31. The fermentation of glucose by yeast normally yields A. CO2, H2O and 36 ATPs B. Alcohol, CO2 and 2 ATPs C. Alcohol, CO2 and 36 ATPs D. Lactic acid, CO2 and 2 ATPs Answer & Solution Discuss in Board Save for Later Answer & Solution Answer: Option B No explanation is given for this question Let's Discuss on Board
32. In anaerobic lactic acid fermentation by bacteria, glucose is partially oxidised to pyruvate followed by reduction to lactate A. For maintaining proton motive force B. For cofactor balancing C. To decrease pH D. To generate more ATP Answer & Solution Discuss in Board Save for Later Answer & Solution Answer: Option B No explanation is given for this question Let's Discuss on Board
33. All fermentation processes require large quantities of water, except A. Batch fermentation B. Fed-batch fermentation C. Solid substrate fermentation D. Continuous culture Answer & Solution Discuss in Board Save for Later Answer & Solution Answer: Option C No explanation is given for this question Let's Discuss on Board
34. Which molecule is incorporated in fermentation medium as buffering agent to provide neutralization of acidic fermentation production? A. Calcium nitrate B. Calcium carbonate C. Sodium sulphate D. Sodium nitrate Answer & Solution Discuss in Board Save for Later Answer & Solution Answer: Option B No explanation is given for this question Let's Discuss on Board
35. Organic acid first produced through fermentation is A. Popionic acid B. Lactic acid C. Citric acid D. Oxalic acid Answer & Solution Discuss in Board Save for Later Answer & Solution Answer: Option B No explanation is given for this question Let's Discuss on Board
36. Clostridium tetanomorphum is known to produce A. Vitamin A B. Vitamin B C. Vitamin C D. Vitamin K Answer & Solution Discuss in Board Save for Later Answer & Solution Answer: Option B No explanation is given for this question Let's Discuss on Board
37. Germinating barley seeds are used for preparation of A. Lactic acid B. Wine C. Cheese D. Beer Answer & Solution Discuss in Board Save for Later Answer & Solution Answer: Option D No explanation is given for this question Let's Discuss on Board
38. Rennet is used in A. Bread industry B. Fermentation industry C. Cheese manufacturing D. Synthesis of antibiotics Answer & Solution Discuss in Board Save for Later Answer & Solution Answer: Option C No explanation is given for this question Let's Discuss on Board
39. Agar - agar is a polymer of A. Galactose B. Sulphated sugar C. Pectin D. Protein Answer & Solution Discuss in Board Save for Later Answer & Solution Answer: Option A No explanation is given for this question Let's Discuss on Board
40. Enzyme immobilization is A. Conversion of an active enzyme into inactive form B. Providing enzyme with protective covering C. Changing a soluble enzyme into insoluble state D. Changing pH so that enzyme is not able to carry out its function Answer & Solution Discuss in Board Save for Later Answer & Solution Answer: Option C No explanation is given for this question Let's Discuss on Board
