Brewer’s yeast is used for ___$A$___ of malted cereals and fruit juices to produce ___$B$___.
Brewer’s yeast is used for ___$A$___ of malted cereals and fruit juices to produce ___$B$___.
- A
$A$ - Distillation; $B$ - $CO_2$
- B
$A$ - Distillation; $B$ - organic acid
- C
$A $ - Fermentation; $B$ - CO
- D
$A$ - Fermentation; $B$ - Alcohol
Similar Questions
Sir Alexander Fleming extracted penicillin from
Sir Alexander Fleming extracted penicillin from
Identify the blank spaces $a, b, c$ and $d$ given inthe following table and select the correct answer.
Type of microbes
Scientific name
Commercial product
Bacterium
$a$
Clot buster enzyme
$d$
Aspergillus niger
Citric acid
Fungus
Trichoderma polysporim
$c$
Bacterium
$d$
Butyric acidb
Identify the blank spaces $a, b, c$ and $d$ given inthe following table and select the correct answer.
|
Type of microbes |
Scientific name |
Commercial product |
|
Bacterium |
$a$ |
Clot buster enzyme |
|
$d$ |
Aspergillus niger |
Citric acid |
|
Fungus |
Trichoderma polysporim |
$c$ |
|
Bacterium |
$d$ |
Butyric acidb |
Which of the following is not an antibiotic
Which of the following is not an antibiotic
Match the organism with its use in biotechnology.
$(a)$ Bacillus thuringiensis
$(i)$ Cloning vector
$(b)$ Thermus aquaticus
$(ii)$ Construction of first $rDNA$ molecule
$(c)$ Agrobacterium tumefaciens
$(iii)$ $DNA$polymerase
$(d)$ Salmonella typhimurium
$(iv)$ Cry proteins
Select the correct option from the following:
$(a)\quad(b)\quad(c)\quad(d)$
Match the organism with its use in biotechnology.
| $(a)$ Bacillus thuringiensis | $(i)$ Cloning vector |
| $(b)$ Thermus aquaticus | $(ii)$ Construction of first $rDNA$ molecule |
| $(c)$ Agrobacterium tumefaciens | $(iii)$ $DNA$polymerase |
| $(d)$ Salmonella typhimurium | $(iv)$ Cry proteins |
Select the correct option from the following:
$(a)\quad(b)\quad(c)\quad(d)$
- [NEET 2020]
Assertion : Yeasts such as Saccharomyces cerevisiae are used in baking industry.
Reason : Carbon dioxide produced during fermentation causes bread dough to rise by thermal expansion.
Assertion : Yeasts such as Saccharomyces cerevisiae are used in baking industry.
Reason : Carbon dioxide produced during fermentation causes bread dough to rise by thermal expansion.
- [AIIMS 2011]