Yeast and Its Applications CDS Questions

CDS Biology

Yeast and Its Applications MCQ Questions


13.
The overall shape of a typical yeast cell is generally:
A.
Long and filamentous, like typical moulds
B.
Oval or spherical
C.
Rod-shaped, like typical bacteria
D.
Spiral-shaped exclusively
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ANSWER :
B. Oval or spherical
14.
When comparing yeast with typical moulds (another group within Kingdom Fungi), a key structural distinction is that yeast is generally:
A.
Entirely incapable of any form of reproduction, unlike moulds
B.
Always multicellular and filamentous, exactly like typical moulds
C.
Unicellular, whereas most common moulds are multicellular and filamentous (composed of hyphae)
D.
Composed of cells lacking any nucleus, unlike moulds
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ANSWER :
C. Unicellular, whereas most common moulds are multicellular and filamentous (composed of hyphae)
15.
The biochemical process by which yeast converts sugars into alcohol and carbon dioxide, in the absence of sufficient oxygen, is called:
A.
Alcoholic (anaerobic) fermentation
B.
Lactic acid fermentation
C.
Photosynthesis
D.
Aerobic respiration
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ANSWER :
A. Alcoholic (anaerobic) fermentation
16.
The overall chemical change representing alcoholic fermentation by yeast can be summarised as glucose being converted into:
A.
Glucose and starch
B.
Lactic acid and oxygen
C.
Water and oxygen
D.
Ethanol and carbon dioxide
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ANSWER :
D. Ethanol and carbon dioxide
17.
The group of enzymes (collectively sometimes referred to as zymase) produced by yeast, essential for carrying out alcoholic fermentation, primarily functions to:
A.
Catalyse the breakdown of sugars into alcohol and carbon dioxide
B.
Synthesise new DNA strands during cell division
C.
Convert carbon dioxide into glucose
D.
Break down proteins into amino acids
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ANSWER :
A. Catalyse the breakdown of sugars into alcohol and carbon dioxide
18.
In bread-making, the carbon dioxide gas produced by yeast during fermentation is primarily responsible for:
A.
Providing the bread's primary nutritional protein content
B.
Causing the dough to rise by forming gas bubbles within it
C.
Giving bread its brown colour during baking
D.
Preserving the bread for a longer shelf life
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ANSWER :
B. Causing the dough to rise by forming gas bubbles within it