Class 9 Economic Importance of Bacteria and Fungi Mock Test (ICSE)

Topics in Economic Importance of Bacteria and Fungi

• Useful bacteria
• Harmful bacteria
• Useful fungi
• Harmful fungi
• Bacteria and fungi in industry and agriculture

Economic Importance of Bacteria and Fungi practice questions with answers

1. Q1Multiple choice·1 mark
   Which of the following antibiotics is obtained from a fungus?

   1. (a)Erythromycin
   2. (b)Streptomycin
   3. (c)Tetracycline
   4. (d)Penicillin
   Show answer and step marks

   1. Correct option: (d) Penicillin+1

   Answer: (d)
2. Q2Multiple choice·1 mark
   Which of the following human diseases is caused by a fungus?

   1. (a)Tuberculosis
   2. (b)Typhoid
   3. (c)Cholera
   4. (d)Ringworm
   Show answer and step marks

   1. Correct option: (d) Ringworm+1

   Answer: (d)
3. Q3Multiple choice·1 mark
   Which micro-organism is primarily used in the industrial production of ethanol from molasses?

   1. (a)Rhizobium
   2. (b)Lactobacillus
   3. (c)Yeast
   4. (d)Penicillium
   Show answer and step marks

   1. Correct option: (c) Yeast+1

   Answer: (c)
4. Q4Multiple choice·1 mark
   Which of the following is a plant disease caused by bacteria?

   1. (a)Citrus canker
   2. (b)Smut of maize
   3. (c)Late blight of potato
   4. (d)Rust of wheat
   Show answer and step marks

   1. Correct option: (a) Citrus canker+1

   Answer: (a)
5. Q5Long answer·4 marks
   (a) Name the specific bacterium responsible for causing typhoid and state one common symptom of the disease. [1] (b) Mention the mode of transmission of cholera and name its causative pathogen. [1] (c) Describe two ways in which harmful bacteria cause spoilage to food items, and state one preventive measure against bacterial food poisoning. [2]
   Show answer and step marks

   1. (a) The causative bacterium of typhoid is Salmonella typhi.+0.5
   2. (a) Symptom, any one of: sustained high fever that rises gradually; abdominal pain; headache; weakness and loss of appetite; constipation or diarrhoea; rose-coloured spots on the trunk; or any other valid common symptom.+0.5
   3. (b) Cholera is transmitted through food and water contaminated with the faeces of infected people (also carried by flies).+0.5
   4. (b) Its causative pathogen is Vibrio cholerae.+0.5
   5. (c) First way of spoilage, any one of: bacteria secrete enzymes that decompose the proteins and carbohydrates in food, making it rot and smell foul; bacteria produce toxins that make the food poisonous (e.g. Clostridium botulinum, Staphylococcus); bacterial action makes food sour, slimy or gassy, changing its taste and texture; or any other valid way.+0.5
   6. (c) Second way of spoilage, a different one from the same list.+0.5
   7. (c) Preventive measure, any one of: refrigerating cooked food; heating or cooking food thoroughly before eating; pasteurising milk; storing food in clean, covered or airtight containers; preserving with salt, sugar or vinegar; avoiding stale food; or any other valid measure.+1

   Answer: (a) Salmonella typhi; a common symptom is sustained high fever (or abdominal pain, headache, weakness). (b) Through contaminated food and water; Vibrio cholerae. (c) Any two of: enzymes decompose food so it rots and smells, toxins make it poisonous, it turns sour or slimy; prevention: refrigeration, thorough cooking, pasteurisation or covered storage.

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