NEET Biology Microbes In Human Household Products Multiple Choice Question And Answers

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Biology MCQ For NEET With Answers Microbes In Human Welfare

Question 1. Identify the habitat of microorganisms.

  1. Soil, air, water and inside the bodies of living organisms
  2. Thermal vents deep in the soil
  3. Under snow as well as the acidic environment
  4. All of the above

Answer: 4. All of the above

Microbes can be found everywhere, i.e. In soil, water, air and inside the bodies of living organisms. They can be found in thermal vents deep in the soil, under snow as well as in acidic environments.

Question 2. Which of the following microbes play an important role in converting milk into curd?

  1. Bacteria
  2. Virus
  3. Fungi
  4. Protozoa

Answer: 1. Bacteria

In the process of making curd, bacteria convert milk into curd and milk protein into predigest milk protein.

Read And Learn More: NEET Biology Multiple Choice Question And Answers

Question 3. Identify the correct statement.

  1. Microorganism like lactobacillus is commonly called the lab
  2. The lab is widely used in food fermentation
  3. Lab has the ability to improve the flavour of food products
  4. All of the above

Answer: 4. All of the above

Microorganism such as lactobacillus is commonly called lactic acid bacteria (lab). These bacteria are widely used in food fermentation because of their ability to improve the flavours, texture and safety of perishable raw materials such as milk, meat and vegetables.

Question 4. Which of the following bacteria convert milk into curd?

  1. Propionibacterium shermanii
  2. Saccharomyces cerevisiae
  3. Lactobacillus
  4. Thermophilic bacteria

Answer: 3. Lactobacillus

Lactic acid bacteria (lab) like lactobacillus are added to milk. It converts the lactose sugar of milk into lactic acid. Lactic acid causes coagulation and partial conversion of milk protein casein to paracaesinate. Thus, milk is changed into curd, yoghurt and cheese.

Question 5. Curd is formed by adding a small amount of curd to milk. This small amount is referred to as

  1. Starter
  2. Inoculum
  3. Both (1) and (2)
  4. None of the above

Answer: 3. Both (1) and (2)

Curd is formed by adding a small amount of curd to milk. This small amount of curd is referred to as a starter or inoculum. The starter or inoculum used in the preparation of milk products actually contains millions of lactic acid bacteria (lab).

Biology MCQ For NEET With Answers

NEET Biology Microbes In Human Household Products Multiple Choice Question And Answers

Question 6. Consider the following statements about the lab.

  1. It increases the vitamin 12 amount, thus increasing the nutrient quality of milk.
  2. It checks disease-causing microbes in the stomach.

Choose the correct option.

  1. Statement 1 is correct, but 2 is incorrect
  2. Statement 1 is incorrect, but 2 is correct
  3. Both statements 1 and 2 are correct
  4. Both statements 1 and 2 are incorrect

Answer: 3. Both statements 1 and 2 are correct

  • Both statements 1 and 2 are correct. A small amount of curd added to the fresh milk as inoculum or starter contains millions of lab, which at suitable temperatures multiply, thus converting milk to curd.
  • It improves its nutritional quality by increasing vitamin B12. In our stomach too, the lab plays a very beneficial role in checking disease-causing microbes.

Question 7. Lactic acid coagulates and partially digests the milk protein …………… During the curdling of milk.

  1. Casein
  2. Albumin
  3. Serum
  4. Lactoferrin

Answer: 1. Casein

Lactic acid bacteria (lab) like lactobacillus are added to milk. It converts the lactose sugar of milk into lactic acid. Lactic acid causes coagulation and partial conversion of milk protein casein to paracaesinate. Thus, milk is changed into curd, yoghurt and cheese.

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Question 8. …A… Released by the lab during growth coagulate and partially digest …b… Here, A and B refer to

  1. A–acid, b–milk protein
  2. A–base, b–harmful bacteria
  3. A–enzyme, b–milk protein
  4. A–bacteria, b–other microbes

Answer: 1. A–acid, b–milk protein

Question 9. The starter or inoculum is added to the fresh milk in order to convert milk into curd. The term starter or inoculum here refers to

  1. Bacteria rich in vitamin B12
  2. Bacteria rich in protein
  3. Liquid containing millions of lab
  4. The fresh milk

Answer: 3. Liquid containing millions of lab

Curd is formed by adding a small amount of curd to milk. This small amount of curd is referred to as a starter or inoculum. The starter or inoculum used in the preparation of milk products actually contains millions of lactic acid bacteria (lab).

 

Question 10. An enzyme used in cheese-making is

  1. Protease
  2. Rennet
  3. Glucoamylase
  4. Lactase

Answer: 2. Rennet

Rennet is extracted from the stomach of the calf and is used to prepare cottage cheese.

Question 11. Toddy is

  1. A traditional drink of southern India.
  2. Made by fermentation of sap from palm trees by bacteria.

Which of the statements given above about toddy is/are correct?

  1. Only 1
  2. Only 2
  3. 1 And 2
  4. None of these

Answer: 3. 1 And 2

Both statements I and ii are correct. Toddy is a traditional drink of some parts of south India, which is made by fermentation of sap from palm trees by bacteria.

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Question 12. Swiss cheese is ripened by

  1. Propionibacterium shermanii
  2. Penicillium roqueforti
  3. Penicillium camembert
  4. Streptococcus lactis

Answer: 1. Propionibacterium shermanii

Swiss cheese is characterised by large holes and it is ripened by the bacteria, propionibacterium shermanii. Penicillium roqueforti is involved in the ripening of Roquefort cheese. Camembert cheese is ripened by penicillium camembert.

Question 13. Big holes in Swiss cheese are formed as a result of

  1. Machine used for making the cheese
  2. A bacterium producing a large amount of carbon dioxide
  3. A bacterium that is visible to the naked eyes
  4. A fungus that produces large amounts of carbon dioxide

Answer: 2. A bacterium producing a large amount of carbon dioxide

Large holes in Swiss cheese are formed by the CO2 produced (causing holes) by a bacterium called Propionibacterium shermanii.

Question 14. In cheese manufacturing, microorganisms are used

  1. Only for souring of milk
  2. Only for ripening
  3. Both (1) and (2)
  4. To prevent spoilage

Answer: 3. Both (1) and (2)

During cheese production, lactic acid bacteria help in souring milk. Ripening of cheese is done by bacteria (propionibacterium shermanii) or moulds (penicillium roqueforti). So, the microorganisms are used for souring milk and ripening in cheese manufacturing.

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Question 15. Conversion of milk to curd improves its nutritional value by increasing the amount of

  1. Vitamin-D
  2. Vitamin-E
  3. Vitamin-B12
  4. Vitamin-A

Answer: 3. Vitamin-b12

Milk is converted to curd by certain bacteria called lactic acid bacteria. These bacteria, during the process of curdling milk, also increase its nutritive value by increasing the content of vitamin B12

Question 16. What makes Idli soft and puffy?

  1. A blending of idli batter
  2. Addition of baking soda into idli batter
  3. Bubbles of co 2 produced by microorganisms
  4. Addition of lactobacilli culture

Answer: 3. Bubbles of co 2 produced by microorganisms

In the preparation of idli batter, the batter is fermented using bacteria or yeast. During fermentation, CO2 bubbles which are released get trapped in the gluten, thus making idli soft and puffy.

Question 17. Which gas is released during the process of fermentation of dough giving it a puffy appearance?

  1. CO2
  2. CO
  3. O2
  4. H2

Answer: 1. CO2

CO2 gas is released during the process of fermentation. It gives a puffy appearance to a dough.

Question 18. The dough in bread making is fermented by

  1. Bacteria
  2. Virus
  3. Prions
  4. Yeast

Answer: 4. Yeast

The dough used for making bread is fermented by saccharomyces cerevisiae or commonly called baker’s yeast. Co2 released during the process of fermentation gives a puffy appearance to the dough. It is used to make foods like idli, dosa, bread, etc.

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Question 19. What is used in the production of leavened bread?

  1. Aspergillus
  2. Rhizopus
  3. Saccharomyces
  4. None of the above

Answer: 3. Saccharomyces

  • Saccharomyces is used in the production of leavened bread. The dough used for making bread is fermented by saccharomyces cerevisiae or commonly called baker’s yeast.
  • CO2 released during the process of fermentation gives a puffy appearance to the dough. It is used to make foods like idli, dosa, bread, etc.

Question 20. Assertion yeasts such as saccharomyces cerevisiae are used in the baking industry.

Reason (R) Carbon dioxide produced during fermentation causes bread dough to rise by thermal expansion.

  1. Both a and r are true and r is the correct explanation of a
  2. Both a and r are true, but r is not the correct explanation of a
  3. A is true, but r is false
  4. Both a and r are false

Answer: 1. Both a and r are true and r is the correct explanation of a

  • Both a and r are true and r is the correct explanation of a the dough used for making bread is fermented by saccharomyces cerevisiae or commonly called baker’s yeast.
  • CO2 released during the process of fermentation gives a puffy appearance to a dough. It is used to make foods like idli, dosa, bread, etc.

Question 21. Which of the following food items undergo fermentation?

  1. Idli
  2. Dosa
  3. Toddy
  4. Cheese

Choose the correct option.

  1. 1, 2 And 3
  2. 1, 3 And 4
  3. 2, 3 And 4
  4. 1, 2, 3 And 4

Answer: 4. 1, 2, 3 And 4

  • All given food items undergo fermentation. Idli and dosa are fermented preparation of rice and black gram. The two are allowed to ferment for 3-12 hours with airborne leuconostoc and streptococcus species of bacteria.
  • Toddy is a traditional drink of some parts of south India, which is made by fermentation of sap of palms by bacteria. Cheese is formed by the partial degradation of milk by different microorganisms.

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Question 22. The fungus involved in the ripening of Roquefort cheese gives it the unique

  1. Colour
  2. Flavour
  3. Shape
  4. Texture

Answer: 2. Flavour

Roquefort cheese is formed by ripening with the fungi penicillium roqueforti, for a particular flavour.

Question 23. Roquefort cheese is obtained by ripening with the fungi

  1. Propionibacterium shermanii
  2. Penicillium roqueforti
  3. Propionibacterium roqueforti
  4. Penicillium Sherman

Answer: 2. Penicillium roqueforti

Roquefort cheese is formed by ripening with the fungi penicillium roqueforti, for a particular flavour.

Question 24. Match the following columns.

NEET Biology Microbes in Household Products MCQs Question 24 Match the following columns.

Answer: 1. A–4, b–3, c–2, d–1

Question 25. Pasteurisation is a process that is undertaken to

  1. Kill all microbes
  2. Kill the pathogenic microbes
  3. Make milk tastier
  4. Make beverages

Answer: 2. Kill the pathogenic microbes

Pasteurisation is a process that is undertaken to kill all pathogenic microbes. Methods of pasteurisation of milk used commercially include a low-temperature holding (lth) method and a high-temperature short-time (test) method. The first process employs equipment capable of exposing milk to a temperature.

Question 26. Consider the following statements.

  1. Pasteurisation alters the taste of food products.
  2. The process of pasteurisation is named after Louis Pasteur.

Choose the correct option.

  1. Statement 1 is correct, but 2 is incorrect
  2. Statement 1 is incorrect, but 2 is correct
  3. Both statements 1 and 2 are correct
  4. Both statements 1 and 2 are incorrect

Answer: 2. Statement 1 is incorrect, but 2 is correct

  • Statement 1 is incorrect, but 2 is correct. The incorrect statement can be corrected as pasteurisation is a process whereby fluids such as wine and milk are heated for a predetermined time at a temperature that is below the boiling point of the liquid.
  • The treatment kills any microorganisms that are in the fluid but does not alter the taste, appearance, or nutritive value of the fluid.
  • The process of pasteurisation is named after the French chemist Louis Pasteur (1822–1895), who is regarded as the founder of the study of modern microbiology.

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Question 27. Pasteurised milk is

  1. Sterile and do not turn sour
  2. Free from pathogenic bacteria
  3. Not free from bacteria
  4. Both (1) and (2)

Answer: 4. Both (1) and (2)

Pasteurised milk is considered to be healthy for a person to consume as the process kills disease-causing germs, such as campylobacter, e. Coli and salmonella from milk. Pasteurisation does not reduce milk’s
nutritional value but kills the pathogenic bacteria in it. Due to this, the milk does not turn sour.

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