Food Component Characterization - Food Chemistry and Nutrition - Life Sciences Previous Year Questions

1

2011 · Life Sciences · Food Chemistry and Nutrition · Food Component Characterization

Life Sciences (XL) 2011

Match the food items on left hand side with their colloidal nature on right hand side
P. Curd                   1. Foam
Q. Butter               2. Emulsion
R. Vegetable soup       3. Sol
S. Whipped egg white   4. Gel

A

P – 2, Q – 1, R – 3, S – 4

B

P – 4, Q – 3, R – 2, S – 1

C

P – 4, Q – 2, R – 3, S – 1

D

P – 3, Q – 4, R – 1, S – 2

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2

2012 · Life Sciences · Food Chemistry and Nutrition · Food Component Characterization

Life Sciences (XL) 2012

Make the correct match of the food constituents in Group I with their nature given in Group II.

A

P-4, Q-3, R-1, S-2

B

P-4, Q-1, R-3, S-2

C

P-3, Q-4, R-2, S-1

D

P-4, Q-2, R-1, S-3

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3

2013 · Life Sciences · Food Chemistry and Nutrition · Food Component Characterization

Life Sciences (XL) 2013

Match the food items in Group I with the type of colloidal dispersion given in Group II.

A

P-4, Q-1, R-2, S-3

B

P-3, Q-1, R-2, S-5

C

P-2, Q-3, R-4, S-5

D

P-2, Q-1, R-4, S-3

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4

2016 · Life Sciences · Food Chemistry and Nutrition · Food Component Characterization

Life Sciences (XL) 2016

a) Assertion: Acidulates are added in soft drinks to provide a buffering action.
r) Reason: Buffers tend to prevent changes in pH and prevent excessive tartness.
Choose the correct answer from the following

A

Both a) and r) are true but r) is not the correct reason

B

Both a) and r) are true and r) is the correct reason for a)

C

is true but r) is false

D

Both a) and r) are false

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5

2016 · Life Sciences · Food Chemistry and Nutrition · Food Component Characterization

Life Sciences (XL) 2016

Match the products in Column I with their Original Phase in Column II
Column I
P. Milk
Q. Butter
R. Lactose
S. Casein
Column II
1. Colloidal
2. Solution
3. Water in oil emulsion
4. Oil in water emulsion

A

P-3, Q-4, R-1, S-2

B

P-3, Q-4, R-2, S-1

C

P-4, Q-3, R-2, S-1

D

P-4, Q-3, R-1, S-2

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6

2017 · Life Sciences · Food Chemistry and Nutrition · Food Component Characterization

Life Sciences (XL) 2017

Match the following metabolic product (Column I) that indicates the quality of food (Column II).
Column I
P. Ethanol
Q. Lactic acid
R. Trimethylamine
S. Volatile fatty acid
Column II
1. Canned vegetable
2. Fish
3. Butter
4. Apple juice

A

P-3, Q-2, R-4, S-1

B

P-4, Q-1, R-2, S-3

C

P-4, Q-3, R-2, S-1

D

P-3, Q-4, R-2, S-1

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7

2018 · Life Sciences · Food Chemistry and Nutrition · Food Component Characterization

Life Sciences (XL) 2018

The anti-nutritional factor present in fava bean is

A

Gossypol

B

Curcine

C

Vicine

D

Cyanogen

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8

2018 · Life Sciences · Food Chemistry and Nutrition · Food Component Characterization

Life Sciences (XL) 2018

Match the commodity in Group I with the bioactive constituent in Group II

Group I	Group II
P. Ginger	1. Lutein
Q. Green tea	2. Gingerol
R. Spinach	3. Curcumin
S. Turmeric	4. Epigallocatechin gallate

A

P-1, Q-2, R-3, S-4

B

P-2, Q-4, R-1, S-3

C

P-4, Q-1, R-3, S-2

D

P-2, Q-3, R-1, S-4

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9

2019 · Life Sciences · Food Chemistry and Nutrition · Food Component Characterization

Life Sciences (XL) 2019

a) Assertion: Ash content is one of the quality indicators of the flour to be used for bread making.
r) Reason: Higher ash content indicates better quality of the bread flour.

Choose the correct answer from the following:

A

Both (a) and (r) are true and (r) is the correct reason for (a)

B

Both (a) and (r) are true but (r) is not the correct reason for (a)

C

Both (a) and (r) are false

D

is true but (r) is false

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10

2021 · Life Sciences · Food Chemistry and Nutrition · Food Component Characterization

Life Sciences (XL) 2021

Bittering agent in grape fruit formed after juice extraction under acidic conditions is

A

Quinine

B

Theobromine

C

Isohumulone

D

Limonin

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11

2021 · Life Sciences · Food Chemistry and Nutrition · Food Component Characterization

Life Sciences (XL) 2021

Which of the following compounds act as anti-nutritional factors?

A

Phytate

B

Isoflavones

C

Trypsin Inhibitor

D

Resveratrol

Check answer

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12

2024 · Life Sciences · Food Chemistry and Nutrition · Food Component Characterization

Life Sciences (XL) 2024

Which one of the following statements regarding moisture sorption isotherms of a dried food is NOT correct?

A

At a given temperature, the difference between adsorption and desorption moisture isotherms is known as hysteresis.

B

At a given temperature and water activity, an adsorption isotherm exhibits higher equilibrium moisture content than a desorption isotherm in hysteresis.

C

At a given moisture content, effect of temperature on a moisture sorption isotherm follows the Clausius-Clapeyron equation.

D

The Guggenheim-Anderson-de Boer (GAB) equation is a multilayer moisture sorption model.

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13

2024 · Life Sciences · Food Chemistry and Nutrition · Food Component Characterization

Life Sciences (XL) 2024

Match the anti-nutritional factor in Column I with their corresponding activity given in Column II.

Column I	Column II
P. Lectin	1. Flatulence
Q. Stachyose	2. Chelates with divalent cations and reduces their bio-availability
R. Phytate	3. Inhibits trypsin and chymotrypsin
S. Knuitz type inhibitor	4. Hemagglutination

A

P-4,Q-1, R-2,S-3

B

P-3,Q-1, R-2,S-4

C

P-2,Q-1, R-4,S-3

D

P-1,Q-2, R-3,S-4

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