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You Are On Multi Choice Question Bank SET 1800
90001. Which of the following disease is not caused by microbial protein toxin?
(A): Botulism (B): Diphtheria (C): Shigella dysentery (D): Tuberculosis
90002. In the human disease cholera, what is it that actually ends up killing the victim?
(A): Faulty carrier proteins (B): Dehydration and loss of nutrients (C): Too little water in the food stream (D): the toxin produced by the bacterium
90003. Each of the 3 virulence factors of Bacillus anthracis i.e. the capsule, edema toxin and lethal toxin can affect the activity of
(A): B cells (B): macrophages (C): ciliated epithelial cells (D): M cells
90004. Which of the following characteristic of the Rotavirus was important for the construction of the Rotashield vaccine?
(A): The possession of a segmented RNA genome (B): A limited number of capsule types (C): The ability of monkey Rotavirus strains to cause serious illness (diarrhea) in human beings (D): The ability of the Rotavirus to be transmitted faster
90005. Plastic implants can pose a serious nosocomial infection problem because
(A): phagocytes have trouble moving on the plastic surface (B): phagocytes have trouble engulfing bacteria embedded in a biofilm (C): infected implants usually have to be surgically removed (D): all of the above
90006. A major difference between EHEC and EPEC is
(A): EHEC secretes a Shiga-like toxin and EPEC does not (B): EHEC possesses a type III secretion system and EPEC does not (C): EPEC rearranges host cell actin and EHEC does not (D): EPEC passes through the placenta to infect the fetus and EHEC does not
90007. The nature of the poliovirus gives for oral vaccination (satin vaccine) as part of the eradication programme is
(A): heat killed virus (B): live attenuated strains of all three immunological types (C): small dosage of wild-type live viruses (D): formalin-inactivated viruses
90008. Which of the following is true regarding anthrax?
(A): Anthrax is caused by a virus (B): Anthrax is highly contagious (C): Inhalation anthrax and cutaneous anthrax are caused by separate strains of Bacillus anthracis (D): Inhalation Anthrax requires infection with a large number of spores
90009. Ropiness caused by Enterobacter usually is
(A): worse at the middle of the milk (B): worse at the bottom of the milk (C): worse near the top of the milk (D): all of these
90010. A brown color in milk may result from
(A): Pseudomonas putrefaciens (B): the enzymatic oxidation of tyrosine by P. fluorescens (C): both and (D): S. marcescens
90011. Which of the following species of Clostridium is responsible for formation of dark green to black colours in cheese?
(A): Clostridium tyrobutyricum (B): Clostridium sporogenes (C): Clostridium herbarum (D): None of these
90012. Certain strains of Streptococcus lactis var. maltigenes may produce
(A): bitter flavor (B): acid flavor (C): burnt or caramel flavor (D): none of these
90013. The acidity may be described as "aromatic" when
(A): Lactic streptococci and aroma forming Leuconostoc species are growing together (B): Streptococcus lactis and other lactis are growing together (C): appreciable amounts of volatile fatty acids are produced by Coliform bacteria (D): all of the above
90014. Surface taint in butter which is blamed on Pseudomonas putrefaciens is also called as
(A): rabbito (B): putridity (C): both and (D): none of these
90015. Cheese with too low an acidity because of the addition of cream or the failure of the starter often is made gelatinous or slimy by
(A): Pseudomonas (B): P. fragi (C): Alcaligenes metalcaligenes (D): all of these
90016. Pseudomonas syncyanea produces a
(A): bluish gray to brownish color in milk in its pure form (B): brownish color to bluish gray in milk in its pure form (C): gray to brownish color in milk (D): yellow color in milk
90017. Pseudomonas nigrifaciens in mildly salted butter may cause
(A): black smudge (B): greenish areas (C): pink color (D): none of these
90018. Esters like flavors in butter are resulted from the action of
(A): P. mephitica (B): Aeromonas hydrophila (C): P. fragi (D): Pseudomonas synxantha
90019. Acidophilus milk which is used for its therapeutic properties in intestinal disorders requires for its manufacture a pure culture of
(A): Lactobacillus bulgaricus (B): Streptococcus thermophilics (C): Lactobacillus acidophilus (D): None of the above
90020. A yellow color in the creamy layer of milk may be caused by
(A): Pseudomonas synxantha (B): Pseudomonas syncyanea (C): both and (D): S. marcescens
90021. An alkaline reaction in milk is caused by the alkali formers bacteria as
(A): Pseudomonas fluorescens (B): A. viscolactis (C): both and (D): none of these
90022. Bacterial ropiness in milk is caused by
(A): slimy capsular material from the cells usually gums or mucins (B): slimy capsular material from the cells usually proteins (C): slimy capsular material from the cells usually lipids (D): all of the above
90023. Fishiness in butter is caused by
(A): Aeromonas hydrophila (B): Pseudomonas synxantha (C): Pseudomonas syncyanea (D): none of these
90024. The chief type of spoilage in sweetened condensed milk may be
(A): gas formation by sucrose fermenting yeasts (B): thickening caused by micrococci (C): mold colonies growing on the surface (D): all of the above
90025. Non bacterial ropiness or sliminess in milk and milk products may be due to the
(A): sliminess resulting from the thickness of the cream (B): stringiness due to thin films of casein or lactalbumin during cooling (C): all of the above
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