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Home Biotechnology Vinegar and Citric Acid See What Others Are Saying!
  • Question
  • Ethanol is oxidized to acetic acid aerobically using


  • Options
  • A. Acetobacter
  • B. Gluconobacter
  • C. both (a) and (b)
  • D. Lactobacillus

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


  • More questions

    • 1. Cultivated tomato species (Lycopersicon esculentum) is highly susceptible to

    • Options
    • A. Meloidogyne spp. nematodes
    • B. L. peruviaanum
    • C. both (a) and (b)
    • D. Solarium melongena
    • Discuss
    • 2. Fining a wine is defined as

    • Options
    • A. adding one substance to remove another
    • B. removing small particles
    • C. adding acid
    • D. removing tannin
    • Discuss
    • 3. Which of the following denotes a pair of contrasting characters?

    • Options
    • A. Alleles
    • B. Phenotype
    • C. Homozygous
    • D. Genotype
    • Discuss
    • 4. The nucleous of mature unfertilized ovum may be removed by

    • Options
    • A. irradiation
    • B. surgery
    • C. both (a) and (b)
    • D. neutralization and homogenization
    • Discuss
    • 5. At which of the following check point, mitosis is controlled?

    • Options
    • A. G1
    • B. G2
    • C. M
    • D. S
    • Discuss
    • 6. At the __________ checkpoint, cell growth is controlled.

    • Options
    • A. C
    • B. G1
    • C. G2
    • D. S
    • Discuss
    • 7. Commercial sugarcane is heterozygons with germplasm from

    • Options
    • A. 1-3 Saccharum species
    • B. 3-5 Saccharum species
    • C. 5-7 Saccharum species
    • D. 7-9 Saccharum species
    • Discuss
    • 8. A short molecule containing 2-20 nucleotide is

    • Options
    • A. plasmid
    • B. vector
    • C. oligonucleotide
    • D. mononucleotide
    • Discuss
    • 9. Which of the following is the primary growth phase of a cell?

    • Options
    • A. G1
    • B. G2
    • C. M
    • D. G0
    • Discuss
    • 10. Yeast is used in the production of

    • Options
    • A. ethyl alcohol
    • B. acetic acid
    • C. cheese
    • D. curd
    • Discuss


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