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Process Biotechnology

Description: Process Biotechnology
Number of Questions: 15
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Tags: Process Biotechnology
Attempted 0/15 Correct 0 Score 0

Penicillin is effective against

  1. gram positive bacteria

  2. gram negative bacteria

  3. both (1) and (2)

  4. none of these


Correct Option: C

Methane oxidising bacteria help in petroleum prospecting by

  1. producing methane in presence of petrol deposits

  2. producing methane in absence of petrol deposits

  3. oxidising the aliphatic hydrocarbon

  4. none of these


Correct Option: B

Which of the following acids is the precursor for pencilllin G biosynthesis during fermentation process?

  1. Phenylacetic acid

  2. Phenoxyacetic acid

  3. Acetic acid

  4. None of these


Correct Option: A

Which of the following forms in situ bioremediation strategies?

  1. Biosparging

  2. Bioventing

  3. Bioaugmentation

  4. All of these


Correct Option: D
Explanation:

In situ bioremediation method, oxygen is diffused only a few centimetres to 30 cm into the soil to achieve desirable rate of bioremediation.

Which of the following eukaryotic organisms has been proven to be of great industrial importance?

  1. Penicillium chrysogenum

  2. Bacillus subtilis

  3. Saccharomyces cerevisiae

  4. Streptomuctes griseus


Correct Option: C

Which of the following pairs is/are incorrectly matched?

  1. A. Actinomycid D – Anti tumor
  2. Daunorubicin – Anti protosoal
  3. Rifamycin – Anti viral
  4. Griseofluvin – Anti fungal
  1. Only 1

  2. Only 2 and 3

  3. Only 3

  4. Only 3 and 4


Correct Option: C

In a chemostat operating under steady state, a bacterial culture can be grown at dilution rate higher than maximum growth rate by

  1. partial cell recycling

  2. using sub optimal tremperature

  3. pH cycling

  4. substrate feed rate cycling


Correct Option: A

In high viscous fermentation, the magnitude of resistance to oxygen transfer from gas bubble to cell is maximum in

  1. diffusion through the relatively stagnant liquid film surrounding the bubble

  2. transport through the bulk liquid

  3. movement across the liquid cell interferace

  4. none of these


Correct Option: A

Match the following products with their starting substrates.

 
Column I Column II
A. Sake 1. Apple juice
B. Cider 2. Grape juice
C. Wine 3. Barley
D. Lager 4. Rice
  1. A – 4, B – 1, C – 2, D – 3

  2. A – 1, B – 4, C – 2, D – 3

  3. A – 2, B – 3, C – 1, D – 4

  4. A – 3, B – 4, C – 2, D – 1


Correct Option: A
Explanation:

  

Match the products in column I with their respective organisms in column II.

 
Column I Column II
A. Glycerol 1. Corynebacterium glutamicum
B. Glutamic acid 2. Apcaligenes faecalis
C. Curdlan 3. Dunaliella salina
D. Amphoterin 4. Streptomyces nodosus
  1. A – 2, B – 1, C – 3, D – 4

  2. A – 4, B – 2, C – 1, D – 3

  3. A – 3, B – 1, C – 2, D – 4

  4. A – 2, B – 1, C – 4, D – 3


Correct Option: C

Match group I (antimicrobial chemical agent) with group II (site of action.)

 
Group I Group II
A. Alcohol 1. Enzymes with dulfhydryl (SH) group
B. lodine 2. Cytoplasmic membrane
C. Acridine dyes 3. Peotein
D. Quaternary compounds 4. Nucleic acid
  1. (A) - 3 (B) - 1 (C) - 4 (D) - 2

  2. (A) - 1 (B) - 3 (C) - 2 (D) - 4

  3. (A) - 4 (B) -1 (C) - 3 (D) - 2

  4. (A) - 2 (B) -3 (C) - 1 (D) - 4


Correct Option: A

Given below are the Rf values of some amino acids in two different solvents. The chromatography was carried out using whatman paper and the mode was ascending.

   
Amino acid Rf value N – butanol – acetic acid – water
(4 : 1 : 5) N – butanol– pyridine water
(1 : 1 : 1)
Aspartic acid 23 20
Alanine 30 37
Glycine 23 29
Histidine 1 24
Leucine 70 60
Lysine 12 13
Tyrosine 45 63

Which of the following pairs of amino acids will not be completely resolved by N – butanol : acetic acid : water (4 : 1 : 5)?

  1. Aspartic acid and glycine

  2. Histidine and gilycine

  3. Leucine and tyrorine

  4. Alanine and glycine


Correct Option: A

Match the fermented food products in Group I with the microorganisms in Group II

 
Group I Group II
A. Yoghurt 1. Lactobacillus acidophilus and Lactobacillus delbrueckii
B. Cheese 2. Leuconostoc mesenteroides and Lactobacillus plantarum
C. Sauerkraut 3. Lactobacillus delbrueckii and Streptococcus thermophillus
D. Kefir 4. Lactobacillus casei and Streptococcus thermophillus
  1. A - 1, B - 4, C - 2, D - 3

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

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

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


Correct Option: C

Given below are the Rf values of some amino acids in two different solvents. The chromatography was carried out using whatman paper and the mode was ascending.

   
Amino acid Rf value N – butanol – acetic acid – water
(4 : 1 : 5) N – butanol– pyridine water
(1 : 1 : 1)
Aspartic acid 23 20
Alanine 30 37
Glycine 23 29
Histidine 1 24
Leucine 70 60
Lysine 12 13
Tyrosine 45 63

The mixture of amino acids can be separated satisfactorily by

  1. using N – butanol – acetic acid: water solvent system (4 : 1 : 5)

  2. using N – butanol – pyridine – water solvent system (1 : 1 : 1)

  3. by 2 – D chromatography using both the solvent system one at a time

  4. none of these


Correct Option: C

The given two columns indicate some of the fermentation products and the microbial cultures used for the production. Identify the correct set of groups from the four given options.

 
Fermentation products Microbial cultures
1. Ethanol (a) Aspergillus niger
2. Streptomycin (b) Zymomonas mobilis
3. Citric acid (c) Streptomyces griseus
4. Cellulase (d) Trichoderma reesei
  1. 1 - a, 2 - b, 3 - c, 4 - d

  2. 1 - b, 2 - c, 3 - a, 4 - d

  3. 1 - b, 2 - c, 3 - d, 4 - a

  4. 1 - d, 2 - c, 3 - b, 4 - a


Correct Option: B
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