Table of Contents
Biodiversity MCQs
Are you gearing up for the NEET exam and aiming to excel in the biology section? Our comprehensive MCQ on Biodiversity for NEET is here to help you achieve your goal. Biodiversity is a crucial topic in the NEET syllabus, encompassing the variety of life forms and their interactions within ecosystems. Mastery of this topic is essential for a strong performance in the exam.
Our collection of biodiversity MCQ questions for NEET is carefully crafted to cover all key aspects of the topic. Each MCQ on biodiversity is designed to test your understanding of fundamental concepts, such as species diversity, genetic diversity, and ecological importance. To aid in your preparation, we provide detailed answers to each question, allowing you to learn from your mistakes and strengthen your grasp on the subject.
Whether you’re looking for biodiversity MCQ questions with answers or need a thorough review of biodiversity concepts, our resource offers an effective way to prepare for the NEET exam. Use these practice questions to assess your knowledge, identify areas for improvement, and build the confidence you need to excel on exam day.
Biodiversity MCQs with Answers
1. Which of these processes does not give off CO2?
- a) Lactate fermentation
- b) Aerobic respiration
- c) Alcoholic fermentation
- d) None of the above
Answer: a) Lactate fermentation
2. High biological oxygen demand in a water body means ________.
- a) Water is not polluted
- b) Water is polluted
- c) Waterbody contains lots of lifeforms
- d) None of the above
Answer: b) Water is polluted
3. The guts of various ruminants contain _________.
- a) Acidophiles
- b) Halophiles
- c) Methanogens
- d) All of the above
Answer: c) Methanogens
4. Which of the following microbes are used for the commercial production of citric acid?
- a) Xanthomonas citri
- b) Asparagine
- c) Asparagus
- d) Aspergillus
Answer: d) Aspergillus
5. Saccharomyces cerevisiae is used primarily for
- a) Baking
- b) Bleaching
- c) Biofuel
- d) None of the above
Answer: a) Baking
6. Acinetobacter baumannii is a _________.
- a) Decomposing bacteria
- b) Pathogenic bacteria
- c) Nitrogen-fixing bacteria
- d) None of the above
Answer: b) Pathogenic bacteria
7. Ethanol can be produced using __________.
- a) Saccharomyces cerevisiae
- b) Escherichia coli
- c) Pseudomonas syringae
- d) None of the above
Answer: a) Saccharomyces cerevisiae
8. Bacillus thuringiensis is used for
- a) Fermentation of beer
- b) Biopesticide
- c) Antibiotic
- d) None of the above
Answer: b) Biopesticide
9. Before antibiotics, the first commercial antibacterial available was _____.
- a) Penicillin
- b) Prontosil
- c) Azithromycin
- d) None of the above
Answer: b) Prontosil
10. Example of a natural insect repellant
- a) Citronella oil
- b) Coconut oil
- c) Linseed oil
- d) None of the above
Answer: a) Citronella oil
11. Why is wine distilled?
- a) To reduce toxicity
- b) To enable fermentation
- c) To prevent spoilage
- d) To increase the alcohol percentage
Answer: d) To increase the alcohol percentage
12. Which of the following is used as a substrate for alcohol fermentation?
- a) Maize
- b) Barley
- c) Sucrose
- d) None of the above
Answer: a) Maize
13. Antibiotics are the most effective on:
- a) Bacteria
- b) Virus
- c) Fungi
- d) None of the above
Answer: a) Bacteria
14. ____________ is a pigment that gives a pinkish hue to rhizobium induced root nodules.
- a) Leghaemoglobin
- b) Carotenoid
- c) Mauveine
- d) None of the above
Answer: a) Leghaemoglobin
15. Bacillus thuringiensis is widely used as:
- a) Insecticide
- b) Weedicides
- c) Rodenticide
- d) None of the above
Answer: a) Insecticide
16. Microbes used in the production of antibiotics belong to which group?
- a) Fungi
- b) Bacteria
- c) Viruses
- d) Protozoans
Answer: a) Fungi
17. Which microorganism is commonly used in the production of alcohol through fermentation?
- a) Saccharomyces cerevisiae
- b) Aspergillus niger
- c) Penicillium notatum
- d) Escherichia coli
Answer: a) Saccharomyces cerevisiae
18. Which enzyme is produced by microorganisms to convert lactose into lactic acid during the production of curd?
- a) Protease
- b) Amylase
- c) Lactase
- d) Lactic acidase
Answer: c) Lactase
19. Microbes are used in the production of biogas through the process of:
- a) Fermentation
- b) Photosynthesis
- c) Respiration
- d) Transpiration
Answer: a) Fermentation
20. The process of using microorganisms to detoxify or remove pollutants from the environment is called:
- a) Bioremediation
- b) Bioaccumulation
- c) Biomagnification
- d) Bioprocessing
Answer: a) Bioremediation
21. Which microorganism is used in the production of single-cell protein (SCP)?
- a) Escherichia coli
- b) Aspergillus niger
- c) Rhizobium
- d) Spirulina
Answer: d) Spirulina
22. Which microorganism is responsible for the production of citric acid in the industry?
- a) Aspergillus niger
- b) Saccharomyces cerevisiae
- c) Rhizobium
- d) Lactobacillus
Answer: a) Aspergillus niger
23. Microbes used in the process of retting of fibres are:
- a) Bacteria
- b) Fungi
- c) Protozoans
- d) Viruses
Answer: a) Bacteria
24. The microorganism used in the production of bread and beer is:
- a) Saccharomyces cerevisiae
- b) Escherichia coli
- c) Aspergillus niger
- d) Lactobacillus
Answer: a) Saccharomyces cerevisiae
25. Which microorganism is used in the biological control of insect pests?
- a) Bacillus thuringiensis
- b) Rhizobium
- c) Azotobacter
- d) Pseudomonas
Answer: a) Bacillus thuringiensis
26. The residue left after methane production from cattle dung is:
- a) burnt
- b) buried in landfills
- c) used as manure
- d) used in civil construction
Answer: c) used as manure
27. The maximum concentration of alcohol in beverages that are naturally fermented is:
- a) 5 – 10%
- b) 10 – 15%
- c) 20 – 25%
- d) 45 – 50%
Answer: b) 10 – 15%
28. Big holes in Swiss cheese are made by a:
- a) machine
- b) a bacterium that produces methane gas
- c) a bacterium producing a large amount of carbon dioxide
- d) a fungus that releases a lot of gases during its metabolic activities.
Answer: c) a bacterium producing a large amount of carbon dioxide
29. Which vitamin’s content increases following the conversion of milk into curd by lactic acid bacteria?
- a) Vitamin C
- b) Vitamin D
- c) Vitamin B12
- d) Vitamin E
Answer: c) Vitamin B12
30. This entry in the table is wrongly matched:
| Option | Name of the Microbe | Product | Purpose |
|---|---|---|---|
| a) | Monascus purpureus | Statins | Lowers blood cholesterol |
| b) | Streptococcus | Streptokinase | Removes clots from blood vessels |
| c) | Clostridium butylicum | Lipase | Oil stain removal |
| d) | Trichoderma polysporum | Cyclosporin-A | Immunosuppressive drug |
Answer: c) Clostridium butylicum | Lipase | Oil stain removal
