BTY631CA1- Set D

2. Savr The genetically modified variety of tomato with high shelf life
4. A disaccharide formed by the addition of two molecules of glucose
5. The gene introduced in Bt Cotton by genetic engineering
8. The type of microorganisms that grow between 25 oC and 40 oC
13. A method for studying antigen-antibody reaction
14. A microorganism that causes an infection in a host
15. The enzyme that converts luciferin to a fluorescent compound
18. The organisms that grow at temperatures above 45 oC
21. The process of quickly heating and cooling to preserve milk
22. The process of spread of a disease
24. A protein used for coagulating milk
26. The process of introducing genes into plants to increase the amount or potency of nutrients
27. A cholera causing microorganism Genus
28. A microorganism that causes food-borne illnesses
29. A water-borne disease caused by a comma-shaped bacterium

1. The fish in which the length and weight were increased using genetic engineering
3. A substance that causes excessive immune response, leading to effects like itching, rashes etc.
6. A potent toxin produced by Aspergillus flavus
7. The process of separation of the strands of DNA during amplification
9. A genetically modified variety of potatoes in which browning does not occur
10. The process in which a microorganism enters through the oral cavity and produces toxins
11. An organism formed when a gene is moved from one non-closely related species to another
12. A class of microorganisms that produces different enterotoxins
16. The type of illness that results from eating contaminated food
17. The effect of the production of hydrogen peroxide or hydrogen sulphide by microorganisms
19. Types of microorganisms that are most likely to grow in vacuum-packed foods
20. A country where GM testing and labelling are mandatory
22. A parameter to count the number of colonies
23. The process of binding between primer and template DNA
25. An organism formed when a gene is moved within the same species or a closely related species