Read the following statements A. The permeability coefficient...

All Subjects General Agriculture Milk Composition, Physical Properties, Salt Equilibria, Lactose & Water-Soluble Vitamins Chemistry of Milk Proteins and Enzymes Chemistry of Milk Lipids and Fat-Soluble Vitamins Milk Adulteration, Contaminant Analysis & Dairy Effluent Testing Chemistry of Cream, Butter and Ghee Heat Stability, Concentrated/Dried Milks & Indigenous Products Chemistry Chemistry of Cheese and Fermented Milk Products Chemistry and Physics of Ice-Cream and Kulfi Dairy Quality Assurance, Standards, Traceability & Residue Regulations Instrumental & Analytical Techniques in Dairy Chemistry

Q.66

Dairy Chemistry- ICAR JRF/SRF 2024

MCQ (Single Correct)

In Maxwell model,

Strains are additive Stresses are additive Parallel system Modeling of creep

Q.67

Dairy Chemistry- ICAR JRF/SRF 2024

Arranging Order

Arrange the following steps in the correct sequence for the operation of an evaporator: Step 1: Preheating the feed solution Step 2: Vaporization of the solvent from the feed solution. Step 3: Condensation of the vaporized solvent to produce distillate. Step 4: Removal of concentrated solution or residue. Step 5: Heating the feed solution to its boiling point

1-5-2-3-4 5-1-2-3-4 1-5-2-4-3 5-1-2-4-3

Q.68

Dairy Chemistry- ICAR JRF/SRF 2024

MCQ (Single Correct)

Read the following statements

A. The permeability coefficient increases as the pressure increases

B. Diffusion coefficient increases with an increase in temperature

C. Highly polar polymers are excellent water vapour barriers

D. Non-polar polymers have excellent water barrier properties

Choose the correct answer from the options given below:

AB,C only A.B,D only AB only B,C only

Q.69

Dairy Chemistry- ICAR JRF/SRF 2024

Match the Following

Match the following transducers with their operational function:

Choose the correct answer from the options given below :

List - I Transducer		List - II Function
A	Strain Gauge Strain Gauge	I	Converts mechanical deformation into an electrical signal Converts mechanical deformation into an electrical signal
B	Thermocouple Thermocouple	II	Measures temperature by the voltage difference between two dissimilar conductors Measures temperature by the voltage difference between two dissimilar conductors
C	LVDT LVDT	III	Utilized for measuring linear displacement with high accuracy Utilized for measuring linear displacement with high accuracy
D	Piezoelectric Transducer Piezoelectric Transducer	IV	Generates an electrical charge when subjected to mechanical pressure or vibration Generates an electrical charge when subjected to mechanical pressure or vibration

(A) - (I), (B) - (III), (C) - (II), (D) - (IV) (A) - (I), (B) - (I), (C) - (I), (D) - (V) (A) - (I), (B) - (I), (C) - (I), (D) - (IV) (A) - (I), (B) - (II), (C) - (IV), (D) - (IV)

Q.70

Dairy Chemistry- ICAR JRF/SRF 2024

Assertion & Reason

Given below are two statements

One is labelled as assertion (A) and other one is labelled as reason (R).

Assertion (A) : BPE of the concentrated solution must be known for evaporator design

Reason (R) : BPE of the concentrated liquor reduces the effective temperature driving force compared to the boiling of pure solvent

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

Both A and R are correct and R is the correct explanation of A Both A and R are correct but R is NOT the correct explanation of A Ais correct but R is not correct Ais not correct but R is correct

General Agriculture 20
Milk Composition, Physical Properties, Salt Equilibria, Lactose & Water-Soluble Vitamins 16
Chemistry of Milk Proteins and Enzymes 11
Chemistry of Milk Lipids and Fat-Soluble Vitamins 7
Milk Adulteration, Contaminant Analysis & Dairy Effluent Testing 9
Chemistry of Cream, Butter and Ghee 7
Heat Stability, Concentrated/Dried Milks & Indigenous Products Chemistry 19
Chemistry of Cheese and Fermented Milk Products 10
Chemistry and Physics of Ice-Cream and Kulfi 3
Dairy Quality Assurance, Standards, Traceability & Residue Regulations 8
Instrumental & Analytical Techniques in Dairy Chemistry 10