Explain ultra-centrifugation techniques and their applications.
[6 marks]Describe the SFC method for analysis of food and additives.
[5 marks]Write note on application of Electrophoresis.
[5 marks]Define spectroscopy. Explain beer- lambert law. How the spectroscopic techniques are useful in food analysis.
[6 marks]Explain UV–VIS spectroscopy.
[5 marks]Write note on mass spectroscopy.
[5 marks]Define chromatography. Explain HPLC. How it is useful in food analysis?
[6 marks]Discuss Analysis of vitamins & pigments.
[5 marks]Write note on immunoassays.
[5 marks]What is Electrophoresis? Explain gel electrophoresis.
[6 marks]Explain the Food safety act.
[5 marks]Write general chemical and instrumental methods for food analysis.
[5 marks]Explain SFC and Flash chromatography.
[6 marks]Discuss contaminants in food material and food additives.
[5 marks]Write Standards for food additives. Q. 6 (a) Explain Analysis of sugar, preservatives & starch products.
[6 marks]Describe microbial contamination in food products.
[5 marks]Write a note on effects and control of pesticides in food products.
[5 marks]Explain Analysis of herbs, spices & cereals.
[6 marks]Discuss Stability studies of food products.
[5 marks]Describe the application of centrifuge technique in food analysis.
[5 marks]