Total No. of Questions 05] [Total No. of Pages 02
M.Sc. DEGREE EXAMINATION, MAY 2017
Second Year
FOODS NUTRITIONAL SCIENCE
Food Chemistry Chemical Analysis of Foods
Time 3 Hours Maximum Marks 70
Answer all questions choosing one from each Unit x 14 70)
Each question carries 14 marks
Unit I
Q1) Describe the important chemical aspects of water.
OR
What are True Solutions and Colloidal Solutions of Foods? Discuss the
Physiochemical properties of these foods.
Unit II
Q2) Discuss the structure and Physiochemical properties of various types of starches.
OR
How do you determine speciation number Iodine number and free fatty acid
number of Fats?
Unit III
Q3) Write the composition of Fruits and Vegetables explain browning reactions in
Fruits and Vegetables.
OR
Explain the types of Food enzymes. Discuss the functions and their importance of
food quality.
Unit IV
Q4) How do you determine total mineral content of foods? Write the applications of
HPLC in Food analysis.
OR
Write the applications of Gas liquid Chromatography and paper Chromatography
in the analysis of Foods.
Unit V
Q5) Write the principles and applications of Flame Photometry and the method of
preparation of Food samples for analysis.
OR
Explain the preparation and importance of Flour products. Write about factors
effecting gluten formation.