Q. Who discoverd the ethanolic fermentation?

Ans:     Lactate and ethanolic fermentations were discovered by

Chain Westmen in 1910. He also discovered a bacterium Clostridium acctobacterium which carried out these fermentations.

Q. What raw material is required for the fermentation process?

Ans:     Most common raw materials are carbohydrates used to

drive energy e.g., starches, cellulose, glucose, lactose are the common carbohydrates.

Q. What are the requirements for fermentation?

Ans:     Following are the requirements for fermentation:

(i)     Raw material

(ii)    Microorganism

(iii)    Optimal conditions

(iv)     Product recovery

Q. State Heisenberg Uncertainty Principle.

Q. State Heisenberg Uncertainty Principle.

Ans. It is impossible to measure simultaneously both the position and momentum (or velocity) of a microporticle with certainty.

Q. What is wave mechanical model of the atom ?

Ans. A model which takes into account the wave and particle nature of the electron. This model was proposed by an Austrian Physicist E. Schrodinger in 1926.

Q. What is photoelectric effect,Compton effect.,de-Broglie hypothesis?

Q.       What is photoelectric effect?

Ans. When a beam of visible or ultraviolet light falls on a clean metal surface in vacuum, the surface emits electrons. This effect is known as photoelectric effect.

Q.       Define Compton effect.

Ans. When light of a short wavelength strikes on an electron, it is scattered and its frequency is shifted towards lower value. This shift of frequency is independent of the frequency of incident radiation. This behaviour is called the Compton effect.

Q.       What is de-Broglie hypothesis?

Ans. Louis de-Broglie suggested that every material particle is associated with a wave. He argued that if light can sometimes

State Planck’s law of radiation, Explain the terms “quantum” and “quantized”.

Q.       State Planck’s law of radiation.

Ans. The energy of electromagnetic radiation is composed of discrete quanta, the magnitude of which is given by the product of Planck's constant and the frequency of radiation.

Q.       Explain the terms “quantum” and “quantized”.

Ans.    According to the quantum theory, energy exists in

discrete units, only whole numbers of which can exist; each unit is called a quantum (plural ‘quanta’). The quantum of electromagnetic radiation is called photon.

A quantity is said to be quantized if, in accordance with quantum mechanics, it can only have certain discrete values. Such a quantity cannot vary continuously, differences in value being separated by 'jumps'.

What is Mechanics ?

What is Mechanics ?

Ans. The branch of physical science dealing with the behaviour of matter under the action of forces.

Q. What is the difference between Newtonian Mechanics and Quantum Mechanics?

Ans. Newtonian Mechanics is based on Newton's laws of motion and provides an accurate means of determining the motions of bodies possessing ordinary velocities.

Quantum Mechanics is a method of interpreting physical phenomena occurring on a very small scale (e.g., the motion of electron and nuclei within atoms).

What are the common products of fermentation?

Q. What are the common products of fermentation?

Ans:     A large no. of products are obtained from the                  

fermentation process, 'such as alcohols, organic acids, antibiotics, aminoacids, steroids, vitamins etc. Energy is also produced, microbial cell, microBial enzyme with primary metabolites.

Q. What type of organisms are used for fermentation process?

Ans:     The micro-organisms of fermentation are unable to

manufacture their food by the ordinary process of photosynthesis as they lack chlorophyll. They are colourless and grow most actively in darkness or diffused sunlight. The organisms are generally chemohetrotrophs which drive their food and energy by metabilizing organic compounds.

Q. What is aerobic fermentation?

Ans:     The degradation of organic nutrients in the presence of

oxygen and some microorganism is called aerobic fermentation.

Q. What primary steps are involved in fermentation?

Ans:     The different fermentations mostly involve the following

two primary stages:

(i)            The splitting of glucose molecule into two molecules of pyruvic acid with the elimination of 2H atom pairs in the form of reduced co-enzymes (NADH+H+). This splitting is called glycolysis.

(ii)          The reduction of pyruvic acid or another appropriate product at the expense of H the H-atoms produced in stage (i) to produce different compounds.

Q. What organic acids are produced by fermentation process?

Q. Which microorganism is mostly used for ethanolic fermentation?

Ans:     Sacchromyces cerevisiae is most commonly used for

ethanolic fermentation which is a yeast.

Q. What organic acids are produced by fermentation process?

Ans:     Important organic acids produced by the fermentation

are acetic acid, lactic acid and citric acid, which are used in food industry and in medicines. They are the products of mold and bacterial fermentation.

Q. What are the antibiotics produced by fermentation?

Ans:     Antibiotics are the substances produced by one type of

microbial species which are injurious to the growth of other types. A number, of antibiotics such as penicillin streptomycin, tetracyclins, Chloromycetin etc. arc be mu commercially produced by making use of mold winch produce them by fermentation.