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प्रश्न
Answer the following.
How does the bread become spongy?
उत्तर
Breads become spongy due to the addition of yeast in their dough. Yeast reproduces rapidly and produces carbon dioxide gas while respiring. This gas fills the dough and increases its volume making it to rise, thus making the bread appear spongy and fluffy.
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संबंधित प्रश्न
The bread or idli dough rises because of ______.
If a piece of bread is kept in a container in moist place for 2 – 3 days,
1. What will you see?
2. Write scientific name and a character of the organism you may observe.
Answer the following.
How can the oil spills of rivers and oceans be cleaned?
Why is it necessary to ban the use of plastic bags?
a) What is clean technology ?
b) Why is it essential to ban plastic bags?
Biodegradable plastic used for storing the garbage.
A clean (smokeless) fuel.
Lactobacillus : Yoghurt : : Baker’s yeast : _______________
Gaseous fuel : Coal gas : : ___________ : Coal
Shelf life of yogurt can be increased by pasteurization.
Vinegar is used to bring sweetness in food products.
Give scientific reason.
Microorganisms are used to control the effects of sea oil spills.
Write a short note.
Bioinsecticides
How is soil pollution controlled by microbes?
Explain – Importance of microbes in sewage (water) treatment in cities.
Complete the paragraph by selecting the appropriate option in parentheses.
(energy, microbial, erosion-proof, reused, purification, environmentally friendly)
Nowadays, instead of chemical catalysts, _______ enzymes are used in the chemical industry. These enzymes are active at low temperature, pH and pressure; due to which _______ is saved and _______ instruments are also not necessary. Enzymes carry out specific processes; hence unnecessary by-products are not formed due to which expenses on _______ are minimised. In case of microbial enzymatic reactions elimination and decomposition of waste material is avoided and enzymes can be _______ Hence, such enzymes are _______.
Agaricus is a biocontrol agent.
Find odd one out:
Complete the chart on production of beverages.
| S. No. | Fruit | Microbe used | Role of microbe used | Name of beverage |
| (a) | Caffea arabica | ______ | Separating seeds from fruit | Coffee |
| (b) | Theobroma cacao | Candida, Hansenula, Pichia, Saccharomyces | ______ | Cocoa |
Complete the following conceptual picture.
