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Aoc-02 - 20ua140aoc2 - PDF
Aoc-02 - 20ua140aoc2 - PDF
Enrolment No.
Enrolment No.
QP Code : 20UA140AOC2 2 / 24 B.A./B.Sc./B.Com.-AU-16148
QP Code : 20UA140AOC2 3 / 24 B.A./B.Sc./B.Com.-AU-16148
◊[˝\ˆÁG - Eı
Group – A
Â^-ÂEıÁ„XÁ V«◊ªRÙO Y“‰`¬Ã[˝ =w¯Ã[˝ ◊VX* 20 × 2 = 40
Answer any two questions.
1. ae◊l˘ä ªRÙO›EıÁ ◊_F«X ( Â^-ÂEıÁ„XÁ YgÁªJÙ◊ªRÙO ) : 4×5
Write short notes on ( any five ) :
AGMARK, ]Ác˜O„EıÁªRÙO◊jX, %ÓÁ◊Qˆ◊ªRÙO\ˆaÀ, ◊a„L‰{Á◊aa, [˝–Á=X V«W˝, %ÓÁ]Ác˜O„XÁ %ÓÁ◊a„QˆÃ[˝ %Ác˜O„aÁc˜O„_Eı◊ÆœÙEı
Y„Ã^≥RÙO*
AGMARK, Mycotoxin, Additives, Shigellosis, Brown milk, Isoelectric point of amino acid.
2. a) ◊X=ÆœÙÁ◊a=◊ªRÙOEıÓÁ_ C ZıÁe`ÁXÁ_ FÁVÓ [˝_„Tˆ ◊Eı Â[˝Á„MıX ? 2+2
What are neutraceuticals and functional food ?
b) Y«◊rÙ„Tˆ ÊY“Á◊ªRÙO„XÃ[˝ mÃ[˝”±ºˆ ◊Eı ? 2
What are the importance of protein in nutrition ?
c) %ÁÃ[˝. ◊Qˆ. A. ◊Eı ? 2
What do you mean by RDA ?
d) FÁ„VÓ %ÓÁ◊≥RÙO%◊j„Qˆ≥RÙO-AÃ[˝ \…ˆ◊]EıÁ ◊Eı ? V«‰ªRÙOÁ %ÓÁ◊≥RÙO%◊j„Qˆ≥RÙO-AÃ[˝ XÁ] ◊_F«X* 2+2
Write the role of antioxidant in food. Name two antioxidants.
e) FÁ„VÓÃ[˝ ]ÁX aeÃ[˝l˘„S ae◊`¿rÙ Yà˘◊Tˆm◊_ %Á„_ÁªJÙXÁ EıÃ[˝”X* 8
Discuss about various processes involved in quality control of food.
3. a) aep˚Á ◊_F«X : 2×3
Write the definitions of the following :
(i) GÃ^‰ÆœÙÁ„LX / GÃ^ªRÙO„Ã[˝Á„LX (ii) _ÓÁ◊U„Ã[˝Á„LX, (iii) %ÓÁ_ÁÃ[˝„LX*
(i) Goitrogen, (ii) Lathyrogen, (iii) Allergen.
b) £õı›EıÃ[˝S Yà˘◊Tˆ„Tˆ FÁVÓ aeÃ[˝l˘„SÃ[˝ Yà˘◊Tˆm◊_ %Á„_ÁªJÙXÁ EıÃ[˝”X* 8
Discuss the methods for preservation of food by dehydration.
c) %ÓÁ◊≥RÙO[˝Á„Ã^Á◊ªRÙOEı =dYÁV„X Â]Á„∑QˆÃ[˝ \…ˆ◊]EıÁ %Á„_ÁªJÙXÁ EıÃ[˝”X* 6
Elaborate the role of molds in antibiotic production.
4. a) [˝ÁÃ^« [˝Á %◊j„L„XÃ[˝ %X«Y◊ÿöˆ◊Tˆ„Tˆ ]ÁeaV–„[˝ÓÃ[˝ YªJÙX ◊[˝b„Ã^ %Á„_ÁªJÙXÁ EıÃ[˝”X* 6
Discuss about spoilage of meat under anaerobic condition.
b) "ÂÃ[˝Á◊Y„Xa %Zı ◊]íı' [˝_„Tˆ ◊Eı Â[˝Á„MıX ? 2
What is 'ropiness of milk' ?
c) `ÁEıa◊ã C Zı„_Ã[˝ YªJÙ„XÃ[˝ =YÃ[˝ Â^-ÂEıÁX YgÁªJÙ◊ªRÙO Y„Ã^≥RÙO ◊_F«X* 10
Describe any five points on spoilage of vegetables and fruits.
d) V«◊ªRÙO Ã[˝ÁaÁÃ^◊XEı ◊Y“LÁÃ[˝„\ˆ◊ªRÙO\ˆ-AÃ[˝ XÁ] ◊_F«X* 2
Name two chemical preservatives of food.
QP Code : 20UA140AOC2 4 / 24 B.A./B.Sc./B.Com.-AU-16148
QP Code : 20UA140AOC2 5 / 24 B.A./B.Sc./B.Com.-AU-16148
QP Code : 20UA140AOC2 6 / 24 B.A./B.Sc./B.Com.-AU-16148
QP Code : 20UA140AOC2 7 / 24 B.A./B.Sc./B.Com.-AU-16148
QP Code : 20UA140AOC2 8 / 24 B.A./B.Sc./B.Com.-AU-16148
QP Code : 20UA140AOC2 9 / 24 B.A./B.Sc./B.Com.-AU-16148
QP Code : 20UA140AOC2 10 / 24 B.A./B.Sc./B.Com.-AU-16148
QP Code : 20UA140AOC2 11 / 24 B.A./B.Sc./B.Com.-AU-16148
QP Code : 20UA140AOC2 12 / 24 B.A./B.Sc./B.Com.-AU-16148
◊[˝\ˆÁG - Fı
Group – B
Â^-ÂEıÁ„XÁ ◊TˆX◊ªRÙO Y“‰`¬Ã[˝ =w¯Ã[˝ ◊VX* 12 × 3 = 36
Answer any three questions.
5. a) FÁ„VÓ ZıÁc˜O[˝ÁÃ[˝ C F◊XL YVÁ„UÔÃ[˝ \…ˆ◊]EıÁ ◊Eı ? 2+3
What are the role of fibre and minerals in food ?
b) FPO- FPO
Ã[˝ a+…SÔ Ã[˝÷Y ◊_F«X* ◊Eı TˆÁ [˝«◊Mı„Ã^ ◊_F«X* 1+2
Write the full form of FPO. Explain what is FPO.
c) FÁVÓ[˝ÿô«ˆÃ[˝ YÓÁ„Eı◊Le V–[˝Ó ◊X[˝ÔÁªJÙ„XÃ[˝ LXÓ ◊Eı ◊Eı ◊[˝b„Ã^Ã[˝ =YÃ[˝ _l˘Ó Ã[˝ÁF„Tˆ c˜„[˝ ? 4
What are the criteria for selection of packaging materials for food ?
6. a) ◊X∂oˆ◊_◊FTˆ Y“„TˆÓEı◊ªRÙO Âl˘‰y AEı◊ªRÙO Eı„Ã[˝ [˝ÓÁEı‰ªRÙO◊Ã[˝Ã^ÁÃ[˝ =VÁc˜Ã[˝S ◊VX : 1×3
Give an example of bacteria in each of the following cases :
i) G–Á] Y◊L◊ªRÙO\ˆ EıhıÁa
Gram positive coccus
ii) G–Á] Y◊L◊ªRÙO\ˆ Ã[˝Qˆ
Gram positive rod
iii) G–Á] ÂX„G◊ªRÙO\ˆ Ã[˝Qˆ*
Gram negative rod.
b) ◊\ˆªRÙOÁ◊]X ◊Qˆ-AÃ[˝ =YÃ[˝ ae◊l˘ä ªRÙO›EıÁ ◊_F«X* 2
Write a brief account on Vitamin D.
c) QˆÁÃ^Á‰ªRÙO◊ªRÙOj ◊Eı VÃ[˝EıÁ„Ã[˝ _Á„G ? 2
Explain the utility of dietetics.
d) Aa. ◊a. ◊Y. (S.C.P.) EıÁ„Eı [˝„_ ? AEı◊ªRÙO =VÁc˜Ã[˝S ◊VX* 2
What is a single cell protein (S.C.P.) ? Give an example.
e) Ê∫RÙOZıÁc˜O„_ÁEıhıÁa L◊XTˆ GÓÁa‰ÆœÙÁAX‰ªRÙOÃ[˝Ác˜O◊ªRÙOa ◊Eı ? [˝ªR«ÙO◊_L] =dYÁVXEıÁÃ[˝› %Ã[˝GÁ◊XL]-AÃ[˝ XÁ]
◊_F«X* 2+1
What is staphylococcal gastroenteritis ? Which organism causes botulism ?
7. a) ÂEıÁXÀ L›[˝ÁS«L◊XTˆ aey‘]„S aÁ_„]Á„X‰{Á◊aa c˜Ã^ ? Ac˜O ÂÃ[˝ÁG◊ªRÙO a∂ëˆ„μ˘ ae◊l˘ä [˝SÔXÁ ◊VX* 1+3
What organism caused salmonellosis ? Describe the disease in brief.
b) %Ác˜O„aÁc˜O„_Eı◊ÆœÙEı Y„Ã^≥RÙO EıÁ„Eı [˝„_ ? 2
What is isoelectric point ?
c) ◊X∂oˆ◊_◊FTˆ Â\ˆLÁ_m◊_ ◊Eı\ˆÁ„[˝ `XÁN˛ EıÃ[˝Á ^Á„[˝ ? 2×3
How following adulterants can be detected ?
i) V«„W˝ Â`üTˆaÁÃ[˝ (∫RÙOÁªJÙ¤)
Starch in milk
ii) ◊ªJÙ◊X„Tˆ ªJÙEı YÁ=QˆÁÃ[˝
Chalk powder in sugar
iii) ◊\ˆ◊XGÁ„Ã[˝ ◊]XÁ„Ã[˝_ %ÓÁ◊aQˆ*
Mineral acid in vinegar.
QP Code : 20UA140AOC2 13 / 24 B.A./B.Sc./B.Com.-AU-16148
8. a) V«„W˝ ªRÙOEı [˝Á %∂⁄ˆ G„μ˘Ã[˝ LXÓ ÂEıÁXÀ ÂEıÁXÀ [˝ÓÁEı‰ªRÙO◊Ã[˝Ã^Á VÁÃ^› ? 2
Which bacteria gives acidic flavour in milk ?
b) ◊ªJÙ◊XÃ[˝ YªJÙ„XÃ[˝ LXÓ VÁÃ^› Â^-ÂEıÁ„XÁ V«◊ªRÙO [˝ÓÁEı‰ªRÙO◊Ã[˝Ã^Á A[˝e Â^ ÂEıÁ„XÁ V«◊ªRÙO ªK˜yÁEı-AÃ[˝ XÁ] ◊_F«X* 2+2
Name any two bacteria and any two fungi for spoilage in sugar.
c) 2+4
]Áea ÂEıX a[˝«L c˜„Ã^ ^ÁÃ^ ? EıÓÁ„X aeÃ[˝◊l˘Tˆ ]Áea A[˝e ]Á‰ªK˜Ã[˝ YªJÙX ◊Eı\ˆÁ„[˝ c˜Ã^ ?
Why green patches appear in meat ? How canned meat and fish become spoiled ?
9. a) c˜OCGÁªRÙO¤ ◊Eı\ˆÁ„[˝ Y“ÿô«ˆTˆ EıÃ[˝Á ^ÁÃ^ ? 3
How yoghurt is prepared ?
b) ÊY“Á[˝Á„Ã^Á◊ªRÙOEı ◊Eı ? 2
What is probiotic ?
c) Zı„_Ã[˝ Ã[˝a ÂU„Eı ◊Eı\ˆÁ„[˝ ◊\ˆ◊XGÁÃ[˝ Y“ÿô«ˆTˆ EıÃ[˝Á ^ÁÃ^ ? 5
How is vinegar prepared from fruits ?
d) %ÓÁ◊a‰ªRÙOÁX ÂU„Eı ◊[˝=ªRÙOÁX_ =dYÁVXEıÁÃ[˝› %Ã[˝GÁ◊XL]-AÃ[˝ XÁ] ◊Eı ? 2
Name the organism responsible for the production of butanol from acetone.
10. a) 2+2
%ÓÁ]Ác˜O„_L-AÃ[˝ \…ˆ◊]EıÁ ◊Eı ? AÃ[˝ aÁ[˝aÀ‰ÆœÙªRÙO C ÊY“ÁQˆÁkÙ a∂ëˆ„μ˘ ae„l˘„Y ◊_F«X*
What is the function of amylase ? Write in brief about the substrate involved and
products produced in amylase function.
b) %Y[˝ÓÁFÓÁ(misbranding) ◊Eı ? 2
What is misbranding ?
c) ZıÁ„]Ô≈‰≥RÙO`X EıÁ„Eı [˝„_ ? Â[˝EıÁÃ[˝›Ã[˝ <rÙ ◊V„Ã^ %ÓÁ_„EıÁc˜_ ◊Eı\ˆÁ„[˝ ÈTˆÃ[˝› c˜Ã^ ? 2+4
What is fermentation ? How alcohol is prepared by Baker's yeast ?
QP Code : 20UA140AOC2 14 / 24 B.A./B.Sc./B.Com.-AU-16148
QP Code : 20UA140AOC2 15 / 24 B.A./B.Sc./B.Com.-AU-16148
QP Code : 20UA140AOC2 16 / 24 B.A./B.Sc./B.Com.-AU-16148
QP Code : 20UA140AOC2 17 / 24 B.A./B.Sc./B.Com.-AU-16148
QP Code : 20UA140AOC2 18 / 24 B.A./B.Sc./B.Com.-AU-16148
QP Code : 20UA140AOC2 19 / 24 B.A./B.Sc./B.Com.-AU-16148
QP Code : 20UA140AOC2 20 / 24 B.A./B.Sc./B.Com.-AU-16148
◊[˝\ˆÁG - G
Group – C
Â^-ÂEıÁ„XÁ ªJÙÁÃ[˝◊ªRÙO Y“‰`¬Ã[˝ =w¯Ã[˝ ◊VX* 6 × 4 = 24
Answer any four questions.
11. a) ◊Eı\ˆÁ„[˝ XX-Â&ÁÃ[˝ ZıÃ[˝◊]e [˝ÓÁEı‰ªRÙO◊Ã[˝Ã^Á FÁ„VÓ YªJÙX HªRÙOÁÃ^ ? 2
How non-spore forming bacteria causes spoilage of food ?
b) zıÁc˜O„]Eı‰ªRÙOÁ◊Ã[˝Eı Zı_ EıÁ„Eı [˝„_ ? =VÁc˜Ã[˝S ◊VX* 2
What are climacteric fruits ? Give examples.
c) ÂL◊_ Y“ÿô«ˆ◊Tˆ„Tˆ ◊Eı ◊Y“LÁÃ[˝„\ˆ◊ªRÙO\ˆ [˝Ó[˝c˜ÁÃ[˝ EıÃ[˝Á c˜Ã^ ? 2
Which preservatives are used in jelly preparation ?
12. a) X›_ V«W˝ EıÁ„Eı [˝„_ ? 2
What is blue milk ?
b) ◊Qˆ„]Ã[˝ ◊[˝◊\ˆ~ W˝Ã[˝„XÃ[˝ YªJÙX ◊Eı ◊Eı ? 2
What are different types of spoilage of egg ?
c) ÂEıÁXÀ [˝ÓÁEı‰ªRÙO◊Ã[˝Ã^Á V«„W˝ ÂTˆ„TˆÁ Gμ˘ a ◊rÙ Eı„Ã[˝ ? 2
Which bacteria causes bitter flavour in milk ?
13. a) ʪRÙOÃ[˝Á‰ªRÙOÁ„LX EıÁ„Eı [˝„_ ? 2
What are teratogens ?
b) ÂL„XÁ[˝Á„Ã^Á◊ªRÙOj EıÁ„Eı [˝„_ ? 2
What are xenobiotics ?
c) YgÁ=Ã[˝”◊ªRÙO Y“ÿô«ˆ◊Tˆ„Tˆ ◊Eı ◊Eı aÁ]G–› _Á„G ? 2
What ingredients are used for preparing bread ?
14. a) c˜O„Ã^Ã[˝◊a◊XC◊aa [˝_„Tˆ ◊Eı Â[˝ÁMıÁÃ^ ? ◊Eı\ˆÁ„[˝ A◊ªRÙO c˜Ã^ ? 2
What is meant by yersiniosis ? How is it caused ?
b) ÆœÙÁc˜O◊G¿aÁÃ[˝Ác˜OQˆ ◊Eı ? 2
What are triglycerides ?
c) ÂGÁ_ÁY› YªJÙX [˝_„Tˆ ◊Eı Â[˝ÁMıÁ„XÁ c˜Ã^ ? 1
What do you mean by pink rot ?
d) Ã[˝Ác˜O„LÁYÁa CÃ[˝Ác˜O◊L ◊Eı„aÃ[˝ =dYÁV„X _Á„G ? 1
Which compound is produced with the help of Rhizopus oryzae ?
15. a) ◊X∂oˆ◊_◊FTˆm◊_Ã[˝ a+…SÔ Ã[˝÷Y ◊_F«X : 1×4
Write down the full form of the following :
HACCP, ISO, VOPO, ADI.
b) FÁ„VÓÃ[˝ ◊[˝b◊y‘Ã^Á EıÁ„Eı [˝„_ ? 2
What do you mean by food poisoning ?
16. a) ÂY◊X◊a◊_X ◊Eı ? A◊ªRÙO ◊Eı\ˆÁ„[˝ EıÁL Eı„Ã[˝ ? 2
What is penicillin ? What is its mode of action ?
b) ◊Eı„X]Á ◊Eı\ˆÁ„[˝ ÈTˆÃ[˝› EıÃ[˝Á c˜Ã^ ? 2
How is kinema produced ?
c) aÁCÃ^ÁÃ[˝y‘Á=ªRÙO ◊Eı ? 2
What is sauerkraut ?
QP Code : 20UA140AOC2 21 / 24 B.A./B.Sc./B.Com.-AU-16148
QP Code : 20UA140AOC2 22 / 24 B.A./B.Sc./B.Com.-AU-16148
QP Code : 20UA140AOC2 23 / 24 B.A./B.Sc./B.Com.-AU-16148
QP Code : 20UA140AOC2 24 / 24 B.A./B.Sc./B.Com.-AU-16148