LOYOLA COLLEGE (AUTONOMOUS), CHENNAI – 600 034

SUPPLEMENTARY SEMESTER EXAMINATION – JUN 2006

B.Sc. DEGREE EXAMINATION

                                                           CH 6650 – FOOD CHEMISTRY

 

 

 

Date & Time : 28/062006/1.00 – 4.00           Dept. No.                                                       Max. : 100 Marks

 

Part – A

Answer ALL the questions.                                                                         (10 x 2 = 20)  

1. Mention the factors causing temporary and permanent hardness to water.
2. What is alkaline phosphatase test?
3. What are whey proteins? Mention any two.
4. What are food preservatives? Name any two inorganic preservatives.
5. What is sensory evaluation of food quality?
6. What is inversion of cane sugar?
7. How is fructosazone prepared from fructose?
8. Define RM value.
9. What is smoke point of oils and fats?
10. Draw the structure of amylose.

 

Part – B

Answer any EIGHT questions only.                                                           (8 x 5 = 40)

11. Explain the pasteurization of milk with its types. Discuss the effects of pasteurization on milk.
12. Explain the following: a. Low sodium milk b. skimmed milk c. Sweetened milk.
13. Explain ion exchange method for the purification of water.
14. Write an account of the changes in meat during cooking and processing.
15. Describe the commercial heat preservation techniques.
16. What are food additives? Mention their legitimate uses.
17. Write a short note on food colourants.
18. What is rancidity? Explain the different kinds of rancidity.
19. Discuss the open and cyclic structure of glucose.
20. What are saturated and unsaturated fatty acids? Explain with an example.
21. Explain the terms dextrinization and syneresis.
22. What are the medicinal uses of chocolates?

Part – C

Answer any EIGHT questions only.                                                           (4 x 10 = 40)

 

23. Write a short note on carbohydrates, lipids, vitamins and enzymes present in milk.
24. What is reverse osmosis? Explain this method to treat brackish water.
25. Write a note on spurious colourants.
26. What is hazard analysis? How is it important in food processing?
27. How is sucrose manufactured from sugar cane?
28. Discuss the digestion and metabolism of carbohydrates.
29. Write a note on chemical composition of tea.
30. Explain different types of fruit beverages with an example.

 

 

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