IndiaBIX.com
Arithmetic Aptitude Data Interpretation
Logical Reasoning Verbal Reasoning Non Verbal Reasoning
General Knowledge
Sudoku Number puzzles Missing letters puzzles Logical puzzles Playing cards puzzles Clock puzzles
C Programming C++ Programming C# Programming Java Programming
Microbiology Biochemistry Biotechnology Biochemical Engineering
Civil Engineering Mechanical Engineering Chemical Engineering Networking Database Questions Computer Science Basic Electronics Digital Electronics Electronic Devices Circuit Simulation Electrical Enigneering Engineering Mechanics Technical Drawing
Placement Papers Group Disucssion HR Interview Technical Interview Body Language
Aptitude Test Verbal Ability Test Verbal Reasoning Test Logical Reasoning Test C Programming Test Java Programming Test Data Interpretation Test General Knowledge Test
Data Structures Operating Systems Networking DATABASE Database Basics SQL Server Basics SQL Server Advanced SQL Server 2008 JAVA Core Java Java Basics Advanced Java UNIX Unix File Management Unix Memory Management Unix Process Managemnt C Interview Questions The C Language Basics .NET Interview Questions .NET Framework ADO.NET ASP.NET Software Testing

Biotechnology - Vinegar and Citric Acid


Exercise

  • Section 1
"Life is like riding a bicycle. To keep your balance you must keep moving."
- Albert Einstein
1. 

Vinegar is typically produced in fed batch reactors because

A. a fed batch reactor can be used to maintain low acetic acid concentrations
B. a fed batch reactor can be used to maintain low ethanol concentrations
C. acetic acid bacteria tend to ferment at high ethanol concentrations
D. all of the above

2. 

For the recovery of citric acid after fermentation, Ca(OH)2 is added to the slurry to

A. precipitate calcium carbonate
B. precipitate calcium citrate
C. precipitate calcium phosphate
D. precipitate calcium sulphate

3. 

Which of the following microorganism is used for the production of citric acid?

A. Lactobacillus bulgaricus
B. Saccharomyces cerevisiae
C. Aspergillus niger
D. Streptococcus lactis

4. 

Sugar content of the fermentation medium for citric acid is maintained at

A. 10-15%
B. 15-20%
C. 20-25 %
D. 25-30 %

5. 

Spirit vinegar is produced from

A. fruit juices
B. malted grain
C. ethanol
D. ale



© 2008-2013 by IndiaBIX™ Technologies. All Rights Reserved | Copyright | Terms of Use & Privacy Policy

Contact us: info@indiabix.com     Follow us on twitter!