Q.63
ICAR AIEEA PG 2024 - Dairy Technology
MCQ (Single Correct)
The percentage of carbon in mild steel is in the range of:
मृदु इस्पात (Mild steel / Low carbon steel) में कार्बन का प्रतिशत किस परास में होता है?
Q.69
ICAR AIEEA PG 2024 - Dairy Technology
MCQ (Single Correct)

Which of the following can be suitable for citing as an example for a second order reaction?
(I) Aerobic degradation of ascorbic acid
(II) Neutralisation of an acid with base
(III) Non chemical inactivation of enzymes
(IV) Thermal destruction of micro-organisms
Choose the correct answer from the options given below:

निम्नलिखित में से कौन द्वितीय कोटि की अभिक्रिया (Second order reaction) के उदाहरण के रूप में उद्धृत करने के लिए उपयुक्त है?

Q.70
ICAR AIEEA PG 2024 - Dairy Technology
Assertion & Reason

In the context of reaction kinetics, given below are two statements: one is labelled as Assertion (A) and other one labelled as Reason (R).

Assertion (A) : Rate of reaction generally decreases with an increase in order of reaction.
Reason (R) : Reduction in reaction rate is due to less likelihood of a collision between the molecules taking part in reaction.

In light of the above statements, choose the correct answer from the options given below:

अभिक्रिया गतिकी के संदर्भ में, नीचे दो कथन दिए गए हैं: एक अभिकथन (A) और दूसरा कारण (R) है।

अभिकथन (A) : अभिक्रिया की दर आमतौर पर अभिक्रिया की कोटि (Order of reaction) में वृद्धि के साथ घटती है।
कारण (R) : अभिक्रिया दर में कमी अभिक्रिया में भाग लेने वाले अणुओं के बीच टकराव (Collision) की कम संभावना के कारण होती है।
Q.71
ICAR AIEEA PG 2024 - Dairy Technology
MCQ (Single Correct)
A gas phase reaction has energy of activation as $200\text{ kJ/mol}$. If the frequency factor of the reaction is $1.6 \times 10^{13}\text{ s}^{-1}$, calculate the rate constant (in $\text{s}^{-1}$) at $600\text{ K}$. (take $e^{-40.09} = 3.8 \times 10^{-18}$):
एक गैसीय प्रावस्था अभिक्रिया की सक्रियण ऊर्जा (Activation energy) $200\text{ kJ/mol}$ है। यदि आवृत्ति कारक (Frequency factor) $1.6 \times 10^{13}\text{ s}^{-1}$ है, तो $600\text{ K}$ पर दर स्थिरांक ($k$) की गणना कीजिए:
Q.81
ICAR AIEEA PG 2024 - Dairy Technology
Statement Based

In connection with Electrical Engineering, given below are two statements:

Statement (I) : Lenz's law states that the direction of electro-magnetic induced current will be in such a direction so as to oppose the very cause which produces it.
Statement (II) : The resonance frequency is defined as the frequency at which the impedance of the circuit is at a minimum.

In light of the above statements, choose the most appropriate answer from the options given below:

विद्युत अभियांत्रिकी के संबंध में नीचे दो कथन दिए गए हैं:

कथन (I) : लेंज का नियम (Lenz's law) कहता है कि विद्युत-चुंबकीय प्रेरित धारा की दिशा ऐसी होगी कि वह उस कारण का विरोध करे जो इसे उत्पन्न करता है।
कथन (II) : अनुनाद आवृत्ति (Resonance frequency) को उस आवृत्ति के रूप में परिभाषित किया जाता है जिस पर परिपथ की प्रतिबाधा (Impedance) न्यूनतम होती है।
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Packaging Materials & Systems: Flexible Laminates, Aseptic Packaging, MAP, Vacuum Packaging & Quality Evaluation Thermal Processing of Fluid Milk: LTLT, HTST Pasteurization, UHT, Sterilization & ESL Systems Technology of Frozen Dairy Desserts: Ice Cream Mix Formulation, Freezing, Overrun, Hardening & Novelties Dairy By-Product Utilization & Whey Processing: Casein, Caseinates, Whey Powder, WPC, WPI & Lactose Recovery Sensory Evaluation of Dairy Products: Discrimination Tests, Hedonic Scaling, Scoring Systems & Flavor Defect Profiling Concentrated Milks: Evaporated Milk, Sweetened Condensed Milk, Standardization & Pilot Sterilization Fluid Milk Reception, Chilling, Clarification, Standardization & Homogenization Ghee Technology: Traditional, Cream-Butter, Pre-Stratification & Continuous Methods, Packaging & AGMARK Dried Milks: Roller & Spray Drying, Atomization, Powder Properties, Instantization & Specialty Infant Formulas Cheese Manufacture: Coagulation, Curd Handling, Cheddaring, Pressing, Salting & Curing of Hard & Semi-Hard Cheeses Butter Technology: Batch Churning, Continuous Butter Making (CBM), Working, Salting & Rheology Traditional Heat-Desiccated & Acid-Coagulated Indian Dairy Products: Khoa, Paneer, Chhana & Their Sweets Membrane Filtration in Dairy Processing: Reverse Osmosis (RO), Nanofiltration (NF), Ultrafiltration (UF) & Microfiltration (MF) Soft, Acid-Coagulated & Mold-Ripened Cheeses: Cottage, Mozzarella, Camembert, Roquefort & Fresh Cheeses Technology of Fermented & Probiotic Milks: Dahi, Yoghurt, Cultured Buttermilk, Lassi, Kefir & Koumiss Technology of Fat-Rich Products: Cream Separation, Processing, Neutralization & Cream Varieties Traditional Fermented, Fat-Rich & Frozen Indian Dairy Confections: Shrikhand, Rabri, Kulfi & Ghee Residue
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