Match List $I$ with List $II$
List $I$
List $II$
$A$. Clostridium butylicum
$1$. Ethanol
$B$.Saccharomycescerevisiae
$II$. Streptokinase
$C$.Trichodermapolysporum
$III$. Butyric acid
$D$. Streptococcus sp.
$IV$.Cyclosporin-$A$
Choose the correct answer from the options given below:
Match List $I$ with List $II$
| List $I$ | List $II$ |
| $A$. Clostridium butylicum | $1$. Ethanol |
| $B$.Saccharomycescerevisiae | $II$. Streptokinase |
| $C$.Trichodermapolysporum | $III$. Butyric acid |
| $D$. Streptococcus sp. | $IV$.Cyclosporin-$A$ |
Choose the correct answer from the options given below:
- [NEET 2024]
- A
$A-II, B-IV, C-III, D-I$
- B
$A-III, B-I, C-IV, D-II$
- C
$A-IV, B-I, C-III, D-II$
- D
$A-III, B-I, C-II, D-IV$
Similar Questions
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Identify the blank spaces $a, b, c$ and $d$ given inthe following table and select the correct answer.
Type of microbes
Scientific name
Commercial product
Bacterium
$a$
Clot buster enzyme
$d$
Aspergillus niger
Citric acid
Fungus
Trichoderma polysporim
$c$
Bacterium
$d$
Butyric acidb
Identify the blank spaces $a, b, c$ and $d$ given inthe following table and select the correct answer.
|
Type of microbes |
Scientific name |
Commercial product |
|
Bacterium |
$a$ |
Clot buster enzyme |
|
$d$ |
Aspergillus niger |
Citric acid |
|
Fungus |
Trichoderma polysporim |
$c$ |
|
Bacterium |
$d$ |
Butyric acidb |
$A$ : After $24\; hours$ toddy becomes unpalatable.
$R$ : Toddy left for a few hours undergoes fermentation.
$A$ : After $24\; hours$ toddy becomes unpalatable.
$R$ : Toddy left for a few hours undergoes fermentation.
Fermented beverage with maximum alcohol content is
Fermented beverage with maximum alcohol content is
Who first realized the use of yeast in fermentation
Who first realized the use of yeast in fermentation