Match List-I with List-II:
| List-I (Name of the Bacteria) | List-II (Shape of Their Cell) |
|---|---|
| (A) Coccus | (I) Spherical |
| (B) Bacillus | (II) Rod-shaped |
| (C) Vibrio | (III) Curved rods |
| (D) Spirillum | (IV) Coiled threads |
| List-I (Defects in Ice Cream) | List-II (Cause for Defects) |
|---|---|
| (A) Bitter | I. Due to use of excessive or poor-quality flavouring material |
| (B) High flavour | II. Using low-quality ingredients, especially flavour dairy products etc |
| (C) Acidic | III. Using synthetic or imitation flavours in excessive quantity |
| (D) Unnatural | IV. Due to use of sour dairy products. |