Tag: option b: biotechnology and bioinformatics
Questions Related to option b: biotechnology and bioinformatics
_________ is produced from _____.
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Alcohol, saccharomyces
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Lactic acid, azotobacter
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Citric acid, acetobacter
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Penicillin, azotobacter
How many molecule of $CO _2$ are released in citric acid cycle?
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One
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Two
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Three
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Six
Brewery is concerned with ______________.
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Saccharomyces
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Protozoans
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Pteridophytes
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Marsupials
Which among the following alcoholic beverage will be formed by distillation?
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Brandy
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Wine
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Beer
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All
- Distillation is the process by which water is removed from a mixture of ethanol and water. During distillation, alcohol and water are separated from each other using the difference in their boiling points.
- Whisky, brandy and rum are produced by distillation of the fermented broth.
- Hence the alcoholic beverage formed by distillation id Brandy.
- So, the correct answer is 'Brandy'.
Malt is prepared from
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Rice
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Barley
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Wheat
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Citrus
The germinated grains are used for the preparation of malt. The grains are dried and transformed to form a mixture which is known as malt. The grains are germinated by soaking in water. The process of germination is stopped by drying the grains. The germinated grains contain many enzymes which can be collected together to prepare an enzyme preparation. These are active enzymes which can be used for the process of conversion of the sugars into smaller components which can be used for the growth of organisms in the preparation of alcoholic beverages. Malt is prepared from barley grains and not from rice, wheat, and citrus. Thus, the correct answer is option B.
Wine turns sour on
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Exposure to light
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Contamination by aerobic bacteria Acetobacter aceti
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Contamination by anaerobic bacteria
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On heating
When a wine bottle is exposed to air, its contents get oxidize. It gets contaminated by aerobic bacteria Acetobacter aceti. This bacteria turn the alcohol in wine into acetic acid. This will turn wine sour and gives it a vinegar taste.
Fermentation for the industrial production of ethanol is carried out by
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Saccharomyces
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Lactobacillus
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Streptomyces
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Acetobacter
Microbial production of one of the organic feedstocks from plant substances such as molasses is presently used for ethanol production. The commercial production is carried out with Saccharomyces cerevisiae. Saccharomyces cerevisiae starts producing ethanol at the rate of 10% (v/v) with 10-20g cells dry weight/lit. The reduction in fermentation time is accomplished use of ceil recycling continuously in fermentation.
Microorganism used in fermentation for alcohol is
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Lactobacillus
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Saccharomyces
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Penicllium
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Acetobacter
Beer is fermented from
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Molasses
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Grape
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Barley
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Wheat
Brandy is distilled product of fermented
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Fruit juice
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Molasses
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Rice
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Barley