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Class 8 Practice – Level 2 – Set 2 – Microorganisms
Total questions: 25
1.
Which of the following microorganisms is used in the production of alcoholic beverages?
Yeast
Bacteria
Virus
Fungi
None
2.
Which microorganism is commonly associated with the fermentation process in the production of pickles?
Lactic acid bacteria
Yeast
Molds
E. coli
None
3.
Which of the following diseases is caused by a protozoan parasite?
Diphtheria
Malaria
Cholera
Tetanus
None
4.
Which microorganisms are primarily responsible for the decomposition of organic matter in the soil?
Bacteria and fungi
Viruses and algae
Protozoa and viruses
Fungi and protozoa
None
5.
What is the primary function of viruses?
They can photosynthesize.
They infect host cells to reproduce.
They decompose organic matter.
They produce antibiotics.
None
6.
What type of microorganism is responsible for causing tuberculosis?
Virus
Bacteria
Fungi
Protozoa
None
7.
Which of the following methods is effective in controlling the spread of malaria?
Vaccination
Insecticide-treated nets
Boiling water
Freezing food
None
8.
Which microorganism is commonly responsible for food spoilage?
Bacteria
Yeast
Algae
All of the above
None
9.
Which disease is characterized by severe diarrhea and is often caused by contaminated water?
Typhoid
Influenza
Chickenpox
Measles
None
10.
Which of the following can be classified as a pathogenic microorganism?
Lactobacillus
E. coli (O157 strain)
Rhizobium
Penicillium
None
11.
Which microorganism is utilized in the production of biogas?
Algae
Yeast
Bacteria
Fungi
None
12.
Which of the following processes is not a use of microorganisms?
Fermentation
Nitrogen fixation
Photosynthesis
Deforestation
None
13.
What is the significance of nitrogen-fixing bacteria in agriculture?
They produce food.
They enhance soil fertility.
They cause diseases in plants.
They decompose organic matter.
None
14.
Which microorganism is commonly used in the production of curd?
Lactobacillus
E. coli
Streptococcus
Penicillium
None
15.
What is the primary purpose of pasteurization?
To enhance flavor
To kill harmful microorganisms
To improve texture
To increase shelf life
None
16.
Which of the following methods is effective for preserving fruits and vegetables?
Boiling
Canning
Refrigeration
All of the above
None
17.
What is the main advantage of using preservatives in food?
They increase nutritional value.
They enhance taste.
They prevent spoilage and extend shelf life.
They reduce calories.
None
18.
Which of the following processes uses salt for food preservation?
Fermentation
Canning
Salting
Boiling
None
19.
Which microorganism is used to produce sourdough bread?
Bacteria
Yeast
Both bacteria and yeast
Algae
None
20.
Which food preservation technique involves removing moisture from food?
Canning
Fermentation
Dehydration
Freezing
None
21.
Which of the following is a method of bioremediation?
Using microorganisms to clean up oil spills
Planting more trees
Using chemical fertilizers
Increasing water usage
None
22.
What type of microorganism is responsible for producing oxygen during photosynthesis?
Bacteria
Algae
Fungi
Protozoa
None
23.
Which group of microorganisms can cause diseases in plants?
Algae
Protozoa
Fungi
All of the above
None
24.
What role do decomposers play in an ecosystem?
They produce energy.
They consume living organisms.
They recycle nutrients.
They compete with plants for resources.
None
25.
Which of the following is not a characteristic of fungi?
They are unicellular.
They have cell walls made of chitin.
They reproduce by spores.
They are autotrophic.
None
1 out of 25
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