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MCQs

Total Questions : 189 | Page 7 of 19 pages
Question 61. What is the pH of the medium when sucrose is used as substrate for the production of citric acid?
  1.    3
  2.    4
  3.    5
  4.    6
 Discuss Question
Answer: Option A. -> 3
Answer: (a).3
Question 62. In koji process for the fermentation to produce citric acid,
  1.    A. niger is used with solid substrate as sweet potato
  2.    A. niger floats on the surface of solution
  3.    Fungal mycelium grows through out the solution in a deep tank
  4.    both (a) and (b)
 Discuss Question
Answer: Option A. -> A. niger is used with solid substrate as sweet potato
Answer: (a).A. niger is used with solid substrate as sweet potato
Question 63. Which of the following nitrogen sources is added in the fermentation medium of citric acid production?
  1.    Ammonium salt
  2.    Urea
  3.    Both (a) and (b)
  4.    Peptone
 Discuss Question
Answer: Option C. -> Both (a) and (b)
Answer: (c).Both (a) and (b)
Question 64. What is the pH of the medium when molasses is used as substrate for the production of citric acid?
  1.    3
  2.    4
  3.    5
  4.    6
 Discuss Question
Answer: Option C. -> 5
Answer: (c).5
Question 65. In liquid surface culture process for the fermentation to produce citric acid,
  1.    A. niger is used with solid substrate as sweet potato
  2.    A. niger floats on the surface of solution
  3.    Fungal mycelium grows through out the solution in a deep tank
  4.    both (a) and (b)
 Discuss Question
Answer: Option B. -> A. niger floats on the surface of solution
Answer: (b).A. niger floats on the surface of solution
Question 66. Maturation of the beers is carried out at
  1.    14°C
  2.    10°C
  3.    6°C
  4.    2°C
 Discuss Question
Answer: Option D. -> 2°C
Answer: (d).2°C
Question 67. What temperature is maintained during anaerobic fermentation of white wine?
  1.    10-21 °C
  2.    21-30 °C
  3.    30-35 °C
  4.    15-25 °C
 Discuss Question
Answer: Option A. -> 10-21 °C
Answer: (a).10-21 °C
Question 68. In a hot climate, grapes lose acidity because
  1.    enough tartaric acid is not made
  2.    enough malic acid is not made
  3.    of break down of malic acid
  4.    of break down of tartaric acid
 Discuss Question
Answer: Option C. -> of break down of malic acid
Answer: (c).of break down of malic acid
Question 69. The dried malt is the source of
  1.    amylase
  2.    proteinases
  3.    both (a) and (b)
  4.    cellulase
 Discuss Question
Answer: Option C. -> both (a) and (b)
Answer: (c).both (a) and (b)
Question 70. Ales are the beer in which fermentation is carried out using
  1.    top yeast
  2.    bottom yeast
  3.    either of the above
  4.    middle yeast
 Discuss Question
Answer: Option A. -> top yeast
Answer: (a).top yeast

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