164536
During the preparation of dosa and idli, the dough prepared is fermented by bacteria and the dough puffs up. This is due to :
1 The production of \(\mathrm{CO}_2\) gas
2 The breakdown of oligosaccharides to monosaccharides
3 The production of a large number of bacteria
4 All of the above
Explanation:
The dough, which is used for making foods such as dosa and idli, is also fermented by bacteria. The puffed-up appearance of dough is due to the production of \(\mathrm{CO}_2\) gas.
NCERT-II-151
8 RBTS PAPER
164537
What is the scientific name of baker's yeast :
1 Saccharomyces octosporus
2 Schizosaccharomyces ludwigii
3 Schizosaccharomyces octosporus
4 Saccharomyces cerevisiae
Explanation:
Saccharomyces cerevisiae used for bread-making, and commonly called baker's yeast, is also used for fermenting malted cereals and fruit juices, to produce ethanol.
NCERT-II-151
8 RBTS PAPER
164538
A south Indian traditional drink 'Toddy' is a fermentation product of :
1 Palm sap
2 Rice broth
3 Coconut milk
4 Bamboo shoot
Explanation:
'Toddy', a traditional drink of some parts of southern India is made by fermenting sap from palms.
NCERT-II-151
8 RBTS PAPER
164539
Refer to the given figure and select the correct match. A B
1 A-Fungal colony
2 B-Fungal colony
3 A-Virus colony
4 B-Bacterial colony
Explanation:
Figure 10.3 (a) Colonies of bacteria growing in a petri dish: (h) Fingal miny growing in a petri dish
NCERT-II-150
8 RBTS PAPER
164540
Which of the following cheese is ripened by using a specific fungus for imparting a particular flavour:
1 Swiss cheese
2 Roquefort cheese
3 Cottage cheese
4 Whey cheese
Explanation:
The 'Roquefort cheese' are ripened by growing a specific fungi on them, which gives them a particular flavour. The other three cheese are not ripened by any fungus after production. Ripening is done to add particular flavor.
164536
During the preparation of dosa and idli, the dough prepared is fermented by bacteria and the dough puffs up. This is due to :
1 The production of \(\mathrm{CO}_2\) gas
2 The breakdown of oligosaccharides to monosaccharides
3 The production of a large number of bacteria
4 All of the above
Explanation:
The dough, which is used for making foods such as dosa and idli, is also fermented by bacteria. The puffed-up appearance of dough is due to the production of \(\mathrm{CO}_2\) gas.
NCERT-II-151
8 RBTS PAPER
164537
What is the scientific name of baker's yeast :
1 Saccharomyces octosporus
2 Schizosaccharomyces ludwigii
3 Schizosaccharomyces octosporus
4 Saccharomyces cerevisiae
Explanation:
Saccharomyces cerevisiae used for bread-making, and commonly called baker's yeast, is also used for fermenting malted cereals and fruit juices, to produce ethanol.
NCERT-II-151
8 RBTS PAPER
164538
A south Indian traditional drink 'Toddy' is a fermentation product of :
1 Palm sap
2 Rice broth
3 Coconut milk
4 Bamboo shoot
Explanation:
'Toddy', a traditional drink of some parts of southern India is made by fermenting sap from palms.
NCERT-II-151
8 RBTS PAPER
164539
Refer to the given figure and select the correct match. A B
1 A-Fungal colony
2 B-Fungal colony
3 A-Virus colony
4 B-Bacterial colony
Explanation:
Figure 10.3 (a) Colonies of bacteria growing in a petri dish: (h) Fingal miny growing in a petri dish
NCERT-II-150
8 RBTS PAPER
164540
Which of the following cheese is ripened by using a specific fungus for imparting a particular flavour:
1 Swiss cheese
2 Roquefort cheese
3 Cottage cheese
4 Whey cheese
Explanation:
The 'Roquefort cheese' are ripened by growing a specific fungi on them, which gives them a particular flavour. The other three cheese are not ripened by any fungus after production. Ripening is done to add particular flavor.
164536
During the preparation of dosa and idli, the dough prepared is fermented by bacteria and the dough puffs up. This is due to :
1 The production of \(\mathrm{CO}_2\) gas
2 The breakdown of oligosaccharides to monosaccharides
3 The production of a large number of bacteria
4 All of the above
Explanation:
The dough, which is used for making foods such as dosa and idli, is also fermented by bacteria. The puffed-up appearance of dough is due to the production of \(\mathrm{CO}_2\) gas.
NCERT-II-151
8 RBTS PAPER
164537
What is the scientific name of baker's yeast :
1 Saccharomyces octosporus
2 Schizosaccharomyces ludwigii
3 Schizosaccharomyces octosporus
4 Saccharomyces cerevisiae
Explanation:
Saccharomyces cerevisiae used for bread-making, and commonly called baker's yeast, is also used for fermenting malted cereals and fruit juices, to produce ethanol.
NCERT-II-151
8 RBTS PAPER
164538
A south Indian traditional drink 'Toddy' is a fermentation product of :
1 Palm sap
2 Rice broth
3 Coconut milk
4 Bamboo shoot
Explanation:
'Toddy', a traditional drink of some parts of southern India is made by fermenting sap from palms.
NCERT-II-151
8 RBTS PAPER
164539
Refer to the given figure and select the correct match. A B
1 A-Fungal colony
2 B-Fungal colony
3 A-Virus colony
4 B-Bacterial colony
Explanation:
Figure 10.3 (a) Colonies of bacteria growing in a petri dish: (h) Fingal miny growing in a petri dish
NCERT-II-150
8 RBTS PAPER
164540
Which of the following cheese is ripened by using a specific fungus for imparting a particular flavour:
1 Swiss cheese
2 Roquefort cheese
3 Cottage cheese
4 Whey cheese
Explanation:
The 'Roquefort cheese' are ripened by growing a specific fungi on them, which gives them a particular flavour. The other three cheese are not ripened by any fungus after production. Ripening is done to add particular flavor.
164536
During the preparation of dosa and idli, the dough prepared is fermented by bacteria and the dough puffs up. This is due to :
1 The production of \(\mathrm{CO}_2\) gas
2 The breakdown of oligosaccharides to monosaccharides
3 The production of a large number of bacteria
4 All of the above
Explanation:
The dough, which is used for making foods such as dosa and idli, is also fermented by bacteria. The puffed-up appearance of dough is due to the production of \(\mathrm{CO}_2\) gas.
NCERT-II-151
8 RBTS PAPER
164537
What is the scientific name of baker's yeast :
1 Saccharomyces octosporus
2 Schizosaccharomyces ludwigii
3 Schizosaccharomyces octosporus
4 Saccharomyces cerevisiae
Explanation:
Saccharomyces cerevisiae used for bread-making, and commonly called baker's yeast, is also used for fermenting malted cereals and fruit juices, to produce ethanol.
NCERT-II-151
8 RBTS PAPER
164538
A south Indian traditional drink 'Toddy' is a fermentation product of :
1 Palm sap
2 Rice broth
3 Coconut milk
4 Bamboo shoot
Explanation:
'Toddy', a traditional drink of some parts of southern India is made by fermenting sap from palms.
NCERT-II-151
8 RBTS PAPER
164539
Refer to the given figure and select the correct match. A B
1 A-Fungal colony
2 B-Fungal colony
3 A-Virus colony
4 B-Bacterial colony
Explanation:
Figure 10.3 (a) Colonies of bacteria growing in a petri dish: (h) Fingal miny growing in a petri dish
NCERT-II-150
8 RBTS PAPER
164540
Which of the following cheese is ripened by using a specific fungus for imparting a particular flavour:
1 Swiss cheese
2 Roquefort cheese
3 Cottage cheese
4 Whey cheese
Explanation:
The 'Roquefort cheese' are ripened by growing a specific fungi on them, which gives them a particular flavour. The other three cheese are not ripened by any fungus after production. Ripening is done to add particular flavor.
164536
During the preparation of dosa and idli, the dough prepared is fermented by bacteria and the dough puffs up. This is due to :
1 The production of \(\mathrm{CO}_2\) gas
2 The breakdown of oligosaccharides to monosaccharides
3 The production of a large number of bacteria
4 All of the above
Explanation:
The dough, which is used for making foods such as dosa and idli, is also fermented by bacteria. The puffed-up appearance of dough is due to the production of \(\mathrm{CO}_2\) gas.
NCERT-II-151
8 RBTS PAPER
164537
What is the scientific name of baker's yeast :
1 Saccharomyces octosporus
2 Schizosaccharomyces ludwigii
3 Schizosaccharomyces octosporus
4 Saccharomyces cerevisiae
Explanation:
Saccharomyces cerevisiae used for bread-making, and commonly called baker's yeast, is also used for fermenting malted cereals and fruit juices, to produce ethanol.
NCERT-II-151
8 RBTS PAPER
164538
A south Indian traditional drink 'Toddy' is a fermentation product of :
1 Palm sap
2 Rice broth
3 Coconut milk
4 Bamboo shoot
Explanation:
'Toddy', a traditional drink of some parts of southern India is made by fermenting sap from palms.
NCERT-II-151
8 RBTS PAPER
164539
Refer to the given figure and select the correct match. A B
1 A-Fungal colony
2 B-Fungal colony
3 A-Virus colony
4 B-Bacterial colony
Explanation:
Figure 10.3 (a) Colonies of bacteria growing in a petri dish: (h) Fingal miny growing in a petri dish
NCERT-II-150
8 RBTS PAPER
164540
Which of the following cheese is ripened by using a specific fungus for imparting a particular flavour:
1 Swiss cheese
2 Roquefort cheese
3 Cottage cheese
4 Whey cheese
Explanation:
The 'Roquefort cheese' are ripened by growing a specific fungi on them, which gives them a particular flavour. The other three cheese are not ripened by any fungus after production. Ripening is done to add particular flavor.
