| 1. | Dikaryon | 2. | Dictyate |
| 3. | Dinokont | 4. | Diplococcus |
We usually observe some colourful growth on moist bread and rotten fruits, what does it belong to?
| 1. | Bacteria | 2. | Fungi |
| 3. | Algae | 4. | None of the above |
| 1. | Are cosmopolitan in nature |
| 2. | Occurs in air, water, soil, on animals and plants |
| 3. | Prefer to grow in warm and humid places |
| 4. | All of the above |
| 1. | Chitin, which provides structural strength. |
| 2. | Cellulose, similar to plants. |
| 3. | Peptidoglycan, like bacterial cell walls. |
| 4. | Keratin, which makes them resistant to degradation. |
| 1. | Phycomycetes and Deuteromycetes |
| 2. | Ascomycetes and Basidiomycetes |
| 3. | Ascomycetes and Phycomycetes |
| 4. | Phycomycetes and Basidiomycetes |
| Column-I | Column-II | ||
| A. | Neurospora | P. | Genetic work |
| B. | Penicillium | Q. | Antibiotics |
| C. | Rhizopus | R. | Bread mold |
| D. | Agaricus | S. | Mushroom |
| A | B | C | D | |
| 1 | R | Q | P | S |
| 2 | Q | S | P | R |
| 3 | S | P | Q | R |
| 4 | P | Q | R | S |
The various spores produced in distinct structures are called as-
| 1. | Sorii | 2. | Fruiting bodies |
| 3. | Mycelium | 4. | Frond |