Download GTU (Gujarat Technological University) BE/BTech (Bachelor of Engineering / Bachelor of Technology) 2019 Winter 4th Sem New 2141402 Food And Industrial Microbiology Previous Question Paper
Seat No.: ________ Enrolment No.___________
GUJARAT TECHNOLOGICAL UNIVERSITY
BE - SEMESTER ? IV (New) EXAMINATION ? WINTER 2019
Subject Code: 2141402 Date: 14/12/2019
Subject Name: Food & Industrial Microbiology
Time: 10:30 AM TO 01:00 PM Total Marks: 70
Instructions:
1. Attempt all questions.
2. Make suitable assumptions wherever necessary.
3. Figures to the right indicate full marks.
Q1 (a) Describe the concept of Z value, 12 D, F value 03
(b) What is the difference between sterilization and pasteurization? Name the
indicator organism for sterilization and pasteurization.
04
(c) Describe the defects in milk and milk products. Enlist the microorganisms
responsible for these defects and their activity responsible for specific defect.
07
Q.2 (a) Explain types of pasteurization methods especially the time and temperature
combination.
03
(b) Draw a diagram to depict infection of cholera toxin in host cell 04
(c) Describe the concept and application of D value. Also explain the concept of
12D, F value and Z-value. Determine the D value for given data obtained by
treating a microbial culture at 75 ?C for 30 min using a normal graph.
07
OR
(c) Describe foodborne infection. Draw diagrams to depict infection caused by
serotypes of E. coli.
07
Q.3 (a) A bacterial cell divides every 30 minutes. The initial no. of cells is exactly 100
bacterial cells. After 3 hours, how many bacteria are present?
03
(b) The beta galctosidase is genetically regulated by Lac operon. Explain the genetic
regulation of operon responsible for production of beta galactosidase in case of
1) only glucose present 2) only lactose present 3) both glucose and lactose present
4) both glucose and lactose absent
04
(c) Explain the concept of 2dimensional electrophoresis. Justify that 2 D gel
electrophoresis is better than 1D electrophoresis
07
OR
Q.3 (a) Draw a well-illustrated schematic diagram to depict the sub parts and probes of
a fermenter
03
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1
Seat No.: ________ Enrolment No.___________
GUJARAT TECHNOLOGICAL UNIVERSITY
BE - SEMESTER ? IV (New) EXAMINATION ? WINTER 2019
Subject Code: 2141402 Date: 14/12/2019
Subject Name: Food & Industrial Microbiology
Time: 10:30 AM TO 01:00 PM Total Marks: 70
Instructions:
1. Attempt all questions.
2. Make suitable assumptions wherever necessary.
3. Figures to the right indicate full marks.
Q1 (a) Describe the concept of Z value, 12 D, F value 03
(b) What is the difference between sterilization and pasteurization? Name the
indicator organism for sterilization and pasteurization.
04
(c) Describe the defects in milk and milk products. Enlist the microorganisms
responsible for these defects and their activity responsible for specific defect.
07
Q.2 (a) Explain types of pasteurization methods especially the time and temperature
combination.
03
(b) Draw a diagram to depict infection of cholera toxin in host cell 04
(c) Describe the concept and application of D value. Also explain the concept of
12D, F value and Z-value. Determine the D value for given data obtained by
treating a microbial culture at 75 ?C for 30 min using a normal graph.
07
OR
(c) Describe foodborne infection. Draw diagrams to depict infection caused by
serotypes of E. coli.
07
Q.3 (a) A bacterial cell divides every 30 minutes. The initial no. of cells is exactly 100
bacterial cells. After 3 hours, how many bacteria are present?
03
(b) The beta galctosidase is genetically regulated by Lac operon. Explain the genetic
regulation of operon responsible for production of beta galactosidase in case of
1) only glucose present 2) only lactose present 3) both glucose and lactose present
4) both glucose and lactose absent
04
(c) Explain the concept of 2dimensional electrophoresis. Justify that 2 D gel
electrophoresis is better than 1D electrophoresis
07
OR
Q.3 (a) Draw a well-illustrated schematic diagram to depict the sub parts and probes of
a fermenter
03
2
(b) Draw a flowchart to indicate the production of citric acid. Enlist its properties
and applications.
04
(c) Draw a flow chart to represent purification and recovery of proteins based on
size, polarity, solubility, and binding.
07
Q.4 (a)
Draw a flowchart to depict differential centrifugation.
03
(b) Explain how low temperature is effective in reducing microbial load in foods? 04
(c) What is bioethanol? How it is advantageous in comparison to gasoline? Enlist
substrate for bioethanol production. Describe the steps by which bioethanol is
produced on large scale.
07
OR
Q.4 (a) Enlist factors affecting efficacy of heat treatment in foods 03
(b)
Explain the purification of proteins on the basis of solubility
04
(c) Discuss the microbial spoilage of canned products? What is the significance of
12D concept for packaging and processing of canned products?
07
Q.5 (a) Enlist sources of contamination in milk during milking of cows, transport and
storage.
03
(b) Describe affinity elution chromatography. How does it differ from affinity
elution chromatography?
04
(c) Describe methods to purify protein on the basis of polarity 07
OR
Q.5 (a) Write a short note on food preservation using chemicals. 03
(b) Enlist difference between exotoxin and endotoxin 04
(c) Enlist the microbial causatives of spoilage of fruits and vegetables 07
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This post was last modified on 20 February 2020