CuriousTab
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 Clerk
Bank PO
Database Administrator
IT Trainer
Network Engineer
Project Manager
Software Architect
Discussion
Home
‣
Microbiology
‣
Growth and Nutrition of Bacteria
See What Others Are Saying!
Question
Which of the following organisms typically get their carbon for biosynthesis from carbon dioxide?
Options
A. Glucose-fermenting bacteria (fermentation)
B. Anaerobic, glucose-respiring bacteria (anaerobic respiration)
C. Aerobic, glucose-respiring bacteria (aerobic respiration)
D. Ammonia-oxidizing bacteria (chemolithotrophic bacteria)
Correct Answer
Ammonia-oxidizing bacteria (chemolithotrophic bacteria)
More questions
1. The viral DNA of the temperate phage, instead of taking over the functions of the cell's genes, is incorporated into the host DNA and becomes a prophage in the bacterial chromosome, acting as a gene. This happens in
Options
A. lysogeny
B. spontaneous induction
C. lytic phase
D. none of these
Show Answer
Scratch Pad
Discuss
Correct Answer: lysogeny
2. Black rots in eggs is most commonly caused by
Options
A.
species of Proteus
B.
species of Micrococcus or Bacillus
C. molds or yeasts
D. all of these
Show Answer
Scratch Pad
Discuss
Correct Answer:
species of Proteus
3. High acid foods with a pH < 3.7 undergo spoilage by
Options
A.
Saccharolytic anaerobe
B.
B. coagulans
C. both (a) and (b)
D. do not undergo spoilage by microorganisms
Show Answer
Scratch Pad
Discuss
Correct Answer: do not undergo spoilage by microorganisms
4. Organisms which have spore-forming stage in their life cycle and lack special locomotory organelles belong to which phylum of Protozoa?
Options
A. Microspora
B. Myxozoa
C. Ciliophora
D. Apicomplexa
Show Answer
Scratch Pad
Discuss
Correct Answer: Apicomplexa
5. Which of the following is used for the proper maintenance and preservation of pure cultures?
Options
A. Periodic transfer to fresh media
B. Preservation by overlaying cultures with mineral oil
C. Preservation by lyophilization
D. All of the above
Show Answer
Scratch Pad
Discuss
Correct Answer: All of the above
6. Some cyanobacteria produce potent neurotoxins that, if ingested, will kill humans. These cyanobacteria are most likely to contaminate
Options
A. water rich in organic carbon wastes but poor in phosphate
B. water that are anoxic
C. water rich in phosphate wastes but poor in organic carbon
D. none of the above
Show Answer
Scratch Pad
Discuss
Correct Answer: water rich in phosphate wastes but poor in organic carbon
7. Protease, which is used for flavouring of sake and haze removal in sake is produced by
Options
A.
A. oryzae
B.
A. flavus
C.
B. cereus
D.
A. niger
Show Answer
Scratch Pad
Discuss
Correct Answer:
A. oryzae
8. Main function of an enzyme is to
Options
A. increase the activation energy
B. decrease the activation energy
C. maintain constant activation energy
D. none of these
Show Answer
Scratch Pad
Discuss
Correct Answer: decrease the activation energy
9. What is the order of reagents used in the Gram stain?
Options
A. Crystal violet, iodine, safranin, decolorizer
B. Crystal violet, iodine, decolorizer, safranin
C. Safranin, crystal violet, decolorizer, iodine
D. Crystal violet, safranin, iodine, decolorizer
Show Answer
Scratch Pad
Discuss
Correct Answer: Crystal violet, iodine, decolorizer, safranin
10. Polymorphonuclear leukocytes (or PMNs)
Options
A. can be attracted to the site of an infection following activation of complement
B. are derived from bone marrow stem cells
C. are a type of phagocyte that can engulf and kill bacteria
D. all of the above
Show Answer
Scratch Pad
Discuss
Correct Answer: all of the above
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