Solutions for Class 10 Science Part II Chapter 7 – Introduction to microbiology Exercise
Introduction to microbiology chapter 7 Textbook Solutions:
Students can refer to the following introduction to microbiology chapter 7 textbook solutions for class 10 Science provided below based on the latest curriculum and examination pattern issued by the Maharashtra state board. Our subject experts have prepared these questions and answers for class 10 students. which covers all topics from your textbook so that students can assess themselves on all important topics and thoroughly prepare for their board exams.
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Important Points to Remember about Introduction to Microbiology
- Applied MicrobiologyBranch of biology in which the study of the enzymes related to some prokaryotes and eukaryotic microbes, proteins, applied genetics, molecular biology, etc. is performed; is called applied microbiology.
- Natural gases such as biogas, ethane, and methane can be obtained from the microbial process.
- bacteria like Pseudomonas spp. and Alcanovorax borkumensis can destroy pyridines and other chemicals. Hence, these bacteria are used to clear the oil spills. These are called hydrocarbonoclastic bacteria (HCB).
- Probiotic products are available in various forms like yogurt, kefir, sauerkraut (pickle of cabbage), dark chocolate, miso soup, pickles, oils, corn syrup, artificial sweeteners
- Mutant strains are formed by alterations of nucleotides in the DNA of microorganisms to suit the needs of the industry.
- Mutant strains are used for producing virus-resistant bacterial strains are used in the Dairy industry (milk products) to avoid unwanted bacteria and viruses attacking and remembering the original ones.
- Now a day, instead of chemical catalysts, microbial enzymes are used in the chemical industry. These enzymes are active at low temperatures, pH, and pressure; due to which energy is saved, and erosion-proof instruments are also not necessary.
1. Rewrite the following statements using correct of the options and explain the completed statements.
(gluconic acid, coagulation, amino acid, acetic acid, clostridium, lactobacilli)
a. Process of — — — — of milk proteins occurs due to lactic acid.
Answer: a. Process of coagulation of milk proteins occurs due to lactic acid.
b. Harmful bacteria in like — — — in the intestine are destroyed due to probiotics.
Answer: b. Harmful bacteria like clostridium in the intestine are destroyed due to probiotics.
c. Chemically, vinegar is — — –.
Answer: c. Chemically, vinegar is Acetic acid
d. Salts which can be used as a supplement of calcium and iron are
obtained from
Answer: d. Salts that can be used as supplements of calcium and iron are obtained from gluconic acid
2. Match the pairs.
| ‘A’ group | ‘B’ group |
|---|---|
| a. Xylitol | 1. Pigment |
| b. Citric acid | 2. To impart sweetness |
| c. Lycopene | 3. Microbial restrictor |
| d. Nycin | 4. Protein-binding emulsifier |
| 5. To impart acidity |
| ‘A’ group | ‘B’ group |
|---|---|
| a. Xylitol | 1. To impart sweetbess |
| b. Citric acid | 2. To impart acidity |
| c. Lycopene | 3. Pigment |
| d. Nycin | 4. Microbial restrictor |
- These are also milk products but contain active bacteria e.g. Lactobacillus, Acidophilus, Lactobacillus casei, Bifidobacterium bifidum, etc. These microbes maintain the balance of intestinal microorganisms i.e. increase the population of microbes helping the digestion and decrease the population of harmful microbes (ex. Clostridium).
- Probiotic products are available in various forms like yogurt, kefir, sauerkraut (pickle of cabbage), dark chocolate, miso soup, pickles, oils, corn syrup, artificial sweeteners
- These products form the colonies of useful microbes in the alimentary canal and control other microbes and their metabolic activities, improve resistance, and lower the ill effects of harmful substances formed during metabolic activities.
- Useful microbes become inactive due to antibiotics; probiotics make them active again. Nowadays, probiotics are used for the treatment of diarrhea and treatment of poultry also.
- Plastic bags pollute not only our water but also our land.
- A lot of energy is used in producing these bags.
- Plastic bags do not degrade.
- Plastic bags are toxic.
- Plastic bags are harmful to wildlife and marine life.
- Plastic bags are harmful to human health.
- Plastic bags are not easy to recycle.
- Plastic bags clog stormwater drains. Even if we did decide to recycle plastic bags, these materials still end up in oceans and landfills.
Answer:
Answer the following.
a. What is the role of microbes in compost production?
Answer: Composting is a type of waste that is biodegradable so that it can be broken down into different substances. So here microbes carry out respiration and get their energy from waste hence their survival reason is from waste only and they need this energy to grow the byproduct as Compost. Landfill sites are created by digging deep pits away from residential areas and the biodegradable waste is dumped into it.
b. What are the benefits of mixing ethanol with petrol and diesel?
Answer: Ethanol, an alcohol is a clean (smokeless) fuel obtained during
fermentation of molasses by the yeast-
Saccharomyces.it is an easily available and cheap source.
c. Which plants are cultivated to obtain the fuel?
Answer: most popularly used biofuel plants are corn, sugarcane, palm oil, jatropha, soybean, canola, cottonseed, sunflower, and wheat.
d. Which fuels are obtained from biomass?
Answer: fuels obtained from biomass is
biogas and biodiesel. The biogas is obtained from the dung of cattle. The fermentation of cattle dung gives rise to methane. From methane, methanol is obtained. Ethanol is obtained from molasses of sugarcane. Some crops also give ethanol. In some countries, special crops are cultivated for biodiesel.
e. How does the bread become spongy?
Answer: breads are produced from flour or cereals. The dough is formed by mixing of baker’s yeast – Saccharomyces cerevisiae, water, salt, and other necessary materials with flour. Due to the fermentation of carbohydrates by yeast, sugar is converted into carbon dioxide (CO2) and ethanol. The dough rises up due to CO2 and the bread becomes spongy.