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CSS :: Plant Physiology


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31.  Fermentation is conducted by:
A. All fungi B. All bacteria
C. Some fungi and some bacteria D. All microorganisms

32.  Peptide linkages are formed among:
A. Amino acid B. Glucose molecules
C. Sucrose molecules D. Glycerol molecules

33.  Proteins are made up of:
A. Amino acid B. Nucleic acids
C. Sugars D. Fatty acids

34.  Which of the following denotes the correct sequence of appearance of compounds in a cell?
A. Amino acids ? Starch ? Proteins ? Enzyme B. Glucose ? Starch ? Sucrose
C. Protein ? Enzyme ? Amino acids D. Disaccharides ? Mono-saccharies ? Polysacchrides

35.  If a plant cell is immersed in water, the water continues to enter the cell until the:
A. Amount of water is the same inside the cell as outside B. Diffusion pressure is the same inside the cell as outside
C. Concentration of the salt is the same inside the cell as outside D. Cell bursts

36.  A characteristic feature of ripening of some fruits (like banana) is a sudden increase in respiration, which is known as:
A. Anthesis B. Photorespiration
C. Climacteric D. Climatic

37.  High energy compounds:
A. Are produced in respiration only B. Are compounds, which link, exergonic to endergonic process
C. Refer to sugar, the oxidation of which releases large amounts of energy during respiration D. Are produced when ATP looses two of its phosphate groups

38.  The Singer and Nicholson model of plasma membrance differs from Robertson's model in the:
A. Arrangement of lipid layers B. Arrangement of proteins
C. Absence of proteins in the singer model D. Number of lipid layers

39.  Carbon dioxide is liberated during:
A. Ascent of sap B. Transpiration
C. Photosynthesis D. Respiration

40.  A final component of thylakoid necessary for photophos-phorylation is a complex protein called:
A. ATPase/coupling factor B. Detaching factor
C. Reductase factor D. None of these




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