KUET 2023 Question Paper M.Sc. Food Science and Technology

FOR KUET EXAM PREPARATION

KUET 2023
Question Paper · M.Sc.
Food Science and
Technology
EXAM YEAR TYPE SUBJECT

KUET 2023 Question Paper M.Sc. Food Science and Technology

Notes · Sample Papers · Previous Year Papers · Mock Tests

co m .
. s e
em l a

as a g
Sr. No. .............................

ENTRANCE TEST-2023
SCHOOL OF APPLIED SCIENCES AND TECHNOLOGY

A .com
FOOD SCIENCE & TECHNOLOGY

om
Question Booklet Series

.c em
Total Questions : 60

em a s
Time Allowed : 70 Minutes Roll No. :

a s g l
Test Roll Number in the space provided at the top of this page of Question a
l information
g
Instructions for Candidates :

a
1. Write your Entrance Booklet and
fill up the necessary in the spaces provided on the OMR Answer Sheet.
2. OMR Answer Sheet has an Original Copy and a Candidate’s Copy glued beneath it at the top. While making
entries in the Original Copy, candidate should ensure that the two copies are aligned properly so that the
entries made in the Original Copy against each item are exactly copied in the Candidate’s Copy.
3. All entries in the OMR Answer Sheet, including answers to questions, are to be recorded in the Original Copy
only.

m
c. o
4. Choose the correct / most appropriate response for each question among the options A, B, C and D and
darken the circle of the appropriate response completely. The incomplete darkened circle is not correctly

mcircle of correct/most appropriate response. In no case
read by the OMR Scanner and no complaint to this effect shall be entertained.

s e
l a
5. Use only blue/black ball point pen to darken the

g
6. Do not darken more than one circle ofaoptions for any question. A question with more than one darkened
gel/ink pen or pencil should be used.

response shall be considered wrong.
7. There will be ‘Negative Marking’ for wrong answers. Each wrong answer will lead to the deduction of
0.25 marks from the total score of the candidate.
8. Only those candidates who would obtain positive score in Entrance Test Examination shall be eligible for
admission.

m
c. o
9. Do not make any stray mark on the OMR sheet.

o m mbooklet.
. c e
10. Calculators and mobiles shall not be permitted inside the examination hall.

s
em12. OMR Answer Sheet must be handled carefully and it should not be folded orglmutilated
a in which case it will not
s
11. Rough work, if any, should be done on the blank sheets provided with the question

gla a
a
be evaluated.
13. Ensure that your OMR Answer Sheet has been signed by the Invigilator and the candidate himself/herself.
14. At the end of the examination, hand over the OMR Answer Sheet to the invigilator who will first tear off the
original OMR sheet in presence of the Candidate and hand over the Candidate’s Copy to the candidate.

SM-29564–A 1 [Turn over
Q

m . c
c. o s e m
m a
se
For more Question Papers, Sample Papers, Notes & Syllabus visit
g l
Page 1 of 8

1. Electron carriers for oxidative phosphorylation are 6. Action of penicillin on bacterial cell wall enzyme
present in transpeptidase is an example of
(A) Outer mitochondrial membrane (A) Irreversible inhibition
(B) Mitochondrial intermembrane space (B) Competitive inhibition

(C) Inner mitochondrial membrane (C) Non-competitve inhibition

(D) Mitochondrial matrix (D) Uncompetitive inhibition

2. The DNA sequence that enables complete replication 7. Electron donor in the light reaction of photosynthesis
of linear chromosome is is

(A) Origin of replication (A) NADH

(B) Kinetochore (B) NADPH
(C) Oxygen
(C) Centromere
(D) Water
(D) Telomere
8. Which plant hormone is used to destroy weeds in
3. Taq DNA polymerase is used in PCR due to its
field?
(A) Polymerase activity
(A) Indole butyric acid
(B) Proofreading activity
(B) Indole acetic acid
(C) High fidelity
(C) Naphthalene acetic acid
(D) Thermal stability
(D) 2, 4-dichlorophenoxy acetic acid
4. Enzymes that lead to formation of double bond are
9. Which of the following micro-organism cannot fix
known as
atmospheric nitrogen?
(A) Transferase
(A) Escherichia coli
(B) Hydrolase
(B) Rhizobium
(C) Lyase
(C) Azotobacter
(D) Isomerase (D) Cyanobacteria
5. Cofactors that are tightly bound to the enzymes are 10. Which of the following microbe is used in the
called production of blue cheese?
(A) Cosubstrates (A) Streptococcus thermophilus
(B) Coenzyme (B) Lactobacillus bulgaricus
(C) Apoenzme (C) Penicillium roqueforti
(D) Prosthetic group (D) Rhizopus stolonifera

SM-29564–A 2
Q

For more Question Papers, Sample Papers, Notes & Syllabus visit Page 2 of 8

co m .
. s e
em l a

as a g
11. The complete destruction or elimination of all viable 17. A difference between strong and weak acid is
organisms in or on a substance is known as (A) proton donation and electron acceptance
(A) Sterilization (B) complete and partial ionization
(B) Antisepsis (C) negative and positive pH
(C) Disinfection (D) presence and absence of halogen ions
(D) Sanitization

m
18. Which one of the following is classified as polyester

om . co
12. Micro-organisms with optimum growth temperature polymer?

c m
of 37 °C are called
. e
(A) Nylon-66

e m a s
(A) Psychrophiles

s l
(B) Bakelite

l a ag
(B) Psychrotrophs

ag
(C) Terylene
(C) Mesophiles
(D) Melamine
(D) Thermophiles
19. Which one of the following is not a polymer?
13. Which organ synthesizes mixture of digestive enzyme?
(A) Sucrose
(A) Stomach
(B) Enzyme
(B) Pancreas
(C) Starch
(C) Small intestine
(D) Teflon

m
(D) Large intestine

co
20. Which of the following reagents causes alcohol

.
14. Bile salts are synthesized by

em
substitution?
(A) Stomach

a s
(A) PBr3

l
(B) Pancreas

a g
(B) SOC12
(C) Liver
(C) CH3 SO2 C1
(D) Gall bladder
(D) All of the above
15. Molecules of carbon are held together by which of
the following bonds in Graphite? 21. Which of the following types of reactions corresponds
to the transformation of an alcohol into a ketone?
(A) Ionic bond
(A) Substitution
(B) Hydrogen bond
(B) Elimination

m
(C) Covalent bond

c. o
(C) Oxidation

m
(D) Van der Waals bond

c.(A)o Slowly add water into acid while stirring the 22. Ozone is formed by ______e mdissociation of molecular
16. What is the right way to mix water and acid? (D) Deprotonation

em solution l a s
s
la (B) Slowly add acid into the water while stirring the (A) Photochemical ag
oxygen into individual oxygen atoms.

ag solution (B) Thermochemical
(C) Add acid into water and shake the solution (C) Thermal
(D) None of these (D) Ionic

SM-29564–A 3 [Turn over
Q

m . c
c. o s e m
m a
se
For more Question Papers, Sample Papers, Notes & Syllabus visit
g l Page 3 of 8

23. What is the unit of force? 28. The relation between shear stress t and velocity
gradient of a fluid is given by, if n > 1, what type of
(A) (kg * m2 ) / s
fluid will it be?
(B) (kg * m) / s2
(A) Newtonian fluid
2
(C) kg / (m * s) (B) Dilatant
(D) kg / (m2 * s2 ) (C) Pseudo plastic

2 3
(D) Bingham plastic
3 3
æd y ö æd y ö
3 2
24. The degree of the equation ç 3 ÷ + ç 3 ÷ = 0 29. The appropriate rate equation for convective heat
is èdx ø èdx ø transfer between a surface and adjacent fluid is
prescribed by which law?
(A) 3
2 (A) Kirchhoff’s law
(B) 5 (B) Newton’s first law
(C) 4 (C) Wein’s displacement law
(D) 9 (D) Newton’s law of cooling

25. Which of the following is the shear thinning fluid? 30. As the temperature increases, the thermal conductivity
of a gas
(A) Pseudo plastic
(A) Increases
(B) Dilatant (B) Decreases
(C) Rheopectic (C) Remains constant
(D) Bingham plastic (D) Increases up to a certain temperature and then
26. In which of the following conditions Bernoulli equation decreases

can’t be used? 31. The enthalpy of the system is given by H = Enthalpy,
E = Internal energy, P = Pressure, V = Volume
(A) Steady flow
(A) H = E – PV2
(B) Incompressible fluid (B) H = E – PV
(C) Viscous flow (C) H = E + PV
(D) Laminar flow (D) H = E – P2 V
1
27. Sound waves of frequency less than 20 Hz is known 32.
lim
(1+x )x e –

x®0 x
as
(A) e
(A) Ultrasonic
(B) –e
(B) Audible
(C) –2e
(C) Infrasonic –e
(D)
(D) Supersonic 2

SM-29564–A 4
Q

For more Question Papers, Sample Papers, Notes & Syllabus visit Page 4 of 8

co m .
. s e
em l a

as a g
33. If z = x +iy, then the number of solutions of the equation 38. Which hydrocolloid shows milk reactivity?
z 2 = z is
(A) Gum arabic
(A) one
(B) two (B) Tragacanth
(C) four (C) Carrageenan
(D) infinite
m
(D) Guar gum

om . co
34. The real part of complex number (1 + i)n is
39. The preservative having maximum efficacy against

.c e m
n

s
(A) 2 cos np
m a
2 Clostridium botulinum is

s e l
4

a ag
np

l
n
(B) 2 cos (A) Sodium benzoate

ag
2
–n (B) Parabens
(C) 2 2 cos np
–n np (C) Nitrites
(D) 2 cos
2 (D) Sulphur-dioxide
35. The correct polar form of the complex number (1 – i)
40. Preservative having maximum efficiency against rope
is
p
i
forming organisms in bread is:
(A) 2e 4

m
c. o
p
(A) Sodium benzoate
(B) e 4i

em (C) Nitrites
(B) Sulphur dioxide

s
p

a
– i
(C)

l
2e 4

a g
p
(D) – i
4 (D) Calcium propionate
e
dy
36. The integrating factor of x + (3x + 1)y = xe –2x is 41. The preservative having activity both in acidic as well
dx
as alkaline pH is:
(A) xe3x
(B) 3xex (A) Sodium benzoate

(C) xex (B) Sorbic acid

m
(D) x3 e3x

c. o
(C) Parabens

m
c. o
37. Let A be a matrix of order m × n and B be a matrix of

m
(D) Propionic acid

s e
order n × p, n > p. If rank(A) = n and rank (B) = p

em la
42. An acidulant that is not a sequesterant is
s
then the rank (AB) is

gla (A) n
(A) Acetic acid
ag
a (B) p (B) Citric acid

(C) np (C) Phosphoric acid
(D) n + p (D) Tartaric acid

SM-29564–A 5 [Turn over
Q

m . c
c. o s e m
m a
se
For more Question Papers, Sample Papers, Notes & Syllabus visit
g l Page 5 of 8

43. Among the following fatty acids, which group is known 48. The brown colour of bread crust during baking is due
as essential fatty acids? to Maillard reaction between
(A) 9,11-Octadecadienoic and 9,11,13- (A) aldehyde groups of sugars and amino groups of
Octadecatrienoic proteins
(B) 9,12-Octadecadienoic and 9,12,15-
(B) aldehyde groups of sugars and vitamins
Octadecatrienoic
(C) aldehyde groups of sugars and salt
(C) 9-Octadecenoic and 9,11-Octadecadienoic
(D) starch and yeast
(D) 9,11-Octadecadienoic and 9-Eicosenoic
44. The iodine number of a fat measures 49. Reassociation of amylose and formation of crystalline
structure upon cooling of cooked starch solution is
(A) its amphipathic character.
termed as
(B) the number of phosphate groups in the molecule.
(C) its degree of unsaturation. (A) Synersis

(D) the number of hydroxyl groups present. (B) Gelatinization

45. Kawashiorkor disease is caused due to the deficiency (C) Retrogradation
of (D) Denaturation
(A) Lysine 50. The basal metabolic rate (BMR) is the energy needed
(B) Essential fatty acids by a resting individual. The factors with the least effect
(C) Vitamin K on the BMR is the
(D) Protein (A) sex of the individual
46. The primary bacterial spoilage of poultry meat at low (B) age of the subject
temperature, with characteristic sliminess at outer
(C) body composition of the individual
surface, is caused by
(D) mental activity of the subject
(A) Pseudomonas spp.
(B) Aspergillus spp. 51. Which of the following is the definition of Km (the

(C) Bacillus spp. Michaelis constant)?

(D) Candida spp. (A) The half maximal velocity.

47. The weight gains (in gram) per gram protein consumed (B) The velocity when substrate and product are at
is called 1 molal concentrations.
(A) Net Protein Ratio (NPR) (C) The concentration of substrate required to give
(B) Biological Value (BV) half maximal velocity
(C) Protein Efficiency Ratio (PER) (D) The velocity at saturating concentrations of
(D) Chemical Score (CS) substrate

SM-29564–A 6
Q

For more Question Papers, Sample Papers, Notes & Syllabus visit Page 6 of 8

co m .
. s e
em l a

as a g
52. Fat bloom is a defect occurring in chocolate products 57. Which one of the following minerals regulates the acid
due to improper
- base balance of the body ?
(A) refining
(A) Ca
(B) tempering
(C) conching (B) Na

m
(D) packaging (C) K

c o
om .
53. The term HACCP stands for (D) Fe

.
(A) Hygiene Associated Critical Control Point
e m
cCritical Commercial Point 58. Enzyme involved in conversion of sugar into glucose
m Concept of Critical and fructose is
eAesthetic l a s
s
(B) Hazard Analysis and

la a g
g
(C) Hygienic and

a
Products (A) maltase
(D) Hazard Analysis and Critical Control Point (B) zymase
54. Gluten in wheat flour dough is made up of gliadin and (C) invertase
(A) Albumin
(D) diastase
(B) Globulin
59. Fruit juices are deaerated before pasteurization
(C) Prolamin

m
processing, in order to

c. o(A) Reduce fouling of pasteurizer
(D) Glutenin

em (B) Decrease the rate of heat transfer
55. The key enzyme involved in enzymatic browning of

s
fruits or vegetables is
(A) Peroxidase
g l a
a
(C) Reduce oxidation reaction
(B) Polyphenol oxidase
(C) Catalase (D) All of the above

(D) Cholesterol Oxidase 60. Which of the following enzyme is used for
56. Which microorganism is used as indicator in water tenderization of meat?
analysis?
(A) Renin
(A) S. typhi

m
(B) Papain

c. o
(B) E. coli

m
c.(D)o P. aeruginosa m
(C) K. pneumoniae (C) Trypsin

s e
em la
(D) Lipase

las ag
ag

SM-29564–A 7
Q

m . c
c. o s e m
m a
se
For more Question Papers, Sample Papers, Notes & Syllabus visit
g l
Page 7 of 8

ROUGH WORK

SM-29564–A 8 50
Q

For more Question Papers, Sample Papers, Notes & Syllabus visit Page 8 of 8