Life Sciences
GATE XL year:2018 PYQs
Build your understanding with focused practice from past exam papers.
Questions 111–120 of 125. Imported answers require independent review unless marked reviewed.
Question 6
Open questionXL-UMCQ1 markNeeds review
Identify the correct statement related to the viscosity of Newtonian fluids from the following.
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Open questionXL-UNAT1 markNeeds review
Adult male Wistar rats were fed with a protein based diet. Total 150 g of protein was ingested per animal. If the average weight increased from 110 g to 350 g after the end of experiment, the Protein efficiency ratio of the given protein would be ______. (up to two decimal points).
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The initial moisture content of a food on wet basis is 50.76%. Its moisture content (%) on dry basis is ______.(up to two decimal points)
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Open questionXL-UNAT1 markNeeds review
The oxygen transmission rate through a 2.54 x 10⁻³ cm thick low density polyethylene film with air on one side and inert gas on the other side is 3.5 x 10⁻⁶ mL cm⁻² s⁻¹. Oxygen partial pressure difference across the film is 0.21 atm. The permeability coefficient of the film to oxygen is ______ x 10⁻¹¹ mL (STP) cm cm⁻² s⁻¹ (cm Hg)⁻¹.
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Open questionXL-UNAT1 markNeeds review
Ambient air at 30°C dry bulb temperature and 80% relative humidity was heated to a dry bulb temperature of 80°C in a heat exchanger by indirect heating. The amount of moisture gain (g kg⁻¹ dry air) during the process would be ______.
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Open questionXL-UMCQ2 marksNeeds review
Match the commodity in Group I with the bioactive constituent in Group II
Group I
P. Ginger
Q. Green tea
R. Spinach
S. Turmeric
Group II
Lutein
Gingerol
Curcum
Epigallocatechin gallate
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Open questionXL-UMCQ2 marksNeeds review
Match the process operation in Group I with the separated constituent in Group II
Group I
P. Extraction
Q. Deguming
R. Neutralization
S. Bleaching
Group II
Phospholipids
Free fatty acids
Pigments
Crude oil
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Open questionXL-UMCQ2 marksNeeds review
Match the spoilage symptom in Group I with the causative microorganism in Group II
Group I
P. Green rot of eggs
Q. Putrid smell in canned fish
R. Red bread
S. Yellow discoloration of meat
Group II
Micrococus spp.
Serretia marcescens
Pseudomonas fluorescen
Clostridium sporogens
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Open questionXL-UMCQ2 marksNeeds review
Match the fermented product in Group I with the base material in Group II
Group I
P. Sake
Q. Churpi
R. Natto
S. Sauerkraut
Group II
Milk
Cabbage
Rice
Soybean
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Open questionXL-UMCQ2 marksNeeds review
Match the operation in Group I with the process in Group II
Group I
P. Cleaning
Q. Grading
R. Size reduction
S. Filtration
Group II
Quality separation
Clarification
Screening
Comminution
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