CUET PG Botany Important Questions with Answers 2025

The CUET PG Botany (SCQP07) paper is going to take place on March 13, 2025. This is the crucial page for students who have completed their graduation in Botany or related fields and now preparing for the CUET PG 2025 Botany Exam for master’s admission. We at Adda247, subject matter experts share the most expected CUET PG Botany Important Questions with Answers 2025 on this page. Students are advised to practice these questions and revise the related topic’s concept to maximize their scores in the entrance exam.

CUET PG Botany Exam 2025- Key Topics

The CUET PG Botany Examination has a total of 300 marks comparing only 75 MCQ types of questions. All questions will be asked from the topics mentioned in the NTA-prescribed CUET PG Botany Syllabus. The CUET PG Botany Important Questions with Answers given on this page is prepared after a thorough analysis of the last few years SCQP07 previous question papers.

• Phycology and Microbiology
• Biomolecules and Cell Biology
• Mycology and Phytopathology
• Archegoniate
• Anatomy and Angiosperms
• Economic Botany
• Genetics
• Molecular Biology
• Plant Ecology and Phytogeography
• Plant Semantics
• Reproductive Biology of Angiosperms
• Plant Physiology
• Plant Metabolism
• Plant Biotechnology

CUET PG Botany Important Questions with Answers

Q. The fluid mosaic model of plasma membrane given by Singer and Nicolson is applicable to

1. Only prokaryotic membrane
2. Only eukaryotic membrane
3. Both prokaryotic and eukaryotic membranes
4. Only to organelle membranes

Answer: Both prokaryotic and eukaryotic membranes

Q. In cell membranes, the lipid molecules are arranged as a continuous double layer, with an approximate thickness of

1. 20 nm
2. 5 nm
3. 50 nm
4. 1 nm

Answer: 5 nm

Q. Which of the following cell is model system for elucidation of lipid bilayer of plasma membrane?

1. Bacterial cell
2. Virus
3. RBC
4. Kidney Cell

Answer: RBC

Q. Most common type of phospholipid in the cell membrane of mylein sheath surrounding nerve cells is

1. Phosphatidylcholine
2. Phosphatidylinositol
3. Phoshphatidylserine
4. Sphingomylein

Answer: Sphingomylein

Q. Which of the following statements is/ are true?

1. Hagen-Poiseuille’s law is used for calculation of molecular
2. Fick’s law is used for calculation of energy requirement in size
3. Rittinger’s law is used for calculation of energy requirement in size
4. Stokes law is used for derivation of terminal

Answer: Stokes law is used for derivation of terminal

Q. Which of the following steps in food processing is/are used to reduce the acrylamide formation in food products?

1. Pretreatment using asparaginase
2. Lowering the pH
3. Increasing the
4. Adding

Answer: Pretreatment using asparaginase and Lowering the pH

Q. Which of the following enzymes is/are used for the production of high fructose syrup (HFS) from corn starch?

1. α-Amylase
2. β-Amylase
3. Xylose isomerase
4. Glucoamylase

Answer: α-Amylase/Glucoamylase/ Xylose isomerase

Q. Which of the following is/are typical characteristic(s) of a fungal cell?

1. Presence of histone proteins
2. Presence of peptidoglycans in the cell wall
3. Presence of chitin in the cell wall
4. Presence of pseudomurein in the cell wall

Answer: 

• Presence of histone proteins
• Presence of chitin in the cell wall

Q. Which of the following statements is/ are correct regarding food and water borne disease and the class of causative microorganisms?

1. Legionellosis is a bacterial
2. Giardiasis is caused by the
3. Typhoid fever is caused by the
4. Listeriosis is a fungal

Answer: 

• Legionellosis is a bacterial
• Giardiasis is caused by the protozoa.
• Typhoid fever is caused by the bacteria.

Q. The addition of which of the following to high-methoxyl pectin will result in gel formation?

1. Calcium ions
2. Hydrogen ions
3. Sodium ions
4. Sugar

Answer:  Hydrogen ions/Sugar

Q. Which of the following fatty acids is/are known to increase the low-density lipoprotein (LDL)- cholesterol?

1. Omega-3 Fatty acids
2. Trans Fatty acids
3. Conjugated Linoleic acids
4. Saturated Fatty acids

Answer: Trans Fatty acids/ Saturated Fatty acids

Q. Processing of fluid milk at 72 ℃ for 15 seconds is termed as

1. High-temperature, short-time (HTST) pasteurization
2. Low-temperature, long-time (LTLT) pasteurization
3. Ultra high-temperature (UHT) pasteurization
4. Homogenization process

Answer: High-temperature, short-time (HTST) pasteurization

Q. Which one of the following absorbents is NOT used as an ethylene absorber in active packaging of fruits and vegetables?

1. Potassium permanganate
2. Activated carbon
3. Calcium hydroxide
4. Silica gel

Answer: Calcium hydroxide.

Q. The product of cabbage fermentation by Leuconostoc mesenteroides is

1. Tempeh
2. Natto
3. Sauerkraut
4. Miso

Answer: Sauerkraut

Q. Which one of the following statements regarding Hazard Analysis Critical Control Point (HACCP) plan is NOT correct?

1. HACCP is a management tool for ensuring food
2. HACCP involves five preliminary steps and seven
3. HACCP is not effective without prior implementation of prerequisite
4. HACCP plan involves establishment of corrective actions as second

Answer: HACCP plan involves establishment of corrective actions as second

Q. The unique flavor of chocolate and cocoa is due to the formation of

1. 5-methyl-2-phenyl-2-hexenal
2. Cyclotene
3. Furaneol
4. Maltol

Answer: Cyclotene

Q. Which one of the following steps is used to remove phosphatides from crude oil in the refining process?

1. Neutralization
2. Bleaching
3. Degumming
4. Deodorization

Answer: Degumming

Q. Xeropthalmia is caused due to the deficiency of

1. Thiamin
2. Pantothenic acid
3. Vitamin A
4. Vitamin C

Answer: 

Q. Which one of the following fungi produces aflatoxins?

1. Aspergillus niger
2. Fusarium verticillioides
3. Aspergillus flavus
4. Rhizopus oligosporus

Answer: Vitamin A

Q. Which one or more of the following parasites is/are typically transmitted by mosquitoes as vector?

1. Leishmania donovani
2. Plasmodium vivax
3. Wuchereria bancrofti
4. Trichuris trichiura

Answer:  Plasmodium vivax/Wuchereria bancrofti

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