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HSC Science (General) १२ वीं कक्षा - Maharashtra State Board Important Questions for Biology

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Biology
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Describe the methodology of tissue culture.

Appears in 1 question paper
Chapter: [11] Enhancement of Food Production
Concept: Methods of Crop Improvement >> Tissue Culture

In____________ , superior males of one breed are mated with superior females of another breed.

  1. out crossing
  2. cross breeding
  3. out breeding
  4. inbreeding
Appears in 1 question paper
Chapter: [11] Enhancement of Food Production
Concept: Animal Husbandry (Livestock)

Give 'two' varieties of silk which are considered  as inferior quality

Appears in 1 question paper
Chapter: [11] Enhancement of Food Production
Concept: Animal Husbandry (Livestock)

Trichoderma konigi is a source of _______ enzyme.

(A) invertase

(B) lipase

(C) pectinase

(D) cellulase

Appears in 1 question paper
Chapter: [11] Enhancement of Food Production
Concept: Microbes as Biocontrol Agents

Edible fruiting bodies are produced by _______.

Appears in 1 question paper
Chapter: [11] Enhancement of Food Production
Concept: Microbes in Human Welfare

Give reason :
Emasculation is done in a flower which is selected as female parent.

Appears in 1 question paper
Chapter: [11] Enhancement of Food Production
Concept: Plant Breeding

Explain the role of microbes in sewage treatment.

Appears in 1 question paper
Chapter: [11] Enhancement of Food Production
Concept: Microbes in Sewage Treatment

Which steps would you follow to develop a new variety of crop plant by selective breeding?

Appears in 1 question paper
Chapter: [11] Enhancement of Food Production
Concept: Plant Breeding

Mention any ‘two’ methods used to prevent spoilage of fish

Appears in 1 question paper
Chapter: [11] Enhancement of Food Production
Concept: Animal Husbandry (Livestock)

In Brassica (rapeseed, mustard)........................ varietys is resistant to Aphids.

(a) Pusa A-4
(b) Pusa Gaurav
(c) Pusa Sawni
(d) . Pusa Shubra

Appears in 1 question paper
Chapter: [11] Enhancement of Food Production
Concept: Plant Breeding

The antibiotic chloromycetin is obtained from ______.

Appears in 1 question paper
Chapter: [11] Enhancement of Food Production
Concept: Microbes in Industrial Products

R. Q. for proteins is about .......................

(a) 0.7

(b) 0.8

(c) 0.9

(d) 1.0

Appears in 1 question paper
Chapter: [11] Enhancement of Food Production
Concept: Single Cell Protein (SCP)

Give an example of the non-edible or poisonous mushroom, studied by you.

Appears in 1 question paper
Chapter: [11] Enhancement of Food Production
Concept: Microbes in Human Welfare

Name the secondary metabolites in Catharanthus roseus.

Appears in 1 question paper
Chapter: [11] Enhancement of Food Production
Concept: Microbes in Industrial Products

Name the organism and enzyme which brings about the alcoholic fermentation of sucrose.

Appears in 1 question paper
Chapter: [11] Enhancement of Food Production
Concept: Microbes in Industrial Products

What are 'biofertilizers'? Explain them with suitable examples.

Appears in 1 question paper
Chapter: [11] Enhancement of Food Production
Concept: Microbes as Biofertilizers

Vijaya, Padma, Kanti and Jayanti are high-yielding varieties of ______.

Appears in 1 question paper
Chapter: [11] Enhancement of Food Production
Concept: Plant Breeding

The microbial source of vinegar is ______.

Appears in 1 question paper
Chapter: [11] Enhancement of Food Production
Concept: Microbes in Industrial Products

Give the meaning of the Nif gene.

Appears in 1 question paper
Chapter: [11] Enhancement of Food Production
Concept: Microbes as Biofertilizers

Name the aquatic fern commonly used in paddy fields as a biofertilizer.

Appears in 1 question paper
Chapter: [11] Enhancement of Food Production
Concept: Microbes as Biofertilizers
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