Download OU M.Pharma Ph.Analysis 1st Sem 2019 13162PCI Food Analysis Question Paper

Download OU (Osmania University) M.Pharma-Ph.Analysis (Master of Pharmacy) 1st Sem 2019 13162PCI Food Analysis Previous Question Paper

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Code No: 13162/PCI
FACULTY OF PHARMACY
M. Pharmacy (Pharmaceutical Analysis) I ? Semester (PCI) (Main & Backlog)
Examination, February 2019
Subject: Food Analysis
Time: 3 Hrs Max. Marks: 75
Note: Answer any five questions. All questions carry equal marks.
1. a) Enlist the varis methods available for quantitatively analyzing food
carbohydrates. Write the procedure, principle and advantages/disadvantages
of any three of them. 1+9
b) Describe briefly the varis pathways involved i n protein metabolism. 5
2 a) Explain the varis methods employed for the determination of adulterants
in fats and oils. 10
b) Describe briefly abt hydrogenation of vegetable oils. 5
3. a) Why methyl paraben is used in food stuffs. Explain the varis qualitative and
quantitative methods employed for identifying methyl paraben in food stuffs. 1+9
b) Give example of permitted and non permitted synthetic dyes that can be used
as coloring agents in food stuffs. Explain any one method used to detect non-
permissible dyes in foods? 5
4. a) List down the varis adulterant and contaminants of milk . Explain how
freezing point depression (along with the procedure) determination is useful
for identification of milk adulterants). 2+6
b) Write the procedure, principle and significance of Gerber test and Babcock test
with respect to analysis of milk. 7
5. a) Why pesticides are used in agriculture? Write down the side effects of using
them with suitable examples. 10
b) Explain briefly abt BIS and AGMARK. 5
6. a) Describe the methods employed for the detection and estimation of antioxidants
in fat/oils and food products. 10
b) Describe the principle involved in the microbiological assay of vitamin B series. 5
7. Classify food carbohydrates with examples. Explain the process of digestion,
absorption and metabolism of food carbohydrates. 3+12
8. a) Write down the composition of cheese. Describe the test carried t for the
analysis of cheese. 2+10
b) What are lipids? Write the qualitative tests used for the identification of lipids. 1+2
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