Exam Details
Subject | food analysis | |
Paper | ||
Exam / Course | b.pharm | |
Department | ||
Organization | Gujarat Technological University | |
Position | ||
Exam Date | November, 2018 | |
City, State | gujarat, ahmedabad |
Question Paper
Seat No.: Enrolment
GUJARAT TECHNOLOGICAL UNIVERSITY
B.PHARM SEMESTER EXAMINATION -WINTER 2018
Subject Code:2280009 Date: 28/11/2018
Subject Name: Food Analysis
Time:02:30 PM TO 05:30 PM Total Marks: 80
Instructions:
1. Attempt any five questions.
2. Make Suitable assumptions wherever necessary.
3. Figures to the right indicate full marks.
Q.1
Enlist different techniques used for determination of moisture content. Explain karl fischer method.
06
Enlist the various methods for estimation of protein in food products. Explain Biuret method.
05
Describe the various methods for analyzing various carbohydrates in food products.
05
Q.2
Write in brief about gel electrophoresis and its importance in food analysis.
06
Write short note on ultra centrifugation. Give its applications.
05
Write a note on thermal analysis of food.
05
Q.3
What is spectroscopy? Explain Beer-Lambert law. Give applications of UV spectroscopy in food analysis.
06
What is ash Explain various method for determination of ash content in food sample.
05
What is lipid? Write short note on determination of total lipid concentrate.
05
Q.4
Enlist general chemical and instrumental methods food analysis. Explain any one method in detail with its application.
06
What is food? Explain duties and functions of food authority.
05
Explain responsibilities of food business operator.
05
Q.5
What is food contaminants? How many types of food contaminants? Write short note on any one contaminants in food sample.
06
What is Adultarant? Write short note on food adulterants.
05
Write short note on stability of food products.
05
Q. 6
How HPLC method is useful in food analysis? Explain HPLC principle.
06
Write short note on SFC.
05
Explain GLC and GSC. How it is useful in food analysis?
05
Q.7
Write a short note on Genetically modified food.
06
Explain various test for identification of adulteration in Ghee
05
Write a note on effects and control of pesticides in food products.
05
GUJARAT TECHNOLOGICAL UNIVERSITY
B.PHARM SEMESTER EXAMINATION -WINTER 2018
Subject Code:2280009 Date: 28/11/2018
Subject Name: Food Analysis
Time:02:30 PM TO 05:30 PM Total Marks: 80
Instructions:
1. Attempt any five questions.
2. Make Suitable assumptions wherever necessary.
3. Figures to the right indicate full marks.
Q.1
Enlist different techniques used for determination of moisture content. Explain karl fischer method.
06
Enlist the various methods for estimation of protein in food products. Explain Biuret method.
05
Describe the various methods for analyzing various carbohydrates in food products.
05
Q.2
Write in brief about gel electrophoresis and its importance in food analysis.
06
Write short note on ultra centrifugation. Give its applications.
05
Write a note on thermal analysis of food.
05
Q.3
What is spectroscopy? Explain Beer-Lambert law. Give applications of UV spectroscopy in food analysis.
06
What is ash Explain various method for determination of ash content in food sample.
05
What is lipid? Write short note on determination of total lipid concentrate.
05
Q.4
Enlist general chemical and instrumental methods food analysis. Explain any one method in detail with its application.
06
What is food? Explain duties and functions of food authority.
05
Explain responsibilities of food business operator.
05
Q.5
What is food contaminants? How many types of food contaminants? Write short note on any one contaminants in food sample.
06
What is Adultarant? Write short note on food adulterants.
05
Write short note on stability of food products.
05
Q. 6
How HPLC method is useful in food analysis? Explain HPLC principle.
06
Write short note on SFC.
05
Explain GLC and GSC. How it is useful in food analysis?
05
Q.7
Write a short note on Genetically modified food.
06
Explain various test for identification of adulteration in Ghee
05
Write a note on effects and control of pesticides in food products.
05
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Subjects
- agronomy and forestry of medicinal plants
- anatomy physiology & health education -ii
- anatomy, physiology and health education (aphe)
- applied mathematics (biostatistics)
- basic computer applications
- basic concepts of pharmacology and clinical pharmacy practice
- basics of computer applications
- bioavailability & therapeutic drug monitoring
- bioavailability and therapeutic drug monitoring
- biochemistry
- clinical pharmacy ii
- clinical pharmacy-i
- commerce of herbs and phytoconstitutents
- computer applications in drug discovery
- current advances in novel drug delivery systems
- cyber security
- disaster management
- dispensing pharmacy i
- dispensing pharmacy i and drug store management
- dispensing pharmacy ii and pharma industrial management
- dosage form design –i
- dosage form design- i
- dosage form design- ii
- dosage form design-i
- dosage form design-ii
- drug approval process
- environmental studies
- environmental toxicology and green audit
- food analysis
- forensic pharmacy
- forensic pharmacy-i
- genetic engineering and gene therapy
- green chemistry
- health education and community health
- herbal cosmetics
- hospital and community pharmacy
- hospital management and medical tourism
- hospital pharmacy, community pharmacy & forensic pharmacy
- hospital pharmacy, community pharmacy and dispensing pharmacy-ii
- human anatomy physiology
- human anatomy physiology and health education-ii
- human anatomy physiology-ii
- human anatomy, physiology and health education - i
- innovations in conventional drug delivery system
- instrumental and process validation
- intellectual property rights and patents
- medical writing and coding
- medicinal biochemistry
- nutraceuticals
- pathophysiology
- pharmaceutical analysis ii
- pharmaceutical analysis iii
- pharmaceutical analysis iv
- pharmaceutical analysis-i
- pharmaceutical analysis-ii
- pharmaceutical analysis-iv
- pharmaceutical chemistry – ii
- pharmaceutical chemistry – vi (organic chemistry – ii)
- pharmaceutical chemistry –viii (medicinal chemistry - ii)
- pharmaceutical chemistry iii
- pharmaceutical chemistry iv
- pharmaceutical chemistry vii
- pharmaceutical chemistry-i
- pharmaceutical chemistry-i (inorganic chemistry)
- pharmaceutical chemistry-ii (physical chemistry)
- pharmaceutical chemistry-iii (biochemistry – i)
- pharmaceutical chemistry-iv (organic chemistry-i)
- pharmaceutical chemistry-ix (medicinal chemistry-iii)
- pharmaceutical chemistry-v
- pharmaceutical chemistry-v (biochemistry-ii)
- pharmaceutical chemistry-vi (medicinal)
- pharmaceutical chemistry-vii
- pharmaceutical chemistry-viii
- pharmaceutical chemistry-x
- pharmaceutical chemistry-x (medicinal chemistry-iii)
- pharmaceutical engineering
- pharmaceutical engineering-ii
- pharmaceutical inorganic chemistry
- pharmaceutical marketing management
- pharmaceutical microbiology - i
- pharmaceutical microbiology & biotechnology i
- pharmaceutical microbiology &biotechnology- ii
- pharmaceutical microbiology and biotechnology - ii
- pharmaceutical organic chemistry
- pharmaceutical technology - i
- pharmaceutical technology – i
- pharmaceutical technology- ii
- pharmaceutical technology-i
- pharmaceutical technology-ii
- pharmaceutics-i
- pharmaceutics-ii
- pharmaceutivcal chemistry ix
- pharmacognosy iii
- pharmacognosy iv
- pharmacognosy vi
- pharmacognosy vii
- pharmacognosy vii (herbal formulations & complimentary therapies)
- pharmacognosy-i
- pharmacognosy-ii
- pharmacognosy-iii
- pharmacognosy-iv
- pharmacognosy-v
- pharmacognosy-v (plant bio technology)
- pharmacognosy-vi
- pharmacology -iii
- pharmacology & pharmacotherapeutics-ii
- pharmacology and pharmacotherapeutics - i
- pharmacology and pharmacotherapeutics - iii
- pharmacology and pharmacotherapeutics-iv
- pharmacology-i
- pharmacology-ii
- pharmacovigilance
- pharmacy practice
- physical pharmaceutics-ii
- physical pharmacy
- quality by design (qbd) and process analytical technology (pat)
- regulatory aspects of food and neutraceuticals
- remedial mathematics
- unit operation - i
- unit operation - ii