M.Sc. (Semester IV) (CBCS) Examination Mar/Apr-2018
Analytical Chemistry
BIO-CHEMICAL AND FOOD ANALYSIS
Time: 2½ Hours
Max. Marks: 70
Instructions: Attempt in all Five questions. Section I is compulsory. Attempt any two questions from section II any from section III. All questions should be written in one answer book. All questions carry equal marks. Figures to the right indicate full marks. Use of log table and calculator is allowed. Draw neat labeled diagram wherever necessary.
Section I
Q.1

Answers the following:
10
What are vitamins? Write their classification.
By which test kidney failure is diagnosed?
What is pasteurization?
Explain the role of food preservation.
Why LDL is known as bad cholesterol?
How pepsin is obtained?
Write the types of snake venom.
What is hormone? Give examples.
Explain the narcotic drugs.
10) What is lethal dose range of potassium cyanide?

Fill in the blanks:
04
Indirect bilirubin is soluble in
A fat is rich in
In mineral oil, the number of carbon atoms range from
An oil would be rich in
Section II
Q.2
Describe the different sources of impurities in pharmaceutical raw materials.
07
Write in detail the estimation of total nitrogen and proteins from milk.
07
Q.3
What is saponification value? How will you determine it from oil?
07
Define Food preservative. Explain in detail the classification of it.
07
Q.4
What is limit test? How will you identify the lead impurities in medicinal substances?
07
Write the major constituents of honey. Outline the analytical procedure for determination of HMF in honey.
07
Section III
Q.5
Explain the urine electrolytes. How chloride is estimated from urine?
05
Write the constituents of milk. Give volumetric procedure for estimation of lactose.
05
How will you estimate bilirubin from blood by diazo reaction test?
04
Page 2 of 2
SLR-UF-239
Q.6
Explain sample collection and preservation of physiological fluids.
05
Discuss poisons with reference to mode of action of organophosphate.
05
Write analysis assay of pepsin enzyme.
04
Q.7
Write short notes on any Three.
14
Significance of LD 50
Food color
Estimation of glucose
Determination of chloride from milk