GATE 2025 XE-G Notes PDF

+-----------------------------------+-----------------------------------+ | 99. AMYLOSE | Alpha 1-4, gelling, less soluble, | | | 20-30%, linear | +===================================+===================================+ | 1....

+-----------------------------------+-----------------------------------+ | 99. AMYLOSE | Alpha 1-4, gelling, less soluble, | | | 20-30%, linear | +===================================+===================================+ | 1. AMYLOPECTIN | Alpha 1-4 and 1-6, more soluble, | | | hydrogen bonding, branched (1-6), | | | viscosity and thickening, 60-70% | +-----------------------------------+-----------------------------------+ | 2. Lipase | Acyl glycerol restructuring | +-----------------------------------+-----------------------------------+ | 3. L-lysine | Corynebacterium glutamicum and E. | | | coli | +-----------------------------------+-----------------------------------+ | 4. Hyaluronic acid | Heteropolysaccharide | +-----------------------------------+-----------------------------------+ | 5. Gelatinization | Permeability of water increases | +-----------------------------------+-----------------------------------+ | 6. Melibiose | Disaccharide-reducing alpha 1-6 | | | glucose galactose | +-----------------------------------+-----------------------------------+ | 7. Amylo- glucosidase | Breaks down starch both alpha 1-4 | | | and 1-6 linkage | +-----------------------------------+-----------------------------------+ | 8. Lipoxydases/lipoxygenase | Oxygenates pufa to form | | | hydroperoxides | +-----------------------------------+-----------------------------------+ | 9. Xylanase | Fruit juice clarification | +-----------------------------------+-----------------------------------+ | 10. BHA/PROPYL GALLATE | Rancidity and off-flavor | | | prevention/prevent oxidation | +-----------------------------------+-----------------------------------+ | 11. Anthocyanin | Red at acid purple at neutral | | | blue at base. It is found in | | | blueberry, and beetroot, not | | | banana, glycoside bonds present. | +-----------------------------------+-----------------------------------+ | 12. Aspergillus oryzae | Koji fermented beverage (rice & | | | soybean) | +-----------------------------------+-----------------------------------+ | 13. Bacillus subtilis | Ropiness in milk produces | | | polysaccharides. | +-----------------------------------+-----------------------------------+ | 14. Vitamin A (pro vitamin and | Beta and alpha | | performed vitamin) | carotenoids/retinol and retinal. | | | | | | Others are asta and xea xanthin | | | and lutein. | +-----------------------------------+-----------------------------------+ | 15. Anti-vitamins | Avidin and Pyrithiamine | +-----------------------------------+-----------------------------------+ | 16. Betalains | From tyrosine pigment | +-----------------------------------+-----------------------------------+ | 17. Disulfide bond | Stabilize extracellular proteins | +-----------------------------------+-----------------------------------+ | 18. Murein | Peptidoglycan (70% in gram +ve | | | bacteria) | +-----------------------------------+-----------------------------------+ | 19. Rhizopus | Tempeh starter | +-----------------------------------+-----------------------------------+ | 20. Yeast and Mold determination | Potato glucose agar | +-----------------------------------+-----------------------------------+ | 21. Fat-rich foods are the most | 0.3-0.4 water activity | | stable | | +-----------------------------------+-----------------------------------+ | 22. Blanching affects vegetable | Alteration of the cytoplasmic | | tissues | membrane | +-----------------------------------+-----------------------------------+ | 23. Stachybotrys charatum | Black mold | +-----------------------------------+-----------------------------------+ | 24. Sauerkraut | Lutein/Zeaxanthin | +-----------------------------------+-----------------------------------+ | 25. Traditional Korean sausage | Sundae | +-----------------------------------+-----------------------------------+ | 26. First Rdna product used for | Rennin | | human use | | +-----------------------------------+-----------------------------------+ | 27. Ropiness in wine | Leuconostoc mesenteroids | +-----------------------------------+-----------------------------------+ | 28. Indicator for milk | Coxiella Burnetii | | pasteurization | | +-----------------------------------+-----------------------------------+ | 29. Chilled shrimp spoilage | Achromobacter | +-----------------------------------+-----------------------------------+ | 30. Spoilage bacteria are the | Neutral Ph 5-8 | | most common | | +-----------------------------------+-----------------------------------+ | 31. Grape juice | S. Cerevisiae | | fermentation(wine) | | +-----------------------------------+-----------------------------------+ | 32. Inoculum for pickle and | L.plantarum | | sauerkraut | | +-----------------------------------+-----------------------------------+ | 33. Soy sauce | Aspergillus oryzae/sojae | +-----------------------------------+-----------------------------------+ | 34. Blue cheese | Penicillium R and L. lactis | +-----------------------------------+-----------------------------------+ | 35. HTST | Flash pasteurization (72-degree | | | 15-30 sec) | +-----------------------------------+-----------------------------------+ | 36. Hurdles in food preservation | Temp/aw/salt-sugar/acidity/preser | | | vatives | +-----------------------------------+-----------------------------------+ | 37. Heat treatment fruit juice | Pectin methyl | | inactivation | esterase/polygalacturonase | +-----------------------------------+-----------------------------------+ | 38. The earthy smell in spoiled | actinomycetes | | meat | | +-----------------------------------+-----------------------------------+ | 39. Nitrates in meat | Prevent Botulinum spores (all | | | gram +ve) | +-----------------------------------+-----------------------------------+ | 40. Sphericity of grain | Lbh\^0.33/l | +-----------------------------------+-----------------------------------+ | 41. Eq density from mass fraction | 1/sigma(mi/ro-i) | +-----------------------------------+-----------------------------------+ | 42. Omega 3/omega 6/omega 9 | Linolenic, epa, dha/linoleic,y | | | linolenic,arachidonic/oleic,eruci | | | c | +-----------------------------------+-----------------------------------+ | 43. Streptococcus lactis | Not associated with ropiness. | | | Used in dairy products. | +-----------------------------------+-----------------------------------+ | 44. Milling of rice | Removes hull, bran, and germ. | | | Endosperm intact. | +-----------------------------------+-----------------------------------+ | 45. Salt in bread-making | Antioxidants/dough strength or | | | tightening of gluten structure | +-----------------------------------+-----------------------------------+ | 46. Durum wheat | Endosperm ground---semolina | +-----------------------------------+-----------------------------------+ | 47. Wheat kernel | Husk removed earlier/contains | | | bran, germ, and endosperm. | +-----------------------------------+-----------------------------------+ | 48. \%pufa in butter | 3% | | | | | 49. Max moisture in milk powder | 4-5% | +-----------------------------------+-----------------------------------+ | 50. Eyes in Swiss cheese | Propionibacterium | +-----------------------------------+-----------------------------------+ | 51. Porosity | 1-(ro-bulk/ro-true) | +-----------------------------------+-----------------------------------+ | 52. Q10 value | Rate of change of a biological or | | | chemical process with a 10-degree | | | shift in temp. | +-----------------------------------+-----------------------------------+ | 53. Separation factor=efficiency | V\^2/rg | | of centrifuge | | +-----------------------------------+-----------------------------------+ | 54. Conching of fat | Excessive kneading or mixing | +-----------------------------------+-----------------------------------+ | 55. Beta' crystals | Smooth texture moderate to low | | | melting | +-----------------------------------+-----------------------------------+ | 56. Cardamom | Terpineol/Limonene/Menthone | +-----------------------------------+-----------------------------------+ | 57. Decaffeination of coffee | Supercritical Co2/Ethyl | | | acetate/Dichloromethane | +-----------------------------------+-----------------------------------+ | 58. Dutch processing | Selected cocoa+ alkaline compound | +-----------------------------------+-----------------------------------+ | 59. Pectin | In apples and citrus fruits/it | | | contains galacturonic acid/pectin | | | prevents syneresis in fruit gels. | +-----------------------------------+-----------------------------------+ | 60. PFA limit(adulteration) | Fruit juice in squash is 25% | +-----------------------------------+-----------------------------------+ | 61. Refrigeration effect | Hardening of fat/decomposition of | | | the colloidal system. | +-----------------------------------+-----------------------------------+ | 62. Pyruvate to lactic acid by | Lactate dehydrogenase | | homolactic fermentation | | +-----------------------------------+-----------------------------------+ | 63. Removal of glucose from the | Prevent Maillard browning. | | egg before drying | Glucose oxidase and catalase | | | system. (enzymes used) | +-----------------------------------+-----------------------------------+ | 64. Types of spores | Aspergillus-Conidia | | | | | | Geotrichum- Arthrospore | | | | | | Rhizopus -Sporangiospore | +-----------------------------------+-----------------------------------+ | 65. Protein for spongy bread | Gluten. Glutenin for dough | | texture | elasticity. Gliadin for bread to | | | rise. | +-----------------------------------+-----------------------------------+ | 66. The factor most responsible | Homogenization | | for making good ice-cream | | +-----------------------------------+-----------------------------------+ | 67. Characteristic aroma during | Methyl ketones | | the ripening of cheese | | +-----------------------------------+-----------------------------------+ | 68. Yellow discoloration of meat | Micrococcus species | +-----------------------------------+-----------------------------------+ | 69. Red bread | Serretia Marcescens | +-----------------------------------+-----------------------------------+ | 70. Saponification number | Associated with Molecular weight | | | of fatty acid | +-----------------------------------+-----------------------------------+ | 71. PER-protein efficiency ratio | Weight gain per unit weight of | | (PER) | protein intake. | +-----------------------------------+-----------------------------------+ | 72. Metabolic nitrogen | Nitrogen in feces when a | | | nitrogen-free diet is fed to an | | | animal | +-----------------------------------+-----------------------------------+ | 73. Net protein utilization | BV\*DIGESTIBILITY | +-----------------------------------+-----------------------------------+ | 74. Chemical Score | Quality of protein by comparing | | | the amount of essential amino | | | acids (EAAs) in the protein to | | | that in a reference protein | +-----------------------------------+-----------------------------------+ | 75. Quinones | Often bitter; it contributes to | | | enzymatic browning. | +-----------------------------------+-----------------------------------+ | 76. Aldehydes and Ketones | Key aroma contributors (e.g., | | | vanillin, diacetyl). | +-----------------------------------+-----------------------------------+ | 77. Terpenes | Aromatic compounds; citrus | | | (Limonene) | +-----------------------------------+-----------------------------------+ | 78. Myoglobin | Oxy-Red, Met-Brown | +-----------------------------------+-----------------------------------+ | 79. Glycolysis-lactic acid-pH | Rigor Mortis | | drop | | +-----------------------------------+-----------------------------------+ | 80. Mannose, Ribose | Monosaccharide | +-----------------------------------+-----------------------------------+ | 81. Yeast | Unicellular fungi (S. CEREVISIAE) | +-----------------------------------+-----------------------------------+ | 82. Mold | Multicellular fungi | | | (Aspergillus/Penicillium) | +-----------------------------------+-----------------------------------+ | 83. Not ethylene absorber | Calcium hydroxide | +-----------------------------------+-----------------------------------+ | 84. Actinomycetes | Fungi-like bacteria | | | (Streptomyces) | +-----------------------------------+-----------------------------------+ | 85. Fish spoilage | Psychrotrophic bacteria | | | (*Pseudomonas*), Molds | | | (*Penicillium*) | +-----------------------------------+-----------------------------------+ | 86. Meat | *Clostridium perfringens* | +-----------------------------------+-----------------------------------+ | 87. *Cereals* | Fungi (*Aspergillus*, *Fusarium*) | +-----------------------------------+-----------------------------------+ | 88. Staphylococcus aureus | Produces enterotoxins causing | | | food poisoning. | +-----------------------------------+-----------------------------------+ | 89. Salmonella: | Causes salmonellosis via | | | endotoxins. | +-----------------------------------+-----------------------------------+ | 90. Shigella | Shiga toxin leads to dysentery. | +-----------------------------------+-----------------------------------+ | 91. Escherichia coli | *E. coli* O157:H7 produces | | | Shiga-like toxins. | +-----------------------------------+-----------------------------------+ | 92. Bacillus cereus | Emetic and diarrheal toxins. | +-----------------------------------+-----------------------------------+ | 93. Clostridium botulinum | Neurotoxin causing botulism. | +-----------------------------------+-----------------------------------+ | 94. Aspergillus (sssebca) | Aflatoxins, potent carcinogens, | | | contaminate grains and nuts. | +-----------------------------------+-----------------------------------+ | 95. Idli Dosa/cheese | Leuconostoc and | | | lactobacillus/rennet used. | | | (cheese/chymosin) | +-----------------------------------+-----------------------------------+ | 96. Meat (Sausage) | Lactobacillus and pediococcus | +-----------------------------------+-----------------------------------+ | 97. Thermal processing | Blanching/Canning/Pasteurization | +-----------------------------------+-----------------------------------+ | 98. Intermediate moisture foods | 15-50% moisture. Jam and jelly. | +-----------------------------------+-----------------------------------+ | 100\. FPO/PFA/A-MARK | Fruit product order/prevention of | | | food adulteration/Agmark | | | certification. | +-----------------------------------+-----------------------------------+ | 101.Reynold's number | 2000-4000 transition flow \>4000 | | | turbulent | +-----------------------------------+-----------------------------------+ | 102.Reactions in enzymatic | Quinones form-ortho unstable | | browning | formed---hydroxylation of phenol | | | to ortho-dihydroxy benzene | | | followed by oxidation to ortho | | | quinone. | +-----------------------------------+-----------------------------------+ | 103\. Vinegar production | Ethanolic fermentation followed | | | by oxidation of ethanol | +-----------------------------------+-----------------------------------+