NEET Test Series from KOTA - 10 Papers In MS WORD
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Microbes in Human Welfare
259928
Pasteurization temperature is
1 $72^{\circ} \mathrm{C}$ for 20 minutes
2 $63^{\circ} \mathrm{C}$ for 15 seconds
3 $70^{\circ} \mathrm{C}$ for 15 seconds
4 $65^{\circ} \mathrm{C}$ for 30 minutes
Explanation:
Pasteurization is a process of heating liquid (such as milk) at temperature $65^{\circ} \mathrm{C}$ for 30 minutes that kills the microbes present in milk and it preserve milk for a longer time.
UP CPMT-2009
Microbes in Human Welfare
259903
The source of intoxicating beverage called sake is
1 Sorghum vulgare
2 Arachis hypogea
3 Oryza sativa
4 Mangifera indica
Explanation:
The source of intoxicating beverage called sake is Oryza sativa. Sake is a traditional Japanese alcoholic beverage made from fermented rice.
BCECE-2010 / AP EAMCET-2007
Microbes in Human Welfare
259926
Pasteurization is:
1 Heating of liquid at $65^{\circ} \mathrm{C}$
2 Heating of liquid between $65^{\circ} \mathrm{C}$ to $80^{\circ} \mathrm{C}$ followed by rapid cooling
3 Heating of solid at $65^{\circ} \mathrm{C}$
4 None of the above
Explanation:
Pasteurization is a the process of heating liquid (milk) at $65^{\circ} \mathrm{C}$ temperature to $80^{\circ} \mathrm{C}$ followed by rapid cooling to make it safe for consumption and improving its keeping quality.
AFMC-2005
Microbes in Human Welfare
259901
Which of the following microbes is used for commercial production of ethanol?
1 Clostridium botulinum
2 Steptococcus
3 Trichoderma polysporum
4 Saccharomyces cerevisiae
Explanation:
The microbe commonly used for the commercial production of ethanol is Saccharomyces cerevisiae. It is a type of yeast that can ferment a variety of sugars, including glucose, fructose and sucrose, to produce ethanol and carbon dioxide.
Pasteurization is a process of heating liquid (such as milk) at temperature $65^{\circ} \mathrm{C}$ for 30 minutes that kills the microbes present in milk and it preserve milk for a longer time.
UP CPMT-2009
Microbes in Human Welfare
259903
The source of intoxicating beverage called sake is
1 Sorghum vulgare
2 Arachis hypogea
3 Oryza sativa
4 Mangifera indica
Explanation:
The source of intoxicating beverage called sake is Oryza sativa. Sake is a traditional Japanese alcoholic beverage made from fermented rice.
BCECE-2010 / AP EAMCET-2007
Microbes in Human Welfare
259926
Pasteurization is:
1 Heating of liquid at $65^{\circ} \mathrm{C}$
2 Heating of liquid between $65^{\circ} \mathrm{C}$ to $80^{\circ} \mathrm{C}$ followed by rapid cooling
3 Heating of solid at $65^{\circ} \mathrm{C}$
4 None of the above
Explanation:
Pasteurization is a the process of heating liquid (milk) at $65^{\circ} \mathrm{C}$ temperature to $80^{\circ} \mathrm{C}$ followed by rapid cooling to make it safe for consumption and improving its keeping quality.
AFMC-2005
Microbes in Human Welfare
259901
Which of the following microbes is used for commercial production of ethanol?
1 Clostridium botulinum
2 Steptococcus
3 Trichoderma polysporum
4 Saccharomyces cerevisiae
Explanation:
The microbe commonly used for the commercial production of ethanol is Saccharomyces cerevisiae. It is a type of yeast that can ferment a variety of sugars, including glucose, fructose and sucrose, to produce ethanol and carbon dioxide.
Pasteurization is a process of heating liquid (such as milk) at temperature $65^{\circ} \mathrm{C}$ for 30 minutes that kills the microbes present in milk and it preserve milk for a longer time.
UP CPMT-2009
Microbes in Human Welfare
259903
The source of intoxicating beverage called sake is
1 Sorghum vulgare
2 Arachis hypogea
3 Oryza sativa
4 Mangifera indica
Explanation:
The source of intoxicating beverage called sake is Oryza sativa. Sake is a traditional Japanese alcoholic beverage made from fermented rice.
BCECE-2010 / AP EAMCET-2007
Microbes in Human Welfare
259926
Pasteurization is:
1 Heating of liquid at $65^{\circ} \mathrm{C}$
2 Heating of liquid between $65^{\circ} \mathrm{C}$ to $80^{\circ} \mathrm{C}$ followed by rapid cooling
3 Heating of solid at $65^{\circ} \mathrm{C}$
4 None of the above
Explanation:
Pasteurization is a the process of heating liquid (milk) at $65^{\circ} \mathrm{C}$ temperature to $80^{\circ} \mathrm{C}$ followed by rapid cooling to make it safe for consumption and improving its keeping quality.
AFMC-2005
Microbes in Human Welfare
259901
Which of the following microbes is used for commercial production of ethanol?
1 Clostridium botulinum
2 Steptococcus
3 Trichoderma polysporum
4 Saccharomyces cerevisiae
Explanation:
The microbe commonly used for the commercial production of ethanol is Saccharomyces cerevisiae. It is a type of yeast that can ferment a variety of sugars, including glucose, fructose and sucrose, to produce ethanol and carbon dioxide.
NEET Test Series from KOTA - 10 Papers In MS WORD
WhatsApp Here
Microbes in Human Welfare
259928
Pasteurization temperature is
1 $72^{\circ} \mathrm{C}$ for 20 minutes
2 $63^{\circ} \mathrm{C}$ for 15 seconds
3 $70^{\circ} \mathrm{C}$ for 15 seconds
4 $65^{\circ} \mathrm{C}$ for 30 minutes
Explanation:
Pasteurization is a process of heating liquid (such as milk) at temperature $65^{\circ} \mathrm{C}$ for 30 minutes that kills the microbes present in milk and it preserve milk for a longer time.
UP CPMT-2009
Microbes in Human Welfare
259903
The source of intoxicating beverage called sake is
1 Sorghum vulgare
2 Arachis hypogea
3 Oryza sativa
4 Mangifera indica
Explanation:
The source of intoxicating beverage called sake is Oryza sativa. Sake is a traditional Japanese alcoholic beverage made from fermented rice.
BCECE-2010 / AP EAMCET-2007
Microbes in Human Welfare
259926
Pasteurization is:
1 Heating of liquid at $65^{\circ} \mathrm{C}$
2 Heating of liquid between $65^{\circ} \mathrm{C}$ to $80^{\circ} \mathrm{C}$ followed by rapid cooling
3 Heating of solid at $65^{\circ} \mathrm{C}$
4 None of the above
Explanation:
Pasteurization is a the process of heating liquid (milk) at $65^{\circ} \mathrm{C}$ temperature to $80^{\circ} \mathrm{C}$ followed by rapid cooling to make it safe for consumption and improving its keeping quality.
AFMC-2005
Microbes in Human Welfare
259901
Which of the following microbes is used for commercial production of ethanol?
1 Clostridium botulinum
2 Steptococcus
3 Trichoderma polysporum
4 Saccharomyces cerevisiae
Explanation:
The microbe commonly used for the commercial production of ethanol is Saccharomyces cerevisiae. It is a type of yeast that can ferment a variety of sugars, including glucose, fructose and sucrose, to produce ethanol and carbon dioxide.