Download GTU B.Pharma 2018 Winter 8th Sem 2280009 Food Analysis Question Paper

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Seat No.: Enrolment No.

GUJARAT TECHNOLOGICAL UNIVERSITY

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B.PHARM - SEMESTER - 8- 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:

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1. Attempt any five questions.
2. Make Suitable assumptions wherever necessary.
3. Figures to the right indicate full marks.

Q.1

1. (a) Enlist different techniques used for determination of moisture content. Explain karl fischer method. 06

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2. (b) Enlist the various methods for estimation of protein in food products. Explain Biuret method. 05
3. (c) Describe the various methods for analyzing various carbohydrates in food products. 05

Q.2

1. (a) Write in brief about gel electrophoresis and its importance in food analysis. 06
2. (b) Write short note on ultra centrifugation. Give its applications. 05

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3. (c) Write a note on thermal analysis of food. 05

Q.3

1. (a) What is spectroscopy? Explain Beer-Lambert law. Give applications of UV spectroscopy in food analysis. 06
2. (b) What is ash ? Explain various method for determination of ash content in food sample. 05
3. (c) What is lipid? Write short note on-determination of total lipid concentrate. 05

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Q.4

1. (a) Enlist general chemical and instrumental methods food analysis. Explain any one method in detail with its application. 06
2. (b) What is food? Explain-duties and functions of food authority. 05
3. (c) Explain responsibilities of food business operator. 05

Q.5

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1. (a) What is food contaminants? How many types of food contaminants? Write short note on any one contaminants in food sample. 06
2. (b) What is Adultarant? Write short note on food adulterants. 05
3. (c) Write short note on stability of food products. 05

Q.6

1. (a) How HPLC method is useful in food analysis? Explain HPLC principle. 06

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2. (b) Write short note on SFC. 05
3. (c) Explain GLC and GSC. How it is useful in food analysis? 05

Q.7

1. (a) Write a short note on Genetically modified food. 06
2. (b) Explain various test for identification of adulteration in Ghee 05

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3. (c) Write a note on effects and control of pesticides in food products. 05

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