Question Bank
SYB.Sc (Microbiology) SPPU
(Semester-III)(Nov/Dec-2025)
Q1) Short Answer
Question
1.
What is the Ayurvedic concept of disease
causation called?
2.
Name one ancient practice for daily hygiene.
3.
What is the Ayurvedic term for disease
prevention?
4.
Which microorganisms are responsible for curd
formation?
5.
Name one traditional fermented food of India.
6.
Idli fermentation involves which type of
microbes?
7.
Kanji is prepared from which vegetable?
8.
Anarasa is made from which grain?
9.
Name one probiotic microorganism found in curd.
10. What is the
definition of a probiotic?
11. Name one health
benefit of probiotics.
12. Pickling
involves which type of microbes?
13. Which
organic acid makes fermented foods sour?
14. What is the
primary function of fermentation?
15. Which
vitamin is enhanced through fermentation?
16. Name one
natural antimicrobial plant.
17. Which
compound in turmeric gives antimicrobial activity?
18. Honey shows
antimicrobial activity due to which property?
19. Name one
antimicrobial compound in Tulsi.
20. What is Sambrani
used for?
21. Cow dung
traditionally acts as what?
22. Ash washing
is traditionally used to clean what?
23. Name any
herbal cleanser used in ancient India.
24. Neem leaves
are used traditionally for what purpose?
25. What is the
major active compound in Neem?
26. Turmeric is
traditionally used to treat what?
27. What gives
honey its osmotic antimicrobial effect?
28. Name one
metal used traditionally for water purification.
29. Copper
purifies water by releasing which ions?
30. Which plant
seed helps to clarify water?
31. What is the
scientific name of Moringa?
32. What is
Panchagavya?
33. Name one
component of Panchagavya.
34. Panchagavya
helps improve which soil property?
35. Organic
farming promotes which kind of microbes?
36. What is the
purpose of storing water in copper vessels?
37. What is
composting?
38. Soil fertility
increases due to which traditional practice?
39. Moringa
seeds work in water purification as what?
40. What is
biopiracy?
41. Which plant
was involved in the famous US patent dispute?
42. Basmati is a
variety of which crop?
43. The turmeric
patent claimed what medicinal property?
44. What does
TKDL stand for?
45. Who
maintains the TKDL?
46. What was the
reason for rejection of the Neem patent?
47. Which
country filed the turmeric wound-healing patent?
48. What is the
purpose of TKDL?
49. What does
"prior art" mean in patents?
50. Name one
example of traditional knowledge used to prevent biopiracy.
51. What is the
Ayurvedic term for microorganisms?
52. Which
routine helps maintain seasonal health?
53. Which
fermented food uses rice and urad dal?
54. Which part
of Tulsi is used for antimicrobial activity?
55. What is the
role of Sambrani smoke?
56. Which
natural product from household waste is alkaline?
57. Cow urine is
a component of which traditional formulation?
58. What is the
purpose of fermenting milk?
59. Which food
fermentation increases digestibility?
60. Name one
traditional natural disinfectant.
61. Why is honey
unsuitable for microbial growth?
62. Which metal
vessel is called Kasya?
63. What is the
role of silver in water purification?
64. Which plant
is commonly used to purify water in villages?
65. Name any
traditional farming input.
66. Panchagavya
contains beneficial what?
67. What
improves microbial diversity in soil?
68. Which
patented product misused traditional knowledge of Basmati?
69. Turmeric
contains which yellow pigment?
70. What
contributes to Neem’s broad antimicrobial activity?
71. Lactic acid
bacteria are commonly found in which foods?
72. What is curd
in microbiological terms?
73. Salt in
pickling performs which function?
74. Smoke
fumigation traditionally reduces which problem?
75. Water stored
in copper vessels kills which type of organisms?
76. Traditional
ash wash contains which substance?
77. Tulsi
essential oil has what property?
78. What does
fermentation do to shelf life?
79. Moringa
seeds reduce which impurity in water?
80. What
evidence helped India win the turmeric case?
81. Why is
scientific validation important for traditional practices?
82. What is the
role of beneficial microbes in the gut?
83. Which common
kitchen spice is a natural antimicrobial agent?
84. What
substance gives fermented foods their aroma?
85. Which vessel
material is known to reduce bacterial contamination?
86. What element
in honey helps inhibit microorganisms?
87. Why are
fermented foods easier to digest?
88. Name one
microbe present in dosa batter.
89. Which
chemical property allows turmeric to act as an antiseptic?
90. TKDL
prevents misuse of what?
91. What is the
main ingredient in Sambrani smoke?
92. Cow dung
enhances soil fertility by adding what?
93. What does
biopiracy violate?
94. Panchagavya
promotes the growth of which organisms?
95. What type of
knowledge does TKDL document
96. What are Dincharya
?
97. Define Antimicrobial Property?
98. Give example of Traditional
sanitation?
99. Define Ojas?
100. What is Probiotic ?
101. What is TKDL?
102. What are Ritucharya ?
103. Define biopiracy?
104. Give example of fermented food
105. Define Krimi?
106. What is Panchagavya ?
107. What is TKDL?
108. Give example of Plant Based Method of water purification ?
109. Define Doshas ?
110. Which Microorganism
used in Curd Preparation ?
111. What is Organic Farming ?
112. What is the meaning of Krimi in
Ayurveda?
Q2. Brief
Answer Questions (4 Marks Each)
1.
Explain Panchagavya.
2.
Explain plant-based methods of water filtration.
3.
Explain antimicrobial property of Tulsi.
4.
Describe antimicrobial property of honey.
5.
Describe health benefits of microbes and probiotics.
6.
Describe traditional organic farming.
7.
Explain antimicrobial property of Neem.
8.
Explain copper-based water filtration.
9.
Describe traditional sanitation by ash washing.
10. Explain
importance of dietary fibers.
11. Describe
medicinal uses of Turmeric.
12. Explain
traditional fermented beverages of India.
13. Describe
health benefits of curd.
14. Explain
the significance of TKDL.
15. Describe
Ayurvedic concept of Agni.
16. Explain
natural methods of food preservation.
17. Describe
antimicrobial role of cow dung.
18. Explain
the concept of Dosha.
19. Explain
traditional methods of grain storage.
20. Describe
importance of herbal fumigation.
21. Explain
traditional cooling drinks in Ayurveda.
22. Describe
role of spices in immunity.
23. Explain
antimicrobial components of garlic.
24. Describe
benefits of buttermilk.
25. Explain
importance of indigenous rice varieties.
26. Describe
preparation and uses of buttermilk.
27. Explain
traditional oil extraction methods.
28. Describe
health benefits of millet-based foods.
29. Explain
medicinal uses of Giloy.
30. Describe
water purification using seeds (Moringa).
31. Explain
the role of probiotics in gut health.
32. Describe
antimicrobial properties of Aloe vera.
33. Explain
herbal tooth cleaning methods (Datun).
34. Explain
traditional methods to store drinking water.
35. Describe
classification of fermented foods.
36. Explain
the concept of Ahara Vidhi.
37. Describe
health benefits of jaggery.
38. Explain
natural sweeteners and their uses.
39. Describe
uses of cow urine in traditional medicine.
40. Explain
antimicrobial role of spices like clove.
41. Explain
alkaloids present in Tulsi.
42. Describe
antibacterial activity of turmeric.
43. Explain
traditional practices to enhance soil fertility.
44. Describe
traditional organic pest repellents.
45. Explain
Ayurvedic concept of immunity.
46. Describe
heavy metal removal using plants.
47. Explain
medicinal values of amla.
48. Describe
traditional smoking/fumigation for preservation.
49. Explain
concept of food satiety in Ayurveda.
50. Describe
the role of traditional home remedies.
Q3. Brief Answer Questions (6 Marks Each)
1.
Define Oja and explain it.
2.
Explain importance of probiotics.
3.
Explain herbal cleaners.
4.
Describe case study of turmeric patent.
5.
Explain organic farming.
6.
Explain Dincharya.
7.
Describe preparation of Dosa.
8.
Explain TKDL.
9.
Explain the Kirmi.
10. Define
Krimi and explain its types.
11. Explain
copper vessel water filtration.
12. Describe
importance of indigenous fermented food.
13. Describe
case study of Basmati patent.
14. Explain
smoke fumigation.
15. Describe
antimicrobial property of Tulsi.
16. Explain
preparation of Kanji.
17. Describe
indigenous fermented food.
18. Explain
Dosha.
19. Describe
health benefits of probiotics.
20. Define
Krimi and explain its types.
21. Define
Oja and explain it.
22. Describe
case study of Neem patent.
23. Write
note on Ritucharya.
24. Describe
herbal cleaners.
25. Explain
preparation of curd.
26. Explain
water filtration by copper.
27. Describe
organic farming.
28. Explain
Ayurvedic concept of immunity.
29. Describe
Ash-based sanitation.
30. Explain
plant-based water filtration technologies.
31. Describe
benefits of traditional Indian pickles.
32. Explain
importance of cow dung in sanitation.
33. Describe
role of fermented foods in gut microbiota.
34. Explain
heavy metal removal using Ayurvedic methods.
35. Describe
ancient Indian grain storage systems.
36. Explain
antimicrobial properties of medicinal plants.
37. Describe
bioprospecting and traditional knowledge.
38. Explain
functions of traditional herbal beverages.
39. Describe
case study of Neem biopiracy.
40. Explain
Ayurvedic concept of metabolism (Agni).
41. Describe
probiotic properties of curd and buttermilk.
42. Explain
nutritional significance of millets.
43. Explain
indigenous medicinal plants for immunity.
44. Describe
natural preservatives in Indian traditional foods.
45. Describe
traditional kitchen herbs with antimicrobial activity.
46. Explain
the philosophy of Swasthavritta.
47. Describe
medicinal value of spices such as ginger and garlic.
48. Explain
fermented milk products of India.
49. Describe
traditional water storage vessels (silver, clay).
50. Explain
antimicrobial mechanisms of honey.
Q4. Write Short Notes (2.5 Marks Each)
1.
Turmeric patent case study
2.
Copper-based water filtration
3.
Pickles
4.
Sanitation by cow dung
5.
Ritucharya
6.
Panchagavya
7.
Silver vessel water filtration
8.
Curd
9.
Neem patent
10. TKDL
11. Smoke
fumigation
12. Oja
13. Idli
14. Jaggery
15. Probiotics
16. Ash
washing
17. Indigenous
fermented drinks
18. Herbal
tooth cleaning (Datun)
19. Cow
urine therapy
20. Moringa
seed water purification
21. Giloy
22. Amla
23. Herbal
floor cleaners
24. Ayurvedic
immunity concept
25. Buttermilk
26. Kanji
27. Tulsi
antimicrobial property
28. Honey
antimicrobial property
29. Organic
manure
30. Ayurvedic
plant-based pesticides
31. Indoor
herbal fumigation
32. Fermented
rice water
33. Sprouted
foods
34. Soil
fertility improvement
35. Medicinal
uses of turmeric
36. Herbal
decoctions (Kadha)
37. Traditional
storage of grains
38. Indigenous
cooling drinks
39. Lemon
pickle
40. Fermented
bamboo shoots
41. Fermented
fish (Northeast India)
42. Wheatgrass
juice
43. Sattu
drink
44. Clay
pot water storage
45. Traditional
salt varieties
46. Clove
antimicrobial uses
47. Traditional
pest repellents
48. Gut
microbiome
49. Role
of spices in immunity
50. Natural
sweeteners (Stevia, honey)
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