1.Write the contributions
of Louis Pasteur to the fermentation industry.
2.Explain the role of 16S
rDNA sequencing in microbial identification.
3.Discuss the importance
of prebiotic and probiotic in foods.
4.List the distinguishing
features of eubacteria and archaebacteria.
5.Explain the commensalic
microbial interactions in soil with suitable example.
6.Explain DNA damage and
repair mechanisms in bacteria with suitable example.
7.Define N2-fixation,
N-mineralization, N-immobilization, Denitrification and Nitrification.
8.Write the importance of
downstream processing in fermentation industry.
9.Point out the role of
mycorrizae in agriculture and forestry.
10.Write a critical note
on the Biodegradable plastics.
11.How do electron
transport reactions generate the proton motive force?
12.How and in what ways
does an input of organic matter, such as sewage, effect of O2 content of a river or stream?
13.Distinguish between
food borne infection and food poisoning.
14.Compare and contrast
the production of natural, biosynthetic, semisynthetic -lactum antibiotics.
15.Compare and contrast
primary and secondary metabolites and give an example for each.
16. Write short note on following
a) Trickling filters
b) Activated sludge
c) Oxidation ponds
17.Explain in brief the
three important principles of design of experiments and write ANOVA table for
Randomized Complete Block Design (RCBD).
18.Discuss the ways in
which the microorganisms classified based on their requirement for energy,
hydrogen and electron. Describe the nutritional requirements of the four major
nutritional groups and give some microbial example of each.
19.Illustrate the
difference between generalized and specialized transduction with suitable
example.
20.Name fine foods that
are prepared by microbial fermentation. Explain the mechanism of action of
microorganisms in each example.
21.What are biosensors and
how do they detect substances?
22.Explain the production
of novel proteins using rDNA technology with suitable example.
23.Write short notes on:
a) Microbiological
tests for potability of water
b) Bioremediation
c) Diauxic and
synchronous growth
24.Compare and
contrast manufacture of beer and wine
25.Define the following :
a)
Plankton
b) Estuary
c)
Benthos
d) Up
welling
e) Gyre
Tags:
Agricultural Microbiology previous questions
ANOVA
ARS NET EXAM
Biodegradable plastics
Biosensors
Denitrification
eubacteria
Gyre
lactum antibiotics
Paper II-MAIN DESCRIPTIVE
RCBD