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ACHARYA N.G. RANGA AGRICULTURAL UNIVERSITY
FACULTY OF AGRICULTURE
B. Sc. (Hons.) Agriculture

SEMESTER FINAL THEORY EXAMINATION

FIRST YEAR FIRST SEMESTER 2019-20

BICM 101 PRINCIPLES OF FOOD SCIENCE AND NUTRITION

PART-A
Marks: 40 M
Time: 30 min.
I. Fill in the blanks with appropriate words 15 X 1= 15 M
Phycology
1. The study of algae is called as__________________
Pseudomurein
2. The cell wall of archaebacteria is made up of ____________________
pH 7
3. The favourable pH for the growth of bacteria __________________
Sorbates
4. The most effective chemical preservatives against yeast and mold are _____________
Liquid nitrogen
5. The most commonly used cryogenic liquid for food preservation is __________________
Exhausting
6. Expel air from can during canning is known as______________
Nutrients
7. Components of the foods that are need by the body are known as__________________
Surfactants
8. Surface active agents are also known as __________
9. The process that causes relative change in the volume of two liquids separated by
Osmosis
permeable membrane is __________________________
Hyponatraemia
10. A condition where the level of sodium in the blood is too low_________________________
Mucilage
11. Gums that are dissolved in the plant juices are _________________________
Histidine
12. An essential amino acid during childhood is_________________________
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13. The carbon chain length of eicosapentaenoic acid is_______________________
Rickets
14. Shortage of vitamin D results in bone defects known as _________________________
Caramelizing
15. Action of heat on sugars is known as___________________________
II. Underline most appropriate answer 30 X 0.5 = 15 M
1. The metals regarded as strong promoters of oxidation are
A) Cu & Fe B) Cu & Zn C) Zn & Mn D) Mg & Cu
2. One of the following is not a carbon source for the production of fumaric acid by Rhizophus
nigricans
A) Glucose B) Sucrose C) Fructose D) Galactose
3. An act that distribute spoilage organisms on vegetables is
A) Blanching B) Packing C) Coating D) Comminution
4. Fermentation is
A) Reduction B) Neutralization C) Oxidation D) Radiation
5. The deficient amino acid in rice grains is
A) Met B) Leu C) Gly D) Lys
6. The term ‘azeotropic’ mixture is related to
A) Alcohol B) Acid C) Base D) Buffer

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7. One of the following is not associated with water depletion in the body
A) Vomiting B) Exercise C) Diarrhoea D) Polydispia
8. Darkening of maple sugar upon heating is due to formation of
A) Cake B) Caramel C) Crystal D) Candy
9. In cytoplasmic membrane of eubacteria the lipids are linked to glycerol by
A) Ester link B) Ether link C) Disulfide link D) Glycosidic link
10. Degradation of starch can be done my
A) Lipase B) Pepsin C) Trypsin D) Amylase
11. One of the following should be made deficient to induce microbes for organic acid
production
A) Vitamin B) Carbohydrate C) Metal D) Lipid
12. The precursor amino acid for niacin synthesis is
A) Tyr B) Trp C) Phe D) His
13. Cheilosis is caused due to the deficiency of
A) Niacin B) Riboflavin C) Thiamine D) Pantothenic acid
14. The food nutrient that delays the pangs of hunger is
A) Carbohydrate B) Protein C) Fat D) Vitamin
15. Colloidal system was first recognised by
A) Liebig B) Wohler C) Lavoisier D) Graham
16. The process of improving nutrient content in crops through breeding is known as
A) Food fortification B) Biofortification C) Food fermentation D) Food adulteration
17. Detoxification of xenobiotics in heptocytes is done by
A) SOD B) PDH C) LDH D) MFO
18. The malt used for production of beer is prepared from
A) Ragi B) Rice C) Barley D) Wheat
19. One of the following processes that enhances the nutritive value of plant materials is
A) Winterization B) Fermentation C) Digestion D) Sterilization
20.A system of food drying in which both product and hot air enters into drying chamber from
same inlet and discharged as dried product from outlet
A) Parallel flow B) Counter flow C) Direct flow D) Cross flow
21. The common method of food concentration for heat sensitive liquid foods is through
A) Kettle evaporators B) Flash evaporators
C) Thin film evaporators D) Vacuum evaporators
22. Nutritional disorders caused by inadequate quantities of protein and energy in the diet are
A) PER B) PEM C) IDD D) IDA
23. Conversion of Gal-1-P to Glc-1-P is catalysed by
A) Isomerase B) Epimerase C) Kinase D) Phosphatase
24. Hexose sugar fructose can be converted to TAG via
A) DHAP & Glycerol-3-P B) Glyceraldehyde-3-P & Glecrol-3-P
C) Glyceraldehyde-2-P & Glycerol-3-P D) Glyceraldehyde-3-P& Glycogen
25. The second active site of fatty acid synthase contains
A) –OH group B) –SH group C) –COOH group D) –CHO group

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26. The book entitled ‘Food Processing Technology: Principles and Practice’ is written by
A) L. E. Casida Jr. B) P. Fellows C) Norman N. Potter D) Martin East Wood
27. Meat tenderization can be done by
A) Lipase B) Cellulase C) Pectinase D) Protease
28. A type of sexual reproduction in which temporary union of two individuals is seen for the
purpose of exchanging nuclear material
A) Sexual fusion B) Conjugation C) Binary fission D) Multiple fission
29. The percent of ethanol in 140 proof alcohol is
A) 70 % B) 80 % C) 90 % D) 100 %
30. Heat resistance to endospores is due to the presence of
A) Malic acid B) Kojic acid C) Dipicolonic acid D) Itaconic acid
III. Expand the following 5 X 1= 5 M
1. CFTRI : Central Food Technology Research Institute
2. BMI : Basal Metabolic Index
3. SOD : Superoxide dismutase
4. IDA : Iron Deficiency Anaemia
5. FDA : Food and Drug Administration

IV. Match column A with column B

Column – A Column - B 10 X 0.5 = 5 M

Ascorbic acid ( 8 ) 1. Gy
Kojic acid ( 5 ) 2. Beer
Volume change ( 10 ) 3. Lactose
Osmotic diuresis ( 9 ) 4. Water in oil
Milk sugar ( 3 ) 5. Organic acid
Radiation dose ( 1 ) 6. Bacterial mating
Tragacanth ( 7 ) 7. Carbohydrate
Carbonation ( 2 ) 8. D-Glucose
F pilus ( 6 ) 9. Water depletion
Margarine ( 4 ) 10. Osmosis
11. Colloid
12. Arginine

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 ACHARYA N.G. RANGA AGRICULTURAL UNIVERSITY
FACULTY OF AGRICULTURE
B. Sc. (Hons.) Agriculture

SEMESTER FINAL THEORY EXAMINATION

FIRST YEAR FIRST SEMESTER 2019-20

BICM 101 PRINCIPLES OF FOOD SCIENCE AND NUTRITION

PART-B
Marks: 60 M

Time: 2 hr.

ANSWER ANY FIVE OF THE FOLLOWING QUESTIONS: 5 X 12 = 60 M

ALL QUESTIONS CARRY EQUAL MARKS:

1. a) Write a detailed notes on fat soluble vitamins . 6M

b) Explain in detail about specific food nutrients 6M
2. Explain in detail about factors that are affecting kinds, number, growth and survival
microorganisms in food 12 M
3. a) Write notes on colloidal system and types of food colloids with suitable examples 6 M
b) Write about enzymatic and non enzymatic reactions of formation of free radicals and also
explain disease process by free radicals. 6M
4. a) Mention the properties of celluloses and hemicelluloses 6M
b) Explain the process of microbial production of organic acids through fermentation
technology with suitable examples 6M
5. a) Explain the preservative effect of acid produced during fermentation and also write on
sequence of changes in raw milk in relation to acid concentration with the help of graph
6M
b) Enumerate various food drying equipment and explain them in detail 6M
6. a) Show sequence of reactions of fatty acid synthesis and also write notes on various control
mechanisms of it 6M
b) Write in detail about catabolism of proteins and amino acids and show the link of
deamination products to TCA cycle with a suitable depiction 6M
7. Write a brief note on the following: 4 X 3 =12 M
a) Menu planning
b) Glycemic response
c) European diet
d) Food irradiation
8. Write a short account on the following with suitable depictions. 4 X 3 = 12 M
a) Principle of production of low temperature
b) Urea cycle
c) Balanced diet.
d) Blanching

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 ACHARYA N.G. RANGA AGRICULTURAL UNIVERSITY
FACULTY OF AGRICULTURE
B. Sc. (Hons.) Agriculture

SEMESTER FINAL THEORY EXAMINATION

FIRST YEAR FIRST SEMESTER 2019-20

BICM 101 PRINCIPLES OF FOOD SCIENCE AND NUTRITION

PART-A-Key
Marks: 40 M
Time: 30 min.
I. Fill in the blanks 15 X 1 = 15 M
1. Phycology
2. Pseudomurein
3. pH 7
4. Sorbates
5. Liquid nitrogen
6. Exhausting
7. Nutrients
8. Surfactants
9. Osmosis
10. Hyponatraemia
11. Mucilage
12. Histidine
13. 20
14. Rickets
15. Caramelizing

II. Underlines 30 X 0.5 = 15 M

1. A 16. B
2. B 17. D
3. D 18. C
4. C 19. B
5. D 20. A
6. A 21. D
7. D 22. B
8. B 23. B
9. A 24. B
10. D 25. B
11. C 26. B
12. B 27. D
13. B 28. B
14. C 29. A
15. D 30. C
III. Expansions 5X1=5M
1. CFTRI = Central Food Technology Research Institute
2. BMI = Basal Metabolic Index
3. SOD = Superoxide dismutase
4. IDA = Iron Deficiency Anaemia
5. FDA = Food and Drug Administration

IV. Matching 10 X 0.5 = 5 M

8-5-10-9-3-1-7-2-6-4