Exam Details
| Subject | Food Chemistry and Physiology | |
| Paper | ||
| Exam / Course | Diploma Programme in Value Added Products from Fruits and Vegetables(D.V.A.P.F.V.) | |
| Department | School of Agriculture (SOA) | |
| Organization | indira gandhi national open university | |
| Position | ||
| Exam Date | December, 2015 | |
| City, State | new delhi, |
Question Paper
1. Write True or False for the following statements:
Pellagra disease is caused by the deficiency of biotin.
Calcium helps in the absorption of vitamin B12.
Dental caries are the result of deficiency of calcium.
Selenium has a anticarcinogenic activity.
Lycopene does not exhibit vitamin A activity.
Tocopherol has excellent antioxidant activity.
Rickets in infants is caused due to deficiency of vitamin D.
Gelatin stabilizer is obtained from the plant.
Scurvy is the disease caused due to the deficiency of vitamin C.
Sorbitol is a microbial gum.
2. Take the odd one out from the following:
Nisin, Natamycin, Niacin
Ascorbic acid, Lecithin, BHA
Acetic acid, Nitrate, Sulphurdioxide
Lactic acid, Citric acid, Phosphoric acid
Anthocyanin, Betalain, Carmoisin
Guargum, Gum arabic, Xanthan gum
Leucine, Valine, Arganine
Lactoferrin, Globulin, Albumin
Sucrose, Maltose, Lactose
Niacin, Menaquinone, Biotin
3. Attempt any five. Fill in the blanks in the following:
Casein is a protein whereas ovamucin of egg is a protein.
Components of starch are and
Arginine is a amino acid whereas methionine is a vitamin.
Olic acid is a Fatty acid whereas stearic acid is a Fatty acid.
Saponification value of Fat is the indicator of its Fatty acids whereas iodine value is the indicator of Fatty acids.
Soft water contain less than ppm of CaC03 whereas very hard water contain ppm CaC03.
Loss of 0.25 -0.3 ppm of chlorine in reacting with water impurities during chlorination is known as whereas residual chlorine upto ppm is considered sufficient to prevent its spoilage.
One international unit of vitamin A is equal to of crystaline vitamin A while one international unit of vitamin Dis equal to of vitamin D.
Chemical name of vitamin C is while the chemical name of vitamin E is
Our body contains about minerals out of these is the component of vitamin B12.
4. Match the appropriate word given under Column-B with the statements given under Column-A.
Column-A Column-B
These are plants neutraceuticals Sorbitol
Sepals are collectively called Lecithin
These are male or female sex cells Pollination
It is a bitter glycoside present in bitter almonds Zygote
It is a diabetic food Corolla
It is an antioxidant Caylex
Loss of water from the fruits in the vapour form. Gamates
Petals are collectively known as Transpiration
It is a fertilized cell Amygdalin
Process of transfer of pollen grains to the stigma Flavonoids
5. Write short notes on any five of the following:
Post Fermentation Processes of Vinegar
Fermenters
Sauerkraut
Computer applications in Fermentation
Solid state Fermentation
Aerobic Fermentation
6. Define the following (any ten)
Food additives
Kimchi
Pak-sian-dong
Vermouth
Brandy
Fenny
Toddy
Mead
Whiskey
Antioxidant
Water activity
Enzymes
What is the role of ethylene in post harvest life of Fruits
Write the mechanism of ethylene action.
How development stages affect the respiration rate of the product
Discuss physiological disorders in Fruits and Vegetables due to temperature variations.
List different processes of vinegar preparation and describe quick process for its preparation.
Discuss the role of different micro-organisms in wine making.
Pellagra disease is caused by the deficiency of biotin.
Calcium helps in the absorption of vitamin B12.
Dental caries are the result of deficiency of calcium.
Selenium has a anticarcinogenic activity.
Lycopene does not exhibit vitamin A activity.
Tocopherol has excellent antioxidant activity.
Rickets in infants is caused due to deficiency of vitamin D.
Gelatin stabilizer is obtained from the plant.
Scurvy is the disease caused due to the deficiency of vitamin C.
Sorbitol is a microbial gum.
2. Take the odd one out from the following:
Nisin, Natamycin, Niacin
Ascorbic acid, Lecithin, BHA
Acetic acid, Nitrate, Sulphurdioxide
Lactic acid, Citric acid, Phosphoric acid
Anthocyanin, Betalain, Carmoisin
Guargum, Gum arabic, Xanthan gum
Leucine, Valine, Arganine
Lactoferrin, Globulin, Albumin
Sucrose, Maltose, Lactose
Niacin, Menaquinone, Biotin
3. Attempt any five. Fill in the blanks in the following:
Casein is a protein whereas ovamucin of egg is a protein.
Components of starch are and
Arginine is a amino acid whereas methionine is a vitamin.
Olic acid is a Fatty acid whereas stearic acid is a Fatty acid.
Saponification value of Fat is the indicator of its Fatty acids whereas iodine value is the indicator of Fatty acids.
Soft water contain less than ppm of CaC03 whereas very hard water contain ppm CaC03.
Loss of 0.25 -0.3 ppm of chlorine in reacting with water impurities during chlorination is known as whereas residual chlorine upto ppm is considered sufficient to prevent its spoilage.
One international unit of vitamin A is equal to of crystaline vitamin A while one international unit of vitamin Dis equal to of vitamin D.
Chemical name of vitamin C is while the chemical name of vitamin E is
Our body contains about minerals out of these is the component of vitamin B12.
4. Match the appropriate word given under Column-B with the statements given under Column-A.
Column-A Column-B
These are plants neutraceuticals Sorbitol
Sepals are collectively called Lecithin
These are male or female sex cells Pollination
It is a bitter glycoside present in bitter almonds Zygote
It is a diabetic food Corolla
It is an antioxidant Caylex
Loss of water from the fruits in the vapour form. Gamates
Petals are collectively known as Transpiration
It is a fertilized cell Amygdalin
Process of transfer of pollen grains to the stigma Flavonoids
5. Write short notes on any five of the following:
Post Fermentation Processes of Vinegar
Fermenters
Sauerkraut
Computer applications in Fermentation
Solid state Fermentation
Aerobic Fermentation
6. Define the following (any ten)
Food additives
Kimchi
Pak-sian-dong
Vermouth
Brandy
Fenny
Toddy
Mead
Whiskey
Antioxidant
Water activity
Enzymes
What is the role of ethylene in post harvest life of Fruits
Write the mechanism of ethylene action.
How development stages affect the respiration rate of the product
Discuss physiological disorders in Fruits and Vegetables due to temperature variations.
List different processes of vinegar preparation and describe quick process for its preparation.
Discuss the role of different micro-organisms in wine making.
Other Question Papers
Departments
- Centre for Corporate Education, Training & Consultancy (CCETC)
- Centre for Corporate Education, Training & Consultancy (CCETC)
- National Centre for Disability Studies (NCDS)
- School of Agriculture (SOA)
- School of Computer and Information Sciences (SOCIS)
- School of Continuing Education (SOCE)
- School of Education (SOE)
- School of Engineering & Technology (SOET)
- School of Extension and Development Studies (SOEDS)
- School of Foreign Languages (SOFL)
- School of Gender Development Studies(SOGDS)
- School of Health Science (SOHS)
- School of Humanities (SOH)
- School of Interdisciplinary and Trans-Disciplinary Studies (SOITDS)
- School of Journalism and New Media Studies (SOJNMS)
- School of Law (SOL)
- School of Management Studies (SOMS)
- School of Performing Arts and Visual Arts (SOPVA)
- School of Performing Arts and Visual Arts(SOPVA)
- School of Sciences (SOS)
- School of Social Sciences (SOSS)
- School of Social Work (SOSW)
- School of Tourism & Hospitality Service Sectoral SOMS (SOTHSM)
- School of Tourism &Hospitality Service Sectoral SOMS (SOTHSSM)
- School of Translation Studies and Training (SOTST)
- School of Vocational Education and Training (SOVET)
- Staff Training & Research in Distance Education (STRIDE)
Subjects
- Entrepreneurship and Marketing
- Food Chemistry and Physiology
- Food Fundamentals
- Food Processing and Engineering- I
- Food Processing and Engineering- II
- Food Quality Testing and Evaluation
- Microbiology
- Post Harvest Management