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Subjects

Biotechnology

Competent Host

In Class 11 Biotechnology, under the chapter Principles of Biotechnology, students learn how a competent host enables the introduction and maintenance of recombinant DNA. The topic explains why host cells such as bacteria are used in genetic engineering, how chemical treatment or other methods can make cells capable of taking up foreign DNA, and how transformed cells are identified, selected, and multiplied for producing a desired gene product.

Easy · Level 1 · 25 questions

TOPIC PRACTICE

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25 questions

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  1. When foreign DNA enters it
  2. When it loses its shape
  3. When it has no water
  4. When it starts emitting light
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  1. मेजबान कोशिका
  2. मृत कागज़ से बनी कोशिका
  3. काँच की कोशिका
  4. डीएनए से पूर्णतः रहित कोशिका
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  1. A cell able to take up external DNA
  2. An enzyme that digests starch
  3. A pigment that captures light
  4. A tissue that stores water
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  1. To break proteins
  2. To take plasmid DNA inside
  3. To color the cell
  4. To store fat
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  1. Translation
  2. Transpiration
  3. Transformation
  4. Photosynthesis
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  1. Both are always dead
  2. Both are only proteins
  3. A competent cell has lost DNA and a transformed cell has no DNA
  4. A competent cell is ready to take DNA and a transformed cell has taken DNA
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  1. To help DNA uptake
  2. To burn DNA
  3. To make the host a leaf
  4. To color antibiotic
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  1. To dry the host
  2. To help plasmid entry
  3. To always destroy DNA
  4. To make the cell chlorophyll
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  1. By sunlight
  2. By a fat layer
  3. By an electric pulse
  4. By starch
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  1. Yeast cell
  2. Agrobacterium tumefaciens
  3. Bacillus subtilis
  4. E. coli
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  1. To select transformed cells
  2. To melt DNA
  3. To make host water
  4. To color protein
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  1. Because they have no DNA
  2. Because they may have a plasmid with a resistance marker
  3. Because they make light
  4. Because they are only water
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  1. They are always proteins
  2. They perform photosynthesis
  3. They lack the resistance marker
  4. They are always colorless
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  1. Color of DNA
  2. Thickness of gel
  3. Taste of host
  4. Number of cells successfully taking DNA
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  1. To let cells recover and express marker
  2. To burn DNA
  3. To erase antibiotic
  4. To make host fat
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  1. To make them fat
  2. To maintain competence and viability
  3. To destroy DNA
  4. To make antibiotic
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  1. Host always eats the vector
  2. Vector becomes water
  3. Vector can replicate and be maintained in host
  4. Marker always remains absent
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  1. Only sunlight
  2. Only starch
  3. Only water
  4. Functional ori and selection pressure
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  1. Making DNA into fat
  2. Checking growth on selection plate
  3. Boiling host
  4. Making protein into sugar
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  1. Only into agar
  2. Only into water
  3. Directly into a cell or nucleus
  4. Only into a fat droplet
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  1. Converting DNA into sugar
  2. Protein digestion
  3. Host freezing
  4. Sending DNA-coated particles into cells
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  1. Plant cells
  2. Human red blood cells
  3. Fish scales
  4. Bone cells only
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  1. Mango stem
  2. Escherichia coli
  3. Human hair
  4. Fish fin
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  1. It has no DNA
  2. It is only water
  3. It can provide eukaryotic features
  4. It is antibiotic
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  1. Starch digestion only
  2. Water freezing
  3. Soil coloring
  4. Complex eukaryotic protein expression

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