- 1) NIFTEM-METHOD OF FOOD ANALYSES-BAS 322- Midterm + End Semester Question Paper Jun 2019- 6th Sem
- 2) MIDTERM
- 3) PART B
- 4) PART C
- 5) END SEM
- 6) PART B
- 7) PART C
NIFTEM-METHOD OF FOOD ANALYSES-BAS 322- Midterm + End Semester Question Paper Jun 2019- 6th 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.
- Time- 1:30 hours
- Total Marks- 50
- 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
- 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.
Answer any 5 questions from the following-
1. Discuss at least three different sources used in UV/Vis spectrophotometers.
2. Compare UV absorbance with UV fluorescence. How are instruments measuring these two effects similar or different in construction? Which technique is more sensitive and why?.
3. Which technique ts more generally useful and why?
4. Discuss various vibration occur in IR with a diagram. How many IR bands observed for formaldehyde?
5. What does analytical technique selection depend on? What 3 things are in the method inherent properties?
6. Distinguish non-probability sampling from probability sampling. Which is preferable and why?
7. You are considering the use of a new method to measure Compound X in your food product. List six factors you will consider before adopting this new method in your quality assurance Laboratory.
8. Discuss the limitations of Beer’s law.
Answer any 1 question from the following-
1. Yow are to collect and prepare a sample of cereal produced by your company for the analyses required to create a standard nutritional label. Your product 1s considered “low fat” and “high fiber”. What kind of sampling plan will you use? Will you do attribute or variable sampling? What are the risks associated with sampling in your specific case? Would you use probability or non-probability sampling? and which specific type would you choose? What specific problems would you anticipate in sample collection and in preparation of the sample? How would you avoid or minimize each of these problems?
2. Discuss the monochromator used in the UV_VIS spectrophotometer.
3. Discuss instrumentation parts of FTIR with a diagram.
- Time- 3:00 hours
- Total Marks- 100
- 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
- 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.
Answer any 8 questions from the following-
1. Describe the roles of a Referral Laboratory in Food analysis as per FSSAI regulations?
2. How will you detect reducing sugar in a fruit juice sample using UV-Visible spectrometry?
3. Describe components of an FTIR spectrometer.
4. Monochromators are used in which analytical devices? Describe its working principle with a schematic.
5. How do you separate a mixture of target compounds in a food sample using HPLC?
6. Write the working principle and instrumentation of GC.
7. What component in milk can be estimated well by Fluorescence spectrometry? Elaborate the working principle of the technique.
8. How do you select a method of quantifying aflatoxin in a peanut sample?
9. How gel-electrophoresis can be used to find out the molecular weight of a protein?
10. Describe the enzymatic method of Dietary fiber analysis in food samples. State the advantages and disadvantages of the method.
Answer any 3 questions from the following-
1. Elaborate the working principle, instrumentation, and application of FTIR?
2. Discuss the sampling plan for food analysis as per the FSSAI guidelines.
3. How immunoassays can be used in the food industry for analysis pt various analytes?
4. Glucose and fructose have retention times (6% min and 18.2 min, respectively on a 30 cm column. An un-retained compound passes through the column in Gyn The base widths of the peaks for Glucose and fructose are 1.13 and 1.33 min. respectively. Calculate
(a) the column resolution,
(b) the average number of plates in the column,
(c) the plate height
5. Deseribe different components of Atomic absorption spectrometers with a schematics of the
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Source- Question Papers collected and provided by Soumen Roy