Question : Why do pickles last longer?
Option 1: Only beneficial bacteria can grow in the pickle.
Option 2: The water content of the pickle protects the pickle from spoilage.
Option 3: Pickle is prepared in a vacuum so that no harmful bacteria can grow on it.
Option 4: Bacterial and fungal cells get plasmolysed in high salt concentrations of pickle.
Correct Answer: Bacterial and fungal cells get plasmolysed in high salt concentrations of pickle.
Solution : The correct answer is Bacterial and fungal cells get plasmolysed in high salt concentrations of pickle.
Food preservatives prevent the spoilage of food due to microbial growth. Salt and oil do not allow moisture and air to enter the material, and hence, bacteria cannot thrive on them. In this way, pickles last longer. The shelf life of the pickle is increased by adding common salt (NaCl), which diminishes the survival of microorganisms and bacteria.
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Question : Honey that has a high concentration of sugar does not decay because
Option 1: bacteria cannot survive in an active state as it is deprived of oxygen
Option 2: it contains natural antioxidant that prevents bacterial attack
Option 3: bacteria cannot survive in an active state in a solution of high osmotic strength as water is drawn out
Option 4: None of these
Question : Which protein protects the epithelial cells from damage?
Option 1: Elastin
Option 2: Actin
Option 3: Keratin
Option 4: Collagen
Question : Bacterial and fungal enzymes degrade detritus into simpler inorganic substances. This process is called ______.
Option 1: catabolism
Option 2: fragmentation
Option 3: leaching
Option 4: decomposition
Question : The main function of centriole is:
Option 1: to help plant cells with multiplication
Option 2: to help cell division in animal cells
Option 3: to maintain rigidity in plant cell
Option 4: to maintain mineral composition in bacterial cell
Question : What is a brine solution?
Option 1: Excess salt + water
Option 2: Silver
Option 3: Excess ethanol + water
Option 4: Excess starch + water
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