Loknete Dr.

Balasaheb vikhe patil (Padma Bhushan Awardee),

Pravara Rural Education Society’s Pravaranager
Msc Analytical chemistry
Theory internal exam Sem I 2022-23
CHA 393(B) Analysis of Food and Controlled Substances.
Date- 29/11/2022 Total marks- 30
Time: 1.30 hr
Section I
Q1. Attempt any three of the following. [6 Marks]

1. Define the term of Dry and Wet ashing?

2. What are the advantages and disadvantages of dye binding method?
3. Draw the flow Diagram for sample preparation and extraction of mono and
disaccharides?
4. Write the principle of total starch of polysaccharides?

Q2. Attempt any two of the following. [6 marks]

1. Describe Nelson-Somyogi method for the determination of total reducing sugar?

2. Outline an analytical method for the determination of protein by lowery’s method?
3. Explain the brief procedure of Wet Ashing?

Q3. Solve any one of the following. [3 Mark]

1. 2.18 gm of saccharin sample was analyzed for saccharin content and it requires 1.6 ml of
0.11N NaOH. Calculate the percentage of saccharin in the sample.
2. 31.8 gm of sulphite containing food sample was subjected to tanners method and the titre
value obtained with 0.01M NaOH was 8.9 ml. Calculate the amount of SO2 in the sample.
 Section II

Q.1. Attempt any three of the following. [6 Marks]

1. Defn any two of the following.

a. Cannabis.

b. Opium.

c. Controlled substances.

2. Gives the limitations of chemical color test.

3. Explain the sampling and physical description of amphetamines.

4. Explain in detail Corinth IV salt test for cannabis.

Q.2. Attempt any three of the following. [6 Marks]

1. Explain any two chemical color tests of the following.

a. Dille-Koppanyi’s test.

b. Marqui’s test.

c. Van-Urks test.

2. Describe in shorts thin layer chromatography of heroin samples.

3. Discuss prohibition control and regulations of NDPS.

4. Give advantages and disadvantages of microcrystal techniques.

Q.3. Any one of the following. [3 Marks]

1. Explain with the help of net labeled diagram chemistry of color formation.

2. Explain origin, sources and manufacture of diamorphine.

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