Practice free Microbes and Human Welfare (Botany) NEET multiple-choice questions online with instant answers and detailed explanations. No login required.
Which of the following is free living nitrogen fixer?
NCERT page number 188
10.6 Microbes As Biofertiliser
Microbes In Human Welfare
Mycorrhizae is
NCERT page number 188
10.6 Microbes As Biofertiliser
Microbes In Human Welfare
Which of the following is not cynobacteria?
NCERT page number 188
10.6 Microbes As Biofertiliser
Microbes In Human Welfare
In paddy fields, which of the following serve as an important Biofertiliser?
NCERT page number 188
10.6 Microbes As Biofertiliser
Microbes In Human Welfare
Which of the following raw materials is NOT mentioned as being fermented by yeast to produce ethanol for beverages?
The NCERT text states that 'Saccharomyces cerevisiae... is used for fermenting malted cereals and fruit juices, to produce ethanol.' While sugarcane molasses and rice can be used, the provided context only explicitly lists malted cereals and fruit juices. Therefore, sugarcane molasses is not mentioned within this context.
The yeast Saccharomyces cerevisiae, used in brewing, is commonly known by which of the following names?
The text explicitly states: 'For this purpose the same yeast Saccharomyces cerevisiae used for bread-making and commonly called brewer’s yeast, is used for fermenting malted cereals and fruit juices, to produce ethanol.' It is also called baker's yeast for bread making, but in the context of beverages, it's brewer's yeast.
Which of the following alcoholic beverages are produced WITHOUT distillation?
The NCERT text clearly differentiates: 'Wine and beer are produced without distillation whereas whisky, brandy and rum are produced by distillation of the fermented broth.'
The 'puffed-up' appearance of dough used for making bread is due to the production of CO$_2$ gas. Which microorganism is primarily responsible for this fermentation?
The text mentions, 'Similarly the dough, which is used for making bread, is fermented using baker’s yeast (Saccharomyces cerevisiae)'. This yeast is responsible for producing CO$_2$ through fermentation, leading to the puffed appearance.
What is the primary product of yeast fermentation of malted cereals and fruit juices, as described in the context of beverage production?
The text states, 'Saccharomyces cerevisiae... is used for fermenting malted cereals and fruit juices, to produce ethanol.'
Which factor determines the different types of alcoholic drinks obtained from fermentation, according to the provided text?
The text explains: 'Depending on the type of the raw material used for fermentation and the type of processing (with or without distillation) different types of alcoholic drinks are obtained.'
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