Q1 of 44 Page 75

Rising of dough is due to:

In baking industry yeast is used with flour; yeast undergoes fermentation thereby releasing ethanol and CO2. The production of this gas causes rise in dough, making it soft and spongy.

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2

Which of the following enzymes catalyse the removal of nucleotides from the ends of DNA?

 3

The transfer of genetic material from one bacterium to another through the mediation of a viral vector is termed as:

 4

Which of the given statements is correct in the context of visualizing DNA molecules separated by agarose gel electrophoresis?

 5

'Restriction' in Restriction enzyme refers to: