NIFTEM-Food Chemistry-FST 211- End Semester + midterm Question Paper Dec 2017- 3rd Sem

NIFTEM-Food Chemistry-FST 211- End Semester + midterm Question Paper Dec 2017- 3rd Sem

The information shared below is only to get a rough idea of NIFTEM’s end semester question paper pattern. However, questions proportion from the syllabus topics may vary every semester.

 

MIDTERM

 

Important points-

  1. Time- 1:30 hours
  2. Total Marks- 50
  3. Three parts A, B & C, in which Part A is compulsory of (15 marks) having Objective questions, MCQs, Fill in the blanks and matching type questions. Students have to answer the questions from Part-A on the paper itself. Time allotted for Part-A is 25 minutes
  4. Part B & part C consists of 25 marks and 10 marks respectively. Have to attempt -Part B- 5 questions of 5 marks each & Part C- 1 Questions of 10 marks. Time for Part-B and C is total of 01:05 hours.

 

 

PART B 

 

Answer any 8 questions from the following-

 

1. What is dielectric constant and how it is used for measuring the different types of emulsions?

 

2. What is the role of pH and NaCl concentration in the hydration of proteins?

 

3. How low moisture containing food’s moisture is measured?

 

4. Why does mayonnaise exist as an O/W emulsion, while a vinaigrette, containing the same ratio of oil to Vinegar exists as a W/O emulsion?

 

5. What is the role of D-galacturonic acid, in jam/jelly preparation?

 

6. Why pasta is acknowledged as a low glycemic index food suitable in diabetic diet?

 

7. What are the different types of fructans?
.

 

PART C

 

Answer any 1 question from the following-

 

1. What are the different methods of measuring moisture content in various types of foods?

 

2. Explain the different methods of measuring carbohydrates in food?

 

 


 

END SEM

 

Important points-

  1. Time- 3:00 hours
  2. Total Marks- 100
  3. Three parts A, B & C, in which Part A is compulsory of (30 marks) having Objective questions, MCQs, Fill in the blanks and matching type questions. Students have to answer the questions from Part-A on the paper itself. Time allotted for Part-A is 40 minutes
  4. Part B & part C consists of 40 marks and 30 marks respectively. Part B- 8 questions of 5 marks each & Part C- 3 Questions of 10 marks each. Time for Part-B and C is total of 2:20 hours.

PART B 

 

Answer any 8 questions from the following-

 

1. Explain the effects of the chemical structure of water and ice molecule on their properties.

 

2. State the physical properties of water

.

3. Give details about the two suitable examples of homosachharides and heterosachharides.

 

4. Explain the starch retrogradation phenomena.

 

5. Give a detailed classification of food proteins with suitable examples.

 

6. Give the detailed classification of amino acids.

 

7. Give the significance of Polenske Number and Reichert-Messel Number for lipids.
.

8. What do you mean by the rancidity of oil?

 

9. Write in detail about any one Vitamin as an antioxidant.

 

10. Write in detail about the selection criteria of food additives to be used for processed food.

PART C

 

 

Answer any 3 questions from the following-

 

1. Describe the gravimetric methods of moisture determination.

 

2. Enlist the oligosaccharides and explain the properties of any two oligosaccharides.

 

3. Give a detailed classification of food proteins with suitable examples.

 

4. 

  1.    List and explain the two ways in which FATS are deteriorated and become rancid.
  2.     Describes two ways in which oxidation of Fats can be prevented.

 

5. Define Natural and Synthetic Flavoring agents with suitable examples.

 

 

 

 

Best of Luck !!

See other papers

NIFTEM-Basic Chemistry- End Semester Question Paper Dec 2019- 1st year

NIFTEM-Basic Electrical Engineering- End Semester Question Paper Dec 2019- 1st year

NIFTEM-Physics- End Semester Question Paper Dec 2019- 1st year

Source- Question Papers collected and provided by Soumen Roy

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