BCM SCHOOL BASANT AVENUE DUGRI LUDHIANA

ASSIGNMENT XII BIOLOGY

CH: MICROBES IN HUMAN WELFARE
1 The vitamin whose content increases following the conversion of milk into curd by lactic 1
acid bacteria is:
a. vitamin C
b. vitamin D
c. vitamin B12
d. vitamin E
2 Match the following list of bacteria and their commercially important products: 1
(i) Aspergillus niger (a) Lactic acid
(ii) Acetobacter aceti (b) Butyric acid
(iii) Clostridium butylicum (c) Acetic acid
(iv) Lactobacillus (d) Citric acid
3 causes large holes in swiss cheese? 1
4 If a given water sample have more BOD, what does it indicate? 1
5 Give any two microbes that are useful in biotechnology. 1
6 How are alcoholic drink wine and beer different from whisky and rum? 1
7 One farmer of your locality is suffered as soil of his paddy field became less fertile due 2
to excessive use of chemical fertiliser. What would you suggest him?
8 What are flocs? What is their role in WWTP? 2
9 Label A, B, C, D. 2
10 Why are Nucleopoly hedroviruses considered as excellent bioinsecticides?
2
11 Name any two bioactive molecules, their source microbes and their uses.
12 Write any three benefits of having mycorrhizal association in plants.