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Botany MCQs for NEET — Practice Questions with Answers

Practice free Botany NEET multiple-choice questions online with instant answers and detailed explanations. No login required.

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The conversion of milk to curd also lead to

A. Increasing vitamin B6 B. Increasing vitamin B12 C. Increasing vitamin C D. Increasing vitamin D

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Explanation

NCERT page number 181

10.1 Microbes In Household Products

Microbes In Human Welfare

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The puffed-up appearance of dough of idli and dosa is due to

A. Fermentation B. Carbon dioxide C. Both A and B D. High temperature

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Explanation

NCERT page number 181

10.1 Microbes In Household Products

Microbes In Human Welfare

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Which metabolic pathway is taking place if carbon dioxide is causing puffed up appearance in dough of idli and dosa?

A. Glycolysis B. Fermentation C. Kreb cycle D. PPP

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Explanation

NCERT page number 181

10.1 Microbes In Household Products

Microbes In Human Welfare

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The dough of bread is fermented by

A. Saccharomyces cerevisiae B. Saccharomyces sharmani C. Propionibacterium sharmanii D. Baker's bacteria

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Explanation

NCERT page number 181

10.1 Microbes In Household Products

Microbes In Human Welfare

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Toddy is prepared by

A. Fermentation of sap from palms B. Fermentation of latex from todes C. Fermentation of latex from coconut D. Fermentation of leaves from conifers

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Explanation

NCERT page number 181

10.1 Microbes In Household Products

Microbes In Human Welfare

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Propionibacterium sharmanii is responsible for

A. Large holes in Roquefort cheese B. Large holes in Swiss Cheese C. Ripening of Roquefort Cheese D. Ripening of Swiss cheese

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Explanation

NCERT page number 181

10.1 Microbes In Household Products

Microbes In Human Welfare

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Ripening of Roquefort cheese is carried by

A. Fungus B. Bacterium C. Protozoa D. TMV

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Explanation

NCERT page number 181

10.1 Microbes In Household Products

Microbes In Human Welfare

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The particular flavor of Roquefort cheese is due to

A. Fungus B. Bacteria C. Algae D. Protozoan

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Explanation

NCERT page number 181

10.1 Microbes In Household Products

Microbes In Human Welfare

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The varieties of cheese are not known by their

A. Characteristic texture, flavor, taste B. Characteristic texture and flavor C. The specificity coming from microbes used D. Characteristic shape and texture

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Explanation

NCERT page number 181

10.1 Microbes In Household Products

Microbes In Human Welfare

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The large holes of Swiss cheese are due to

A. Bacterium B. Fungus C. Algae D. Ascomycetes

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Explanation

NCERT page number 181

10.1 Microbes In Household Products

Microbes In Human Welfare

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