Exam Details
| Subject | chemistry of food and consumer products | |
| Paper | ||
| Exam / Course | m.sc. chemistry | |
| Department | ||
| Organization | loyola college | |
| Position | ||
| Exam Date | April, 2018 | |
| City, State | tamil nadu, chennai |
Question Paper
1
LOYOLA COLLEGE (AUTONOMOUS), CHENNAI 600 034
B.Sc.DEGREE EXAMINATION CHEMISTRY
FOURTHSEMESTER APRIL 2018
16UCH4ES01- CHEMISTRY OF FOOD AND CONSUMER PRODUCTS
Date: 23-04-2018 Dept. No. Max. 100 Marks
Time: 09:00-12:00
Part-A
Answer ALL questions. (10 × 20)
1. What is saponification?
2. What are surfactants?
3. Expand the given abbreviations: PFA and FPO
4. Mention the common adulterants found in milk and edible oil.
5. What is AGMARK? What are its objectives?
6. Draw the molecular structure of sucrose.
7. Give examples for non-essential amino acids.
8. Draw the molecular structure of starch.
9. What are preservatives? Mention their role in food industries.
10. What do you understand by the term food pyramid?
Part B
Answer any EIGHT questions. x 5 40)
11. Discuss the contamination of food with toxic chemicals, pesticides and insecticides.
12. Enumerate the beneficial effects of microorganisms
13. Give an account on the applications of ionic and non-ionic detergents
14. How are soaps classified? Mention the different types of soaps.
15. What are hair conditioners? What are the BIS specifications for a hair dye?
16. Discuss the chemical composition of nail polish, nail polish removers and eyebrow pencils.
17. Write short notes on the following
food additives food colors.
18. What are artificial sweeteners? Discuss briefly their role in food industries.
19. Discuss in detail the calorific value of food stuff.
20. Write a short note on nutritional value of carbohydrates.
Give the composition of soft drinks.
21. What are non enzymatic browning reactions?
22. What are modern foods? Explain in detail the different types of modern foods.
2
Part C
Answer any FOUR questions x 10 40)
23a. Discuss any two methods of manufacturing of soaps.
b. Write a short note on skin slowing materials.
24a. Provide a comparative account of soaps and detergents.
b. Discuss the contamination of food with toxic chemicals.
25a. List down the different modes of cooking.
b Write a short note on balanced food.
26a. Write a note on emulsions and emulsifiers. Explain the terms.
b. Write the sources, functions and importance of fat soluble vitamins.
27a. State the sources, functions, bioavailability and deficiency of minerals as constituent of food.
b. Write a short note on fortification.
28. Write a short note on the following:
alcoholic beverages preservation of tetrapack coconut water.
LOYOLA COLLEGE (AUTONOMOUS), CHENNAI 600 034
B.Sc.DEGREE EXAMINATION CHEMISTRY
FOURTHSEMESTER APRIL 2018
16UCH4ES01- CHEMISTRY OF FOOD AND CONSUMER PRODUCTS
Date: 23-04-2018 Dept. No. Max. 100 Marks
Time: 09:00-12:00
Part-A
Answer ALL questions. (10 × 20)
1. What is saponification?
2. What are surfactants?
3. Expand the given abbreviations: PFA and FPO
4. Mention the common adulterants found in milk and edible oil.
5. What is AGMARK? What are its objectives?
6. Draw the molecular structure of sucrose.
7. Give examples for non-essential amino acids.
8. Draw the molecular structure of starch.
9. What are preservatives? Mention their role in food industries.
10. What do you understand by the term food pyramid?
Part B
Answer any EIGHT questions. x 5 40)
11. Discuss the contamination of food with toxic chemicals, pesticides and insecticides.
12. Enumerate the beneficial effects of microorganisms
13. Give an account on the applications of ionic and non-ionic detergents
14. How are soaps classified? Mention the different types of soaps.
15. What are hair conditioners? What are the BIS specifications for a hair dye?
16. Discuss the chemical composition of nail polish, nail polish removers and eyebrow pencils.
17. Write short notes on the following
food additives food colors.
18. What are artificial sweeteners? Discuss briefly their role in food industries.
19. Discuss in detail the calorific value of food stuff.
20. Write a short note on nutritional value of carbohydrates.
Give the composition of soft drinks.
21. What are non enzymatic browning reactions?
22. What are modern foods? Explain in detail the different types of modern foods.
2
Part C
Answer any FOUR questions x 10 40)
23a. Discuss any two methods of manufacturing of soaps.
b. Write a short note on skin slowing materials.
24a. Provide a comparative account of soaps and detergents.
b. Discuss the contamination of food with toxic chemicals.
25a. List down the different modes of cooking.
b Write a short note on balanced food.
26a. Write a note on emulsions and emulsifiers. Explain the terms.
b. Write the sources, functions and importance of fat soluble vitamins.
27a. State the sources, functions, bioavailability and deficiency of minerals as constituent of food.
b. Write a short note on fortification.
28. Write a short note on the following:
alcoholic beverages preservation of tetrapack coconut water.
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Subjects
- analytical chemistry
- applied chemistry lab
- basic concepts in inorganic chemistry
- biochemistry and natural products
- chemical bonding and main group elements
- chemistry of food and consumer products
- chemistry of hydrocarbons
- coordination chemistry
- electrochemistry
- gravimetric analysis and organic preparations
- industrial chemistry
- industrial intenship
- inorganic qualitative analysis
- materials science
- mathematics for chemistry – i
- medicinal and pharmaceutical chemistry
- organic functional groups-ii
- organic qualitative analysis
- phase equilibria and kinetics
- physical chemistry practical
- physics for chemistry – i
- physics for chemistry – ii
- physics for chemistry ii lab
- physics for chemistry practical – i
- quantum chemistry and physical processes
- spectroscopy
- stereochemistry and organic functional groups-i
- synthetic organic chemistry and heterocyclic compounds
- thermodynamics
- transition elements and nuclear chemistry
- volumetric analysis