logo

CuriousTab

CuriousTab

Discussion


Home Biotechnology Plant Cell Culture See What Others Are Saying!
  • Question
  • The ability of the component cells of callus to form a whole plant is known as


  • Options
  • A. redifferentiation
  • B. dedifferentiation
  • C. either (a) or (b)
  • D. none of these

  • Correct Answer
  • redifferentiation 


  • More questions

    • 1. Cloning genes in the yeast offer which of following advantage(s)?

    • Options
    • A. Over production of proteins of commercial value
    • B. Ability to glycosylate proteins during secretion
    • C. Ability to clone large piece of DNA
    • D. All of the above
    • Discuss
    • 2. The term Racking refers to

    • Options
    • A. stacking unlabeled wine in bins for aging
    • B. adding yeast to initiate fermentation
    • C. storing hoses to drain on a slanted board
    • D. removing clear liquid from sediment
    • Discuss
    • 3. Which of the following event occurs during second phase of growth of P. chrysogenum?

    • Options
    • A. Synthesis of penicillin is high
    • B. Mycelial mass increases
    • C. pH increase
    • D. Both (a) and (b)
    • Discuss
    • 4. Specialized type of peroxisome and the site of glyoxylate pathway in certain plants is known as

    • Options
    • A. gly-peroxisome
    • B. lysosome
    • C. glyoxysome
    • D. none of these
    • Discuss
    • 5. Which of the bacteria is considered for biological leaching?

    • Options
    • A. T. thiooxidans
    • B. T. ferrooxidans
    • C. Ferrobacillus terrooxidans
    • D. all of these
    • Discuss
    • 6. The size of the virulent plasmid of Agrobacterium tumefaciens is

    • Options
    • A. 40-80 kb
    • B. 80-120 kb
    • C. 140-235 kb
    • D. >235 kb
    • Discuss
    • 7. The yeast generated during the fermentation of beer is generally separated by

    • Options
    • A. centrifugation
    • B. filtration
    • C. cell disruption
    • D. all of these
    • Discuss
    • 8. What temperature is maintained during anaerobic fermentation of red wine?

    • Options
    • A. 20-24 °C
    • B. 24-27 °C
    • C. 27-31 °C
    • D. 31-34 °C
    • Discuss
    • 9. To maintain the pH of the culture

    • Options
    • A. organic acid such as citric, fumaric, malic and succinic acid is used
    • B. synthetic buffers such as Tris, MES or HEPS are used
    • C. both (a) and (b)
    • D. ammonium salts are used
    • Discuss
    • 10. Starch content of potatoes can be increased by using a bacterial gene, known as

    • Options
    • A. sucrose phosphate synthase gene
    • B. ADP glucose pyrophosphorylase gene
    • C. polygalactouranase gene
    • D. none of the above
    • Discuss


    Comments

    There are no comments.

Enter a new Comment