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NEET AIPMT SOLVED PAPER 2002

  • 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)                 protozoans

    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?Particulate obligate parasite.                 Protozoa?Unicellular     eukaryotic                     micro­organisms.


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