MCQOPTIONS
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MCQOPTIONS
This section includes 12 Mcqs, each offering curated multiple-choice questions to sharpen your Biology knowledge and support exam preparation. Choose a topic below to get started.
| 1. |
Which of the following is used amongst heterotrophs as SCP? |
| A. | Protozoa |
| B. | Aspergillus |
| C. | Yeast |
| D. | Spirulina |
| Answer» D. Spirulina | |
| 2. |
Which of the following statement is the only correct statement regarding single-cell protein? |
| A. | SCP has all the non-essential amino acids |
| B. | Only autotrophs are used as SCP |
| C. | Fat content is high |
| D. | The protein content is high |
| Answer» E. | |
| 3. |
Which of the following is also known as Single Cell Protein? |
| A. | Probiotics |
| B. | Antibiotics |
| C. | Multibiotics |
| D. | Synbiotics |
| Answer» B. Antibiotics | |
| 4. |
Who discovered pasteurisation? |
| A. | Arthur Eddington |
| B. | Ernst Haeckel |
| C. | Carl Woese |
| D. | Pasteur |
| Answer» E. | |
| 5. |
Which of the following statements is not related to toddy? |
| A. | Prepared by fermentation of coconut water |
| B. | Traditional drink in some parts of Northern India |
| C. | Jaggery is produced by boiling it |
| D. | Arrack is obtained from toddy |
| Answer» C. Jaggery is produced by boiling it | |
| 6. |
The LAB plays no role in the stomach. |
| A. | True |
| B. | False |
| Answer» C. | |
| 7. |
Which of the following statements is incorrect regarding sausages? |
| A. | These are fermented meats |
| B. | Their taste depends upon the fermenting agent |
| C. | The lactic acid bacterium is the least favoured bacterium |
| D. | Lactic acid bacterium preserves sausages |
| Answer» D. Lactic acid bacterium preserves sausages | |
| 8. |
Which of the following helps in the ripening of Camembert cheese? |
| A. | <em>Penicillium roquefortii</em> |
| B. | <em>Propionibacterium sharmani</em> |
| C. | <em> Penicillium camembertii</em> |
| D. | <em>Leuconostoc citrovorum</em> |
| Answer» D. <em>Leuconostoc citrovorum</em> | |
| 9. |
Moisture content in soft cheese is about 75 per cent. |
| A. | True |
| B. | False |
| Answer» C. | |
| 10. |
Which of the following is not a type of ripened cheese? |
| A. | Soft cheese |
| B. | Semi-soft cheese |
| C. | Hard cheese |
| D. | Unbreakable cheese |
| Answer» E. | |
| 11. |
Which of the following statements is not related to cottage cheese? |
| A. | Ripened soft cheese |
| B. | Prepared by inoculating skimmed milk first |
| C. | Rennin or chymosin are added |
| D. | Cheese culture of <em>Streptococcus lactis</em> is used |
| Answer» B. Prepared by inoculating skimmed milk first | |
| 12. |
Which of the following is not a type of cheese? |
| A. | Cottage |
| B. | Tempeh |
| C. | Roquefort |
| D. | Camembert |
| Answer» C. Roquefort | |