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Q. No.Consider the given two statements:
| Assertion (A): | The large holes in Swiss cheese are formed due to the release of carbon dioxide by Propionibacterium sharmanii during fermentation. |
| Reason (R): | Propionibacterium sharmanii ferments lactose into lactic acid, which produces large quantities of carbon dioxide. |
| 1. | Both (A) and (R) are True and (R) is the correct explanation of (A). |
| 2. | Both (A) and (R) are True but (R) is not the correct explanation of (A). |
| 3. | (A) is True but (R) is False. |
| 4. | Both (A) and (R) are False. |
Subtopic: Â Microbes in Household Products |
 53%
Level 3: 35%-60%
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Consider the given two statements:
| Assertion (A): | Lactobacillus bacteria improve the nutritional quality of curd by increasing its vitamin B12 content. |
| Reason (R): | Lactic acid produced by Lactobacillus bacteria inhibits the growth of disease-causing microbes in the stomach. |
| 1. | Both (A) and (R) are True and (R) is the correct explanation of (A). |
| 2. | Both (A) and (R) are True but (R) is not the correct explanation of (A). |
| 3. | (A) is True but (R) is False. |
| 4. | Both (A) and (R) are False. |
Subtopic: Â Microbes in Household Products |
 62%
Level 2: 60%+
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Q. No.
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