Chemistry of Food Nutrients — DU B.Sc (hons) Chemistry Previous Year Question Papers

GE-Chemistry of food Nutrients B.Sc. (Hons)/ B.Sc Prog. 4. Attempts all parts of the questions together. 1 (a)What do you understand by reducing and non-reducing sugars? Categorize the given sugars as reducing and non-reducing: Galactose, Lactose, Fructose, Maltose, Sucrose. (b) Differentiate between homo and heteropolysaccharides with suitable exampl,es. Discuss gum chemistry in detail. (c) What is Caramelisation and non-enzymatic browning? 2 (a) What are phospholipids? Give suitable examples and their biological significance. (b) What is the saponification process? Differentiate between saponifiable| and non-saponifiable lipids by citing suitable examples. (c) Expand PUFA and give examples of Omega-3 & 6 fatty acids. Describe their Sources and important functions in the human body. 3 (a) Mention the signifi'cance of the tertiary structure of proteins, and elaborate on various types of interactions present to stabilise this structure. (b) What are conjugated proteins? Give classification along with suitable examples. (c) (i) Describe the phenomenon of denaturation. What is a peptide linkage? What are the products of the hydrolysis of the peptide 4 (a) Differentiate between fat- and water-soluble vitamins. Why vitamin Bi2 is important. What happens if there is a deficiency of vitamin Bi2? (b) Describe the effect of food processing on vitamins and minerals. (c) Explain the important sources and biological significance of consuming magnesium and Zinc in diet. 5 (a) ivrite a short note on the structure and importance of starch in food chemistry. (b) What is` auto-oxidation of oils and fats? Give the causes and methods of prevention. (c)Definettheacidvalueandthemethodusedforitsestimation.Explainhowacidvaluereflects the quality iof vegetable oils. i) Metal loprotein (ii) A sulphur-containing amino acid (iii) Monomers present in maltose (iv) Common fatty acid present in oils (v) Protein presentinMilkand wheat (b) Derine the iodine value of oil. Calculate the iodine value of triolein, whose molecular weight is 885 g/moL, and it contains 3 double bonds. (c) (i) Give the physiological importance of minerals in the human body. (ii) Differentiate between hydrolytic and oxidative rancidity.