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ISC (Science) ISC Class 12 - CISCE Important Questions

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Which one of the following factors is responsible for activation of protoxin into active Bt toxin of Bacillus thuringiensis?

Appears in 1 question paper
Chapter: [10] Microbes in Human Welfare
Concept: Microbes in Household Products

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

Appears in 1 question paper
Chapter: [10] Microbes in Human Welfare
Concept: Microbes in Household Products

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?
Appears in 1 question paper
Chapter: [10] Microbes in Human Welfare
Concept: Microbes in Household Products

Why are the biocontrol agents preferred over the chemical pesticides?

Appears in 1 question paper
Chapter: [10] Microbes in Human Welfare
Concept: Microbes as Biocontrol Agents

Why are some molecules called bioactive molecules?

Appears in 1 question paper
Chapter: [10] Microbes in Human Welfare
Concept: Microbes in Industrial Products

Mention the respective source and state the specific use of any two bioactive molecules.

Appears in 1 question paper
Chapter: [10] Microbes in Human Welfare
Concept: Microbes in Industrial Products

Mention one significant difference between Parenchyma and Sclerenchyma.

Appears in 1 question paper
Chapter: [11] Strategies for Enhancement in Food Production
Concept: Tissue Culture

Mention one significant difference between Symplastic movement and apoplastic movement

Appears in 1 question paper
Chapter: [11] Strategies for Enhancement in Food Production
Concept: Tissue Culture

In the following questions/statements has four suggested answers. Rewrite the correct answer

Roots and shoots lengthen through the activity of:

(A) Apical meristem

(B) Vascular Cambium

(C) Lateral meristem

(D) Cork Cambium

Appears in 1 question paper
Chapter: [11] Strategies for Enhancement in Food Production
Concept: Tissue Culture

In the following questions/statements has four suggested answers. Rewrite the correct answer

Opening and closing of stomata is due to:

(A) Ca2+

(B) Na+

(C) K+

(D) Cl–

Appears in 1 question paper
Chapter: [11] Strategies for Enhancement in Food Production
Concept: Tissue Culture

Give three anatomical differences between a monocot root and a dicot root

Appears in 1 question paper
Chapter: [11] Strategies for Enhancement in Food Production
Concept: Tissue Culture

Explain the transpiration pull theory for an ascent of sap

Appears in 1 question paper
Chapter: [11] Strategies for Enhancement in Food Production
Concept: Tissue Culture

Why are xylem and phloem classified as complex tissues?

Appears in 1 question paper
Chapter: [11] Strategies for Enhancement in Food Production
Concept: Tissue Culture

Describe the structure of phloem.

Appears in 1 question paper
Chapter: [11] Strategies for Enhancement in Food Production
Concept: Tissue Culture

Describe the ultra-structure of a chloroplast.

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

What is single cell protein?

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Chapter: [11] Strategies for Enhancement in Food Production
Concept: Single Cell Protein (SCP)

Give one significant contribution of the given scientists:

P. Maheshwari

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Chapter: [11] Strategies for Enhancement in Food Production
Concept: Tissue Culture

Describe the tissue culture technique in plants.

Appears in 1 question paper
Chapter: [11] Strategies for Enhancement in Food Production
Concept: Tissue Culture

What does PCR stand for? Describe the different steps of PCR

Appears in 1 question paper
Chapter: [11] Principles and Processes of Biotechnology
Concept: Principles of Processes of Biotechnology

Give an account of the Blue-White Method of selection of recombinants.

Appears in 1 question paper
Chapter: [11] Principles and Processes of Biotechnology
Concept: Principles of Processes of Biotechnology
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