MCQ Biology - Learning Biology through MCQs

Biology Multiple Choice Questions and Answers for Different Competitive Exams

Multiple Choice Questions on Food Preservation

Food Preservation Multiple Choice
MCQ on Food Preservation

1. Pasteurization is the process of heating milk
a) above 1210C
b) above boiling point
c) below boiling point
d) above 1500C

2. The process of preserving food by rapid freezing followed by dehydration under vacuum is called
a) Lyophilisation
b) Sterilization
c) Cold Dehydration
d) Cryopreservation

3. ‘Cold sterilization’ refers to the preservation of food by
a) Refrigeration
b) Radiation
c) Dehydration
d) Lyophilisation

4. All the following techniques are household preservation technique except
a) Smoking
b) Lyophilisation
c) Dehydration
d) Salting

5. What is the purpose for blanching (immersing food in hot water) vegetables during canning?
a) to soften products to fill better
b) to denature enzymes that change colour, texture
c) to reduce microbial population
d) All of the above

6. Who is regarded as the father of canning?
a) Nicolas Appert
b) Louis Pasteur
c) John Hall
d) Bryan Dokin

7. The method of preventing or reducing pathogens in food products by combining many methods like high temperature during processing, low temperature during storage, increasing the acidity etc is called
a) Mixed preservation approach
b) High pressure food preservation
c) Hurdle technology
d) Stumbling technology

8. Which of the following methods dehydrates microbial cells by plasmolysis thereby killing them?
a) sugaring  
b) smoking
c) heating
d) Pasteurization

9. The reason for food spoilage is
a) Growth of microorganisms like bacteria, fungus etc or insects
b) Autolysis
c) Oxidation by air that causes rancidity or colour changes
d) all of the above

10. The process of preserving meat by stewing in a covered earthenware jug 
a) burial
b) curing
c) jugging
d) all of these

1. c) below boiling point
2. a) Lyophilisation
3. b) Radiation
4. b) Lyophilisation
5. d) All of the above
6. a) Nicolas Appert
7. c) Hurdle technology
8. a) sugaring  
9. d) all of the above
10.c) jugging

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Multiple Choice Questions on Entomology

1. Which of the following is the smallest order of class Insecta?
a) Hemiptera
b) Odonata
c) Zeroptera
d) Coleoptera
2. Chewing and cutting type of mouth parts are found in
Mouth parts of insects

a) cotton leaf roller
b) coton jassid
c) Mustard aphid
d)army worm
3. The main characteristic feature of an insect is
a) three pair of legs
b) Presence of wings
c) Pair of antennae
d) all of these
4. Piercing and sucking type of mouth parts are found in
Mouth parts of insects

a) cotton leaf roller
b) coton jassid
c) Mustard aphid
d) pink boll worm
5. The damaging stage of red hairy caterpillar is
a) larva
b) nymph and adult
c) maggot
d) grub and adult
6. Chewing and biting type of mouth parts are found in
a) grass hopper
b) bettle
c) honeybee
d) obligate
7. The year in which destructive insect and pest act was enforced
a) 1914
b) 1954
c) 1964
d) 1974
8. The damaging stage of white grub is
a) larva
b) only adult
c) grub and adult
d) nymph and adult
9. The true name of BHC is
a) aldrin
10. Which of the following insecticides is capable of controlling mites?
a) Toxaphene
1. c) Zeroptera
2. d)army worm
3. a) three pair of legs
4. c)Mustard aphid
5. a) larva
6. b) bettle
7. a) 1914
8. c)grub and adult
9. b)HCN
10. b)Cypermethrin
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Multiple Choice Questions on Floriculture

1. Calyx splitting is common practice in
a) Lily
c) Gladiolus
d) Carnation
2. Silver thiosulphate is commonly used to exchange flower longevity in

a) tulip
b) rose
3. In miniature carnations which operation is mostly practised?
a) Staking
b) long day
d) none of these
4. First hybrid in Gladiolus was ----- developed in 1841
a)G. gandavensis
d)None of these.
5. Cyandin anthocyanin is present in-- colour
a) black
c)bluish red
d)yellowish white
6. Which is most popular variety of roses in protected cultivation in India?
a)Grand gala
c)First red
d)All of these
7. Pelargenidin anthocyanin is present in --- colour
d)orange red
8. Chemical defoliation in roses is done by
c) GA
d) copper sulphate
9. Which is not a cultivar of China aster?
a) Rakhi
b) PG White
C) PG Violet
d)PG Purple
10. Plant form in Kochia is
1. d) Carnation
2. d)Carnation
3. d) none of these
4. a)G. gandavensis
5. c)bluish red
6. c)First red
7. d)orange red
8. d) copper sulphate
9. a) Rakhi
10. d)columnar
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Multiple Choice Questions on PCR Types

PCR types
1. Which of the following PCR technique is best suited for detection of point mutation in DNA?
b) PCR
c) Allele specific PCR
d) Anchored PCR

2. The PCR technique used to preferentially amplify only one strand of the target DNA by using unequal primer concentration is   
a) qPCR
b) Asymmetric PCR
c) Anchored PCR
d)  Nested PCR

3. The PCR technique widely used in bacterial genomic studies for screening of plasmid inserts is
a) Anchored PCR
b) Colony PCR
c) qPCR
d) pPCR

4. This PCR variant uses degenerate primers to amplify unknown sequences of DNA, related to a known DNA sequence is
a) Degenerate PCR
b) Multiplex PCR
c) Hotstart PCR
d) Inverse PCR

5. If the sequence of only one strand is known for primer synthesis, the best PCR variant that allows amplification of DNA with only one known sequence is
a) Hotstart PCR
b) Inverse PCR
c) Multiplex PCR
d) Nested PCR

6. The most efficient PCR technique that uses primer mix to detect deletions or duplications in a large gene is  
a) Anchored PCR
b) Nested PCR
c) Miniprimer PCR
d) Multiplex PCR

7. The PCR technique designed to minimize amplification of non-specific PCR products by using 2 primer sets is
a) Multiplex PCR
b) Mini primer PCR
c) Nested PCR
d) q PCR
8. The PCR variant designed for the study of RNA expression level is  
a) Reverse transcriptase or RT PCR
b) q PCR
c) Anchored PCR
d)  Traditional PCR

9. The following PCR technique allows measuring the DNA amplification at each cycle of PCR contrary to end point detection in traditional PCR
a) q PCR or Quantitative PCR
b) Reverse transcriptase or RT PCR
c) Asymmetric PCR
d) touchdown PCR

10. The PCR procedure, where Taq polymerase is added after the rest of the PCR components are heated to the DNA melting temperature, so as to avoid non-specific amplification at lower temperatures is
a) Asymmetric PCR
b) Hotstart PCR
c) Multiplex PCR
d) Nested PCR
Learn more:
1. c) Allele specific PCR
2. b) Asymmetric PCR
3. b) Colony PCR
4 . a) Degenerate PCR
5. b) Inverse PCR
6. d) Multiplex PCR
7. c) Nested PCR
8. a) Reverse transcriptase or RT PCR
9. a) q PCR or Quantitative PCR
10. b) Hotstart PCR
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MCQ on Horticulture Vegetable Science

1. French bean is a native of
a) Mediterranean region
b) Asia
c) South and Central America
d) None of the above
2. Fruits of vegetable Marrow are ready for first picking after

a) 40-50 days
b) 60-80 days
c) 80-100 days
d) None of the above
3. Garden beet belong to the genus
a) Beta
b) Brassica
c) Raphanus
d) None of these
4. Purple Vienna is --- variety of knol khol

a) early
b) mid
c) late
d) all season
5. Fungicide used for controlling powdery mildew disease of pea is
a) captan
b) indofil M-45
c) karathane
d) none of these
6. Puffy fruit in tomato is caused by
a) Viral attack
b) Bacterial attack
c) Physiological disorder
d) None of these
7. Fruits of wild forms of bottle guard are bitter in taste due to
a) solanin
b) tomatine
c) cucurbitacin
d) None of these
8. Fruit of okra is rendered unmarketable due to attack of
a) mites
b) painted bug
c) aphids
d) none of these
9. Powdery mildew disease is a serious problem of which of the following crops
a) capsicum
b) okra
c) pea
d) cucurbits
10. Fruit setting in Brinjal is usually in the flower having
a) medium style
b) short style
c) long and medium style
d) short and medium style
1. c) South and Central America
2. b) 60-80 days 
3. a) Beta
4. c) late 
5. c) karathane
6. c) Physiological disorder
7. c) cucurbitacin
8. b) painted bug
9. d) cucurbits
10. c) long and medium style
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Multiple Choice Questions on Nitrogen Cycle

1. Which of the following is correct regarding Nitrogen cycle?
Nitrogen cycle

a) N2 cycle is a sedimentary cycle
b) N is the most abundant nutrient for plants 
c) The major reservoir of Nitrogen is atmosphere
d) All of these

2. Nitrogen fixation is the  
a) Conversion of N2 to NO3- and NH3
b) Conversion of N2 to N
c) Conversion of N2 to urea
d)  All of the above

3. Nitrogen accounts nearly 79% of the air. Still Nitrogen is the most limiting nutrient for plant growth because
a) N2 cannot be directly utilized by plants
b) High energy is required to break triple bond
c) Nitrogen is almost an inert gas as N involved reaction requires extreme conditions such as high temperature
d) All of the above

4. Majority of nitrogen fixation occurs by
a) Biological nitrogen fixing organisms
b) Lightning
c) volcanic eruptions
d) Haber–Bosch process

5. Biological nitrogen fixation is the conversion of
a) Conversion of N2 to NO3- and NH3
b) Conversion of N2 to N
c) Conversion of N2 to urea
d) Conversion of N2 to NH3

6. Which of the following is a symbiotic Nitrogen fixing microorganism?
a) Azospirillum
b) Rhizobium
c) Clostridium
d) Nitrococcus

7. The major enzymes involved in biological Nitrogen fixation are
a) nitrogenase and hexokinase
b) nitrogenase and hydrogenase
c) nitrogenase and hydrolyase
d) nitrogenase and peptidase

8. Ammonification is the process of
a) Formation of ammonia from nitrogen by nitrogen fixers
b) Formation of ammonia from amino acids by decomposers
c) Formation of ammonia from nitrates by nitrogen fixers
d)  Formation of ammonia from nitrates by decomposers

9. The conversion of Ammonia (NH3) to nitrite (NO2-) and then to nitrates (NO3-)  is called
a) Nitrification
b) ammonification
c) Assimilation
d) denitrification

10. The process that convert nitrates (NO3-) back to nitrogen gas (N2) there by  replenishing N2 in the atmosphere is called
a) Nitrification
b) Denitrification
c) Deamination
d) Nitrogen fixation
Learn more:
1. c) The major reservoir of Nitrogen is atmosphere
2. a) conversion of N2 to NO3- and NH3
3. d) All of the above
4 . a) Biological nitrogen fixing organisms
5. d) conversion of N2 to NH3
6. b) Rhizobium
7. b) nitrogenase and hydrogenase
8. b) formation of ammonia from amino acids by decomposers
9. a) nitrification
10. b) denitrification
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