Biology 10 Chapter 17 MCQs Test 5

In Biology 10 Chapter 17 MCQs Test 5, there are 11 MCQs. A total of 5 MCQs Tests are available from Chapter 17 of FBISE Class 10 Biology Book. We have prepared 55 multiple-choice questions, which are divided into five MCQs Tests.

Practice
MCQs Test No 5

28

Class 10 Biology
Chapter 17
Practice MCQs Test No 5

1 / 11

Which is used for souring milk and for production of various types of cheese?

Saccharomyces

Streptococcus

Both lactobacillus and streptococcus

Lactobacillus

2 / 11

A Joining enzyme is;

Thymosin

Urokinase

Endonuclease

Ligase

3 / 11

Fermentation makes the food more?

Less Nutritious

Tasteless

More Digestible

Less digestible

4 / 11

An enzyme produced by genetically modified organisms used to break up blood clots is called;

Lipase

Urokinase

Amylase

Peptidase

5 / 11

It is a catabolic process:

None of these

Fragmentation

Fermentation

Photosynthesis

6 / 11

Which product Is used In electroplating?

Formic acid

Ethanol

Glycerol

Acrylic acid

7 / 11

SCP has good prospects for future because it contains all important;

Fats

Lipids

Amino acids

Nutrients

8 / 11

A breaking enzyme is;

Ligase

Endonuclease

Recombinant DNA

Urokinase

9 / 11

Which maintains the microorganism in growth phase?

Continuous fermenter

Fermenter

All of these

Batch fermenter

10 / 11

To preserve fruits, vegetables and pickles we add;

Onion and garlic

Salt and acid

Water and yogurt

Flour and salt

11 / 11

Grapes can directly be fermented by yeasts to:

Formic acid

Pyruvic acid

Ethanol

Wine

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