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MCQs

Total Questions : 189 | Page 2 of 19 pages
Question 11. To maintain aseptic conditions during fermentation which of the following is needed?
  1.    Sterilization of fermentor
  2.    Sterilization of air supply
  3.    Aeration and agitation
  4.    All of these
 Discuss Question
Answer: Option D. -> All of these
Answer: (d).All of these
Question 12. Malt vinegar is produced from
  1.    fruit juices
  2.    malted grain
  3.    ethanol
  4.    ale
 Discuss Question
Answer: Option B. -> malted grain
Answer: (b).malted grain
Question 13. Cider vinegar is produced from
  1.    fruit juices
  2.    malted grain
  3.    ethanol
  4.    ale
 Discuss Question
Answer: Option A. -> fruit juices
Answer: (a).fruit juices
Question 14. High ethanol concentration
  1.    promotes yeast growth
  2.    inhibits yeast growth
  3.    promotes bacterial growth
  4.    inhibits bacterial growth
 Discuss Question
Answer: Option B. -> inhibits yeast growth
Answer: (b).inhibits yeast growth
Question 15. Ethanol is oxidized to acetic acid aerobically using
  1.    Acetobacter
  2.    Gluconobacter
  3.    both (a) and (b)
  4.    Lactobacillus
 Discuss Question
Answer: Option C. -> both (a) and (b)
Answer: (c).both (a) and (b)
Question 16. Which of the following microorganism is used for the production of citric acid?
  1.    Lactobacillus bulgaricus
  2.    Saccharomyces cerevisiae
  3.    Aspergillus niger
  4.    Streptococcus lactis
 Discuss Question
Answer: Option C. -> Aspergillus niger
Answer: (c).Aspergillus niger
Question 17. Sugar content of the fermentation medium for citric acid is maintained at
  1.    10-15%
  2.    15-20%
  3.    20-25 %
  4.    25-30 %
 Discuss Question
Answer: Option C. -> 20-25 %
Answer: (c).20-25 %
Question 18. Spirit vinegar is produced from
  1.    fruit juices
  2.    malted grain
  3.    ethanol
  4.    ale
 Discuss Question
Answer: Option C. -> ethanol
Answer: (c).ethanol
Question 19. For the recovery of citric acid after fermentation, Ca(OH)2 is added to the slurry to
  1.    precipitate calcium carbonate
  2.    precipitate calcium citrate
  3.    precipitate calcium phosphate
  4.    precipitate calcium sulphate
 Discuss Question
Answer: Option B. -> precipitate calcium citrate
Answer: (b).precipitate calcium citrate
Question 20. Vinegar is typically produced in fed batch reactors because
  1.    a fed batch reactor can be used to maintain low acetic acid concentrations
  2.    a fed batch reactor can be used to maintain low ethanol concentrations
  3.    acetic acid bacteria tend to ferment at high ethanol concentrations
  4.    all of the above
 Discuss Question
Answer: Option B. -> a fed batch reactor can be used to maintain low ethanol concentrations
Answer: (b).a fed batch reactor can be used to maintain low ethanol concentrations

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