Microbiology In Widal test, the significant titre for O agglutinins is generally 1:150 or more 1:50 or more 1:100 or more 1:2.00 or more 1:150 or more 1:50 or more 1:100 or more 1:2.00 or more ANSWER DOWNLOAD EXAMIANS APP
Microbiology Hollow pickles are obtained as a result of both (a) and (b) loose packing in the vat none of these too strong or too weak brine both (a) and (b) loose packing in the vat none of these too strong or too weak brine ANSWER DOWNLOAD EXAMIANS APP
Microbiology Verotoxin 1 of Escherichia coli is similar to heat-stable enterotoxin of E. coli heat-labile enterotoxin of E. coli shiga toxin cholera toxin heat-stable enterotoxin of E. coli heat-labile enterotoxin of E. coli shiga toxin cholera toxin ANSWER DOWNLOAD EXAMIANS APP
Microbiology Gram-positive bacteria, responsible for food poisoning, is/are Mycoplasmas Clostridia Pseudomonas all of these Mycoplasmas Clostridia Pseudomonas all of these ANSWER DOWNLOAD EXAMIANS APP
Microbiology The technique(s), used for the assay of heat-labile enterotoxin produced by Escherichia coli, is/are Steroid production in Yl mouse adrenal cell culture Morphological changes in Chinese hamster ovary All of these Enzyme-linked immunosorbent assay Steroid production in Yl mouse adrenal cell culture Morphological changes in Chinese hamster ovary All of these Enzyme-linked immunosorbent assay ANSWER DOWNLOAD EXAMIANS APP
Microbiology Shriveling in fermented pickles results from the physical effect of too strong sugar solution too strong vinegar solution all of these too strong salt solution too strong sugar solution too strong vinegar solution all of these too strong salt solution ANSWER DOWNLOAD EXAMIANS APP
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