Microorganisms Friend And Foe Test

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Microorganisms Friend And Foe Test - 28

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Weekly Quiz Competition

Question 1
1 / -0

Fish can be preserved for longer period of time by adding:

A
Sugar

B
Salt

C
Drying in sunlight

D
Both B and C

Solution

Fish can be preserved by different methods. Salting is one of the oldest methods which is used for preserving fish for a long time. The fish are soaked in salt or brine water. Fish can be dried in sunlight to remove the moisture. The presence of salt and no moisture prevents bacterial contamination. This is how fish do not get degraded easily and are preserved for a longer period of time.
Thus, the correct answer is option D.
Question 2
1 / -0

Typhoid is classified as a

A
Viral disease.

B
Genetic disorder.

C
Bacterial disease.

D
Protozoan disease.

Solution

Typhoid fever is caused by Salmonella typhi. It is a bacterial, water and food borne disease, which causes gastric upset and fever.
Thus, the correct answer is option C.
Question 3
1 / -0

Mosaic of tobacco is caused by

A
Bacteria

B
Virus

C
Fungus

D
All of the above
Solution
- Mosaic of tobacco is caused by tobacco mosaic virus which causes mottling and discolouration on the tobacco leaves.
- So the correct answer is 'Virus'.
Question 4
1 / -0

Choose the fermented food from the following.

A
Wine

B
Fresh juice

C
Milk

D
None of these

Solution

Wine is an alcoholic beverage made by the fermentation process using yeast. Hence it is considered as a fermented food. Thus the correct answer is option A.
Question 5
1 / -0

Pasteurization means

A
Vaccination for a baby against small pox

B
Sterilization in steam cooker at 100$$^o$$C for 10 minutes

C
Heating milk or other liquids to 60$$^o$$C to 70$$^o$$C for short duration

D
A technique of curing people bitten by mad dogs

Solution

Pasteuriziation is the process of sterilization. In this, packaged and non-packaged milk and other liquids are heated with mild heat, that is 60$$^o$$C to 70$$^o$$C for short duration in order to eliminate pathogens and extend shelf-life. The process was first developed by Louis Pasteur in 1864.
Thus, the correct answer is 'Heating milk or other liquids to 60$$^o$$C to 70$$^o$$C for short duration.'
Question 6
1 / -0

A carrier of infection is the one in which

A
Large scale infection occurs

B
The pathogen resides without producing disease

C
The pathogen passes its sexual phase

D
The pathogen passes its asexual phase

Solution

A carrier of infection is a biological organism or substance in which the infectious agent lives and multiplies. It is a source from which other individuals can be infected.
So, the correct answer is 'The pathogen resides without producing disease'.
Question 7
1 / -0

Which of the following disease is caused by a fungus?

A
Small pox

B
Tuberculosis

C
Cancer

D
Black rust of wheat

Solution

Wheat leaf rust is a fungal disease that affects stems, leaves, and grains of wheat, barley, and rye. Puccinia triticina causes 'black rust', P. recondita causes 'brown rust', and P. striiformis causes 'yellow rust.' It is prevalent among all the wheat rust diseases, occurring in most wheat-growing regions.
So, the correct answer is 'Black rust of wheat.'
Question 8
1 / -0

Match List I with List II and select the correct answer.
List-I List-II
a. Root rot of tomato $$1$$. Virus
b. Leaf curl of tobacco $$2$$. Bacterium
c. Leaf blight of banana $$3$$. Nematode
d. Red rust of tea $$4$$. Alga

A
A-$$1$$, B-$$3$$, C-$$4$$, D-$$2$$

B
A-$$3$$, B-$$1$$, C-$$2$$, D-$$4$$

C
A-$$1$$, B-$$3$$, C-$$2$$, D-$$4$$

D
A-$$3$$, B-$$1$$, C-$$4$$, D-$$2$$
Question 9
1 / -0

The bread becomes soft and porous when the yeast cells are mixed in the lump of dough of wheat flour, because:

A
Yeast is soft and flour also become soft.

B
Yeast produces acetic acid and alcohol which gives softness to the bread.

C
Release of CO$$_2$$ makes the bread spongy.

D
Yeast produces benzoic acid.
Solution
- In the production of bread one of the step is fermentation which is done with the help of the yeast or better know as baker's yeast ie Saccharomyces cerevisiae
- At the time of making dough for the bread yeast is added along with other ingredients and is left to rest for sometime which gives yeast time for the fermentation process where it converts the sugar present in the flour to carbon dioxide and alcohol.
- When the dough is baked the release of carbon dioxide at the time of baking leaves holes in the bread which gives the bread its sponginess
- So, the correct answer is 'Release of CO2 makes the bread spongy'
Question 10
1 / -0

Identify a fungus with medicinal importance.

A
Penicillium

B
Cercospora

C
Agaricus

D
Saccharomyces

Solution

Penicillin is a secondary metabolite of certain species of Penicillium and is produced when the growth of the fungus is inhibited by stress. It is not produced during active growth. Production is also limited by feedback in the synthesis pathway of penicillin.
So, the correct option is 'Penicillium'.

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Re-Attempt Weekly Quiz Competition

List-I	List-II
a. Root rot of tomato	$$1$$. Virus
b. Leaf curl of tobacco	$$2$$. Bacterium
c. Leaf blight of banana	$$3$$. Nematode
d. Red rust of tea	$$4$$. Alga

Microorganisms Friend And Foe Test - 28

Result

Microorganisms Friend And Foe Test - 28

Score

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Rank

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SHARING IS CARING

Question 1

Sugar

Salt

Drying in sunlight

Both B and C

Solution

Question 2

Viral disease.

Genetic disorder.

Bacterial disease.

Protozoan disease.

Solution

Question 3

Bacteria

Virus

Fungus

All of the above

Solution

Question 4

Wine

Fresh juice

Milk

None of these

Solution

Question 5

Vaccination for a baby against small pox

Sterilization in steam cooker at 100$$^o$$C for 10 minutes

Heating milk or other liquids to 60$$^o$$C to 70$$^o$$C for short duration

A technique of curing people bitten by mad dogs

Solution

Question 6

Large scale infection occurs

The pathogen resides without producing disease

The pathogen passes its sexual phase

The pathogen passes its asexual phase

Solution

Question 7

Small pox

Tuberculosis

Cancer

Black rust of wheat

Solution

Question 8

A-$$1$$, B-$$3$$, C-$$4$$, D-$$2$$

A-$$3$$, B-$$1$$, C-$$2$$, D-$$4$$

A-$$1$$, B-$$3$$, C-$$2$$, D-$$4$$

A-$$3$$, B-$$1$$, C-$$4$$, D-$$2$$

Question 9

Yeast is soft and flour also become soft.

Yeast produces acetic acid and alcohol which gives softness to the bread.

Release of CO$$_2$$ makes the bread spongy.

Yeast produces benzoic acid.

Solution

Question 10

Penicillium

Cercospora

Agaricus

Saccharomyces

Solution

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