Previous Year Questions

Performance Meter

TLS Online TPP Program

QUESTION ID:1

A cross is made between two animals of genotypes AaBb x AaBb, where loci A and loci B assort independently. The progeny of this dihybrid cross was then allowed to self-cross. The proportion of the progeny that showed segregation for loci A (i.e., produce A- and aa progeny) in % will be ____ (in integer).

https://triyambak.org/courses/gate-life-sciences/tpp/pyq?qid=18336&year=2021&month=February

QUESTION ID:2

In a typical bacterial growth curve, the first order kinetics for growth rate is observed in

Lag phase

Log phase

Stationary phase

Decline phase

https://triyambak.org/courses/gate-life-sciences/tpp/pyq?qid=18337&year=2021&month=February

QUESTION ID:3

Which of the following microorganisms is NOT a causative agent for food borne diseases?

Campylobacter jejuni

Clostridium perfingens

Norovims

Borrelia burgdorferi

https://triyambak.org/courses/gate-life-sciences/tpp/pyq?qid=18338&year=2021&month=February

QUESTION ID:4

Which one of the followings is NOT a fermented food product?

Tofu

Vinegar

Sauerkraut

Tempeh

https://triyambak.org/courses/gate-life-sciences/tpp/pyq?qid=18339&year=2021&month=February

QUESTION ID:5

The Protein Efficiency Ratio (PER) is defined as

Percentage of absorbed nitrogen retained in the body

Weight gain in body mass (in gram) per gram protein intake

Ratio of essential and non-essential amino acids in a protein

Percent in vitro digestibility of a protein

https://triyambak.org/courses/gate-life-sciences/tpp/pyq?qid=18340&year=2021&month=February

QUESTION ID:6

Which one of the following enzymes sequentially releases maltose from starch?

alpha - Amylase

beta- Amylase

Glucoamylase

Pullulanase

https://triyambak.org/courses/gate-life-sciences/tpp/pyq?qid=18341&year=2021&month=February

QUESTION ID:7

Highest mole % of amino acid mixture present in glutenin of wheat gluten are

Glutamine and glutamic acid

Serine and lysine

Alanine and tryptophan

Proline and glycine

https://triyambak.org/courses/gate-life-sciences/tpp/pyq?qid=18342&year=2021&month=February

QUESTION ID:8

Which one of the following compounds is present in soybean and acts as phytoesterogen?

Tangeretin

Lutin

Quercetin

Genistein

https://triyambak.org/courses/gate-life-sciences/tpp/pyq?qid=18343&year=2021&month=February

QUESTION ID:9

Which one of the followings is an oligosaccharide?

Xanthan

Alginate

Raffinose

Gellan

https://triyambak.org/courses/gate-life-sciences/tpp/pyq?qid=18344&year=2021&month=February

QUESTION ID:10

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

Quinine

Theobromine

Isohmnulone

Limonin

https://triyambak.org/courses/gate-life-sciences/tpp/pyq?qid=18345&year=2021&month=February

QUESTION ID:11

Difference between adsorption and desorption isotherms is known as

Hysteresis

Dryness

Evaporation

Dehydration

https://triyambak.org/courses/gate-life-sciences/tpp/pyq?qid=18346&year=2021&month=February

QUESTION ID:12

The conversion of pyruvate to lactic acid in homolactic fermentation is catalyzed by

Lactate dehydrogenase

Pyruvate dehydrogenase

Lactase

Pyruvate decarboxylase

https://triyambak.org/courses/gate-life-sciences/tpp/pyq?qid=18347&year=2021&month=February

QUESTION ID:13

Which one of the following statements is INCORRECT with respect to Controlled Atmosphere Package (CAP) and Modified Atmosphere Package (MAP) of agro- produce?

CAP and MAP limit microbial as well as biochemical activities.

Gas composition inside a MAP during the storage is continuously monitored and regulated.

CAP implies a greater degree of precision than MAP in maintaining specific levels of the gas composition.

Modification of the atmosphere inside a MAP is achieved by natural interplay between respiration of products and pe1meation of gases through the packaging film.

https://triyambak.org/courses/gate-life-sciences/tpp/pyq?qid=18348&year=2021&month=February

QUESTION ID:14

Match unit operation in Column I with its application in food processing in Column II.

Column I	Column II
P. Hydrogenation	1. Removal of soft wax
Q. Blanching	2. Shortening of fat
R. Leaching	3. Inactivation of enzyme
S. Winterization	4. Separation of dye

P-2 , Q-4 , R-2 , S-I

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

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

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

https://triyambak.org/courses/gate-life-sciences/tpp/pyq?qid=18349&year=2021&month=February

QUESTION ID:15

Which of the followings are correct pair of GRAS chemical food preservative, affected organism and given food matrix?

Sodimn lactate-Bacteria-Pre-cooked meat

Caprylic acid-fusects-Cheese wraps

Dehydroacetic acid-Molds-Squash

Sodimn nitrite-Clostridia-Meat curing preparations

https://triyambak.org/courses/gate-life-sciences/tpp/pyq?qid=18350&year=2021&month=February

QUESTION ID:16

Choose the correct pair of pigment and their corresponding color in plant products

Carotene-Yellow-orange-Peppers

Betanin-Purple/red-Cactus pear

Lycopene-Red-Red beets

Flavanols-Orange-red-Cauliflowers

https://triyambak.org/courses/gate-life-sciences/tpp/pyq?qid=18351&year=2021&month=February

QUESTION ID:17

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

Phytate

Isoflavones

Trypsin Inhibitor

Resveratrol

https://triyambak.org/courses/gate-life-sciences/tpp/pyq?qid=18352&year=2021&month=February

QUESTION ID:18

Which of the followings is/are commonly used medium/media in the supercritical fluid extraction of spices and tea?

Water

Carbon dioxide

Dichloromethane

Carbon dioxide with Ethanol

https://triyambak.org/courses/gate-life-sciences/tpp/pyq?qid=18353&year=2021&month=February

QUESTION ID:19

Which of the following expressions represent the Reynolds number of a fluid flowing through a uniform circular cross section pipe?

{(density of the fluid) X (average velocity of the fluid) X (internal diamater of the pipe)} / (dynamic viscosity of the fluid)

{(average velocity of the fluid) x (internal diamater of the pipe) / (kinematic viscosity of the fluid)

(dynamic viscosity of the fluid) / {(average velocity of the fluid)x (density of the fluid) X (internal diamater of the pipe }

(kinematic viscosity of the fluid) / {(average velocity of the fluid) x (internal diamater of the pipe) }

https://triyambak.org/courses/gate-life-sciences/tpp/pyq?qid=18354&year=2021&month=February

QUESTION ID:20

Which of the following combinations of analytical equipment, property measured and food property are correct?

Particle size analyzer - Particle size distribution - span value

Texture profile analyzer - morphology - chewiness

Differential scanning calorimeter - glass transition temperature - degree of caking

Capillary viscometer - viscosity - sensory

https://triyambak.org/courses/gate-life-sciences/tpp/pyq?qid=18355&year=2021&month=February

QUESTION ID:21

Dry air is fed into a tray dryer. The percentage relative humidity of the air leaving the dryer is 60% at 70°C and 101.35 kPa. If, saturated vapour pressure of water at 70°C is 31.2 kPa, the humidity of the air leaving the dryer in kg water per kg dry air (round off to 3 decimal places) will be __ _ (Given : Molecular weight of water and air are 18.02 g mol^-1and 28.97 g mol^-1 respectively)

https://triyambak.org/courses/gate-life-sciences/tpp/pyq?qid=18356&year=2021&month=February