Match the following products with their starting substrates.

Group I	Group II
P. Sake	1. Apple juice
Q. Cider	2. Grape juice
c. Wine	3. Barley
d. Lager	4. Rice

A. Phenylacetic acid B. Phenoxyacetic acid C. Acetic acid D. None of the above

A. Penicillium chrysogenum B. Saccharomyces cerevisiae C. Bacillus subtilis D. Streptomyces griseus

A. They form epoxides in presence of oxygen B. They do not form epoxides in presence of oxygen C. They have high ignition temperature D. They solidify at low temperature

A. P-3, Q-1, R-4, S-2 B. P-3, Q-4, R-1, S-2 C. P-2, Q-3, R-1, S-4 D. P-2, Q-1, R-4, S-3