Fermentation MCQs : This section focuses on the "Fermentation". These Multiple Choice Questions (MCQs) should be practiced to improve the Fermentation skills required for various interviews (campus interview, walk-in interview, company interview), placement, entrance exam and other competitive examinations.
Question 1
A vinegar containing 5 grams of acetic acid per 100 cubic centimeters is referred to as _____
A. 0.5 grain
B. 5 grain
C. 50 grain
D. 500 grain
Question 2
Advantage of cold pasteurization of alcohol over hot pasteurization?
A. Can be used for heat sensitive alcohols
B. Can be used to preserve the flavor and aroma of alcohol
C. Neither of the mentioned
D. Can be used for heat sensitive alcohols & preserve the flavor and aroma of alcohol
Question 3
Organisms such as _____ which attack higher carbohydrates injure the _____ of treated foods.
A. Cellulose, texture
B. Pectin, flavor
C. Hemicelluloses, quality
D. All of the mentioned, all of the mentioned
Question 4
Pasteurization is applied in which of the following ways?
A. Flash pasteurization and returning to storage tank
B. Flash pasteurization and into the final bottle
C. Pasteurization by heating the filled and sealed bottle
D. All of the mentioned
Question 5
Statement 1: Generation of lactose fermenting enzymes can occur in a few minutes.
A. True, carbohydrates
B. True, fats
C. False, proteins
D. False, vitamins
Question 6
Statement 1: Packaged beer is pasteurized whereas barrelled beer is not.
A. True, true
B. True, false
C. False, true
D. False, false
Question 7
The best means of preventing growth of undesirable organisms in fermented juice is to _____
A. Add strong, unpasteurized vinegar after alcoholic fermentation is complete
B. Add sugar
C. All of the mentioned
D. Neither of the mentioned
Question 8
The purpose of bulk pasteurization is _____
A. To stabilize the wine chemically and physically by coagulating certain heat coagulable colloids
B. To stabilize it microbiologically by destroying bacteria and yeasts
C. To hasten aging
D. All of the mentioned
Question 9
The rate of conversion of alcohol to acetic acid depends on _____
A. The activity of the organism
B. The amount of alcohol present and the amount of surface exposed per unit of volume
C. The temperature
D. All of the mentioned
Question 10
Which of the following about vinegar making and manufacturing is true?
A. Vinegar bacteria grow in the fermented juice liquid and on the surface. They don't always form a film on the surface
B. After acetic fermentation, vinegar should not be exposed to air as it may further oxidize to carbon dioxide and water
C. All storage tanks/ units of vinegar should be closed
D. All of the mentioned
Question 11
Which of the following gases are evolved during putrefaction?
A. Carbon dioxide
B. Hydrogen sulfide
C. Neither of the mentioned
D. Carbon dioxide & Hydrogen sulfide
Question 12
Which of the following is a requisite for a microorganism to be used in fermentation and pickling?
A. Microorganisms must be able to grow on the substrate
B. Organism must have the ability to maintain physiological constancy under growing conditions
C. Desired chemical changes should take place in the required conditions
D. All of the mentioned
Question 13
Which of the following is included in vinegar fermentation?
A. Transform sugar into alcohol, by yeast
B. Change alcohol into acetic acid using vinegar bacteria
C. Transform sugar into alcohol, by yeast & Changing alcohol into acetic acid using vinegar bacteria
D. Neither of the mentioned
Question 14
Which of the following is the process of anaerobic degradation of proteinaceous materials?
A. Respiration
B. Fermentation
C. Putrefaction
D. All of the mentioned
Question 15
Which of the following is true about cheeses?
A. To encourage growth throughout cheese mass
B. Fatty acids and ketones give rise to the sharp, peppery flavor of cheese
C. It is a common practice to pierce the pressed cheese when it is placed in a curing room
D. All of the mentioned
Question 16
Which of the following is true about fermentation involving gas production?
A. The disadvantage of gas is that energy wise it is less efficient as they've no preserving power in concentrations found in comparison with lactic acid
B. Sugar molecules are altered to form acids, alcohols and carbon dioxide
C. Sodium chloride is added as a substrate as a controlling influence
D. All of the mentioned
Question 17
At what percentage, yeast poison themselves?
A. 4%
B. 7%
C. 13%
D. 45%
Question 18
During the process of respiration, which of the following is not released?
A. Carbon dioxide
B. Water
C. Oxygen
D. Energy
Question 19
Glycolysis is also called an EMP pathway.
A. True
B. False
Question 20
In how many ways do different cells handle pyruvic acid?
A. One
B. Two
C. Three
D. Four
Question 21
In lactic acid fermentation, the reducing agents are carbon dioxide and water.
A. True
B. False
Question 22
What are the final products of fermentation?
A. CO2 and H2O
B. CO2 and methanol
C. H2O and ethanol
D. CO2 and ethanol
Question 23
What is the breakdown of glucose to pyruvic acid known as?
A. Respiration
B. Glycolysis
C. Combustion
D. Hydrolysis
Question 24
What is the strategy of the plants to oxidise glucose?
A. Oxidise glucose in several large steps
B. Oxidise glucose in several small steps
C. Reduce glucose in several large steps
D. Reduce glucose in several small steps
Question 25
What was the kind of atmosphere where the first cells on this planet lived?
A. Reducing
B. Oxidising
C. No atmosphere
D. Gold was present
Question 26
Where does glycolysis take place?
A. Cytoplasm
B. Mitochondrial matrix
C. Plasma membrane
D. Inner mitochondrial membrane
Question 27
Where does lactic acid fermentation take place in animal cells?
A. In the whole body
B. Sometimes in the muscles
C. Main respiratory pathway for muscles
D. In eyes
Question 28
Which of the following are the end products of the complete combustion of glucose?
A. CO2 and starch
B. Fructose and lactose
C. H2O and mannose
D. CO2 and H2O
Question 29
Which of the following enzymes is not used under anaerobic conditions?
A. Pyruvic decarboxylase
B. Alcohol dehydrogenase
C. Lactate dehydrogenase
D. Pyruvate dehydrogenase
Question 30
Who discovered fermentation?
A. Gay Lussac
B. Louis Pasteur
C. Kepler
D. Ernst Haeckel
Question 31
For its activity, pyruvate decarboxylase requires ______________
A. Mg+2
B. Ca+2
C. Na+
D. H+
Question 32
In the reduction of pyruvate to lactate, which of the following is regenerated?
A. H+
B. NADH
C. NAD+
D. Na+
Question 33
What are the end products in ethanol fermentation?
A. Ethanol and CO2
B. Ethanol and O2
C. Ethanol, H2 and CO2
D. Ethanol, O2 and CO2
Question 34
TPP (thiamine pyrophosphate) is derived from ____________
A. Vitamin A
B. Vitamin B1
C. Vitamin C
D. Vitamin B2
Question 35
When glucose is converted to lactate by anaerobic glycolysis, equivalent number of ATPs derived is?
A. 1
B. 2
C. 3
D. 4
Question 36
When one molecule of glucose is oxidized to two molecules of lactate during anaerobic glycolysis, which of the following statements is false?
A. Glyceraldehyde 3-P dehydrogenase reaction produces 2 ATP molecules
B. Lactate dehydrogenase reaction produces no ATP
C. Pyruvate kinase reaction produces 2 ATP molecules
D. Phosphofructokinase-1 reaction uses 1 ATP molecule
Question 37
Which enzyme is involved in the pathway of ethanol fermentation?
A. Hexokinase
B. Pyruvate decarboxylase
C. Pyruvate dehydrogenase
D. Pyruvate kinase
Question 38
Which enzyme is involved in the pathway of synthesis of acetyl-coA?
A. Hexokinase
B. Pyruvate decarboxylase
C. Pyruvate dehydrogenase
D. Pyruvate kinase
Question 39
Which is the major factor(s) determining whether glucose is oxidized by aerobic or anaerobic glycolysis?
A. Ca+2
B. FADH2
C. NADH and the ATP/ADP ratio
D. Presence of high AMP
Question 40
Which of the following is true about the enzyme producing NADH from a triose phosphate in the glycolytic pathway?
A. It produces 1, 3-biphosphoglycerate and NADH
B. It catalyzes irreversible reaction
C. It uses NAD+ and dihydroxyacetone phosphate as substrates
D. It uses FADH2 and glyceraldehyde 3-phosphate as substrates
Question 41
Bottoms from the beer still are known as _____________
A. Mash
B. Denatured spirits
C. Slops
D. Bagasse
Question 42
Ethyl alcohol can be produced by oxidation of petroleum.
A. False
B. True
Question 43
Science of fermentation is called zymology.
A. True
B. False
Question 44
Which of the following is not a design principle for sterile operations?
A. Continued use of steam for labile zones
B. Dependent sterilization of each part of system
C. Usage of Kel-F diaphragm valves
D. All welded smooth inside construction
Question 45
Which of the following operation is not involved in petroleum fermentation process?
A. Evaporation
B. Distillation
C. Leaching
D. Condensation
Question 46
Which of the following statements are wrong?
A. Micro-organism cell wall rupture takes place under high shear stress
B. Escape velocity decreases with increase in tank size
C. Heat sterilization avoids contamination of pure cultures in fermenters
D. Rapid fermentation rates is a pre-requisite for successful fermentation process