biology : class12 Toddy Fermentation : Food Processing, Industrial Production, Sewage Treatment, Energy Production : Microbes in Human Welfare MCQ Questions and Answers
Practice important
Toddy Fermentation
MCQ questions and answers.
Page 1
of
1
|
10
MCQ Questions
1. Toddy is traditionally prepared by fermenting the sap collected from which plants?
A.
Palm trees
B.
Mango trees
C.
Neem trees
D.
Rose plants
Correct Answer:
Palm trees
Explanation:
Toddy is a traditional fermented drink prepared from the sugary sap collected from palm trees.
2. Which microorganism mainly carries out the fermentation of sap to produce toddy?
A.
Yeast
B.
Mushroom
C.
Alga
D.
Bacteriophage
Correct Answer:
Yeast
Explanation:
Yeast ferments the sugars present in palm sap and helps produce toddy.
3. The sap used for preparing toddy is fermented because it contains mainly which type of nutrient?
A.
Sugars
B.
Proteins
C.
Mineral salts
D.
Vitamins
Correct Answer:
Sugars
Explanation:
The sugars in palm sap provide the food source for yeast during toddy fermentation.
4. What is the main product formed by yeast during toddy fermentation?
A.
Alcohol
B.
Oxygen
C.
Starch
D.
Chlorophyll
Correct Answer:
Alcohol
Explanation:
Yeast converts sugars in the palm sap into alcohol during fermentation.
5. Toddy is an example of a product made by which biological process?
A.
Fermentation
B.
Photosynthesis
C.
Transpiration
D.
Nitrogen fixation
Correct Answer:
Fermentation
Explanation:
Toddy is produced when microorganisms ferment the sugary sap collected from palms.
6. During toddy fermentation, yeast converts sugar mainly into alcohol and which gas?
A.
Carbon dioxide
B.
Oxygen
C.
Nitrogen
D.
Hydrogen
Correct Answer:
Carbon dioxide
Explanation:
In fermentation, yeast converts sugars into alcohol and releases carbon dioxide.
7. Which microorganism is commonly associated with the natural fermentation of palm sap into toddy?
A.
Saccharomyces
B.
Rhizobium
C.
Nostoc
D.
Penicillium
Correct Answer:
Saccharomyces
Explanation:
Saccharomyces is a yeast genus that carries out alcoholic fermentation of sugary palm sap.
8. What happens to the palm sap when it is left for natural fermentation to make toddy?
A.
Its sugars are converted into alcohol
B.
Its proteins are converted into starch
C.
Its minerals are converted into vitamins
D.
Its water is converted into oxygen
Correct Answer:
Its sugars are converted into alcohol
Explanation:
Yeast acts on the sugars in the sap and converts them into alcohol during toddy fermentation.
9. Toddy fermentation is mainly carried out under which condition?
A.
Low-oxygen or anaerobic condition
B.
Bright sunlight with abundant oxygen
C.
Complete freezing condition
D.
Highly salty condition
Correct Answer:
Low-oxygen or anaerobic condition
Explanation:
Alcoholic fermentation by yeast occurs mainly when oxygen is absent or limited.
10. Which substance in fermented palm sap gives toddy its alcoholic nature?
A.
Ethanol
B.
Glucose
C.
Cellulose
D.
Lactic acid
Correct Answer:
Ethanol
Explanation:
Ethanol is the alcohol produced when yeast ferments the sugars in palm sap, giving toddy its alcoholic nature.
Short Questions and Answers
Practice short questions and answers related to
Toddy Fermentation
.
Short questions are currently unavailable for this page.