TLS Online TPP Program

#Question id: 935


Microorganisms capable of fixing nitrogen into a form usable by animals obtain the energy for this process from ________.

#Biochemistry
  1. lightning   

  2. oxidation and reduction (respiration)

  3. photosynthesis of host plants  

  4. soil nutrients

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TLS Online TPP Program

#Question id: 40486

#Applied Microbiology

Given below are two statements: one is labelled as Assertion (A) and the other is labelled as Reason (R).

    Assertion (A): The thickness of the ozone layer is measured in Dobson Units (DU).

      Reason (R): The ozone layer is found in the Troposphere and protects us from harmful UV-B radiation.

      TLS Online TPP Program

      #Question id: 40487

      #Applied Microbiology

      Match the Chemical/Term (List I) with its description or impact (List II).

      List I (Term)List II (Description)
      A. CFCs1. Replacement for CFCs; zero ODP but high GWP.
      B. HFCs2. Used in fire extinguishers; contains Bromine which depletes ozone.
      C. Halons3. Major ODS used in refrigerants; releases Chlorine.
      D. UV-B4. Radiation absorbed by the ozone layer; causes skin cancer.

      TLS Online TPP Program

      #Question id: 40488

      #Applied Microbiology

      The water activity (aw) of pure water is equal to:

      TLS Online TPP Program

      #Question id: 40489

      #Applied Microbiology

      Which class of microorganisms is specifically adapted to grow in environments with very low water activity (high salt concentration)?

      TLS Online TPP Program

      #Question id: 40490

      #Applied Microbiology

      Read the following statements regarding water availability:

      Statement I: Water activity (aw) is defined as the ratio of the vapor pressure of the solution to the vapor pressure of pure water.

      Statement II: Most pathogenic bacteria require a water activity (aw) greater than 0.90 for growth.Which of the options is correct?

      TLS Online TPP Program

      #Question id: 40491

      #Applied Microbiology

      Assertion (A): Foods like jams and jellies rarely undergo bacterial spoilage even at room temperature.

        Reason (R): High concentrations of sugar reduce the water activity (aw), creating hypertonic conditions that dehydrate bacteria (plasmolysis).