The scientist who coined the term 'cell' was: MCQ with Answer and Explanation

The scientist who coined the term 'cell' was:
A. Rudolf Virchow
B. Robert Brown
C. Robert Hooke
D. Antonie van Leeuwenhoek
Answer: Option C
Solution (By JKSSB Mock Tests)
Robert Hooke, in 1665, observed thin slices of cork under a compound microscope and saw box-like structures he named 'cells'. Leeuwenhoek observed live cells, Brown discovered the nucleus, Virchow proposed cells arise from cells.

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Practice More Biology Questions

Question #1
Which of the following statements about protein structure is correct?
A. Denaturation breaks peptide bonds.
B. The primary structure is the overall 3D shape.
C. The secondary structure includes alpha helices and beta sheets.
D. Disulfide bonds are part of the secondary structure.

Correct Answer: Option C


Explanation:
Secondary structure refers to local folding patterns like α-helices and β-sheets. Primary is amino acid sequence; tertiary is 3D folding; disulfide bonds are tertiary/quaternary; denaturation disrupts non-covalent bonds, not peptide bonds.

This question belongs to: Science Biology
Question #2
Which of the following is NOT a characteristic of living organisms?
A. Metabolism
B. Reproduction
C. Growth
D. Crystallization

Correct Answer: Option D


Explanation:
Crystallization is a property of non-living substances where molecules arrange in a definite pattern, e.g., salt crystals. Living organisms exhibit growth, reproduction, metabolism, cellular organization, and consciousness. Metabolism is a defining feature of all living organisms, occurring even in unicellular forms. Reproduction, though absent in sterile organisms like mules, is generally a characteristic. Growth in living beings is internal and intrinsic, unlike extrinsic accumulation in non-living things. Hence, crystallization is not a characteristic of life.

This question belongs to: Science Biology
Question #3
Which microorganism is used in baking industry for bread?
A. Virus
B. Bacteria
C. Algae
D. Yeast (Saccharomyces)

Correct Answer: Option D


Explanation:
Saccharomyces cerevisiae (baker's yeast) ferments sugars, producing CO₂ that leavens dough. Alcohol evaporates during baking.

This question belongs to: Science Biology