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Microbes In Human Welfare

Question

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Which of the following risks are associated with genetically modified food ?
I. Toxicity

II. Allergic reaction

III. Antibiotic resistance in micro-organisms present in alimentary canal

I and II
I, II and III
I and III
II and III

Solution

B.

I, II and III

Some More Questions From Microbes in Human Welfare Chapter

Give the source of invertase enzyme (sucrase).

Name one micro-organism which is used in bakery.

Name the two groups of micro-organisms most commonly used in industrial field.

Name the different vitamins which are produced by microorganisms.

The majority of baculoviruses used as biological control agents are in the genus?

Name the organism which provides statins used to lower cholesterol levels .

Name the first acid to be produced by fermentation.

How can a small amount of curd added to fresh milk convert it into curd ?

What is toddy ?

What are fermentors ?

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