Botany MCQs for NEET — Practice Questions with Answers

The NCERT states, 'It is important to note that all the above steps in decomposition operate simultaneously on the detritus'. This indicates a complex and integrated process rather than a strictly sequential or independent one.

The NCERT explains, 'Detritivores (e.g., earthworm) break down detritus into smaller particles. This process is called fragmentation.'

The NCERT states, 'Humification leads to accumulation of a dark coloured amorphous substance called humus...The humus is further degraded by some microbes and release of inorganic nutrients occur by the process known as mineralisation.' This clearly establishes humification occurring before mineralisation of the humus.

According to the NCERT text, 'The large holes in ‘Swiss cheese’ are due to production of a large amount of CO$_2$ by a bacterium named Propionibacterium shermanii.'

The provided text states, 'The ‘Roquefort cheese’ are ripened by growing a specific fungi on them, which gives them a particular flavour.'

The text states, 'Even in industry, microbes are used to synthesise a number of products valuable to human beings. Beverages and antibiotics are some examples.' While construction materials are listed as general economic benefits from nature in another chapter, they are not specifically linked to microbial industrial production in the provided context.

The NCERT text explicitly mentions, 'Production on an industrial scale, requires growing microbes in very large vessels called fermentors (Figure 8.4).'

The text states, 'They are present even at sites where no other life-form could possibly exist– sites such as deep inside the geysers (thermal vents) where the temperature may be as high as 100°C, deep in the soil, under the layers of snow several metres thick, and in highly acidic environments.' The sun's core is not mentioned.

The text mentions, 'Microbes are diverse– protozoa, bacteria, fungi and microscopic animal and plant viruses, viroids and also prions that are proteinacious infectious agents.' Archaebacteria are a type of bacteria but not listed separately as a distinct category in this particular enumeration of microbial diversity.

The text states, 'Different varieties of cheese are known by their characteristic texture, flavour and taste, the specificity coming from the microbes used.'