin (3) Rennin (4) Amylase

Description : Which of the following enzymes aids in coagulation of blood? (1) Tryptase (2) Pepsin (3) Rennin (4) Amylase

Last Answer : (3) Rennin Explanation: Amylase converts starch and glycogen into simple sugars. Pepsin is a digestive enzyme. Rennin, the active part of prorennin helps in coagulation of blood.

One of the following is not a protein digesting (a) Pepsin (b) Rennin (c) Ptyalin (d) Air

Description : One of the following is not a protein digesting (a) Pepsin (b) Rennin (c) Ptyalin (d) Air

Last Answer : (c) Ptyalin

Which of the following set is required for digestion of protein (a) Rennin, lipase, pepsinogen (b) Rennin, pepsin, trypsin (c) Pepsin, trypsin, erepsin (d) Trypsin, chymotrypsin, rennin

Description : Which of the following set is required for digestion of protein (a) Rennin, lipase, pepsinogen (b) Rennin, pepsin, trypsin (c) Pepsin, trypsin, erepsin (d) Trypsin, chymotrypsin, rennin

Last Answer : (c) Pepsin, trypsin, erepsin

Gastric juice includes (a) HCI (b) Pepsin (c) Rennin (d) All

Description : Gastric juice includes (a) HCI (b) Pepsin (c) Rennin (d) All

Last Answer : (d) All

Which of the following belongs to the class of pepsin and trypsin (C.P.M.T.84) (a) Rennin (b) protein (c) Thyroxin (d) Secretin

Description : Which of the following belongs to the class of pepsin and trypsin (C.P.M.T.84) (a) Rennin (b) protein (c) Thyroxin (d) Secretin

Last Answer : (a) Rennin

Emulsified fat is acted upon by : (a) Lipase (b) Amylase (c) Rennin (d) Pepsin

Description : Emulsified fat is acted upon by : (a) Lipase (b) Amylase (c) Rennin (d) Pepsin

Last Answer : (a) Lipase

Which are enzymes of gastric gland (a) Trypsin and rennin (b) Pepsin and rennin (c) Lipase and trypsin (d) Vessopressin and lipase

Description : Which are enzymes of gastric gland (a) Trypsin and rennin (b) Pepsin and rennin (c) Lipase and trypsin (d) Vessopressin and lipase

Last Answer : (b) Pepsin and rennin

Which of the following enzymes aids in coagulation of blood? (1) Tryptase (2) Pepsin (3) Rennin (4) Amylase

Description : Which of the following enzymes aids in coagulation of blood? (1) Tryptase (2) Pepsin (3) Rennin (4) Amylase 

Last Answer : Rennin

By consumption of milk and milk products some human beings develop intestinal gas and diarrhoea due to absence of which enzyme (a) Lactase (b) Galactase (c) Protease (d) Rennin

Description : By consumption of milk and milk products some human beings develop intestinal gas and diarrhoea due to absence of which enzyme (a) Lactase (b) Galactase (c) Protease (d) Rennin

Last Answer : (a) Lactase

What happens when milk is converted into curd or yoghurt? -Biology

Description : What happens when milk is converted into curd or yoghurt? -Biology

Last Answer : answer:

Which is responsible for converting milk into curd?

Description : Which is responsible for converting milk into curd?

Last Answer : Bacteria

In the TCA cycle, at which of the following enzyme-catalyzed steps, incorporation of elements of water into an intermediate of the cycle takes place : (A) Citrate synthase (B) Aconitase (C) Maleate dehydrogenase (D) Succinyl Co-A synthase

Description : In the TCA cycle, at which of the following enzyme-catalyzed steps, incorporation of elements of water into an intermediate of the cycle takes place : (A) Citrate synthase (B) Aconitase (C) Maleate dehydrogenase (D) Succinyl Co-A synthase

Last Answer : (C) Maleate dehydrogenase

The optimal pH for the enzyme rennin is (A) 2.0 (B) 4.0 (C) 8.0 (D) 6.0

Description : The optimal pH for the enzyme rennin is (A) 2.0 (B) 4.0 (C) 8.0 (D) 6.0

Last Answer : Answer : B

Choose the correct enzyme - substrate pair. (a) Carbohydrate - Lipase (b) Maltase - Lactose (c) Rennin - Casein (d) Protein - Amylase

Description : Choose the correct enzyme - substrate pair. (a) Carbohydrate - Lipase (b) Maltase - Lactose (c) Rennin - Casein (d) Protein - Amylase

Last Answer : (c) Rennin - Casein

What is common among amylase, rennin and trypsin (a) All are protein (b) These are all proteolytic enzyme (c) These are produced in stomach (d) These act at a pH lower than 7

Description : What is common among amylase, rennin and trypsin (a) All are protein (b) These are all proteolytic enzyme (c) These are produced in stomach (d) These act at a pH lower than 7

Last Answer : (a) All are protein

Curd from milk is caused by which bacteria? -General Knowledge

Description : Curd from milk is caused by which bacteria? -General Knowledge

Last Answer : The preparation of curd requires a lactobacillus bacteria, while yogurt is made using two specific strains of bacteria called Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus bacteria. Other strains of lactic acid bacteria may also be added.

Curd from milk is caused by which bacteria? -General Knowledge

Description : Curd from milk is caused by which bacteria? -General Knowledge

Last Answer : The increased acidity causes the milk proteins (casein) to tangle into solid masses, or curds. Milk that has been left to sour (raw milk alone or pasteurized milk with added lactic acid bacteria) will also naturally produce curds, and sour milk cheeses are produced this way.

Curd from milk is caused by which bacteria? -General Knowledge

Description : Curd from milk is caused by which bacteria? -General Knowledge

Last Answer : The preparation of curd requires a lactobacillus bacteria, while yogurt is made using two specific strains of bacteria called Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus bacteria. Other strains of lactic acid bacteria may also be added.

Fermentation of milk to curd is due to (1) Mycobacterium (2) Staphylococcus (3) Lactobacillus (4) Yeast

Description : Fermentation of milk to curd is due to (1) Mycobacterium (2) Staphylococcus (3) Lactobacillus (4) Yeast

Last Answer : (3) Lactobacillus Explanation: When milk is heated to a temperature of 30-40°C and a small amount of old curd added to it, the Lactobacillus (bacteria) in that curd sample gets activated and multiplies

The process by which milk is converted to curd is called – (1) Pasteurization (2) Vernalization (3) Fermentation (4) Retting

Description : The process by which milk is converted to curd is called – (1) Pasteurization (2) Vernalization (3) Fermentation (4) Retting

Last Answer : (3) Fermentation Explanation: Curds are a dairy product obtained by curdling (coagulating) milk with rennet or an edible acidic substance such as lemon juice or vinegar, and then draining off the ... the whey. In Asia, curds are essentially a vegetarian preparation using yeast to ferment the milk.

Conversion of milk to curd improves its nutritional value by increasing the amount of (a) vitamin D (b) vitamin A (c) vitamin B12 (d) vitamin E.

Description : Conversion of milk to curd improves its nutritional value by increasing the amount of (a) vitamin D (b) vitamin A (c) vitamin B12 (d) vitamin E.

Last Answer : c) vitamin B12

The most abundant prokaryotes helpful to humans in making curd from milk and in production of antibiotics are the ones categorisedas (a) cyanobacteria (b) archaebacteria (c) chemosynthetic autotrophs (d) heterotrophic bacteria.

Description : The most abundant prokaryotes helpful to humans in making curd from milk and in production of antibiotics are the ones categorisedas (a) cyanobacteria (b) archaebacteria (c) chemosynthetic autotrophs (d) heterotrophic bacteria.

Last Answer : (d) heterotrophic bacteria

Conversion of milk to curd improves its nutritional value by increasing the amount of (1) Vitamin D (2) Vitamin A (3) Vitamin B12 (4) Vitamin E

Description : Conversion of milk to curd improves its nutritional value by increasing the amount of (1) Vitamin D (2) Vitamin A (3) Vitamin B12 (4) Vitamin E

Last Answer : (3) Vitamin B12

The most abundant prokaryotes helpful to humans in marking curd from milk and in production of antibiotics are the ones categorised as (1) Heterotrophic bacteria (2) Cyanobacteria (3) Archaebacteria (4) Chemosynthetic autotrophs

Description : The most abundant prokaryotes helpful to humans in marking curd from milk and in production of antibiotics are the ones categorised as (1) Heterotrophic bacteria (2) Cyanobacteria (3) Archaebacteria (4) Chemosynthetic autotrophs

Last Answer : (1) Heterotrophic bacteria

The process by which milk is converted to curd is called (1) Pasteurization (2) Vernalization (3) Fermentation (4) Retting

Description : The process by which milk is converted to curd is called (1) Pasteurization (2) Vernalization (3) Fermentation (4) Retting

Last Answer : Fermentation

Fermentation of milk to curd is due to : (1) Mycobacterium (2) Staphylococcus (3) Lactobacillus (4) Yeasts

Description : Fermentation of milk to curd is due to : (1) Mycobacterium (2) Staphylococcus (3) Lactobacillus (4) Yeasts

Last Answer : Lactobacillus

Rennin acts on casein of milk in infants in presence of (A) Mg++ (B) Zn++ (C) Co++ (D) Ca++

Description : Rennin acts on casein of milk in infants in presence of (A) Mg++ (B) Zn++ (C) Co++ (D) Ca++

Last Answer : Answer : D

Match the items given in column I with those in column II and choose the correct option. Column I Column II A. Rennin (i) Vitamin B12 B. Enterokinase (ii) Facilitated transport C. Oxyntic cells (iii)Milk proteins D. Fructose (iv) Trypsinogen (a) A-iii, B-iv, C-ii, D-i (b) A-iv, B-iii, C-i, D-ii (c) A-iv, B-iii, C-ii, D-i (d) A-iii, B-iv, C-i, D-ii

Description : Match the items given in column I with those in column II and choose the correct option. Column I Column II A. Rennin (i) Vitamin B12 B. Enterokinase (ii) Facilitated transport C. Oxyntic cells (iii)Milk proteins D. Fructose (iv) ... ii (c) A-iv, B-iii, C-ii, D-i (d) A-iii, B-iv, C-i, D-ii

Last Answer : (d) A-iii, B-iv, C-i, D-ii

n mammals milk is digested by the action of (a) rennin (b) amylase (c) intestinal bacteria (d) invertase.

Description : n mammals milk is digested by the action of (a) rennin (b) amylase (c) intestinal bacteria (d) invertase.

Last Answer : (a) rennin

One of the following act upon milk protein (a) Renin (b) Rennin (c) Casein (d) None

Description : One of the following act upon milk protein (a) Renin (b) Rennin (c) Casein (d) None

Last Answer : (b) Rennin

What role does enzyme pepsin play? (1) It converts fats into acids (2) If converts fats into glycerol (3) It converts proteins into peptones (4) It converts starch into sugar

Description : What role does enzyme pepsin play? (1) It converts fats into acids (2) If converts fats into glycerol (3) It converts proteins into peptones (4) It converts starch into sugar

Last Answer : (3) It converts proteins into peptones Explanation: Pepsin is an endopeptidase that breaks down proteins into peptone and polypeptides. If is produced in the stomach and is one of the main digestive enzymes.

What will happen if the secretion of parietal cells of gastric glands is blocked with an inhibitor? (a) In the absence of HCl secretion, inactive pepsinogen is not converted into the active enzyme pepsin. (b) Enterokinase will not be released from the duodenal mucosa and so trypsinogen is not converted to trypsin. (c) Gastric juice will be deficient in chymosin. (d) Gastric juice will be deficient in pepsinogen.

Description : What will happen if the secretion of parietal cells of gastric glands is blocked with an inhibitor? (a) In the absence of HCl secretion, inactive pepsinogen is not converted into the active ... c) Gastric juice will be deficient in chymosin. (d) Gastric juice will be deficient in pepsinogen.

Last Answer : (a) In the absence of HCl secretion, inactive pepsinogen is not converted into the active enzyme pepsin.

The enzyme enterokinase helps in conversion of (a) protein into polypeptides (b) trypsinogen into trypsin (c) caseinogen into casein (d) pepsinogen into pepsin.

Description : The enzyme enterokinase helps in conversion of (a) protein into polypeptides (b) trypsinogen into trypsin (c) caseinogen into casein (d) pepsinogen into pepsin.

Last Answer : (b) trypsinogen into trypsin

In gluconeogensis, an allosteric activator required in the synthesis of oxaloacetate from bicarbonate and pyruvate, which is catalysed by the enzyme pyruvate carboxylase is (A) Acetyl CoA (B) Succinate (C) Isocitrate (D) Citrate

Description : In gluconeogensis, an allosteric activator required in the synthesis of oxaloacetate from bicarbonate and pyruvate, which is catalysed by the enzyme pyruvate carboxylase is (A) Acetyl CoA (B) Succinate (C) Isocitrate (D) Citrate

Last Answer : Answer : A

An enzyme of the citric acid cycle also found outside the mitochondria is (A) Isocitrate dehydrogenase (B) Citrate synthetase (C) α-Ketoglutarate dehydrogenase (D) Malate dehydrogenase

Description : An enzyme of the citric acid cycle also found outside the mitochondria is (A) Isocitrate dehydrogenase (B) Citrate synthetase (C) α-Ketoglutarate dehydrogenase (D) Malate dehydrogenase

Last Answer : Answer : C

Phosphofructokinase key enzyme in glycolysis is inhibited by (A) Citrate and ATP (B) AMP (C) ADP (D) TMP

Description : Phosphofructokinase key enzyme in glycolysis is inhibited by (A) Citrate and ATP (B) AMP (C) ADP (D) TMP

Last Answer : Answer : A

Enzyme pepsin acts in `:`

Description : Enzyme pepsin acts in `:`

Last Answer : Enzyme pepsin acts in `:` A. acidic medium in the pancreas B. acidic medium in the stomach C. intestine D. mouth

Gastric enzyme pepsin acts only in acidic medium with in a limited pH concentration. It varies `:`

Description : Gastric enzyme pepsin acts only in acidic medium with in a limited pH concentration. It varies `:`

Last Answer : Gastric enzyme pepsin acts only in acidic medium with in a limited pH concentration. It varies `:` A. 1.20 to 1.80 ... C. 2.00 to 2.50 D. 1.50 to 2.60

Enzyme pepsin acts upon food at a pH of about `:-`

Description : Enzyme pepsin acts upon food at a pH of about `:-`

Last Answer : Enzyme pepsin acts upon food at a pH of about `:-` A. 3 to split proteins B. 2 to ... protein into peptones D. 2 to change protein in amino acids

Which of the following is a proteolytic enzyme? (A) Pepsin (B) Trypsin (C) Chymotrypsin (D) All of these

Description : Which of the following is a proteolytic enzyme? (A) Pepsin (B) Trypsin (C) Chymotrypsin (D) All of these

Last Answer : Answer : D

The optimal pH for the enzyme pepsin is (A) 1.0–2.0 (B) 4.0–5.0 (C) 5.2–6.0 (D) 5.8–6.2

Description : The optimal pH for the enzyme pepsin is (A) 1.0–2.0 (B) 4.0–5.0 (C) 5.2–6.0 (D) 5.8–6.2

Last Answer : Answer : A