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Test 9: Biotechnology Multiple Choice (choose one answer)

1. Fermentation is a process carried out by microorganisms that converts ~ to usable products.

A.inorganic compounds B.organic compounds C. CO2 and H2O D.N2 and H2O

2. The most important reason for maintaining stock cultures is:

A. to have a ready supply of microorganisms

B.to maintain control of the fermentation process

C.to maintain the genetic strain used in the reaction

D.to use for patent identification

3. All of the following are used in the screening process for microbial fermentation except:

A.screen organisms for the desired product

B.determine if the product is useful

C.determine if the product is made in sufficient quantities 

D. screen products for marketability

4. The most important phase of the screening process:

A. determines the optimal conditions for maximal yield

B. determines if the microorganism has been used before

C.determines if a patent exists on the product

D.sdetermines the side effects of the product

5. Why is aeration used in most fermentation reactions?

A.aeration prevents settling of the fermentation mixture

B.most fermentation reactions need air 

C. fermentation reactions are anaerobic

D.aeration prevents buildup of dissolved gases

6. How is the pH controlled in a fermentation reaction?

A. by adding acids to maintain a low pH needed for fermentation

B. by altering the carbon dioxide levels 

C. by altering the temperature 

D. by using a buffer

7. Control of temperature is critical for fermentation reactions because

A. cells die at h igh temperatures 

B. cells die at low temperatures

C. enzymes are inactivated at high temperatures

D. enzyme reactions are optimal at low temperatures

8. Which of the following fermentation processes is more efficient?

A. batch B.kettle C. continuous flow D. Incubator

9. Most antibiotics are produced by all of the following

A. Streptococcus  B.Bacillus   C.Streptomyces  D.Aspergillus

10. The accumulation of penicillin occurs at which phase of the growth cycle of the fungi

A.trophophase B. log  C. growth D.stationary

11. Most of the major antibiotics used in medicine are

A. Streptococcus  B.Bacillus  C.Streptomyces  D.Aspergillus

12. Which of the following amino acids produced by microbial fermentation is used as a major animal feed supplement?

A. arginine B. glutamine C.lysine D. Leucine

13. Although bacteria produce a large number of enzymes only a few are produced commercially Which of the following enzymes account for the majority of commercial sales?

A.lipases B. amylases C. glucamyylasesD. Proteases

14. The taq polymerase used in PCR reactions was isolated from which of the following organisms?

A.Escherichia coli   B.Thermus aquaticus

 C.Xanthomonus campestris  D.Saccharomyces cerevisiae

15. The process for producing acetone and butanol by fermentation was discovered by:

A.C. Weizmann B. L. Pasteur C. M. Bayer D. F. Bach

16. Which of the following is considered a synthetic fuel?

A. alcohol B.gasoline C.hydrogen D. Kerosene

17. Which of the following genera are used in the production of ethanol?

A. ThiobaciUus B. Zymomonas C.Thermoanerobacter D.Leuconostoc

18. Methanogens produce methane from decomposition of wastes under:

A.aerobic conditions  B. anaerobic conditions

19. Which of the following reactions is the general process for bioleaching by T. ferrooxidans? A.MS + 2H2O→ MS(OH)2   B. MS + 2O2 →M + SO4

C.MS + 2O2 →MSO4   D. MS+CO2 → MO2 +CS

20. Bioleaching requires which of the following:

A.sulfur B.Miron C.lead D.Oxygen

21. The fermentation of cream to sour cream produces lactic acid by which of the following bacteria?

A. Candida B.LactobaciUus C.Streptococcus D.Saccharomyces

22. Which of the following cheeses is ripened the longest?

A. Brie B.Romano C.Swiss  D. Blue

23. The liquid portion of milk is called:

A.cream  B.curd  C. when  D. Wort

24. The curdling of milk is accomplished through the use of bacteria and the enzyme:

A.amylase  B.pectinase  C.streptokinase  D. Rennin

25. Which of the following organisms is used to leaven bread?

A.Lactobacillus B.Streptococcus C.Saccharomyces D.Rennin

26. Beer is produced from the fermentation of:

A.barley  B.wheat  C. hops  D. Corn

27. The liquid that is produced after the mashing process in beer production is called:

A. ale  B. green beer  C.wort  D.Whey

28. Vinegar is produced by which of the following processes?

A. fermentation of alcohol to acetic acid  B.oxidation of alcohol to acetic acid

C.oxidation of sugars to acetic acid  D. fermentation of sugars to acetic acid

29. In the production of sauerkraut, which of the following is a necessary additive?

A. starter cultures B.salt C.vinegar D. Heat

30. The use of genetically altered bacteria in bioremediation to clean up oil spills is enhanced by providing which of the following:

A. oil  B.oxygen  C.nitrogen  D. water