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Biology MCQs with Answers


This is Biology MCQs section with detailed explanations for preparation of screening tests, interviews for government jobs. In this section candidate will learn MCQs on variety of topics from the subject.

  1. 31 The ability of B. coagulans to grow in tomato juice depends upon the
  2. 32 Flat sour spoilage of acid foods is caused by
    1. B. coagulans

    2. B. pepo

    3. both (a) and (b)

    4. B. stearothermophillus

    See Answer

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  3. 33 The immediate source of the flat sour bacteria is usually the
    1. plant equipment

    2. sugar

    3. starch

    4. soil

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  4. 34 Which of the following strain(s), that grow in the jellies and candid fruits, are able to grow in sugar concentration upto 67.5%?
    1. Aspergillus

    2. Penicillium

    3. Citromyces

    4. All of these

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  5. 35 White spot in meat is formed due to presence of
    1. P. expansum

    2. Sporotrichum carnis

    3. both (a) and (b)

    4. P. oxalicum

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  6. 36 The spoilage of eggs by fungi goes through stages of mold growth that give the defects their names. Very early mold growth is termed
  7. 37 Which of the following is recommended for the improvement in flavor during ageing of beef under controlled conditions?
    1. Thamnidium

    2. Rhizopus

    3. T. elegans

    4. M. mucedo

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  8. 38 Iced, cut up poultry often develops a slime i.e. accompanied by an odor describe as tainted, acid, sour or dishraggy. This defect is chiefly by the species of
  9. 39 The greening of sausage may appear as a green ring not far from the casing, a green core, or a green surface. The cause of greening is the production of hydrogen peroxide by
  10. 40 Colorless rots in eggs is caused by
    1. Pseudomonas alcaligenes

    2. Pseudomonas fluorescens

    3. both (a) and (b)

    4. none of these

    See Answer

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