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LOYOLA COLLEGE (AUTONOMOUS), CHENNAI – 600 034
M.Sc. DEGREE EXAMINATION - FOOD CHEMISTRY & FOOD PROCESSING
FIRST SEMESTER – NOVEMBER 2012
FP 1806 - ORGANIC CHEMISTRY OF FOOD - I
Date : 01/11/2012
Time : 1:00 - 4:00
Dept. No.
Max. : 100 Marks
Part A
Answer ALL THE questions:
(10 X 2 =20)
1. What are chiral carbon atoms?
2. Draw the structure of sucrose and give its sources.
3. Mention four methods employed for chemical modifications of starch.
4. Define enzyme kinetics and enzyme cofactor.
5. List any four uses of enzymes as analytical tools in food analysis.
6. Draw the basic structure of L- and D- amino acid.
7. Write the formula for evaluating the nutritive value of protein by PER and BV method.
8. State the solubility and melting point of fat with regard to fatty acid chain.
9. Define fat mimic.Give two examples of pigments in fat.
10. What is transfat? Give any two roles in food industry.
Part B
Answer ANY EIGHT questions:
(8X5=40)
11. Explain starch retro gradation and gelatinization.
12. Briefly explain lactose intolerance.
13. Write short notes on dietary fibers.
14. Classify amino acids with suitable examples.
15. How will you determine emulsification property of protein by emulsification ability index?
16. Explain alkylation of protein.
17. Explain the use of enzymes as processing aids in fruit juices and dairy products.
18. Write short notes on reversible inhibition of enzymes.
19. Discuss the properties of antioxidant in food.
20. Write the various reactions involved in the photochemical conversion of vitamin B.
21. What is lipid oxidation .How do you measure lipid oxidation.
22. How would you seperate vitamins by HPLC?
Part C
Answer ANY FOUR questions:
(4X 10=40)
23. Give a detailed account on Maillard reaction in food.
24. Write in detail about pectin and its applications in food.
25. Discuss the primary and secondary structure of proteins.
26. Describe the role of enzymes in food modification.
27. a) Write the biochemical functions Vitamin D.
b) Give a detailed account about the stability and mode of degradation of Vitamin D
28. Define fat. Write the classification of lipids.
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