Match the group 1 with appropriate description of group 2.

Group 1	Group 2
(P) Pectinases	(1) Meat tenderizer
(Q) Lipases	(2) clarification of fruit juice
(R) Amylases	(3) cheese and butter industry
(S) Trypsin	(4) starch-liquefying enzyme

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#Question id: 11294

#Part-B Specialized Branches in Biotechnology

A small lake has three trophic level – Phytoplankton(autotroph) , Zooplankton (herbivore ) and planktivorous fish ( primary carnivore) . In to this lake Population of some other primary carnivore introduced to study top down effect . What is expected long term consequence of this  introduction ?

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#Question id: 11295

#Part-B Specialized Branches in Biotechnology

The amount of energy entering a food chain depends on the

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#Question id: 11296

#Part-B Specialized Branches in Biotechnology

Which of the following statements is true?

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#Question id: 11297

#Part-B Specialized Branches in Biotechnology

What is the difference between gross and net primary production?

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#Question id: 11298

#Part-B Specialized Branches in Biotechnology

A pyramid of numbers shows _____________.

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#Question id: 11445

#Part-B Specialized Branches in Biotechnology

When the mammalian brain compares the actual temperature of the body to the preferred temperature of the body, which general component is being used?