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  3. RAJASTHAN PMT

RAJASTHAN PMT Rajasthan - PMT Solved Paper-2007

  • question_answer
    During its formation, bread becomes porous due to release of \[C{{O}_{2}}\] by the action of

    A)  yeast                   

    B)         bacteria              

    C)  virus                    

    D)         protoxoans

    Correct Answer: A

    Solution :

    Strains of Saccharomyces cerevisiae are extensively used for leavening of bread. During fermentation, the yeasts produce alcohol and \[C{{O}_{2}}\] which leaves the leavened bread making it porous. Bacteria       -    Unicellular prokaryotic micro-organism. Virus             -    Paniculate obligate parasite. Protozoa      -    Unicellular eukaryotic micro-organisms.


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