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

Download GTU (Gujarat Technological University Ahmedabad) B.Pharma (Bachelor of Pharmacy) 2018 Winter 8th Sem 2280009 Food Analysis Previous Question Paper

Seat No.: ________ Enrolment No.______________

GUJARAT TECHNOLOGICAL UNIVERSITY
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:

1. Attempt any five questions.

2. Make Suitable assumptions wherever necessary.

3. Figures to the right indicate full marks.

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

(b) Enlist the various methods for estimation of protein in food products. Explain
05
Biuret method.

(c) Describe the various methods for analyzing various carbohydrates in food
05
products.



Q.2 (a) Write in brief about gel electrophoresis and its importance in food analysis.
06

(b) Write short note on ultra centrifugation. Give its applications.
05

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



Q.3 (a) What is spectroscopy? Explain Beer-Lambert law. Give applications of UV
06
spectroscopy in food analysis.

(b) What is ash ? Explain various method for determination of ash content in food
05
sample.

(c) What is lipid? Write short note on determination of total lipid concentrate.
05



Q.4 (a) Enlist general chemical and instrumental methods food analysis. Explain any
06
one method in detail with its application.

(b) What is food? Explain duties and functions of food authority.
05

(c) Explain responsibilities of food business operator.
05



Q.5 (a) What is food contaminants? How many types of food contaminants? Write
06
short note on any one contaminants in food sample.

(b) What is Adultarant? Write short note on food adulterants.
05

(c) Write short note on stability of food products.
05



Q. 6 (a) How HPLC method is useful in food analysis? Explain HPLC principle.
06

(b) Write short note on SFC.
05

(c) Explain GLC and GSC. How it is useful in food analysis?
05



Q.7 (a) Write a short note on Genetically modified food.
06

(b) Explain various test for identification of adulteration in Ghee
05

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