MCQOPTIONS
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MCQOPTIONS
This section includes 15 Mcqs, each offering curated multiple-choice questions to sharpen your Biotechnology knowledge and support exam preparation. Choose a topic below to get started.
| 1. |
For the recovery of citric acid after fermentation, Ca(OH) is added to the slurry to |
| A. | precipitate calcium carbonate |
| B. | precipitate calcium citrate |
| C. | precipitate calcium phosphate |
| D. | precipitate calcium sulphate |
| Answer» C. precipitate calcium phosphate | |
| 2. |
Which substrate is used in the fermentation of citric acid? |
| A. | Beet molasses |
| B. | Sucrose |
| C. | Starch hydrolysate |
| D. | All of these |
| Answer» E. | |
| 3. |
Alegar is a type of vinegar produced from |
| A. | fruit juices |
| B. | malted grain |
| C. | ethanol |
| D. | ale |
| Answer» E. | |
| 4. |
Vinegar production consists of |
| A. | aerobic fermentation |
| B. | anaerobic fermentation |
| C. | aerobic fermentation followed by anaerobic fermentation |
| D. | anaerobic fermentation followed by aerobic fermentation |
| Answer» E. | |
| 5. |
Cider vinegar is produced from |
| A. | fruit juices |
| B. | malted grain |
| C. | ethanol |
| D. | ale |
| Answer» B. malted grain | |
| 6. |
Ethanol is oxidized to acetic acid aerobically using |
| A. | <i>Acetobacter</i> |
| B. | <i>Gluconobacter</i> |
| C. | both (a) and (b) |
| D. | <i>Lactobacillus</i> |
| Answer» D. <i>Lactobacillus</i> | |
| 7. |
Malt vinegar is produced from |
| A. | fruit juices |
| B. | malted grain |
| C. | ethanol |
| D. | ale |
| Answer» C. ethanol | |
| 8. |
What is the pH of the medium when sucrose is used as substrate for the production of citric acid? |
| A. | 3 |
| B. | 4 |
| C. | 5 |
| D. | 6 |
| Answer» B. 4 | |
| 9. |
What is the pH of the medium when molasses is used as substrate for the production of citric acid? |
| A. | 3 |
| B. | 4 |
| C. | 5 |
| D. | 6 |
| Answer» D. 6 | |
| 10. |
Which of the following nitrogen sources is added in the fermentation medium of citric acid production? |
| A. | Ammonium salt |
| B. | Urea |
| C. | Both (a) and (b) |
| D. | Peptone |
| Answer» D. Peptone | |
| 11. |
Vinegar is typically produced in fed batch reactors because |
| A. | a fed batch reactor can be used to maintain low acetic acid concentrations |
| B. | a fed batch reactor can be used to maintain low ethanol concentrations |
| C. | acetic acid bacteria tend to ferment at high ethanol concentrations |
| D. | all of the above |
| Answer» C. acetic acid bacteria tend to ferment at high ethanol concentrations | |
| 12. |
For the recovery of citric acid after fermentation, Ca(OH)2 is added to the slurry to |
| A. | precipitate calcium carbonate |
| B. | precipitate calcium citrate |
| C. | precipitate calcium phosphate |
| D. | precipitate calcium sulphate |
| Answer» C. precipitate calcium phosphate | |
| 13. |
Which of the following microorganism is used for the production of citric acid? |
| A. | <i>Lactobacillus bulgaricus</i> |
| B. | <i>Saccharomyces cerevisiae</i> |
| C. | <i>Aspergillus niger</i> |
| D. | <i>Streptococcus lactis</i> |
| Answer» D. <i>Streptococcus lactis</i> | |
| 14. |
Sugar content of the fermentation medium for citric acid is maintained at |
| A. | 10-15% |
| B. | 15-20% |
| C. | 20-25 % |
| D. | 25-30 % |
| Answer» D. 25-30 % | |
| 15. |
Spirit vinegar is produced from |
| A. | fruit juices |
| B. | malted grain |
| C. | ethanol |
| D. | ale |
| Answer» D. ale | |