Test Your Knowledge - Free MCQ PRACTICE
MICROBIOLOGY
by Dr K Chaudhry
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A fresh set of 20 random questions is generated every time you open this page and every time you refresh it.
For each of the following multiple choice questions, choose the most appropriate answer :

1. Which of the following is responsible for a musty or earthy flavor?
A. Actinomycetes
B. Flavobacterium
C. both A and
D.

2. Giemsa stained smear of epithelial cells obtained from a newborn with hepatosplenomegaly is shown below. What is the most likely cause of this congenital infection?
A. CMV
B. Rubella
C. HIV
D. Ebstein-Barr virus

3. When the fermentation of fructose results in the bitter product mannitol, the fermentation is sometime termed as-
A. mannkic
B. mannitic
C. amertume
D. none of these

4. A patient presents with signs of pneumoni
A. The bacterium obtained from sputum was a gram positive cocci which showed alpha hemolysis on sheep agar. Which of the following test will help to confirm the diagnosis?
B. Optochin sensitivity
C. Bacitracin sensitivity
D. Coagulase test

5. Which of the following is correct?
A. All members of photolithotrophic autotrophs are also members of algae, but not all members of algae are members of photolithotrophic autotrophs
B. All members of algae are also members of photolithotrophic autotrophs, but not all members of photolithotrophic autotrophs are members of algae
C. All members of photolithotrophic autotrophs are members of algae, and all members of algae are members of photolithotrophic autotrophs
D. No member of photolithotrophic autotrophs is a member of algae

6. An endergonic reaction is one that
A. requires energy in order to proceed
B. releases energy for work
C. gives off much heat
D. looses energy

7. The staphylococcal intoxication refers to presence of
A. an enterotoxin
B. neurotoxin
C. mycotoxin
D. All of these

8. Both DNA and RNA are present in
A. Bacteria
B. Prions
C. Virioids
D. Plasmid

9. The predominant micro-organisms in frozen foods are
A. bacteria
B. micro-coccus
C. yeast and moulds
D. none of these

10. Which of the following hepatitis viruses is not RNA virus?
A. Hepatitis A virus
B. Hepatitis B virus
C. Hepatitis E virus
D. Hepatitis G virus

11. Which antibiotic has a beta-lactam ring?
A. Cephalosporin
B. Penicillin
C. Tetracycline
D. Streptomycin

12. Some cyanobacteria produce potent neurotoxins that, if ingested, will kill humans. These cyanobacteria are most likely to contaminate
A. water rich in organic carbon wastes but poor in phosphate
B. water that are anoxic
C. water rich in phosphate wastes but poor in organic carbon
D. none of the above

13. The solidifying agent commonly used in preparation of media is/are
A. agar
B. silica gel
C. both (a) and (b)
D. none of these

14. The nonsymbiotic bacteria which fix nitrogen live in the soil independently are
A. Azotobacter
B. Clostridium
C. considerably less important in comparison to the symbiotic bacteria
D. all of the above

15. Which of the following statement defines a replicon?
A. A DNA molecule that encodes pili for conjugation
B. A DNA molecule that is able to replicate and be maintained
C. A DNA template which is used in transcription
D. The enzyme responsible for transposition

16. Negative strand ssRNA viruses need to have a preformed replicase when they invade a mammalian cell because they
A. use it to terminate transcripts when they copy host cell mRNA
B. have to make a positive strand copy that can be translated
C. use it to modify host enzymes that are recruited for viral replication
D. none of the above

17. Holozoic nutrition is characterized by
A. phagocytosis of solid nutrients and subsequent formation of phagocytic vacuoles
B. pinocytosis of solid nutrients and subsequent formation of phagocytic vacuoles
C. phagocytosis of soluble nutrients and subsequent formation of phagocytic vacuoles
D. photosynthesis

18. Which statement is true about flavouring materials spices, garlic etc. added to Dill pickles?
A. These markedly stimulate or inhibit the acid forming bacteria
B. They may be source of considerable numbers of undesirable micro-organisms and cause off-fermentations or spoilage of pickles
C. They may improve texture of the pickle
D. None of these

19. Molds causing spoilage of eggs include species of
A. Cladosporium
B. Mucor
C. Thamnidium
D. all of these

20. Thiobacillus thiooxidans has an optimum pH of
A. 2.0-3.5
B. 0.5-6.0
C. 6.5-7.5
D. 9.0-9.5

Dr K Chaudhry 5 Alpha Inmternational City, Fatehabad 125050 M: 9810570740, 9810571993facebook.com/doctorkc