Tag: botany

Questions Related to botany

In insertional inactivation of $\beta$-galactosidase gene, the bacteria in white colonies have

botany biotechnology: principles and processes downstream processing biotechnology biotechnology and its application

  1. Nonrecombinant plasmid

  2. Recombinant plasmid

  3. No plasmid

  4. Linear foreign DNA

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Correct Option: B

Which of the following is not component of downstream processing ____________.

botany biotechnology: principles and processes downstream processing biotechnology biotechnology and its application

  1. Expression

  2. Separation

  3. Purification

  4. Presentation

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Correct Option: A

Which is not one of the major categories of biotechnology products ?

botany biotechnology: principles and processes downstream processing biotechnology biotechnology and its application

  1. Hormones and similar proteins

  2. Toxins for use in pest control

  3. DNA probes

  4. Vaccines

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Correct Option: B
Explanation:

Biotechnology involves the exploitation of biological processes for industrial and other purposes, especially the genetic manipulation of microorganisms for the production of antibiotics, hormones, vaccines etc. It also involves various other methods involving production, amplification of DNA segments like DNA probe. 

Instead of production of toxins for use in pest control, biotechnology involves making plants resistant against pest by genetically engineering their genome. 
So, the correct option is 'Toxins for use in pest control'.

Which of the following is not a component of downstreaming processing?

botany biotechnology: principles and processes downstream processing biotechnology biotechnology and its application

  1. Separation

  2. Purification

  3. Preservation

  4. Expression

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Correct Option: D
Explanation:
A widely recognized heuristic for categorizing downstream processing operations divides them into four groups which are applied in order to bring a product from its natural state as a component of a tissue, cell or fermentation broth through progressive improvements in purity and concentration.

Removal of insolubles is the first step and involves the capture of the product as a solute in a particulate-free liquid, for example the separation of cells, cell debris or other particulate matter from fermentation broth containing an antibiotic. Typical operations to achieve this are filtration, centrifugation, sedimentation, precipitation, flocculation, electro-precipitation, and gravity settling. Additional operations such as grinding, homogenization, or leaching, required to recover products from solid sources such as plant and animal tissues, are usually included in this group.

Product isolation is the removal of those components whose properties vary considerably from that of the desired product. For most products, water is the chief impurity and isolation steps are designed to remove most of it, reducing the volume of material to be handled and concentrating the product. Solvent extraction, adsorption, ultrafiltration, and precipitation are some of the unit operations involved.

Product purification is done to separate those contaminants that resemble the product very closely in physical and chemical properties. Consequently steps in this stage are expensive to carry out and require sensitive and sophisticated equipment. This stage contributes a significant fraction of the entire downstream processing expenditure. Examples of operations include affinity, size exclusion, reversed phase chromatography, ion-exchange chromatography, crystallization and fractional precipitation.

Product polishing describes the final processing steps which end with packaging of the product in a form that is stable, easily transportable and convenient. Crystallization, desiccation, lyophilization and spray drying are typical unit operations. Depending on the product and its intended use, polishing may also include operations to sterilize the product and remove or deactivate trace contaminants which might compromise product safety. Such operations might include the removal of viruses or depyrogenation.

So the correct option is 'Expression'.

Which among these is produced by distillation of fermented broth?

(i) Whisky (ii) Wine (iii) Beer (iv) Rum (v) Brandy

botany biotechnology: principles and processes downstream processing biotechnology biotechnology and its application

  1. (ii) and (iii) alone

  2. (i) and (ii) alone

  3. (iii) and (v) alone

  4. (i), (iv) and (v) alone

  5. (iii) and (iv) alone

Show answer
Correct Option: D
Explanation:

Both wine and beer are essentially the products of the fermentation process - the fermented broth serves as the basis of the product. Other alcoholic beverages (whisky, rum, brandy) fall under the category of distilled spirits. Distillation is the process by which the alcohol is removed from the fermented broth (or wort) by heating the wort until the alcohol vaporizes, after which it is condensed. When almost pure alcohol is distilled from fermentation, the product is called as grain neutral spirits (GNS). 

Which of the following recent techniques is used for separating fragments of DNA?

botany biotechnology: principles and processes downstream processing biotechnology biotechnology and its application

  1. Eastern blotting

  2. Northern blotting

  3. Southern blotting

  4. Western blotting

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Correct Option: C
Explanation:

Southern blotting involves DNA digestion, Gel electrophoresis, Blotting, Probe labeling, Hybridization and washing, and detection.

So, the correct option is 'Southern blotting'.

Choose the correct answer from the alternatives given.
If a cell is placed in an isotonic solution, what will occur?

botany water absorption and ascent of sap in plants active transport and passive transport types of plant transport atp

  1. Salts will move into the cell from the surrounding solution

  2. Water will move into the cell from the surrounding solution

  3. Salts will move out of the cell into the surrounding solution

  4. None of the above will occur

Show answer
Correct Option: D
Explanation:
Two or more isotonic solutions are those that have the same osmotic pressure across a semipermeable membrane. When a cell is placed in an isotonic solution, there will be no or equal exchange of salts between them; hence, then cells will neither shrink nor burst and there will be no movement of salts between the cells and the surrounding solution.

So, the correct answer is 'None of the above will occur'.

During phloem transportation sugar is moved in form of sucrose in to the companion cells and them into the living phloem sieve tube cells by -

botany water absorption and ascent of sap in plants active transport and passive transport types of plant transport atp

  1. Passive transport

  2. Active transport

  3. Facilitated diffusion

  4. Osmosis

Show answer
Correct Option: A
Explanation:

Pholem is the food-conducting tissue.

The sugar sucrose is transported from the companion cells to the sieve tube by the mechanism for simple diffusion because of the concentration gradient.
The concentration of the sucrose is higher in the companion cells an lower in sieve tubes.
So, the correct option is 'Passive transport'

A root concentrates minerals by?

botany water absorption and ascent of sap in plants active transport and passive transport types of plant transport atp

  1. Active transport

  2. Facilitated diffusion

  3. Osmosis

  4. Diffusion

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Correct Option: A

Percentage of water left in the soil when a plant begins to wilt is known as

botany water absorption and ascent of sap in plants active transport and passive transport types of plant transport atp

  1. Wilting coefficient

  2. pH value of soil

  3. Field capacity

  4. Water holding cpacity

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Correct Option: A
Explanation:

Water held tightly by soil particles around them is called as hygroscopic water. It is held in a very thin film and is not available to plants. Plants are able to absorb capillary water, which is present in the capillary spaces between soil particles. Run away water is also not available to plants. 

Field capacity denotes total water content in a field including hygroscopic water, capillary water and chemically bound water. 
The percentage of water left in soil when plants begin to wilt is called as wilting coefficient. At wilting coefficient soil contains hygroscopic and chemically bound water.