Download GTU (Gujarat Technological University) BE/BTech (Bachelor of Engineering / Bachelor of Technology) 2018 Winter 4th Sem New 2141402 Food And Industrial Microbiology Previous Question Paper
1
Seat No.: ________ Enrolment No.___________
GUJARAT TECHNOLOGICAL UNIVERSITY
BE - SEMESTER ?IV (NEW) EXAMINATION ? WINTER 2018
Subject Code:2141402 Date:10/12/2018
Subject Name:Food & Industrial Microbiology
Time: 02:30 PM TO 05:00 PM Total Marks: 70
Instructions:
1. Attempt all questions.
2. Make suitable assumptions wherever necessary.
3. Figures to the right indicate full marks.
Q.1 (a) A bacterial cell divides every 15 minutes. The initial no. of cells is exactly 1000
bacterial cells. After 3 hours, how many bacteria are present?
03
(b) Explain steps of bioethanol production. Justify ?bioethanol has to be denatured
before made available for sale?
04
(c) Describe the concept and application of D value. Also explain the concept of F
value and Z-value.
07
Q.2 (a) Define food borne infection with example 03
(b) Draw a flowchart to indicate the production of citric acid. Enlist its properties
and applications.
04
(c) Describe the mechanism of action of exotoxin produced by Vibrio cholerae 07
OR
(c) Milk and milk products are highly perishable food items. Describe the sources
of contamination in milk and milk products. Enlist the microorganisms
responsible for these defects and their activity responsible for specific defect.
07
Q.3 (a) Draw an illustrated diagram depicting various parts of a fermenter. 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
OR
Q.3 (a) A bacterial cell divides every 30 minutes. The initial no. of cells is exactly 1000
bacterial cells. After 3 hours, how many bacteria are present?
03
(b) Enlist factors affecting efficacy of heat treatment in foods 04
(c) Enlist the environmental and atleast 10 microbial causatives (genus and species)
of spoilage of fruits and vegetables.
07
Q.4 (a) Write a short note on lactose intolerance 03
(b) Write difference between exotoxin and endotoxin 04
(c) What do you understand by downstream processing? In a hierarchical
flowchart, depict the various methods of purification and recovery of proteins
based on size, polarity, solubility, and binding.
07
OR
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) Describe affinity elution chromatography. How does it differ from affinity
elution chromatography?
07
Q.5 (a) What is the difference between primary and secondary metabolite 03
(b) Write a short note on food preservatives using chemicals. 04
(c) Explain the concept of 2dimensional electrophoresis. Justify that 2 D gel
electrophoresis is better than 1D electrophoresis
07
OR
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1
Seat No.: ________ Enrolment No.___________
GUJARAT TECHNOLOGICAL UNIVERSITY
BE - SEMESTER ?IV (NEW) EXAMINATION ? WINTER 2018
Subject Code:2141402 Date:10/12/2018
Subject Name:Food & Industrial Microbiology
Time: 02:30 PM TO 05:00 PM Total Marks: 70
Instructions:
1. Attempt all questions.
2. Make suitable assumptions wherever necessary.
3. Figures to the right indicate full marks.
Q.1 (a) A bacterial cell divides every 15 minutes. The initial no. of cells is exactly 1000
bacterial cells. After 3 hours, how many bacteria are present?
03
(b) Explain steps of bioethanol production. Justify ?bioethanol has to be denatured
before made available for sale?
04
(c) Describe the concept and application of D value. Also explain the concept of F
value and Z-value.
07
Q.2 (a) Define food borne infection with example 03
(b) Draw a flowchart to indicate the production of citric acid. Enlist its properties
and applications.
04
(c) Describe the mechanism of action of exotoxin produced by Vibrio cholerae 07
OR
(c) Milk and milk products are highly perishable food items. Describe the sources
of contamination in milk and milk products. Enlist the microorganisms
responsible for these defects and their activity responsible for specific defect.
07
Q.3 (a) Draw an illustrated diagram depicting various parts of a fermenter. 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
OR
Q.3 (a) A bacterial cell divides every 30 minutes. The initial no. of cells is exactly 1000
bacterial cells. After 3 hours, how many bacteria are present?
03
(b) Enlist factors affecting efficacy of heat treatment in foods 04
(c) Enlist the environmental and atleast 10 microbial causatives (genus and species)
of spoilage of fruits and vegetables.
07
Q.4 (a) Write a short note on lactose intolerance 03
(b) Write difference between exotoxin and endotoxin 04
(c) What do you understand by downstream processing? In a hierarchical
flowchart, depict the various methods of purification and recovery of proteins
based on size, polarity, solubility, and binding.
07
OR
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) Describe affinity elution chromatography. How does it differ from affinity
elution chromatography?
07
Q.5 (a) What is the difference between primary and secondary metabolite 03
(b) Write a short note on food preservatives using chemicals. 04
(c) Explain the concept of 2dimensional electrophoresis. Justify that 2 D gel
electrophoresis is better than 1D electrophoresis
07
OR
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2
Q.5 (a) Draw a schematic graph indicating the growth phases of microorganisms. 03
(b) Explain the concept of culture preservation for short term and long term 04
(c) Describe the concept of isoelectric focusing. Explain how it is better than
conventional SDS-PAGE
07
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This post was last modified on 20 February 2020