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ARIHANT NEET-MICROBES IN HUMAN WELFARE -Chapter exercises A (Taking it together (Assorted Questions of the Chapter for Advanced Level Practice))
- The most important property of yeast is
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- Bread dough rises because of the action of
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- Saccharomyces cerevisiae is used in
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- The baeterium which is used in the preparation of vitamin riboflavin i...
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- The bacteria which are used for the preparetion of vitamin cobalamine ...
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- Lactic acid is used in
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- Vitamin-B2 is produced by mould known as
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- Heat Killing of all microorganisms is done in the process called
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- During alcoholic fermentation, conversion of sugar into alcohol is due...
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- Which of the following antibiotics is not preduced by an actinomycete ...
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- Anaerobic resperation of yeast produces
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- Dosa and idli are prepared by the action of
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- Passage of effluents into oxidation tank is for
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- Primary sludge is used for
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- Primary treatment of sewage is
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- When yeast ferments sugar, the products are
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- Which one is incorretly matched ?
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- Which group is reponsible for the formation and flavour of yoghurt ?
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- Commonly used microbe in alcohol industry is
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- Which one of the following is not a nitrogen-fixing organism ?
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