Q2 of 43 Page 1

‘Swiss cheese’ is characterised by the presence of large holes. Name the bacterium responsible for it.

Swiss cheese’ is characterised by the presence of large holes.

These holes are produced due to the production of carbon dioxide by the bacterium Propionibacterium Sharmani which is added in the mixture of the ‘Swiss cheese’.


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1

Biotechnological techniques can help to diagnose the pathogen much before the symptoms of the disease appear in the patient. Suggest any two such techniques.

OR


Mention the form in which inactive protein toxin is produced by Bacillus thuringiensis. How does it get activated in the pest body to kill it?


 3

What do ‘X’ and ‘Y’ represent in the transcription unit of the DNA molecule shown?


 4

Name the disorder in humans with the following karyotype:

(a) 22 pairs of autosomes + XO


(b) 22 pairs of autosomes + 21st chromosome + XY


 5

If the diploid (2n) number of chromosomes in an angiospermic plant is 16, what will be the number of chromosomes in its endosperm and antipodal cells?

OR


State the reason why pollen grains lose their viability when the tapetum in the anther is malfunctioning.