Scribd
Upload
4K views

Module-1 (MCQS) Fermentation-An Introduction

The document is a multiple choice quiz on the topic of fermentation. It contains 10 questions testing knowledge of key concepts in fermentation including: the definition of fermentation, products of fermentation like ethanol and carbon dioxide, the Pasteur effect, lactic acid fermentation, industrial fermentation processes, and fermented foods. The document also provides identifying information for the college and course number.

Uploaded by

Ppa Gpat Amit
Copyright
© © All Rights Reserved
Available Formats
Download as PDF, TXT or read online on Scribd
4K views

Module-1 (MCQS) Fermentation-An Introduction

The document is a multiple choice quiz on the topic of fermentation. It contains 10 questions testing knowledge of key concepts in fermentation including: the definition of fermentation, products of fermentation like ethanol and carbon dioxide, the Pasteur effect, lactic acid fermentation, industrial fermentation processes, and fermented foods. The document also provides identifying information for the college and course number.

Uploaded by

Ppa Gpat Amit
Copyright
© © All Rights Reserved
Available Formats
Download as PDF, TXT or read online on Scribd
You are on page 1/ 2

Project control No: RE-02091011297, Christ College, Rajkot, Gujarat, India

Module-1: Fermentation-An introduction

Multiple Choice Questions

Q.1: When energy depleted elements associated with a proton are accepted by an organic
molecule, the process is called

A. Fermentation
B. Respiration
C. Anabolism
D. Catabolism

Q.2: In the following terms which is not the definition of fermentation process

A. Do not require an electron transport system


B. Use an organic compound as the final electron acceptor
C. Use an inorganic compound as the final electron acceptor
D. Alcohol is formed from sugar

Q.3: Pasteur effect discovered in 1857, is

A. Inhibiting effect of oxygen on the fermentation process


B. Aerating yeasted broth causes yeast cell growth to decrease, while conversely,
fermentation rate increases
C. A and B
D. All of these

Q.4: Which of the following is not a product of fermentation?

A. Lactate
B. Oxygen
C. Carbon dioxide
D. Ethanol

Q.5: The final electron acceptor in lactic acid fermentation is

A. Oxygen
B. Lactic acid
C. Pyruvate
D. NAD

Project control No: RE-02091011297, Christ College, Rajkot, Gujarat, India


Project control No: RE-02091011297, Christ College, Rajkot, Gujarat, India

Q. 6: Identify the correct sequence during the industrial production of substances

A. Inoculation, screening, fermentation, downstream processing, removal of waste


B. Screening, Inoculation, fermentation, downstream processing, removal of waste
C. Fermentation, screening, inoculation, removal of waste, downstream processing
D. Fermentation, inoculation, inoculation, removal of waste, downstream processing

Q.7: Production of ____________ occurs in the fermentation of grains

A. Must
B. Brine
C. Lactic acid
D. Carbon dioxide

Q. 8: ____________ is the detrimental effect of microorganisms in the food

A. Generation of flavor
B. Process of fermentation
C. Spoilage of food
D. All of the above

Q.9: Which is not an advantage of the fermented food?

A. Makes the food more digestible


B. Increase storage life
C. Synthesize vitamins
D. Decrease intestinal microflora

Q.10: Which is not fruit or vegetable based fermented product

A. Wine
B. Beer
C. Vinegar
D. Sauerkraut

Project control No: RE-02091011297, Christ College, Rajkot, Gujarat, India

You might also like