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Biotechnology - 53

1-	Resistance to glyphosphate in transgenic petunia plants has been developed by the transfer of
	A -	gene for EPSPS(5-enol-pyruvyl shikimat 3 phosphate synthase)
	B -	gene for ALS (acetolactate synthase)
	C -	gene for GS (glutamine synthase)
	D -	Any of the above
2-	Which of the following compounds has been produced in transgenic plants to improve tolerance to salt stress and water deficit?
	A -	Sucrose
	B -	Mannitol
	C -	Nicotine
	D -	Octopine
3-	Expression of antisense RNA in transgenic plants is a general method used to
	A -	activate the expression of all genes in a biochemical pathway
	B -	eliminate the expression of all genes in a biochemical pathway
	C -	block the expression of virus coat protein genes
	D -	reduce or eliminate the expression of individual genes
4-	Tomatoes exhibiting delayed ripening express antisense RNA against
	A -	glycerol 1 phosphate acyl transferase
	B -	polygalactouranase
	C -	ACC deaminase
	D -	sucrose phosphate synthase gene
5-	Given the DNA sequence ATTAAGGC, which sequence would be used by researchers as an antisense molecule?
	A -	AUUAAGGC
	B -	UAAUUCCG
	C -	CGGAATTA
	D -	TAATTCCG
6-	Which of the following gene detoxify herbicide bronoxynil?
	A -	Nitrilase
	B -	Glutathione S-transferase (GST)
	C -	Phosphinothricin acetyl transferase
	D -	All of these
7-	For developing herbicide resistance in transgenic plants which of the following approach/(es) is/are used?
	A -	Target molecule is made insensitive to herbicide
	B -	Target protein is overproduced
	C -	A pathway should be introduced that detoxify the herbicide
	D -	All of the above
8-	Which of the following is not a characteristic of a transgenic crop?
	A -	herbicide resistance
	B -	Bt insect resistance toxin
	C -	increased methionine content
	D -	None of these
9-	Phosphinothricin acetyl transferase is encoded by
	A -	gene bxn in Klebsiella pneumoniae
	B -	bar gene in Streptomyces spp
	C -	Both (a) and (b)
	D -	None of these
10-	Reducing the expression of pectin methylesterase (PME) has resulted in
	A -	plants with resistance to bacteria and fungi
	B -	tomato juice that has higher viscosity
	C -	tomato fruit that last longer before they become rotten
	D -	tomato fruit that will not ripen

[Người đăng: Thành Lãm - ST]

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