20 questions group2 fermentation

1. The place where beer and wine were first introduced in 7000BC

A. BabylonB. Egypt

C. AsiaD. Mesopotamia

2. The science that deals with the study of Fermentation

A. FertiologyB. Zytology

C. ZymologyD. Morphology

3. The following are products of Fermentation reaction except for:

A. EthanolB. Sucrose

C. Carbon DioxideD. ATP

4. The optimum temperature for wine fermentation

A. 70-75 deg FB. 60-65 deg F

C. 80-85 deg FD. 65-70 deg F

5. An enzyme yeast used to catalyze hydrolysis of sucrose to yield equal amounts of fructose and glucose

A. CellulaseB. Montrachet

C. SaccharomycesD. Invertase

6. What product marked the beginning of the Industrial Fermentation in 1880

A. Propionic AcidB. Acetic Acid

C. Lactic AcidD. Ethanol

7. The phase in fermentation process in which cell growth rate is highest

A. Lag PhaseB. Exponential Phase

C. Stationary PhaseD.Death Phase

8. The first phase in fermentation process



9. The cell growth at this phase has leveled off and become constant



10. Type of fermentation process were the substrate is added to the fermenter continuously at a fixed rate

A. BatchB. Aerobic

C. AnaerobicD. Continuous

11. The byproduct of alcoholic fermentation

A. O2, EthanolB. O2, CO2

C. CO2, EthanolD. O2,propanoic acid

12. Fermentation is allowed is allowed to run for a predetermined period of time and product is harvested at the end.

A. Continuous operationB. Batch operation

C. Fed-batch operationD. None of the given choices

13. German chemist who received Nobel prize for showing that enzymes in yeast cells cause fermentation

A. Eduard BuchnerB. Arthur Harden

C. SchwannD. Louis Pasteur

14. An example of Biomass (product of Fermentation)

A. Bakers YeastB. L-sorbitol

C. LipaseD. Insulin

15. An example of Enzyme (product of Fermentation)


C. LipaseD. Insulin

16. An example of Bioconvertion products (product of Fermentation)


C. LipaseD. Insulin

17. An example of Recombinant products (product of Fermentation)


C. LipaseD. Insulin

18. Preparation of the seed culture in amounts sufficient to be used in the large fermenter vessel

A. Sterilizationof air, fermentation medium and the fermenterB. Product recovery

C. Inoculationof the mediumD. Inoculum preparation

19. Essential for preventing the contamination with any undesired microorganisms.

A. Sterilizationof air, fermentation medium and the fermenterB. Product recovery

C. Inoculationof the mediumD. Inoculum preparation

20. Fermentation was derived from the Latin verb _______ which means to boil

A. FerusB. fervere

B. fermeD. femina

20 questions group2 fermentation

Documents