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AP Intermediate 2nd Year Science — practice by topic

Browse 14 questions across 2 Science topics. Choose what you want to revise, then open a question to check its answer and worked solution.

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Science topics

Microorganisms: Friend and Foe (10)Force, Pressure & Fluids (4)

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Curd is formed from milk by the action ofRead the answer and worked solution →The puffed-up appearance of dosa/idli batter is due to production ofRead the answer and worked solution →The characteristic large holes in Swiss cheese are due to a large amount of CO₂ produced byRead the answer and worked solution →Penicillin was discovered byRead the answer and worked solution →

Worked practice questions

Curd is formed from milk by the action of

  1. Lactic acid bacteria (Lactobacillus)
  2. Yeast (Saccharomyces cerevisiae)
  3. Rhizobium
  4. Streptococcus
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Correct answer: A. Lactic acid bacteria (Lactobacillus)

1. Curd formation is a microbial fermentation of milk. 2. syllabus names Lactobacillus and related lactic acid bacteria (LAB) as the agents. 3. They produce lactic acid that coagulates milk protein and gives the sour taste. 4. Vitamin B₁₂ content also increases during LAB fermentation. _Source: syllabus Biology, Ch 8 "Microbes in Human Welfare", §8.1_

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The puffed-up appearance of dosa/idli batter is due to production of

  1. O₂ during aerobic fermentation
  2. CO₂ during bacterial fermentation
  3. H₂ during hydrolysis
  4. NH₃ during protein breakdown
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Correct answer: B. CO₂ during bacterial fermentation

1. Dosa/idli batter is fermented by bacteria naturally present in the flour. 2. Microbial fermentation releases CO₂ gas. 3. The CO₂ gas gets trapped in the batter, causing the puffed-up appearance. 4. Bread dough shows the same phenomenon with baker's yeast producing CO₂. _Source: syllabus Biology, Ch 8 "Microbes in Human Welfare", §8.1_

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The characteristic large holes in Swiss cheese are due to a large amount of CO₂ produced by

  1. Saccharomyces cerevisiae
  2. Lactobacillus
  3. Propionibacterium sharmanii
  4. Rhizopus
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Correct answer: C. Propionibacterium sharmanii

1. Swiss cheese has large holes ("eyes") as a distinctive feature. 2. syllabus credits these to CO₂ produced by the bacterium Propionibacterium sharmanii. 3. Roquefort cheese, by contrast, is ripened by a specific fungus. 4. Saccharomyces cerevisiae is baker's / brewer's yeast, not a cheese-hole producer. _Source: syllabus Biology, Ch 8 "Microbes in Human Welfare", §8.1_

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How to practise

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