Microbes in Industrial Products - Class 12 Biology MCQ

This set of Class 12 Biology Chapter 10 Multiple Choice Questions & Answers (MCQs) focuses on “Microbes in Industrial Products-1”.

1. Which of the following processes is not involved in the industrial utilisation of microbes?
a) Laboratory scale process
b) Demagnetisation process
c) Manufacturing process
d) Pilot plant scale process
View Answer

Answer: b
Explanation: Industrial utilisation of bacteria and other microbes involves three processes- laboratory-scale process, pilot plant scale and manufacturing unit. The development from the laboratory scale to the manufacturing unit is called as scaling up.

2. Which of the following is the container where fermentation is carried out?
a) Sludge eliminator
b) Bioreactor
c) Activator
d) Fermenter
View Answer

Answer: b
Explanation: The container where fermentation is carried out is called a bioreactor. It has an aeration system, pH correctors and temperature adjustors. Bioreactors are often large.

3. How are microorganisms added in bioreactors?
a) Directly mixed with medium
b) Directly charged with the medium
c) Added on the surface of the nutrient medium
d) By mixing them with pebbles
View Answer

Answer: c
Explanation: Microorganisms are added in bioreactors in three ways-
i. Added on the surface of the nutrient medium
ii. Suspended in a nutrient medium
iii. Placed in calcium alginate beads.

4. Who found out that beer and buttermilk are produced due to the activity of Yeast?
a) Louis Pasteur
b) Waksman
c) Babes
d) Joubert
View Answer

Answer: a
Explanation: Louis Pasteur found for the first time that beer and buttermilk are produced due to the activity of yeast and yeast-like organisms. Saccharomyces cerevisiae is the most common yeast used.

5. What is the common name of Saccharomyces ellipsoidens?
a) Brewer’s yeast
b) Wine yeast
c) Sake yeast
d) Ale yeast
View Answer

Answer: b
Explanation: Saccharomyces ellipsoidens is commonly known as wine yeast. Brewer’s yeast, Sake yeast and Ale yeast are known as Saccharomyces cerevisiae, Saccharomyces sake and Saccharomyces piriformis respectively.

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6. What is the nutrient medium for beer?
a) Barley malt
b) Fermented cereals
c) Fermented molasses
d) Fermented juices
View Answer

Answer: a
Explanation: The nutrient medium for beer is barley malt. Fermented cereals, molasses and juices are the nutrient medium for whisky, rum and wine respectively.

7. The crushed food for obtaining malt is called wort.
a) True
b) False
View Answer

Answer: b
Explanation: The crushed food mixed with hot water for obtaining malt is called mash. The sweetened nutrient medium before alcoholic fermentation is called wort.

8. Which of the following is not a process of fermentation?
a) Batch process
b) Continuous process
c) Feed Batch process
d) Conceptual process
View Answer

Answer: d
Explanation: Fermentation occurs in 3 ways- batch process, continuous process and feed batch process. Feed batch process is an intermediate process between batch and continuous processes.

9. What is the alcohol content in beer?
a) 3-6%
b) 10-27%
c) 60-70%
d) 95%
View Answer

Answer: a
Explanation: In the case of beer, the fermented liquor has an alcohol content of 3-6%. The alcohol content is 10-27% in wines, 60-70% in brandy and 95% in rectified spirit.

10. What are the by-products of alcoholic fermentation?
a) CO₂ and Yeast
b) CO₂ and H₂O
c) CO₂ and ethanol
d) H₂O and glucose
View Answer

Answer: c
Explanation: The by-products of alcoholic fermentation are CO₂ and ethanol. Several other chemicals can be formed with the change of nutritive medium, pH and aeration like n-propanol, butanol, glycerol, acetic acid, pyruvic acid, succinic acid, lactic acid, caproic acid, ethyl acetate etc.

11. Which of the following statements is incorrect regarding beer?
a) It contains 3-6% alcohol
b) Nutrient medium is barley
c) Beer is allowed to age before pasteurisation
d) It contains 10-27% alcohol
View Answer

Answer: d
Explanation: Beer contains 3-6% alcohol. Nutrient medium is barley. Beer is allowed to age before pasteurisation. Large beer is prepared by carrying out ageing in the cold.

12. Champagne is a type of which of the following?
a) Wine
b) Beer
c) Whisky
d) Rum
View Answer

Answer: a
Explanation: Champagne is the most popular sparkling wine, sparkling wines are naturally carbonated due to the continuation of fermentation after bottling. Other famous wines are port wine and sherry wine.

13. Which of the following statements is incorrect regarding wine?
a) It has 10-27% alcohol
b) Red wine is red due to the animal’s blood
c) Cider is apple wine
d) It is an alcoholic beverage
View Answer

Answer: b
Explanation: Wine is an alcoholic beverage prepared from ripe fruits and fruit juices. Its alcohol content is formed about 10-27%. Red wine is red due to the colour of the grape skin. Cider is apple wine.

14. Brandy is prepared by fermentation of wine.
a) True
b) False
View Answer

Answer: b
Explanation: Brandy has an alcoholic content of about 60-70%. Brandy is prepared from distillation of generally grape wine but can also be a mixture of the distillate of various fermented juices and wines.

15. What is the alcohol content in whiskey?
a) 6-12%
b) 60-80%
c) 40%
d) 90%
View Answer

Answer: a
Explanation: Whisky and other alcoholic drinks are prepared through distillation as the maximum content of alcohol in fermentation is 6-12%. The alcohol content is 60-80% in vodka and 40% in both rum and gin.

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