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Maharashtra SSC (Class 10) Unit 2F1: Animal Cell Biology and Specialization — practice questions — page 2

Explore 61 free Unit 2F1: Animal Cell Biology and Specialization questions in Maharashtra SSC (Class 10) Biology. Open each question or exercise to read its content, reference answers and available explanation.

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Unit 2F1: Animal Cell Biology and Specialization questions and exercises with answers

Showing questions 31–60 of 61.

After ripening cheese for 12 to 18 months, which very hard variety is obtained?Read the answer and worked solution →Bread becomes spongy because the baker's yeast ferments carbohydrates and releases which gas into the dough?Read the answer and worked solution →Which yeast is the baker's yeast used to make the dough for bread?Read the answer and worked solution →Chemically, vinegar used to give a sour taste and preserve pickles is a roughly 4% solution of which acid?Read the answer and worked solution →In vinegar production, which bacterial mixture is added to ethanol so that it is converted into acetic acid?Read the answer and worked solution →Soya sauce is produced by fermenting a mixture of wheat or rice flour and soyabean with the help of which fungus?Read the answer and worked solution →Enzymes from bacilli and streptomyces are used on corn flour to obtain which product?Read the answer and worked solution →Monosodium glutamate (ajinomoto) is produced from the L-glutamic acid made by which microbes?Read the answer and worked solution →Which antibiotic is specifically noted as effective against tuberculosis?Read the answer and worked solution →Which gaseous fuel is obtained by the microbial anaerobic decomposition of urban, agricultural and industrial waste?Read the answer and worked solution →Hydrogen, regarded as the fuel of the future, is released when bacteria carry out photoreduction during which process?Read the answer and worked solution →Which microbe converts soluble uranium salts in atomic-plant effluents into insoluble salts, keeping them out of groundwater?Read the answer and worked solution →In organic farming, which microbe is used in a solution to supply nitrogen and prevent soil pollution from chemical fertilizers?Read the answer and worked solution →Spinosad, a by-product of fermentation that destroys pests, is best described as which type of agent?Read the answer and worked solution →What general name is given to the special undifferentiated cells in a multicellular organism that can give rise to all other cell types?Read the answer and worked solution →Cytology is the branch of biology that mainly deals with the study of which of the following?Read the answer and worked solution →At what temperature range are collected stem cell samples preserved in vials?Read the answer and worked solution →On approximately which day after conception does differentiation of embryonic stem cells begin?Read the answer and worked solution →The property by which a single embryonic stem cell can transform into any of the many cell types of the body is called:Read the answer and worked solution →Which of the following is NOT a recognised source of adult stem cells in the human body?Read the answer and worked solution →Replacing dead cells in conditions such as diabetes, Parkinson's disease and myocardial infarction is an example of which use of stem cells?Read the answer and worked solution →A person can usually donate one organ during their lifetime because the body has a spare functional pair. Which organ is this?Read the answer and worked solution →Which set of branches of science is correctly described as being included within biotechnology?Read the answer and worked solution →From which bacterium was the gene isolated and inserted into cotton to produce Bt cotton?Read the answer and worked solution →Golden Rice was genetically engineered to be rich in a precursor of which vitamin?Read the answer and worked solution →Crops developed by integrating a foreign gene with their own genome to gain desired characters are best described as:Read the answer and worked solution →Bacteria such as Rhizobium, Azotobacter and Anabaena are mainly used in agriculture as:Read the answer and worked solution →By modern biotechnology, the hormone insulin used to treat diabetes is now produced with the help of:Read the answer and worked solution →The group of small protein molecules used in the treatment of viral diseases, now produced using transgenic E. coli, is:Read the answer and worked solution →Treating phenylketonuria (PKU) by correcting the genetic change in liver cells is an example of:Read the answer and worked solution →

Worked practice questions

After ripening cheese for 12 to 18 months, which very hard variety is obtained?

  1. Cottage cheese
  2. Cheddar cheese
  3. Parmesan cheese
  4. Mozzarella cheese
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Correct answer: C. Parmesan cheese

1. Freshly prepared cheese such as cottage or mozzarella is always soft. 2. Storing for 3 to 12 months gives semi-hard cheddar cheese. 3. After ripening 12 to 18 months, very hard parmesan cheese forms. _Source: Balbharati (Maharashtra Board) Class 10 Science & Technology Part 2, Ch 7 "Introduction to Microbiology", p.87_

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Bread becomes spongy because the baker's yeast ferments carbohydrates and releases which gas into the dough?

  1. Nitrogen
  2. Oxygen
  3. Carbon dioxide
  4. Sulphur dioxide
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Correct answer: C. Carbon dioxide

1. Saccharomyces cerevisiae ferments sugar in the dough. 2. The fermentation produces carbon dioxide and ethanol. 3. The carbon dioxide makes the dough rise and the bread spongy. _Source: Balbharati (Maharashtra Board) Class 10 Science & Technology Part 2, Ch 7 "Introduction to Microbiology", p.88_

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Which yeast is the baker's yeast used to make the dough for bread?

  1. Aspergillus oryzae
  2. Saccharomyces cerevisiae
  3. Lactobacillus brevis
  4. Xanthomonas campestris
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Correct answer: B. Saccharomyces cerevisiae

1. Baker's yeast is the microbe mixed into flour to form bread dough. 2. This yeast is Saccharomyces cerevisiae. 3. Aspergillus oryzae makes soya sauce and Lactobacillus brevis is used in coffee processing. 4. Xanthomonas makes xanthan gum, not bread. _Source: Balbharati (Maharashtra Board) Class 10 Science & Technology Part 2, Ch 7 "Introduction to Microbiology", p.88_

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