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Home Biotechnology Ethanol Production Comments

  • Question
  • Ethanol is produced by


  • Options
  • A. continuous fermentation
  • B. batch fermentation
  • C. both (a) and (b)
  • D. none of these

  • Correct Answer
  • both (a) and (b) 


  • Ethanol Production problems


    Search Results


    • 1. Which of the following organism is not used in any of the traditional industrial fermentation?

    • Options
    • A. E. coli
    • B. Yeast
    • C. Bacillus
    • D. Pseudomonas
    • Discuss
    • 2. How is air supply to the fermentor sterilized?

    • Options
    • A. By heat filtration
    • B. Filtration through fibrous material
    • C. Filtration through granular material
    • D. All of the above
    • Discuss
    • 3. The fermentor can be sterilized by

    • Options
    • A. keeping it in the oven
    • B. steam under pressure
    • C. boiling
    • D. all of these
    • Discuss
    • 4. Yeast is used in the production of

    • Options
    • A. ethyl alcohol
    • B. acetic acid
    • C. cheese
    • D. curd
    • Discuss
    • 5. Which of the following is used for agitation in a fermentor?

    • Options
    • A. Impeller
    • B. Baffles
    • C. Sparger
    • D. All of these
    • Discuss
    • 6. Candida utilis is used for the fermentation of waste sulphate liquor since it ferments

    • Options
    • A. hexoses only
    • B. pentoses only
    • C. both hexoses and pentoses
    • D. none of these
    • Discuss
    • 7. Spirit vinegar is produced from

    • Options
    • A. fruit juices
    • B. malted grain
    • C. ethanol
    • D. ale
    • Discuss
    • 8. For the recovery of citric acid after fermentation, Ca(OH)2 is added to the slurry to

    • Options
    • A. precipitate calcium carbonate
    • B. precipitate calcium citrate
    • C. precipitate calcium phosphate
    • D. precipitate calcium sulphate
    • Discuss
    • 9. Ethanol is oxidized to acetic acid aerobically using

    • Options
    • A. Acetobacter
    • B. Gluconobacter
    • C. both (a) and (b)
    • D. Lactobacillus
    • Discuss
    • 10. Vinegar production consists of

    • Options
    • A. aerobic fermentation
    • B. anaerobic fermentation
    • C. aerobic fermentation followed by anaerobic fermentation
    • D. anaerobic fermentation followed by aerobic fermentation
    • Discuss


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