Question

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45) DIRECTIONS: Respiration is the basic characteristics of all living beings. It is an energy releasing
reaction. In this process the living cells break down the complex high energy food molecules into
simple low energy molecules by oxidation, forming carbon dioxide and water. In this a large amount
of energy is released, which is used to carry out various life activities by the organism. Which type of
respiration is found in yeast?
A) Aerobic respiration
B) Anaerobic respiration
C) Respiration using oxygen
D) None of these
INDIOSIS
46) DIRECTIONS: Respiration is the basic characteristics of all living beings. It is an energy releasing
reaction. In this process the living cells break down the complex high energy food molecules into
simple low energy molecules by oxidation, forming carbon dioxide and water. In this a large amount
of energy is released, which is used to carry out various life activities by the organism. In the process
of respiration which of the following get oxidized?
A) oxalic acid
C) Lactic acid
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d) Predati
B) Glucose
D) all of these
47) DIRECTIONS: Fermentation is a kind of anaerobic respiration done by bacteria and fungi. In it,
food substrate lies outside the cell in a liquid medium and is oxidized to form organic acids or alcohol.
This process is used in the manufacture of wine. Name the process used in manufacture of wine.
A) Photorespiration
C) Aerobic respiration
B) Fermentation
D) None of these
48) DIRECTIONS: Fermentation is a kind of anaerobic respiration done by bacteria and fungi. In it,
food substrate lies outside the cell in a liquid medium and is oxidized to form organic acids or alcohol.
This process is used in the manufacture of wine. The process used in manufacture of wine is a kind of
Vuits nelp
A) Aerobic respiration
B) Anaerobic respiration
C) Process in which no energy is produced
D) None of the above
49) DIRECTIONS: Fermentation is a kind of anaerobic respiration done by bacteria and fungi. In it,
food substrate lies outside the cell in a liquid medium and is oxidized to form organic acids or alcohol.
This process is used in the manufacture of wine. Yeast is
A) An anaerobe
aerobe​

Answer 1

Answer:

45.Option B

47.Fermentation

48.Fermentation

49.Anaerobic

Answer 2

Explanation:

45) A. Aerobic respiration

46) C. Lactic Acid