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Question-1
Each of the following statements concerning Candida albicans is correct except:
(A)
C. albicans is budding yeast that forms psuedohypae when it invades tissue
(B)
C. albicans cause thrush
(C)
C. albicans is transmitted primarily by respiratory aerosol
(D)
Impaired cell mediated immunity is an important predisposing factor to disease
Question-2
The food – borne illness organism often associated with small cuts and boils is:
(A)
Listeria
(B)
Staphylococcus
(C)
C. Botulinum
(D)
Salmonella
Question-3
Salmonella bacteria are usually spread via:
(A)
Raw meats, poultry, and eggs
(B)
Pickled vegetables
(C)
Home - canned vegetables
(D)
Raw vegetables
Question-4
Pasteurization involves the:
(A)
Exposure of food to high temperatures for short periods to destroy harmful microorganisms
(B)
Exposure of food to heat to inactivate enzymes that cause undesirable effects in foods during storage
(C)
Fortification of foods with vitamins A and D
(D)
Use of irradiation to destroy certain pathogens in foods
Question-5
Lymphadenopathy is another term for which stage of AIDS?
(A)
The final stage
(B)
Asymptomatic carrier stage
(C)
The third stage of the syndrome
(D)
Initial infection
Question-6
Nitrite prevents the growth of:
(A)
C. botulinum
(B)
C.Perfringens
(C)
S. sureus
(D)
Yeasts
Question-7
AIDS virus has:
(A)
Single strand DNA
(B)
Double strand DNA
(C)
Single strand RNA
(D)
Double strand RNA
Question-8
Cold is caused by a:
(A)
Virus
(B)
Bacteria
(C)
Viroids
(D)
Protozoan
Question-9
Vaccines are available for all of the following EXCEPT:
(A)
Hepatitis A
(B)
Hepatitis B
(C)
Hepatitis C
(D)
Tetanus
Question-10
Milk that can remain on supermarket shelves, free of microbial growth, for many years has been processed by which of the following methods?
(A)
Use of humectants
(B)
Using antibiotics in animal feed
(C)
Sequestrants
(D)
Aseptic processing
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Cambridge Secondary Grade 10
IGCSE
Practice in Related Chapters
Feeding
Cells and Tissues
Ecosystems
Population
Transport in Plants
The Chemicals of Living Cells
Sensitivity
Energy For Respiration
How Substances Get In and Out of Cells
Photosynthesis and Nutrition in Plants
Plant Structure and Function
Food and Diet
The Interdependence of Living Organisms
The Human Impact on the Environment
The Blood Circulatory System
Digestion, Absorption and Use of Food
Breathing
Excretion and the Kidneys
Human Reproduction
Reproduction
Classification
Conservation
Micro Organisms
Reproduction in Flowering Plants
Movement and Locomotion
Growth and Development
A Sexual Reproduction and Cloning Plants
The Skeleton, Muscles and Movement
The Senses
Co-ordination
Personal Health
Disease: cause, transmission and control
Genetics
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