ICSE Class 10 Microbes in Human Welfare — Mock Test (2027)
Free online mock test for Microbes in Human Welfare (ICSE Class 10 Botany) — 74 competency-based questions based on the latest CISCE 2027 syllabus, with instant marking. Try the samples below, then take the full test free.
What to expect: This mock test covers key concepts from the Microbes in Human Welfare chapter — including application-based and competency-focused questions aligned with how ICSE actually sets the paper.
Tip: Attempt without notes first to identify gaps, then review explanations for any wrong answers. Retake after a few days for best retention.
Sample questions
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1.Match the biocontrol agent with its description: P. Bacillus thuringiensis Q. Trichoderma R. Baculovirus (Nucleopolyhedrovirus) S. Ladybird 1. Free-living fungus controlling plant pathogens 2. Species-specific narrow-spectrum insecticidal virus 3. Beetle that gets rid of aphids 4. Bacterium controlling butterfly caterpillars
- A.P-4, Q-1, R-2, S-3
- B.P-1, Q-4, R-2, S-3
- C.P-4, Q-2, R-1, S-3
- D.P-4, Q-1, R-3, S-2
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2.Streptokinase, produced by Streptococcus and modified by genetic engineering, is used as a:
- A.'Clot buster' for removing clots from blood vessels
- B.Blood-cholesterol lowering agent
- C.Immunosuppressive agent
- D.Detergent additive
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3.Can microbes be used as a source of energy? If yes, how?
- A.Yes; methanogens produce biogas (mainly methane) from organic waste, which is inflammable and used as fuel
- B.No; microbes can only cause diseases and cannot generate energy
- C.Yes; microbes directly generate electricity in power stations
- D.No; only chemical fertilisers can provide energy
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4.The microbial biocontrol agent introduced to control butterfly caterpillars, available as dried spores in sachets, is the bacterium:
- A.Bacillus thuringiensis
- B.Trichoderma
- C.Nucleopolyhedrovirus
- D.Rhizobium
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5.Which of the following statements about the production of curd is INCORRECT?
- A.A small amount of curd added to fresh milk as inoculum contains millions of LAB
- B.Conversion of milk to curd improves its nutritional quality by increasing vitamin B12
- C.Lactobacillus and other lactic acid bacteria are responsible for curd formation
- D.Curd is produced when yeast Saccharomyces cerevisiae ferments the milk sugar
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