Tag: economic importance of bacteria and fungi

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Questions Related to economic importance of bacteria and fungi

Multiple choice biology economic importance of bacteria and fungi common diseases in humans epidemics transmission of diseases

Choose the correct answers from the alternatives given.
A sexual spore produced by a sac fungus is called

  1. mycelium

  2. conidium

  3. ascospore

  4. basidiospore
Reveal answer Fill a bubble to check yourself
C Correct answer
Explanation

Ascomycota members include molds that have septate hyphae and some yeasts which are called sac fungi because their sexual spores, called ascospores, are produced in a sac or ascus.

So, the correct option is 'ascospore'.

Multiple choice biology economic importance of bacteria and fungi common diseases in humans epidemics transmission of diseases

Ray fungi as diazotrophs are

  1. Streptomyces and Mycoplasma

  2. Gram negative monerans and symbiotically associated with Xanthomonas

  3. Gram positive monerans and symbiotically associated with Alnus
  4. Chemoautotrophic $ { N } _{ 2} $ - fixer
Reveal answer Fill a bubble to check yourself
C Correct answer
Explanation

Actinomyces species of bacteria form colonies that have fungus like branched networks of hyphae and are therefore also known as ray fungus. They are gram positive and a few species of nitrogen fixing bacteria live in symbiosis with actinorhizal plants of the genus Alnus. 

So, the correct option is 'Gram-positive monerans and symbiotically associated with Alnus'.

Multiple choice biology economic importance of bacteria and fungi common diseases in humans epidemics transmission of diseases

Choose the correct answers from the alternatives given.
Which of the following purposes do you think is served, by $CO _2$ as an end product of fermentation in baking industry?

  1. To lighten the dough

  2. To give colour to bread

  3. To give flavour to the bread

  4. To produce beautiful shape
Reveal answer Fill a bubble to check yourself
A Correct answer
Explanation

The sugars in the bread product are converted into carbon dioxide and ethanol as an end product. The carbon dioxide is evolved from the dough when the yeast gets dissolved in water so that it makes the dough lighter.

So, the correct option is 'To lighten the dough'.