Lesson 6.2.1b
6.2.1b Microorganisms in biotechnology Quiz: OCR Biology, Unit 8
20 questions
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Lesson 6.2.1b, Microorganisms in biotechnology: 20 multiple choice questions for the OCR Biology (H020), Unit 8: Cloning and biotechnology, written with Revision Ninja.
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The 20 questions
-
Which characteristic of microorganisms makes them suitable for industrial biotechnology?
- Rapid growth rate
- Variable gene expression
- High land requirement
- Complex growth needs
-
Which fungus is used to produce mycoprotein, a meat substitute?
- Escherichia coli
- Fusarium venenatum
- Chlorella vulgaris
- Penicillium chrysogenum
-
What is the term for edible fungal or bacterial protein harvested for human food?
- Primary metabolite
- Recombinant protein
- Secondary metabolite
- Single-cell protein
-
Which is a major environmental benefit of microbial food production over farming?
- High soil requirement
- Seasonal production cycles
- High land use
- Independent of weather
-
What is a key disadvantage of using microorganisms for food production?
- Slow growth rates
- High land requirement
- Excessive soil erosion
- Risk of contamination
-
Which culture system continuously adds fresh medium and removes waste during growth?
- Continuous culture
- Closed culture
- Batch culture
- Fed-batch culture
-
What is the main purpose of using aseptic techniques in biotechnology?
- Accelerate cell death
- Increase mutation rate
- Prevent culture contamination
- Provide carbon sources
-
Which growth phase is maintained during continuous culture in a fermenter?
- Stationary phase
- Exponential phase
- Lag phase
- Death phase
-
Why must an industrial fermenter be sterilised before introducing microorganisms?
- Maintain steady pH
- Provide nitrogen sources
- Prevent competitive contamination
- Increase oxygen diffusion
-
A culture has 2 x 10^8 cells per cm3. It is diluted 1 in 10 three times in succession. What is the final concentration?
- 2 x 10^7 cells per cm3
- 2 x 10^3 cells per cm3
- 2 x 10^5 cells per cm3
- 2 x 10^8 cells per cm3
-
Which resource requirement is far lower for mycoprotein than for beef production?
- Fermenter cooling
- Sterilisation needs
- Land requirement
- Capital costs
-
Which of these is a bacterial source of food?
- A mushroom fruiting body
- A potato tuber
- Spirulina, a cyanobacterium
- Bread yeast
-
Which gas produced by yeast during anaerobic respiration causes bread dough to rise?
- Oxygen gas
- Methane gas
- Nitrogen gas
- Carbon dioxide
-
A bacterial culture doubles every 30 minutes. Starting with 1000 cells, how many are present after 3 hours?
- 1000000
- 64000
- 8000
- 6000
-
Which condition can be caused by consuming too much single cell protein?
- Gout
- Anaemia
- Rickets
- Scurvy
-
What is a key advantage of using microorganisms to produce protein for human consumption?
- Uses less land
- High lipid content
- Universal consumer appeal
- Zero contamination risk
-
A culture of 500 cells doubles every 20 minutes. How many cells are present after 2 hours?
- 1000
- 3000
- 16000
- 32000
-
What allows a microbial population to remain in exponential phase during continuous culture?
- Oxygen depletion
- Prolonged lag phase
- Waste accumulation
- Continuous nutrient addition
-
A continuous culture produces 5 g of product per hour. How much product is made in 10 hours?
- 40 g
- 50 g
- 500 g
- 5 g
-
What is the main reason for maintaining aseptic conditions in an industrial fermenter?
- Speeds up harvesting
- Reduces energy costs
- Prevents contamination
- Increases growth rate
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