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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. 51 Beef hams are made spongy by species of
    1. Rhodotorula

    2. Bacillus

    3. Pseudomonas

    4. red Bacillus

    See Answer

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  2. 52 The red color of meat, called its bloom, may be changed to shades of green, brown or grey as a result of production of oxidizing compounds by bacteria. Which of the following species are reported to cause the greening of sausage?
    1. Lactobacillus

    2. Leuconostoc

    3. Both (a) and (b)

    4. Pseudomonas

    See Answer

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  3. 53 The growth of Streptomyces on straw or elsewhere near the egg may produce
    1. musty or earthy flavors

    2. hay odour

    3. fishy flavor

    4. cabbage-water flavor

    See Answer

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  4. 54 Unopened, sliced bacon, packaged in material somewhat highly resistant to oxygen permeability, is spoiled mostly by
    1. Lactobacilli

    2. Micrococci

    3. fecal Streptococci

    4. molds

    See Answer

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  5. 55 Pink rots in eggs is caused by the strains of
  6. 56 Vacuum packaged meats are spoiled by
    1. B. thermosphacta

    2. Lactobacilli

    3. Both (a) and (b)

    4. none of these

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  7. 57 More spoilage of eggs is caused by
    1. bacteria than molds

    2. molds than bacteria

    3. synergistically

    4. none of these

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  8. 58 Molds causing spoilage of eggs include species of
    1. Cladosporium

    2. Mucor

    3. Thamnidium

    4. all of these

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  9. 59 Which of the following is responsible for a musty or earthy flavor?
  10. 60 The technique first described to determine the incipient spoilage in meat was