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Algae
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Question
The number of flagella produced by motile cells in
Options
A. members of the Rhodophyta is greater than members of the Phaeophyta
B. members of the Phaeophyta is greater than members of the Rhodophyta
C. members of the Rhodophyta is exactly or approximately equal to members of the Phaeophyta
D. none of the above
Correct Answer
members of the Phaeophyta is greater than members of the Rhodophyta
More questions
1. Which of the following is correct?
Options
A. Mycorrhizae are fungi that form a mutually beneficial (symbiotic) relationship with plant roots
B. The fungi aid in transmitting nutrients and water to the plant roots
C. The increased nutrient availability from mycorrhizae is thought to be due to the additional absorbing surface provided by the fungi
D. All of the above
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Correct Answer: All of the above
2. Which of the following fungi on infecting crop roots can improve their uptake of phosphorus and other nutrients?
Options
A.
Saccharomyces cerevisiae
B. VA Mycorrhiza
C.
Candida torulopsis
D.
Aspergillus niger
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Correct Answer: VA Mycorrhiza
3. The bacteria most often involved in the spoilage of fish are
Options
A. part of the natural flora of the external slime of fishes and their intestinal contents
B. part of the natural flora of the internal slime of fishes only
C. both (a) and (b)
D. none of the above
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Correct Answer: part of the natural flora of the external slime of fishes and their intestinal contents
4. Advanced treatment is generally used to treat waste water to
Options
A. remove coarse solids
B. remove settleable solids
C. reduce BOD
D. remove additional objectionable substances
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Correct Answer: remove additional objectionable substances
5. Which statement is true about flavouring materials spices, garlic etc. added to Dill pickles?
Options
A. These markedly stimulate or inhibit the acid forming bacteria
B. They may be source of considerable numbers of undesirable micro-organisms and cause off-fermentations or spoilage of pickles
C. They may improve texture of the pickle
D. None of these
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Correct Answer: They may be source of considerable numbers of undesirable micro-organisms and cause off-fermentations or spoilage of pickles
6. The fermentation of wine can be carried out using the strains of
Options
A.
Saccharomyces cerevisiae
B.
Saccharomyces carlsbergenesis
C.
Bacillus subtilis
D.
Pedicoccus cerevisiae
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Correct Answer:
Saccharomyces cerevisiae
7. Which of the following is exposed on the outer surface of a gram-negative bacterium?
Options
A. O-antigen of lipopolysaccharide (LPS)
B. Polysaccharide portion of lipoteichoic acid (LTA)
C. Braun lipoprotein
D. Electron transport system components
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Correct Answer: O-antigen of lipopolysaccharide (LPS)
8. Which is not an antigen-presenting cell (or APC)?
Options
A. B cell
B. Polymorphonuclear leukocyte (or PMN)
C. Dendritic cell
D. All of the above
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Correct Answer: Polymorphonuclear leukocyte (or PMN)
9. Which of the following is correct for CD8 T cells?
Options
A. CD8 T cells only recognize virus-infected cells
B. CD8 T cell receptor recognizes epitopes that are also commonly recognized by B cells
C. In the thymus, CD8 T cells undergo positive selection only, whereas CD4 T cells undergo negative selection only
D. CD8 T cells can kill individual virus-infected cells in a contact dependent fashion
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Correct Answer: CD8 T cells can kill individual virus-infected cells in a contact dependent fashion
10. In lysogeny,
Options
A. a bacteriophage transfers bacterial DNA
B. bacteria take up double stranded DNA from the environment
C. DNA-degrading enzymes in the extracellular medium would stop the process
D. a bacteriophage genome is integrated into the bacterial genome
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Correct Answer: a bacteriophage genome is integrated into the bacterial genome
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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
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Enzyme Reaction
Enzymes Regulation
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Food Illness
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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
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Microorganisms and Disease
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Retroviridae
Rhabdoviridae, Caliciviridae and Astroviridae
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Staplylococcus
Streptococcus
Transcription
Translation and Regulation
Vibrio, Aeromonas and Plesiomonas
Viruses
Viruses From Animal and Plants
Viruses in Eukaryotes
Wine and Beer