Microorganisms Friend And Foe Test

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Microorganisms Friend And Foe Test - 24

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Weekly Quiz Competition

Question 1
1 / -0

Which of the following is not a measure for prevention of typhoid

A
Clean drinking water

B
Proper sanitation

C
Better hand washing

D
None of these

Solution

Other efforts to prevent the disease include providing clean water, better sanitation, and better handwashing.
Until it has been confirmed that an individual's infection is cleared, the individual should not prepare food for others.
Question 2
1 / -0

Typhoid is not caused by _________

A
Eating or drinking contaminated food and water

B
Eating fast foods

C
Poor sanitation

D
All of the above

Solution

Typhoid is spread by eating or drinking contaminated food and water infected with the feces of an infected person.
Risk factors include poor sanitation and poor hygiene. Those who travel to developing nations are also at risk. Humans are the only animal infected with typhoid.
Question 3
1 / -0

Cholera can be prevented by

a) Proper sanitation
b) Sterilisation techniques
c) Water treatment
d) Sewage treatment

A
b, c, d

B
a, b, c

C
c, d

D
All of the above

Solution

Proper disposal and treatment of infected fecal waster water produced by cholera victims and all contaminated materials (e.g. clothing, bedding, etc.) are essential. All materials that come in contact with cholera patients should be sanitized. Hands that touch cholera patients or their clothing, bedding, etc., should be thoroughly cleaned and disinfected with chlorinated water or other effective antimicrobial agents.
Question 4
1 / -0

Why yeast is used in baking industry?

A
It reproduces rapidly.

B
Yeast produces carbon dioxide during respiration.

C
Both A and B

D
Because it is easily available in market.
Solution
Yeast uses the sugar added to the flour (kneaded in a dough) used to prepare bakery items to produce more yeast cells and carbon dioxide gas. They also have a higher rate of multiplication.
The carbon dioxide makes the dough rise which gives the bread light and spongy texture.
Therefore, yeast is used for the leavening of bread and other bakery products.
Hence, the correct answer is option C.
Question 5
1 / -0

Typhoid is caused by ________

A
Bacteria

B
Protozoa

C
Fungi

D
Virus

Solution

Typhoid is also caused by bacteria Salmonella typhi (S. typhi). Typhoid is spread by eating or drinking food or water contaminated with the feces of an infected person.
Question 6
1 / -0

What is the main function of vaccine ?

A
Kill the microbes

B
Destroy the affected organ

C
Suppress the microbes

D
Stimulate the body's immune system

Solution

Vaccines stimulate the body's own immune system to protect the person against subsequent infection or disease. As vaccines contains heat killed microbes which are able to stimulate immune system. Therefore, (d) is the correct answer.
Question 7
1 / -0

Typhoid can spreads through ________

A
Air

B
Water

C
Soil

D
Animals

Solution

Typhoid is spread by eating food or drinking water contaminated with the feces of an infected person. Risk factors include poor sanitation and poor hygiene. Those who travel to the developing nations are also at risk. Humans are the only animal infected with typhoid.
Question 8
1 / -0

What is the basis of using yeast is baking industry?

A
Bubbles of gas fill the dough

B
Bubbles of gas increase its volume

C
Both A and B

D
None of these

Solution

Yeast reproduces rapidly and produces carbon dioxide during respiration. Bubbles of the gas fill the dough and increase its volume.
Question 9
1 / -0

Disease occurring due to airborne transmission is:

A
Tuberculosis

B
Chicken pox

C
Both A and B

D
Small pox

Solution

Diseases capable of airborne transmission include: tuberculosis, measles and chicken pox.
Question 10
1 / -0

Why do we use salt in the preservation of fish and meat?

A
Salt checks the growth of algae

B
It makes the pickle tasty

C
It checks the growth of bacteria

D
Both A and C

Solution

Common salt is used to preserve meat and fish for ages. Meat and fish are covered with dry salt to check the growth of bacteria. Microbes require water for growth, common salt reduces the water content of the food, thus preventing microbial growth. Salting is also used to preserve amla, raw mangoes, tamarind, etc.
Hence, the correct option is 'C'.

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Re-Attempt Weekly Quiz Competition

Microorganisms Friend And Foe Test - 24

Result

Microorganisms Friend And Foe Test - 24

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SHARING IS CARING

Question 1

Clean drinking water

Proper sanitation

Better hand washing

None of these

Solution

Question 2

Eating or drinking contaminated food and water

Eating fast foods

Poor sanitation

All of the above

Solution

Question 3

b, c, d

a, b, c

c, d

All of the above

Solution

Question 4

It reproduces rapidly.

Yeast produces carbon dioxide during respiration.

Both A and B

Because it is easily available in market.

Solution

Question 5

Bacteria

Protozoa

Fungi

Virus

Solution

Question 6

Kill the microbes

Destroy the affected organ

Suppress the microbes

Stimulate the body's immune system

Solution

Question 7

Air

Water

Soil

Animals

Solution

Question 8

Bubbles of gas fill the dough

Bubbles of gas increase its volume

Both A and B

None of these

Solution

Question 9

Tuberculosis

Chicken pox

Both A and B

Small pox

Solution

Question 10

Salt checks the growth of algae

It makes the pickle tasty

It checks the growth of bacteria

Both A and C

Solution

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