Which of the following statement is not correct? | Agrigyan

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.106

Dairy Chemistry- ICAR JRF/SRF 2024

Statement Based

Which of the following statement is true with respect to reactivation of alkaline phosphatase in milk following pasteurization

Presence of Ca’ and Fe** strongly promote reactivation of the enzyme Sulphydryl groups provided by whey proteins inhibit reactivation of enzyme Homogenisation of milk before heat treatment enhances the extent of reactivation The activity of renatured enzyme increases many folds following addition of magnesium acetate in the reaction mixture

Q.107

Dairy Chemistry- ICAR JRF/SRF 2024

MCQ (Single Correct)

Which one of the following reagent is used for detection of presence of detergent in milk

Diphenylamine Resorcinol Rosolic Acid Methylene Blue

Q.108

Dairy Chemistry- ICAR JRF/SRF 2024

Statement Based

Which of the following statement is not correct?

Quality assurance is related to the product and process Quality management is related to company also ISO standards are generic in nature 1SO 9000 standards are meant for food safety

Q.109

Dairy Chemistry- ICAR JRF/SRF 2024

MCQ (Single Correct)

According to Food Safety and Standards (2011) Regulations, the maximum allowable level of Arsenic residue in milk is

0.1 ppm 0.01 ppm 0.5 ppm 0.05 ppm

Q.110

Dairy Chemistry- ICAR JRF/SRF 2024

MCQ (Single Correct)

Polymerization of acrylamide and bisacrylamide monomers in SDS PAGE is induced by

Ammonium persulfate Tris-Glycine Sodium dodecyl sulphate Tris-HCI

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

General Agriculture

6 Topics

Agronomy, Tillage & Field Crop Production Agricultural Entomology, Nematology & Crop Protection Soil Science, Plant Nutrition & Reclamation Cell Biology, Plant Physiology & Biochemistry Agricultural Meteorology & Climate Science Crop Genetics, Plant Breeding & IPR

Milk Composition, Physical Properties, Salt Equilibria, Lactose & Water-Soluble Vitamins

5 Topics

Physical Properties of Milk: Density, Specific Gravity, Refractive Index & Freezing Point Depression Gross Composition & Species Variations (Cow, Buffalo, Goat, Camel, Human) Salt Equilibria in Milk: Calcium Phosphate Partitioning & Colloidal Stability Milk Plasma, Serum & Phase Distribution of Milk Constituents Lactose Chemistry: Structure, Isomerism (Alpha/Beta), Solubility, Mutarotation & Crystallization

Chemistry of Milk Proteins and Enzymes

5 Topics

Casein Fractionation: Alpha-s1, Alpha-s2, Beta & Kappa-Casein Molecular Structures Casein Micelle Supramolecular Architecture: Submicelle, Dual-Binding & Nanocluster Models Whey Proteins: Beta-Lactoglobulin, Alpha-Lactalbumin, Blood Serum Albumin & Proteose-Peptones Milk Bioactive Protective Proteins: Immunoglobulins, Lactoferrin, Lactoperoxidase & Lysozyme Indigenous Milk Enzymes: Alkaline Phosphatase, Lipoprotein Lipase, Plasmin & Xanthine Oxidase

Chemistry of Milk Lipids and Fat-Soluble Vitamins

4 Topics

Milk Fat Globule Membrane (MFGM): Ultrastructure, Protein Markers & Polar Lipids Milk Fatty Acid Profiles: Short/Medium Chain Fatty Acids, Branched Chains & CLA Isomers Milk Lipid Oxidation: Autoxidation Free Radical Mechanisms, Hydroperoxides & Off-Flavors Fat-Soluble Vitamins (A, D, E, K), Carotenoids & Natural Antioxidants in Milk Fat

Milk Adulteration, Contaminant Analysis & Dairy Effluent Testing

2 Topics

Heavy Metals, Chemical Residues, Antibiotics, Pesticides & Aflatoxin M1 Detection Chemical Detection of Milk Adulterants: Urea, Starch, Neutralizers, Detergents & Foreign Sugars

Chemistry of Cream, Butter and Ghee

3 Topics

Cream Separation Physics, Fat Globule Size Distribution & Viscosity Ghee Chemistry: Manufacture, Clarification Temperature, Flavor (Carbonyls, Lactones) & Texture Butter Churning Theories (Fischer, King, Rahn) & Phase Inversion Dynamics

Heat Stability, Concentrated/Dried Milks & Indigenous Products Chemistry

6 Topics

Condensed & Evaporated Milk Chemistry: Protein Destabilization & Forewarming Effects Maillard Browning in Milk: HMF Formation, Furosine, Lysinoalanine & Advanced Glycation Milk Powder Chemistry: Glass Transition, Lactose Crystallization, Free Fat & Caking UHT Processing Chemistry: Heat-Induced Protein-Lipid Interactions & Age Gelation Mechanisms Indigenous Dairy Products Chemistry: Khoa, Chhana, Paneer, Rasogolla & Desiccated Sweets Milk Heat Stability: pH-Heat Coagulation Time (HCT) Curves, Urea & Mineral Influence

Chemistry of Cheese and Fermented Milk Products

5 Topics

Milk Clotting Enzymatic Mechanisms: Chymosin Action on Kappa-Casein Phe105-Met106 Bond Cheese Ripening (Glycolysis, Proteolysis, Lipolysis) & Curd Syneresis Factors Coagulation Dynamics: Primary (Enzymatic) & Secondary (Calcium-Dependent Aggregation) Phases Processed Cheese Chemistry: Emulsifying Salts (Citrates, Phosphates) & Emulsion Stability Fermented Milk Products Chemistry: Dahi, Yoghurt, Lassi, Acid Gel Formation & Exopolysaccharides

Chemistry and Physics of Ice-Cream and Kulfi

3 Topics

Ice-Cream Colloidal Physics: Emulsion, Foam & Partial Ice Suspension Dynamics Cryoscopy of Frozen Desserts: Freezing Point Depression & Unfrozen Water Phase Role of Hydrocolloid Stabilizers, Emulsifiers, Overrun & Air Cell Stability

Dairy Quality Assurance, Standards, Traceability & Residue Regulations

3 Topics

Hazard Analysis Critical Control Point (HACCP) & Quality Management Systems in Dairy Plants Active Codex Alimentarius, BIS Specifications & Agmark Standards for Dairy Commodities FSSAI Standards for Milk & Milk Products: Compositional & Safety Specifications

Instrumental & Analytical Techniques in Dairy Chemistry

4 Topics

Differential Scanning Calorimetry (DSC), Rheometry & Spectrophotometry in Dairy Systems Chromatography (HPLC, GLC, TLC) in Dairy Lipids, Sugars & Residue Testing Mid-Infrared (MIR), Fourier Transform (FTIR) & Ultrasonic Milk Analyzers Electrophoresis (PAGE, IEF) & Mass Spectrometry in Milk Protein & Peptide Profiling

Dairy Chemistry- ICAR JRF/SRF 2024

120 Questions Bilingual

RPSC Agriculture Exams

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ICAR AIEEA PG CUET UG Rajasthan Agriculture Pre-PG

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