Microorganisms: Friend and Foe - 2
Description: Microorganisms: Friend and Foe - 2 | |
Number of Questions: 15 | |
Created by: Sharvani Hegde | |
Tags: Microorganisms: Friend and Foe - 2 Properties of Transversal of Parallel Lines Friendly Microorganism and their Activities. Harmful Microorganism and Diseases Caused by them to Humans, in Plants and in Animals. Nitrogen Fixation and Nitrogen Cycle. Micro Organisms and their Classification. Methods of Food Preservation. Nature and Characteristics of Microorganisms Science |
Which of the following is made from modified viruses or bacteria and is used to induce immunity in a human body?
Which of the following causes rust disease in wheat?
A microorganism has an irregular and constantly changing shape and it is found in stagnant water. Its infection in humans can affect liver and causes dysentery. Identify this microorganism.
In which industry is yeast grown on natural sugars present in grains like barley, wheat and rice, and crushed fruit juice?
Robert Koch, in 1876, discovered the microbe causing _________________ disease.
Which of the following treatments prevents the spoilage of milk?
Arun was observing roots of a pea plant under a microscope and found some microorganisms. Which of the following microorganisms was observed by Arun?
Which of the following are the causative agents of dengue and malaria, respectively?
Meat and fish are covered with dry salt to
Which of the following is a set of diseases caused by viruses in human beings?
Which of the following statements are correct? (a) Sugar reduces the moisture content that inhibits the growth of bacteria which spoil food. (b) Boiling kills many microorganisms. (c) Dry fruits and even vegetables are packed in air tight packets to prevent the attack of microbes. (d) Growth of microorganisms does not inhibit in very cold conditions.
Which of the following is not a microorganism?
Which of the following activities is not performed by microorganisms?
What is/are the source(s) of antibiotic tablets, capsules or injections?
Which of the following food components is not able to prevent the growth of bacteria during food preservation?