The phenomenon that operates in the formation of root or shoot in a callus culture is

1. differentiation

2. re-differentiation

3. de-differentiation

4. re-juvenation.

Match Column - 1 with Column - II and select the correct option from given codes.
Column I                               Column - II
A. Brassica                           (i) Himgiri
B. Okra                                (ii) Pusa Komal
C. Wheat                              (iii) Pusa Gaurav
D. Cowpea                            (iv) Pusa Sawani

(1) A- (iii), B- (iV), C- (i), D- (ii)

(2) A- (i), B- (iii), C- (ii), D- (iv)

(3) A- (iv), B- (iii), C- (i), D- (ii)

(4) A- (ii), B- (iv), C- (i), D- (iii)

The number of chromosomes present in the cells of the bread wheat, Triticum aestivum suggests that it is

(1) hexaploid

(2) diploid

(3) tetraploid

(4) pentaploid

Which one of the following methods is commonly used to maintain the genetic traits of a given plant ?

(1) By propogating through seed germination

(2) By propogating through vegetative multiplication

(3) By generating hybrids through intergeneric pollination

(4) By treating the seeds with gamma radiations 

Identify the correct matches for crops and their improved varieties

     Crops                  Varieties                      Disease

(1) Wheat                Karan rai                    White rust

(2) Cauliflower        Pusa Shubhna              Leaf and stripe rust

(3) Cowpea              Pusa Koma                 Hill bunt

(4) Chill                Pusa Sadabahar            Tobacco mosaic virus and leaf curl

In callus culture, shoots can be included by the supply of

Pollorum disease in fowls is caused by

(1) Salmonella

(2) Clostridium

(3) Hemophilus

(4) Mycobacterium

One of these protozoans is threat to apiculture and sericulture

(1) Eimeria

(2) Ceratium

(3) Nosema

(4) Monocystis

The callus is defined as

(1) decaying cells

(2) differentiated cells

(3) sterile mass cells

(4) undifferentiated mass of cells

Tritical is obtained by crossing wheat with

1. oat

2. barley

3. maize

4. rye