Enlist different techniques used for determination of moisture content. Explain karl fischer method.
[6 marks]Enlist the various methods for estimation of protein in food products. Explain Biuret method.
[5 marks]Describe the various methods for analyzing various carbohydrates in food products.
[5 marks]Write in brief about gel electrophoresis and its importance in food analysis.
[6 marks]Write short note on ultra centrifugation. Give its applications.
[5 marks]Write a note on thermal analysis of food.
[5 marks]What is spectroscopy? Explain Beer-Lambert law. Give applications of UV spectroscopy in food analysis.
[6 marks]What is ash ? Explain various method for determination of ash content in food sample.
[5 marks]What is lipid? Write short note on determination of total lipid concentrate.
[5 marks]Enlist general chemical and instrumental methods food analysis. Explain any one method in detail with its application.
[6 marks]What is food? Explain duties and functions of food authority.
[5 marks]Explain responsibilities of food business operator.
[5 marks]What is food contaminants? How many types of food contaminants? Write short note on any one contaminants in food sample.
[6 marks]What is Adultarant? Write short note on food adulterants.
[5 marks]Write short note on stability of food products. Q. 6 (a) How HPLC method is useful in food analysis? Explain HPLC principle.
[6 marks]Write short note on SFC.
[5 marks]Explain GLC and GSC. How it is useful in food analysis?
[5 marks]Write a short note on Genetically modified food.
[6 marks]Explain various test for identification of adulteration in Ghee
[5 marks]Write a note on effects and control of pesticides in food products.
[5 marks]