Mineral Nutrition NEET MCQ

 

Q91. Nitrifying bacteria 

(1) Reduce nitrates to free nitrogen 

(2) Oxidize ammonia to nitrates 

(3) Convert free nitrogen to nitrogen compounds 

(4) Convert proteins into ammonia

Ans.2

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Q92. Passive absorption of minerals depend on 

(1) Temperature 

(2) Temperature and metabolic inhibitor 

(3) Metabolic inhibitor 

(4) Auxin

Ans.1

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Q93. In root nodules of legumes, leg-haemoglobin is important because it 

(1) Transports oxygen to the root nodule 

(2) Acts as an oxygen scavenger 

(3) Provides energy to the nitrogen fixing bacterium 

(4) Acts as a catalyst in transamination

Ans.2

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Q94. Leghemoglobin is 

(1) An oxygen carrier in human blood 

(2) A protein used as food supplement 

(3) An oxygen scavenger in root nodules 

(4) A plant protein with high lysine content

Ans.3

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Q95. Which one of the following statements is correct? 

(1) Legumes fix nitrogen only through the specialized bacteria that live in their roots 

(2) Legumes fix nitrogen independently of the specialized bacteria that live in their roots 

(3) Legumes fix nitrogen only through specialized bacteria that live in their leaves 

(4) Legumes are incapable of fixing nitrogen

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Q96. Enzyme first used for nitrogen fixation 

(1) Nitrogenase

(2) Nitroreductase 

(3) Transferase 

(4) Transaminase

Ans.1

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Q97. Which one of the following mineral elements play an important role in biological nitrogen fixation? 

(1) Copper 

(2) Manganese

(3) Zinc 

(4) Molybdenum

Ans.4

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Q98. A free living nitrogen-fixing cyanobacterium which can also form symbiotic association with the water fern Azolla is 

(1) Tolypothrix 

(2) Chlorella 

(3) Nostoc 

(4) Anabaena

Ans.4

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Q99. If by radiation all nitrogenase enzyme are inactivated, then there will be no

(1)Fixation of nitrogen in legumes 

(2) Fixation of atmospheric nitrogen 

(3) Conversion from nitrate to nitrite in legumes 

(4) Conversion from ammonium to nitrate in soil

Ans.1

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Q100. Roots of which plant contains a red pigment which have affinity for oxygen? 

(1) Carrot 

(2) Soyabean 

(3) Mustard 

(4) Radish 

Ans.2