CuriousTab
Search
CuriousTab
Home
Aptitude
Computer
C Programming
C# Programming
C++ Programming
Database
Java Programming
Networking
Engineering
Biochemical Engineering
Biochemistry
Biotechnology
Chemical Engineering
Civil Engineering
Computer Science
Digital Electronics
Electrical Engineering
Electronics
Electronics and Communication Engineering
Mechanical Engineering
Microbiology
Technical Drawing
GK
Current Affairs
General Knowledge
Reasoning
Data Interpretation
Logical Reasoning
Non Verbal Reasoning
Verbal Ability
Verbal Reasoning
Exams
AIEEE
Bank Exams
CAT
GATE
IIT JEE
TOEFL
Jobs
Analyst
Bank PO
Database Administrator
IT Trainer
Network Engineer
Project Manager
Software Architect
Discussion
Home
‣
Microbiology
‣
Microbial Metabolism
Comments
Question
The reaction, where small precursor molecules are assembled into larger organic molecules is referred as
Options
A. anabolism
B. catabolism
C. metabolism
D. any of these
Correct Answer
anabolism
Microbial Metabolism problems
Search Results
1. Digestive reactions where large molecules are broken down into smaller ones are referred as
Options
A. anabolism
B. catabolism
C. metabolism
D. biosynthesis
Show Answer
Scratch Pad
Discuss
Correct Answer: catabolism
2. Which of the following groups contain(s) many unique coenzymes, such as coenzyme M and coenzyme F
420
?
Options
A. Sulfate-reducing bacteria
B. Methanotrophs (methane-oxidizing microbes)
C. Methanogens (methane-producing microbes)
D. Acetogens (acetigens; acetate-producing microbes)
Show Answer
Scratch Pad
Discuss
Correct Answer: Methanogens (methane-producing microbes)
3. Phosphate is considered to restrict the induction of
Options
A. primary metabolites
B. secondary metabolites
C. both (a) and (b)
D. none of these
Show Answer
Scratch Pad
Discuss
Correct Answer: secondary metabolites
4. Free energy change (?G) of a reaction is referred as the amount of energy
Options
A. liberated during reaction
B. taken up during reaction
C. liberated or taken up during reaction
D. none of these
Show Answer
Scratch Pad
Discuss
Correct Answer: liberated or taken up during reaction
5. As the electron flow through the chains, much of their free energy is conserved in the form of ATP. This process is called
Options
A. oxidative phosphorylation
B. electromotive potential
C. dehydrogenations
D. none of these
Show Answer
Scratch Pad
Discuss
Correct Answer: oxidative phosphorylation
6. The phosphate inhibition in the clavine formation with
Claviceps
SD58, can be counteracted by the addition of
Options
A. alanine
B. methionine
C. tryptophan
D. lysine
Show Answer
Scratch Pad
Discuss
Correct Answer: tryptophan
7. In establishing proton gradient for chemiosmotic ATP generation by aerobic respiration the terminal electron acceptor is
Options
A. nitrate
B. oxygen
C. sulfate
D. CO
2
Show Answer
Scratch Pad
Discuss
Correct Answer: oxygen
8. In an oxygenic photosynthesis, the green and the purple bacteria do not use which of the following one as an electron source?
Options
A. H
2
O
B. H
2
C. H
2
S
D. S (elemental sulphur)
Show Answer
Scratch Pad
Discuss
Correct Answer: H
2
O
9. Which of the following does not produce oxygen as a product of photosynthesis?
Options
A. Oak trees
B. Purple sulfur bacteria
C. Cyanobacteria
D. Phytoplankton
Show Answer
Scratch Pad
Discuss
Correct Answer: Purple sulfur bacteria
10. Standard free energy change (?G) can be expressed as
Options
A. ?G° = -RTlnk
eq
B. ?G° = RTlnk
eq
C. ?G° = R/Tlnk
eq
D. ?G° = -RT/lnk
eq
Show Answer
Scratch Pad
Discuss
Correct Answer: ?G° = -RTlnk
eq
Comments
There are no comments.
Enter a new Comment
Save
More in Microbiology:
Actinomycetes and Non Sporing Anaerobes
Algae
Antibody
Antigen Antibody Reaction
Antimicrobial Chemotherapeutic Agents
Bacillus
Bacteria
Bacteria Morphology
Bacteriophages
Brucella
Cell Cultivations
Cell Cultures and Characteristics
Clostridium
DNA Replication
DNA Sequencing, Mutation and Repair
Energy Release and Conservation
Enzyme Reaction
Enzymes Regulation
Fish and Sea Foods
Food Illness
Fruits and Vegetables
Fungi - Molds and Yeasts
Growth and Nutrition of Bacteria
Heated Canned Foods
Hepatitis Viruses
Identification of Bacteria
Immune Response
Immune System
Industrially Useful Microbial Processes
Microbes in Aquatic Environment
Microbial Genetics
Microbial Metabolism
Microbial Recombination and Gene Transfer
Microbiology of Foods
Microbiology of Soils
Microbiology of Waste Water
Micro Organisms
Microorganisms and Disease
Milk and Milk Products
Miscellaneous Foods
Mycobacterium
Nucleic Acid Structure
Physical and Chemical Agents
Polymerase Chain Reaction
Poultry, Egg and Meat
Poxviridae and Picronaviridae
Protozon
Pseudomonas and Burkholderia
Retroviridae
Rhabdoviridae, Caliciviridae and Astroviridae
Sauerkraut and Pickles
Spirochacter and Enterobacteriaceac
Staplylococcus
Streptococcus
Transcription
Translation and Regulation
Vibrio, Aeromonas and Plesiomonas
Viruses
Viruses From Animal and Plants
Viruses in Eukaryotes
Wine and Beer