Vinegar and Citric Acid

Q1: What is the pH of the medium when sucrose is used as substrate for the production of citric acid?

A 3

B 4

C 5

D 6

ANS:A - 3

No answer description is available.

Q2: For the recovery of citric acid after fermentation, Ca(OH)2 is added to the slurry to

A precipitate calcium carbonate

B precipitate calcium citrate

C precipitate calcium phosphate

D precipitate calcium sulphate

ANS:B - precipitate calcium citrate

Explain, please.

Q3: Malt vinegar is produced from

A fruit juices

B malted grain

C ethanol

D ale

ANS:B - malted grain

No answer description is available.

Q4: Spirit vinegar is produced from

A fruit juices

B malted grain

C ethanol

D ale

ANS:C - ethanol

No answer description is available.

Q5: In liquid surface culture process for the fermentation to produce citric acid,

A A. niger is used with solid substrate as sweet potato

B A. niger floats on the surface of solution

C Fungal mycelium grows through out the solution in a deep tank

D both (a) and (b)

ANS:B - A. niger floats on the surface of solution

No answer description is available.

Q6: In koji process for the fermentation to produce citric acid,

A A. niger is used with solid substrate as sweet potato

B A. niger floats on the surface of solution

C Fungal mycelium grows through out the solution in a deep tank

D both (a) and (b)

ANS:A - A. niger is used with solid substrate as sweet potato

No answer description is available.

Q7: Which substrate is used in the fermentation of citric acid?

A Beet molasses

B Sucrose

C Starch hydrolysate

D All of these

ANS:D - All of these

No answer description is available.

Q8: Vinegar production consists of

A aerobic fermentation

B anaerobic fermentation

C aerobic fermentation followed by anaerobic fermentation

D anaerobic fermentation followed by aerobic fermentation

ANS:D - anaerobic fermentation followed by aerobic fermentation

No answer description is available.

Q9: Which of the following microorganism is used for the production of citric acid?

A Lactobacillus bulgaricus

B Saccharomyces cerevisiae

C Aspergillus niger

D Streptococcus lactis

ANS:C - Aspergillus niger

No answer description is available.

Q10: Spirit vinegar is produced from

A fruit juices

B malted grain

C ethanol

D ale

ANS:C - ethanol

No answer description is available.

Q11: Which of the following nitrogen sources is added in the fermentation medium of citric acid production?

A Ammonium salt

B Urea

C Both (a) and (b)

D Peptone

ANS:C - Both (a) and (b)

No answer description is available.

Q12: Sugar content of the fermentation medium for citric acid is maintained at

A 10-15%

B 15-20%

C 20-25 %

D 25-30 %

ANS:C - 20-25 %

No answer description is available.

Q13: Alegar is a type of vinegar produced from

A fruit juices

B malted grain

C ethanol

D ale

ANS:D - ale

No answer description is available.

Q14: During recovery step of citric acid, calcium citrate formed is treated with which of the following acid to precipitate calcium?

A HCl

B HNO3

C H2SO4

D None of these

ANS:C - H2SO4

No answer description is available.

Q15: Vinegar is typically produced in fed batch reactors because

A a fed batch reactor can be used to maintain low acetic acid concentrations

B a fed batch reactor can be used to maintain low ethanol concentrations

C acetic acid bacteria tend to ferment at high ethanol concentrations

D all of the above

ANS:B - a fed batch reactor can be used to maintain low ethanol concentrations

No answer description is available.

Q16: Ethanol is oxidized to acetic acid aerobically using

A Acetobacter

B Gluconobacter

C both (a) and (b)

D Lactobacillus

ANS:C - both (a) and (b)

Gluconobacter, do not oxidize ethanol, as they do not have a full set of Krebs cycle enzymes.

Q17: In submerged process for the fermentation to produce citric acid,

A A. niger is used with solid substrate as sweet potato

B A. niger floats on the surface of solution

C Fungal mycelium grows through out the solution in a deep tank

D both (a) and (b)

ANS:C - Fungal mycelium grows through out the solution in a deep tank

No answer description is available.

Q18: Spirit vinegar is produced from

A fruit juices

B malted grain

C ethanol

D ale

ANS:C - ethanol

No answer description is available.

Q19: Cider vinegar is produced from

A fruit juices

B malted grain

C ethanol

D ale

ANS:A - fruit juices

No answer description is available.

Q20: What is the pH of the medium when molasses is used as substrate for the production of citric acid?

A 3

B 4

C 5

D 6

ANS:C - 5

No answer description is available.



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