Download LOYOLA COLLEGE (AUTONOMOUS), CHENNAI – 600 034

LOYOLA COLLEGE (AUTONOMOUS), CHENNAI – 600 034
M.Sc. DEGREE EXAMINATION - FOOD CHEMISTRY
FIRST SEMESTER – November 2008
FP 1801 - ORGANIC CHEMISTRY OF FOOD - I
Date : 11-11-08
Time : 9:00 - 12:00
Dept. No.
PART-A Answer all questions.
Max. : 100 Marks
(10x2 =20)
1. Draw the ring structures for and name it.
2. What is D-xylitol? Give two important uses of it.
3. Write the structures of aspartic acid and lysine. Comment on their acidity/basicity.
4. Write a note on the properties of histidine.
5. What are conjugated proteins? Give two examples.
6. What are endoenzymes and exoenzymes?
7. How does an enzyme increase the rate of a reaction?
8. What is meant by stereo specific numbering of a lipid?
9. What is iodine value of an oil? What is its significance?
10. What are water soluble vitamins? Give the names and structures of any two of them.
PART-B Answer any eight questions.
(8x5 =40)
11. Give a brief account of non enzymic browning of sugars.
12. What is meant by lactose intolerance? How it can be overcome?
13. How the viscosity of starch solution is related to its structure?
14. Give a brief account of cyclodextrins and their use.
15. Explain the biological role of NAD+.
16. What are (i) oxidoreductases (ii) transferases. Give two examples of each.
17. Write a note on lipolysis.
18. Explain ninhydrin test for proteins.
19. What is Totax value? How it is calculated?
20. Write a note on the antioxidant activity of tocals.
21. What is meant by quarternary structure of a protein?
22. Give a brief account of the structure, stability and degradative products of folates.
PART-C Answer any four questions
(4x10=40)
23. Explain the ring structure of glucose.
24. (a) Give a brief account of the source, types and use of carrageenans.
(b) What are algins? Explain their role in food preparations.
(5+5)
25. (a) What is meant by steady state kinetics?
(b) Derive Michaelis-Menton equation.
(c) What is the significance of Lineweaver-Burk plot.
(2+6+2)
26. (a) Explain the primary structure of proteins.
(b) Explain protein denaturation with special reference to heat
(6+4)
27. Write an essay on the autoxidation of lipids.
28. Give a brief account of the structure, stability and bio-availability of vitamin A.
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