Applied areas of microbiology Objective Question

1. In the field of microbiology, farmers are considered as:

  • a) Applied scientist
  • b) Agricultural microbiologist
  • c) Applied microbiologist
  • d) Both a and b

2.In medical science, the field of medical microbiology is also known as:

  • a) Diagnostic microbiology
  • b) Diagnostic pathology
  • c) Applied microbiology
  • d) Both a and b

3.Public health microbiologist work to

  • a) Control spread of communicable disease in the society
  • b) Keep people healthy with good food
  • c) Identify various parasites from clinical samples
  • d) All of the above

4.Role of microbes is well studied in cycling of __ element:

  • a) Carbon
  • b) Sulfur
  • c) Nitrogen
  • d) All of the above

5.Which of the following is a green house gas?

  • a) CO2
  • b) CH4
  • c) Both a and b
  • d) None of the above

6.What is human microbiota?

  • a) Microbiota present on human body
  • b) Microbiota present inside human body
  • c) Microbiota present surrounding human body
  • d) Microbiota associated with human body

7.Microbes are employed by microbial ecologists a process called _ to reduce pollution:

  • a) Bioremediation
  • b) Biodegradation
  • c) Biofueling
  • d) Biocomposting

8.Agriculture microbiology is a field related to:

  • a) Medical microbiology
  • b) Microbial ecology
  • c) Both a and b
  • d) None of the above

9.Which of the following is an area of agricultural microbiologist?

  • a) They work on methods to increase soil fertility
  • b) Study rumen microbiota of animals in order to increase milk production
  • c) Developing bacterial and viral pesticides to combat plant diseases
  • d) All of above

10.What is true for microorganisms with reference to food?

  • a) Different foods may be prepared using microorganisms
  • b) Food spoilage is caused by microbes
  • c) Both a and b
  • d) None of the above

11.Which of the following has proved the best preventive method for controlling epidemics in the world?

  • a) Mass vaccination program
  • b) Safety measures in food and water
  • c) Social distancing and mask
  • d) Use of sanitizers and disnfectants

12.The role of _ is very important in te town or ity to eep the people away fom ood and water borne epidemics

  • a) Food inspector
  • b) Public health worker
  • c) Sanitary inspector
  • d) Epidemiologist

13.Which areas are responsible for fast development in the field of immunology

  • a) Recombiant DNA technology
  • b) Hybridoma technology
  • c) Both a and b
  • d) None of the above

14.Which one of the following is not the task of food and dairy microbiologist?

  • a) Explore use of microbes in food preparation and prevention of microbial food spoilage
  • b) Work on the use of microbes as nutrient sources for livestock and humans
  • c) Perform research on pathogen identification and treatment
  • d) All of the above

15.Pasteurization was originally developed for preservation of __:

  • a) Beer
  • b) Wine
  • c) Milk
  • d) All of the above

16.Which observation did Pasteur make during his fermentation study?

  • a) Fermentative microorganisms were anaerobic and could live only in absence of oxygen
  • b) Fermentative microorganisms were aerobic and could live only in presence of oxygen
  • c) Fermentative microorganisms were anaerobic but could live in presence of oxygen
  • d) Fermentative microorganisms were aerobic but could live in absence of oxygen

17.Alexander Fleming discovered that _ fungus can produce antibiotic __:

  • a) Penicillin, Penicillium
  • b) Penicillium, Penicillin
  • c) Streptomycin, Streptomyces
  • d) Streptomyces, Streptomycin

18.Mass production of penicillin was made possible at the time of:

  • a) World War I
  • b) World War II
  • c) World War III
  • d) None of the above

19.Which of the following products are produced by the microorganisms?

  • a) Vitamins, amino acids, enzymes
  • b) Vaccines, steroids, alcohol
  • c) Biofuels, solvents
  • d) All of the above

20.In which area genetically engineered microbes are used?

  • a) Fermentation industries
  • b) Medicine
  • c) Agriculture
  • d) All of the above

21.Which of the following act as an energy source for microbes?

  • a) Organic compounds
  • b) Inorganic molecules
  • c) Sunlight
  • d) All of the above

22.Which of the following bacterium is considered as model organism?

  • a) Escherichia coli
  • b) Bacillus subtilis
  • c) Both of the above
  • d) None of the above

23.Which of the following is considered as model microorganism?

  • a) Escherichia coli
  • b) Bacillus cereus
  • c) T4 and lambda phage
  • d) All of the above

24.The work of agricultural microbiologist is to:

  • a) Combat plant diseases that attack food crops
  • b) Work on methods to increase soil fertility
  • c) Work on methods to increase crop yield
  • d) All of the above

25.The functions of a plant pathologist is to:

  • a) Curb the economic losses caused by plant disease
  • b) To develop disease resistant varieties of crop
  • c) To develop seed technology
  • d) All of the above

26.Microbial ecologist are not concerned with the:

  • a) Contribution of microorganisms to carbon, nitrogen and sulfur cycles in soil and fresh water.
  • b) Pollution effect on microorganisms
  • c) Relationship between microorganisms and their habitats
  • d) Impact of nature on soil and fresh water

27.Veterinary microbiologist have opportunity in:

  • a) Dairy industry
  • b) Poultry farms
  • c) Cattle rearing industry
  • d) All of the above

28.Revolution in _ industry is called white revolution:

  • a) Cotton
  • b) Dairy
  • c) Poultry
  • d) Paper

29.Which of the following is not included in fermented food?

  • a) Fruit juice, milk shake, candy.
  • b) Alcoholic beverages, pickels, bread
  • c) Vinegar, sauces, curd
  • d) Dhokla ,yoghurt, beer

30.Which of the following is categorized as food intoxications?

  • a) Salmonellosis
  • b) Vibriosis
  • c) Botulism
  • d) Jaundice

31.Full form of SCP

  • a) Single cell oil
  • b) Single cell organisms
  • c) Single cell oncogenes
  • d) Single cell organelles

32.Today’s most popular nutritionally rich food is:

  • a) Mushrooms
  • b) SCP
  • c) Cereals
  • d) Yeast

33.Thickners, stabilizers, low calorie sweetners, flavor enhancers, food supplemets, colouring agents are considered as:

  • a) Food enhancers
  • b) Food additives
  • c) Food preservatives
  • d) Food intoxicants

34.Which of the following is not a dairy product?

  • a) Kefir
  • b) Sauerkraut
  • c) Yogurt
  • d) Laban

35.Which of the following are considered as Lactic starter cultures?

  • a) Streptococci and Lactobacilli
  • b) Staphylococci and Lactobacilli
  • c) Streptococci and Gonococci
  • d) Staphylococci and Streptococci

36.Infections which occur normally in hospital environment are called:

  • a) Dermal infections
  • b) Systemic infections
  • c) Nosocomial infections
  • d) Mycosal infections

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