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Answer the Following Question: Why Does 'Swiss Cheese' Develop Large Holes? - Biology

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प्रश्न

Answer the following question:
Why does 'Swiss Cheese' develop large holes?

एका वाक्यात उत्तर
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उत्तर

Swiss cheese develops large holes because of the large amount of carbon dioxide produced by the bacterium Propionibacterium shermanii.

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2018-2019 (March) 57/1/1

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संबंधित प्रश्‍न

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(A) Agaricus bisporus

(B) Pleurotus Florida

(C) Volvariella volvacea

(D) Candida species


Give the biological name of the following: 

The microbe used to produce Swiss cheese.


Give the biological name of the following:

A symbiotic nitrogen-fixing bacterium found in root nodules.


Answer the following question:
Name the group of bacteria involved in setting milk into curd. Explain the process they carry in doing so. Write another beneficial role of such bacteria.


Concentrations of which vitamin increases, while the milk is converted into curd by the process of fermentation:


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Home-made fruit juices are turbid, while the bottled ,fruit juices purchased from the market are clear. Give a reason for this difference.


Read the passage given below carefully and answer the questions that follow:

The bacterium Bacillus thuringiensis serovar israelensis (Bti) is commercially prepared in various formulations such as liquid, water dispersible granules, powders, and pellets. It is used as a larvicide all over the world due to its ability to produce a toxic protein that primarily targets the larvae of mosquitoes.

In Sweden, Bti has been applied on a large scale in the form of commercially available granular formulation Vecto Bac G (Valent BioScience, USA). The applications have taken place in the lower Dalalven River Area to control mass outbreaks of the floodplain mosquito Aedes sticticus.

  1. Why does the toxic protein kill the insects but not the bacterium?
  2. Can the formulation Vecto Bac G be used to eliminate the species of mosquito referred to above? Why?

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