University:West Bengal University of Technology
Course: B.Sc
Subject : FOOD & AGRICULTURAL MICROBIOLOGY
Year of Question Paper : 2013
CS/B.Sc.(H)/Micro-Bio./SEM-6/FAM-603/2013
2013
FOOD & AGRICULTURAL
MICROBIOLOGY
Time Allotted : 3 Hours Full Marks : 70
The figures in the margin indicate full marks.
Candidates are required to give their answers in their own words
as far as practicable.
GROUP – A
( Multiple Choice Type Questions )
1. Choose the correct alternatives for any ten of the following :
10x1 = 10
i) Particle above 2.0 mm are known as
a) Gravel
b) Sand
c) Silt
d) Clay.
ii) Which one is found in milk ?
a) Salmonella
b) Bacillus
c) S. cremoris
d) None of these.
iii) Ropiness can be caused by
a) Alkali genes
b) Lactobacillus
c) Bacillus
d) none of these.
iv) The actinomycetes isolated from which zone of soil ?a) A Horizon
b) B Horizon
c) C Horizon
d) None of these.
v) Clostridium perfringens causes
a) gas gangrene
b) stormy fermentation
c) both (a) & (b)
d) ropiness.
vi) Aflatoxin is produced by
a) A. flavus
b) A. niger
c) A. parasiticus
d) all Aspergillus sp.
vii) Penicillium produces a toxin is called
a) aflatoxin
b) ochratoxin
c) cyclopiazonic acid
d) patulin.
viii) Nitrogenase is functional in which of the following
compartments of cyanobacteria ?
a) Heterocyst
b) Vegetative cells
c) Nodule
d) None of these.
ix) The reaction catalyzed by ammonium mono-oxygenase
on ammonium is called
a) Nitrosificationb) Nitrification
c) Ammonification
d) None of these.
x) Botulinum toxin is a type of
a) AB type
b) neurotoxin
c) both of these
d) none of these.
xi) Chloleragen is a type of
a) enterotoxin
b) endotoxin
c) neurotoxin
d) hormone.
xii) Mycotoxin patulin is produced by
a) Pencillium expansum
b) Alternaria
c) Fusarium
d) None of these.
xiii) Transmethylation is a phenomenon observed in
a) soil anaerobic methanogens
b) nitrifying bacteria
c) diazotrophs
d) symbiotic bacteria.
xiv) Due to microbial growth, redox potentail in the food is
a) reduced
b) increased
c) not effected
d) remained constant.
xv) Putrefaction occurs in case of those foods which are
rich in
a) protein
b) carbohydrate
c) fatty acids
d) all of these.
GROUP – B
( Short Answer Type Questions )
Answer any three of the following. 3x5 = 15
2. What is food spoilage ? What are the causes of food
spoilage ? 2 + 3
3. What is milk ? Write down the procedure of cheese
production. 1 + 4
4. What are pasteurization and apperization ?
5. What are the significances of entomopathogenic fungi ?
6. Discuss phosphate solubilizing bacteria as their role in plant
growth promotion.
7. Explain Winogradsky column schematically.
8. What are the advantages and disadvantages of microbial
pesticide ?
GROUP – C
( Long Answer Type Questions )
Answer any three of the following. 3x15 = 45
9. What is blight ? Explain leaf blight ( early & late ) of potato
with well labelled diagram. Write down the symptoms of viral
diseases. 2 + 8 + 5
10. What is biofertilizer ? Write down the procedure for mass
production of biofertilizer. Write about different types ofbiofertilizer with examples. 2 + 7 +
6
11. Write short notes on any three of the following : 3x5
i) Neutralism
ii) Competition
iii) Red rot of sugarcane
iv) Rhizosphere & phyllosphere
v) Viral disease of rice.
12. What are the differences between endotoxin & exotoxin ?
How cholera disease is caused ? Write about salmonellosis.
Name the causative agent. Why are the sweets less prone to
microbial contamination ? 5 + 3 + 1 + 4 + 2
13. What are the advantages & disadvantages of using microbial
pesticides ? Write short notes on denitrification with suitable
example. Name one phosphate solubilising & methanogenic
bacteria commonly found in paddy field. How could you
prevent the canned food spoilage ? Name one microbe cause
the canned food spoilage. 6 + 3 + 2 + 3 + 1
========
Course: B.Sc
Subject : FOOD & AGRICULTURAL MICROBIOLOGY
Year of Question Paper : 2013
CS/B.Sc.(H)/Micro-Bio./SEM-6/FAM-603/2013
2013
FOOD & AGRICULTURAL
MICROBIOLOGY
Time Allotted : 3 Hours Full Marks : 70
The figures in the margin indicate full marks.
Candidates are required to give their answers in their own words
as far as practicable.
GROUP – A
( Multiple Choice Type Questions )
1. Choose the correct alternatives for any ten of the following :
10x1 = 10
i) Particle above 2.0 mm are known as
a) Gravel
b) Sand
c) Silt
d) Clay.
ii) Which one is found in milk ?
a) Salmonella
b) Bacillus
c) S. cremoris
d) None of these.
iii) Ropiness can be caused by
a) Alkali genes
b) Lactobacillus
c) Bacillus
d) none of these.
iv) The actinomycetes isolated from which zone of soil ?a) A Horizon
b) B Horizon
c) C Horizon
d) None of these.
v) Clostridium perfringens causes
a) gas gangrene
b) stormy fermentation
c) both (a) & (b)
d) ropiness.
vi) Aflatoxin is produced by
a) A. flavus
b) A. niger
c) A. parasiticus
d) all Aspergillus sp.
vii) Penicillium produces a toxin is called
a) aflatoxin
b) ochratoxin
c) cyclopiazonic acid
d) patulin.
viii) Nitrogenase is functional in which of the following
compartments of cyanobacteria ?
a) Heterocyst
b) Vegetative cells
c) Nodule
d) None of these.
ix) The reaction catalyzed by ammonium mono-oxygenase
on ammonium is called
a) Nitrosificationb) Nitrification
c) Ammonification
d) None of these.
x) Botulinum toxin is a type of
a) AB type
b) neurotoxin
c) both of these
d) none of these.
xi) Chloleragen is a type of
a) enterotoxin
b) endotoxin
c) neurotoxin
d) hormone.
xii) Mycotoxin patulin is produced by
a) Pencillium expansum
b) Alternaria
c) Fusarium
d) None of these.
xiii) Transmethylation is a phenomenon observed in
a) soil anaerobic methanogens
b) nitrifying bacteria
c) diazotrophs
d) symbiotic bacteria.
xiv) Due to microbial growth, redox potentail in the food is
a) reduced
b) increased
c) not effected
d) remained constant.
xv) Putrefaction occurs in case of those foods which are
rich in
a) protein
b) carbohydrate
c) fatty acids
d) all of these.
GROUP – B
( Short Answer Type Questions )
Answer any three of the following. 3x5 = 15
2. What is food spoilage ? What are the causes of food
spoilage ? 2 + 3
3. What is milk ? Write down the procedure of cheese
production. 1 + 4
4. What are pasteurization and apperization ?
5. What are the significances of entomopathogenic fungi ?
6. Discuss phosphate solubilizing bacteria as their role in plant
growth promotion.
7. Explain Winogradsky column schematically.
8. What are the advantages and disadvantages of microbial
pesticide ?
GROUP – C
( Long Answer Type Questions )
Answer any three of the following. 3x15 = 45
9. What is blight ? Explain leaf blight ( early & late ) of potato
with well labelled diagram. Write down the symptoms of viral
diseases. 2 + 8 + 5
10. What is biofertilizer ? Write down the procedure for mass
production of biofertilizer. Write about different types ofbiofertilizer with examples. 2 + 7 +
6
11. Write short notes on any three of the following : 3x5
i) Neutralism
ii) Competition
iii) Red rot of sugarcane
iv) Rhizosphere & phyllosphere
v) Viral disease of rice.
12. What are the differences between endotoxin & exotoxin ?
How cholera disease is caused ? Write about salmonellosis.
Name the causative agent. Why are the sweets less prone to
microbial contamination ? 5 + 3 + 1 + 4 + 2
13. What are the advantages & disadvantages of using microbial
pesticides ? Write short notes on denitrification with suitable
example. Name one phosphate solubilising & methanogenic
bacteria commonly found in paddy field. How could you
prevent the canned food spoilage ? Name one microbe cause
the canned food spoilage. 6 + 3 + 2 + 3 + 1
========
0 comments:
Pen down your valuable important comments below