Description : Which one of the following is a wrong matching of a microbe and its industrial product, while the remaining three are correct? (a) Yeast – Statins (b) Acetobacter aceti – Acetic acid (c) Clostridium butylicum – Lactic acid (d) Aspergillus niger – Citric acid
Last Answer : (c) Clostridium butylicum – Lactic acid
Description : Which one of the following pairs is wrongly matched? (a) Alcohol - Nitrogenase (b) Fruit juice - Pectinase (c) Textile - Amylase (d) Detergents - Lipase
Last Answer : (a) Alcohol - Nitrogenase
Description : Match the following organisms with the products they produce. (A) Lactobacillus (i) Cheese (B) Saccharomyces (ii) Curd cerevisiae (C) Aspergillus niger (iii) Citric acid (D) Acetobacter aceti (iv) Bread (v) Acetic acid Select the correct ... v) (iii) (c) (ii) (iv) (iii) (v) (d) (iii) (iv) (v) (i)
Last Answer : c) (ii) (iv) (iii) (v)
Description : Fungi are important in the production of all of the following commercial products except A- bread B- beer C- cheese D- rubber
Last Answer : rubber
Description : Yeast (Saccharomyces cerevisiae) is used in the industrial production of (a) tetracyline (b) ethanol (c) butanol (d) citric acid.
Last Answer : (b) ethanol
Description : Monascus purpureus is a yeast used commercially in the production of (a) ethanol (b) streptokinase for removing clots from the blood vessels (c) citric acid (d) blood cholesterol lowering statins.
Last Answer : (d) blood cholesterol lowering statins.
Description : Monascus purpureus is a yeast used commercially in the production of (1) Blood cholesterol lowering statins (2) Ethanol (3) Streptokinase for removing clots from the blood vessels (4) Citric acid
Last Answer : (1) Blood cholesterol lowering statins
Description : Do you have a recipe for beer bread that includes yeast? Care to share it?
Last Answer : Isn’t there already yeast in the beer? I thought that was the point.
Description : .Which one single organism or the pair of organisms is correctly assigned to its or their named taxonomic group? (a) Paramecium and Plasmodium belong to the same kingdom as that of Penicillium. (b) ... used in making bread and beer is a fungus. (d) Nostoc and Anabaena are examples of protista.
Last Answer : (c) Yeast used in making bread and beer is a fungus.
Description : Which one single organisms or the pair of organisms is correctly assigned to its or their named taxonomic group ? (1) Nostoc and Anabaena are examples of protista (2) Paramecium and Plasmodium belong to the ... of an algae and a protozoan (4) Yeast used in making bread and beer is a fungus
Last Answer : (4) Yeast used in making bread and beer is a fungus
Description : Sweat contains water and ______. (1) Citric acid (2) Lactic acid (3) Salt (4) Vinegar
Last Answer : (3) Salt Explanation: Sweat contains mainly water. It also contains minerals, lactate, and urea. It also contains a smaller amount of sodium chloride (main component of ordinary table salt).
Description : Sour milk contains – (1) acetic acid (2) tartaric acid (3) citric acid (4) lactic acid
Last Answer : (4) lactic acid \ Explanation: Lactic acid, also known as milk acid, is a chemical compound that plays a role in various biochemical processes and was first isolated in 1780 by the Swedish ... kefir, and some cottage cheeses. The casein in fermented milk is coagulated (curdled) by lactic acid.
Description : Milk tastes sour when it is left in open for some time. This happens due to the formation of (1) Lactic acid (2) Citric acid (3) Acetic acid (4) Carbonic acid
Last Answer : (1) Lactic acid Explanation: Milk contains a sugar called lactose, a disaccharide (compound sugar) made by the glycosidic bonding between glucose and glactose (monosaccharides). When milk is heated to ... multiplies. These convert the lactose into lactic acid, which imparts the sour taste to curd.
Description : Vinegar made by fermentation from cane sugar contains – (1) palmitic acid (2) lactic acid (3) citric acid (4) acetic acid
Last Answer : (4) acetic acid Explanation: Vinegar is a liquid substance consisting mainly of acetic acid (CH3CO2H) and water, the acetic acid being produced through the fermentation of ethanol by acetic ... are still promoted today. Commercial vinegar is produced either by fast or slow fermentation processes.
Description : Milk tastes sour when kept in the open for sometime due to the formation of – (1) lactic acid (2) citric acid (3) acetic acid (4) carbonic acid
Last Answer : (1) lactic acid Explanation: Like many other things, milk contains bacteria, Milk also naturally contains a kind of sugar known as "lactose." The bacteria that live in milk get energy from this ... sugars to reproduce, they change it from "lactose sugar" into "lactic acid," which tastes sour.
Description : Sweat contains water and _______. (1) Citric acid (2) Lactic acid (3) Salt (4) Vinegar
Last Answer : Salt
Description : Which of these acids is not organic in origin? (1) Lactic acid (2) Sulphuric acid (3) Citric acid (4) Oxalic acid
Last Answer : Sulphuric acid
Description : Vinegar made by fermentation from cane sugar contains (1) palmitic acid (2) lactic acid (3) citric acid (4) acetic acid
Last Answer : acetic acid
Description : Sour milk contains (1) acetic acid (2) tartaric acid (3) citric acid (4) lactic acid
Last Answer : lactic acid
Description : Milk tastes sour when kept in the open for sometime due to the formation of (1) lactic acid (2) citric acid (3) acetic acid (4) carbonic acid
Description : A 73 year old male presented with an acute attack of gout in his left knee. What is the most likely underlying metabolic cause? 1) decreased renal excretion of uric acid 2) endogenous overproduction of uric acid 3) excessive dietary purine intake 4) lactic acidosis 5) starvation
Last Answer : Answers-1 The aetiology of gout can broadly be divided into cases where there is underexcretion of urate via the kidney (90%) or endogenous overproduction of uric acid (10%) although in practical ... diuretic use. Excessive dietary intake of purines is unlikely to be the main cause in this case.
Description : Which acid is present in lemon? (1) marlic acid (2) citric acid (3) lactic acid (4) tartaric acid
Last Answer : (2) citric acid Explanation: Citric acid is a weak organic acid with the formula C6H8O7.The juice of the lemon is about 5% to 6% citric acid, which gives a sour taste.
Description : Which acid is present in lemon – (1) malic acid (2) citric acid (3) lactic acid (4) tartaric acid
Last Answer : (2) citric acid Explanation: The main organic acids contained in the flesh of lemons are citric acid and malic acid. The sourness of citrus fruit is the taste of citric acid.
Description : Abscission in fruit occur due to: a. Excessive abscissic acid b. Excessive Ghrtamic acid c. Excessive Lactic acid d. Excessive Citric acid
Last Answer : Excessive abscissic acid
Description : Acid present in Tomato is (A)Lactic acid (B) Tartaric acid (C) Oxalic acid (D) Citric acid
Last Answer : (C) Oxalic acid
Description : Nettle sting is a natural source of which acid? a) Methanoic acid b) Lactic acid c) Citric acid d) Tartaric acid
Last Answer : a) Methanoic acid
Description : End product of citric acid cycle/Krebs’ cycle is (a) citric acid (b) lactic acid (c) pyruvic acid (d) CO2 + H2O
Last Answer : (d) CO2 + H2O.
Description : Into which of the following acids is glucose broken down in the first stage of carbohydrate metabolism? Is it: a) pyruvic acid (pie-rue-vick acid) b) lactic acid c) hydrochloric acid d) citric acid
Last Answer : ANSWER: A -- PYRUVIC ACID
Description : Does the beer need to be at room temperature, or does it need to be cold for this beer cheese bread recipe?
Last Answer : answer:Disclaimer: I have never made this recipe, nor have I cooked with beer. Based on my experience with making dough, if you need it to be cold, it's so that the dough stays firm, and usually ... , I think it doesn't matter whether the beer is cold or at room temperature, or somewhere in between.
Description : Which substances are produced by anaerobic respiration in yeast? Carbo n dioxid e { { # # Alcohol Lactic Acid Water # # { (a) # # { (b) # { { (c) # { { (d) Key { = produced, #= not produced.
Last Answer : (a)
Description : In acute pancreatitis, the enzyme raised in first five days is (A) Serum amylase (B) Serum lactic dehydrogenase (C) Urinary lipase (D) Urinary amylase
Last Answer : Answer : A
Description : Lactic acid bacteria with propionic acid bacteria produces ____ cheese. a. cheddar c. swiss b. mozzarella d. monterey jack
Last Answer : c. swiss
Description : Saponification of a fat (a) always results in the formation of insoluble soaps (b) produces glycerol and soap (c) is used in the production of detergents (d) is used in the production of lactic acid
Last Answer : produces glycerol and soap
Description : What kind of yeast is used in beer making?
Last Answer : They use Ale Yeast.Their are hundreds of varietys of strains.Ale yeast is top fermenting.Their is also bottom fermenting yeast which is Lager yeast.Top-fermenting yeasts are used for brewing ales, porters, ... nutrient/starter in the pack and you can tell if it's good yeast when the pack expands.
Description : Which of the following products are obtained by anaerobic respiration from yeast? (a) Beer and wine (b) Alcohols (c) CO2 (d) All of these
Last Answer : d) All of these
Description : Which of the following regulates lipolysis in adipocytes? (A) Activation of fatty acid synthesis mediated by CAMP (B) Glycerol phosphorylation to prevent futile esterification of fatty acids (C) ... result of hormone stimulated increases in CAMP levels (D) Activation of CAMP production by Insulin
Last Answer : Answer : C
Description : What is the purpose of lactic acid production under anaerobic conditions?
Last Answer : NADH generated in the 5th step has to be oxidised to NAD+. This can be done by oxygen. But when oxygen is lacking, the 5th step has to be coupled with the 10th step for regeneration of NAD.
Description : Two questions about yeast and my bread maker.
Last Answer : To activate yeast you need to mix in warm water (not boiling). Sometimes I also add some sugar to get it going. Check out this link for more info about the process. I have no idea why you need to make a well. What liquid does it say it isn’t supposed to touch?
Description : Can I make bread without using yeast?
Last Answer : Spiced Soda Bread
Description : Are yeast mushrooms bread mold and algae all fungi?
Last Answer : No, the exception is algae which is a plant not a fungus.
Description : What is Yeast that makes bread rise is a type of single celled?
Last Answer : Need answer
Description : Yeast used in making of bread is a: A. Fungus B. Plant C. Bacteria D. Seed
Last Answer : ANSWER: A
Description : Yeast used in making of bread is a: A. Fungus B. Plant C. Bacteria D. Seed 28
Description : What is done to raise the dough while making bread? (a) Alcohol is added (b) yeast is added (c) Carbon dioxide is passed (d) Air is passed
Last Answer : Ans:(b)
Description : Bakeries use yeast in bread-making because it – (1) makes the bread hard (2) makes the bread soft and spongy (3) enhances the food values (4) keeps the bread fresh
Last Answer : (2) makes the bread soft and spongy Explanation: Bread is usually made from wheat-flour dough that is cultured with yeast, allowed to rise, and finally baked in an oven. The fermentation due to yeast makes the bread soft and spongy.
Description : Yeast, used in making bread is a – (1) fungus (2) Plant (3) bacteria (4) seed
Last Answer : (1) fungus Explanation: Yeast are single-celled microorganisms that are classified, along with molds and mushrooms, as members of the Kingdom Fungi.
Description : Yeast is used in making bread because it produces------? A. Carbon dioxide (Answer) B. Sugar C. Bacteria D. Oxygen E. None of these
Last Answer : A. Carbon dioxide (Answer)