Chemistry Notes
Chemistry Notes
. ,,intl
.rp
.: ,: lir)
itc
er o Physilogical - the need to taste different varieties of food.
:ic o Economica! - the need to get F & B services at the invested cost.
o
3fi o Psyclological : the need to elevate self - esteem.
rls' Food and beverage are any consumable products. such..as fruits,
!Sr foods and alcoholic biverages,that are meant'for truman ionsump_tion.
vegetables, processed
commonlv use this term t-o refer to tlre prooucir ;;A ;;;ices o?reiea rn6nospitality industry
Y"vr vv ln-nolels, restaurants,
cafes and other food establishmentb. "' "":'
VECTOR CALCUI.US
sEqrroN - A
I. M,ltiple choice euestions
!., rf 0 = xz + y2 + z' -3ry2 then cur.t (graa 61 =
a)0 b) 6x+ 6y +62 c) x+y+z d) None
2. tf r = xi+ yj +,zk then divr =
0f' a)3 b)o c)0 d) 2,
nr}
SECTION - A
I. Ir{uttiple choice Questions
1. Detergents ale cleansing agents preapred from
(
a) Water soluble sodium salts b) Hydrocarbons onty
c) HYdro carbons and surphonates d) surphonates .onry
2. carbonates and bicarbonates of sodium are manufactureo bv
(
a) Contact.method b) nmmonia solvay process
c) Ostwald's process d) Haber,s process
3. which of the folrowing is not a fixed cost in the chenricar industry
(
a)'Land rental b) Plant construction c) Product distribution
d) Labour
4' which of the following is a variable cost in the industrial production of a chemical
a) Land rental b) plant constructionc) Labour ' (
d) _;ri'rnu,"riut.
5. soda ash has speciar rore in the manufacture of t
)
-:]Glassp.oa,Jt,-ol.'".o,srrvtttCI.llLlld"Jiilii,'"d)Fabrics
6. which one of the foilowing is used domesiically as cleanring .guni-"-- (
a) NarHCO, b) NarcQ O NaoH d) Nact
)
'
a) Ethanol b). BaCl" c) KrSOo d) a&b
i
is
2T..Thechemical name of paracetamol
b) P-hYdroxY acetanilide
a) P-hYdroxY aniiine '
:i;Hf're '"placement
oranges ahd carrots keep
,t
37.Fresh fruits and vegetabres gs appres, E
best at temPerature
f'"*ift:',i11l"-Y:jt:::Y c) at freezins ' d) 200c :fi
a) below
gg.Which organic acid present in apple . acid
, (
" \ '"'rl
,,l
a) Malic acid t1 Cit.i" acid' . c) Tartaric acid d) Benzoic ;id
oi cholesterol ( '"{
3g.which food group. contains high amount
J
43. LVhi.h 5
a) Butter
44.Which of rho
oicn;;; ""'" c) Yogurt d)) F{n.o.,
( \
() the pr"pur"tion inrotre Honey
a) BreaC - tu*"ntlli::nr*
l-" "'"
b) Alcohoi .ir',]n,., ( I
45'which of the fouowins 'd) A[ of these
()
a) cakes
;;;i;" : kepr in .#;";""a storase
biBread c) Ice creams d) ( )
46.Food seryed in honour
of a special o".uriorn.is=.1,1[X Milk
() a) Banquet cocktait .ii;i)eff
b) : ( )
a) Copper b) Invdr .
:c; t"tagnalium ' (
I 48' For galvanlzing iron ,,.
*rriif the following metal is used, _o) Nicrome )
a)Aluminium.,..,'5;g.|,;.-i.:c)Lead-YLg'.
"r :
::49.Annehlingi=.r,e"t_t,"a.-#Jnttechniquelwhichwill )
i*"i"111":;1'1rcnll'1, , | . ',
.? Harden ---' --j r!
rnateriat
":c)Str:engthenmakr:ial...::l:61l,5g11gn,rn.te'.;.1l:...,.':,'. ( )
on nnate;i1 ,
(
) ,l' -'--
' so'eu-en;i;;';;"#',,11,,'"r- the stjerd .J'i:;Erirruooo
.' (,
in
:
i :i,Tff;Tffjffi': ll p*;;";estouslrness
1,si.ct,,p";,,;;;#,..u,b.)d)Decreases.,cu.ctiii't11.
t- !i{;[3,or,,.-l'"ff:Tlrn,u",,,.u[,;r'".r, st.ons ahri,noiI ,, o) None
( )
p's3'For'quaritv contror )
oiport[nJ'c'erment rn"i"J"rr."it!ary {one i, -;
), a) setting timb'. ut'so'nJl#' c) Tensire strength d) , ( )
:ople l
A, of these
people
l'-ii"firtl*:J""ruU;i'lg*,"oi'io'iJ.'Xi,'r'..n,*rythatinvo,ves
:: a)Oral,.administration
) ( )
c) Transderma patch b) Intramuscutar injection
55.which .r"'.
*mmonry ,,"0 .ili,X"oJ'i,H1;:Jllistration
, "i
a) Anti histamines- 1*r:i,
b) on,invpailn:ir,",
156.Which,type of drug :)
is urua io a..,,nraO,rnr.uru.d
A;tiil;il
d)
(
None )
i,rr;1il:H1i*, ol^d;n";"
by bacteria (
c) Rntipvreiics d) )
Antibiotics
*,*1,:J;ffi:iitHijft,li"#1","T:?:[u
The
, irli* ro converr raw materiars
inro
fll
onr ;::ftX"",::?,,9?ro,l"o:ffi::: semicondu*ors and
L
, i :::::::::
66.The'.processi,.,,eoffitobreakdownwoodfibers.
pulp for papermaKlng'
produce
used to carbonate dri ^--r^^^-+^ ,,ri
inJurt'v ; is the chemical
"" ;;;;#;
6?.
.i"uiid firril""i"i"i *:1t".tt
Uv-7irso'*-n-g .arbon dioxide in- water'
6s.Thetechniqueisusedtoanalyzeand-separatecompoundsinamixturebi
u rtulionu.V fhase and mobile.On".t:'
on their distrib-utioi-Ui.ii"un i
69.Intheconstructionindustry::::apyse!-tgoreatedurableandstrongmateria
Ament with water and aggregafes'
chemically t:"a6ing ";
. r'rrF'errLrbJ from a producti'
is used to remove impurities
t v'
70, In chemical manufacturing process.
"'-:'j:::=
il;iy; .#*ioJt-.oq,pouid through a separation unwated by products and purify the
i
process is ernployed to remove
7t. The in thEml[L;#;fid"ipri'"t*uceuticals and fine chemicall, :
product -,--------:
,..ft@iildTi..;ffii;;i;i;,;upp9i[inea1nrdvalofinewdrug.,
-
umentsubmittedtoregulatoryageciesthatincludesalx
potential therapeutic e'
,-r2 is a compound that is intially identified as having
J' ^---d;;,H'"I1;;;il;;;i
a
i
TS.Theisthe.termforanunexpected(or)harmfulreactiontoadrugthatocc
'r';;ffiJio*rirJpv. .-.j to resist deforfi
76. The is a property of materials that describes their ab,ili-|.v
under stress. '
refers to the;ability of a material to absorb
energ
In material science r' ,
77.
a ;r;;; iiir ou t rra ctffi el--
Theisaprocessusedtoenhancethestrengthandhardnessofmet
IllE --_ -. I'- r-__- __J rl^^- -aalina }ham ranlr?llv_
heatingthemtout,igr'iu'nperatureandthencoolingthemrapidly.
79. The -:-a ;:;
rs type of .',,to'i,
material that exhibits bot:h elastic and plastic deforr
.lii,*"^rrca.i"ipiril5tions-.equiringflexibilityandstrength.
t- i be hammered or roiled in
80. ;;;' is a rneasure of how easiry a materiar can
-
a mater:iat's ability tr
81. The- I is a type of mechanical property that measures
weaffid aurasion.
refers the additon of impu rites to
82. In the context of semiconductors. prop.erties'
lirit,r"iijiiiii to modifv its electrical i
83. InthefoodindustU'."isthep,ocessusedt"tili|y:.mfulbacteriaandextt
them to a snlin.e,temrllture
!"rii'r"-,itp.;;G b-'/ h-ffis ---- ,
84. The.isaprocessofpreservingfoodbyremovingmoistulretopreseritrnl
gr;wth-€,ndGila,ge.
and essential oils from rratural
',
:
The flavors ano
is a method used toI extract tlavors
85.
using a solvent.
86. ,n"
I , is a type of food additive used to enhance the flavour
and appear
food ProdUcts.
it in a sugar or salt sol
87. The ,
vr. ,
is a method bf preserving food by immersing
inhibit ft icrobial growth''
What is homogenizition?
m Packaging?
130.
SECTION - D
Match'the nollowino
1!11=
D) Extraction'
( ) 4) Petroleum inOustry
Nanotechnology ( )
E)
5) Environmentalindustry
rl
@lumtl:
-- column - r
134. .
'-B),Chemicalmanufacturing()2)Heatexchange
c) Agricultural industU ( )
blending s]
lolvmer
D) Water purification industry ( ) 4) Spectroscopy
E) Textile industry
( ) 5) Biotechnology
with their applications
135. Match the following materials
Col\rmn-I Column-Il
A)'composite material ( ) heat and wear resistance
".#1t1iil; U:Trn''n
for processing and strengthing 5
materials ( ) 2) Materials rjsed
B) Nano
C) Semiconductors
( ) 3) Enhanbed. materials used in aerospace andi5
equipment
and intq
D) MetallurgY
( ) 4) Found in electronics for transistors
circuits
materials with unique properties
E) Ceramics r )' 5)Tinv
-' eleitronics and medicine
I
C) Lead compoG?
3) The p
tested in human votunteeli:'-"' "'
D) Pharmacokinetics (
E) Biomarker
t
o)
5)
fl#H1Xr.::i!9^lojr:"s.s -:1
rhe effectiveness or
drus comparea to in-i-ni.t-i*'liij]ijffi
marker used to indicate the
of a.
a
flrTlogical enect or a
t37. Column - f Column - ff
( 1) The process of iderrtifying
new potential drug from
compounds
B) pharmacodynamics
( 2) .Studies done in animals (or)
humans cell cuttures before
C) preclinicat studies
\ ) s)
J!9.1u.dy of frow.drugs
mechanisms r- effe.t
-"!-r the
1'|, body and their
of action
D) Drug efficacy ( ) 4) The effective ness of a drug in
it was designed ror treating the condition
SECTION. E
an electric current is
filtration and
deliver
it more
,"*T
petroleumino'i.irrur
and naturar gas; ,i*".r, ,",*
""'"X€r-:!T:yuble raw.utilEl*nl,
althouoh rherc ie : nrnr^,i^^
gas, iiiriousin"iiil['t';';:#Jr"H:iltffiiffiS:,Tfi:"J,,S,?ai5;i.Ei
184,
185.
1s8.
I3,"f,1,:X:'J;%:ls,Txli,ff#i:1"*l?::Il:::--:L1.-es
to n ve ft n i.o g e ; i n d"rifift $'i;H'.'#hiffi hish temperature and pressure
159. ::?! :i ::' cofrequenfly
:
i
: 186. l
160.
IL:,?:".t'"'""
*iric
acid tvpicallv involves the
contact process. which used vro, as a
f
161;
I?5"il"rg$l;fiS,S"Iethvlene involves the polvmerization of ethyrene sas turnins it inro a
L62. solvents are often inE6ical m31yja{uring to dissorve . I. I{u
chgmical reactions "ea. sorve ra.w
raw materials
materiars and facilitate
making d;;;;#'more eficient 1)r
163.
Iff.,il3fl"t'": "*anoi
tvpicarrv r.niereJil;rrhG;
cared fisches - tropsch
11)
21)
rffi. 31)
chemicar reactions occur, and its
165. i:,:ffi11:?l.il=",",lluflXillf,,in'i!::?fi';"fiio.,l,*n"* 41)
,.', ,.
lir:,i'"'""1"S#:J.'r"i,,"tX;T:,T:lliffifffj-;;;o,"'
th" ,*
"r'irinicar
triars to test t
rr. Fiil
s1)
166. i
s7) Syr
t67',,.
iir:i"# J [:?fl *1.", # g,f iru'ffi1[:X"Jll,.;F,'",e ror ies u a ti n s the a p p rova r a
r
60) Har
.":' . L Iffi El::T::",1,1T:ll:Ji:y,:.,"T ",.r,,i,"rv on synl6stic;emicars for drus deveropmen 63) Fo(
1F8. 66) Put,
Fiirp"?i'#i:?.tfi*::"no*s'du.iGJilil-LlJosiqar sources, such as proteins or an 69) cor
169.:
-.: ,:: are chemically. io"nt[JE tn"i. branded counterparts 72) New
but are usualy sord 7s)
""?ff["rt#gs
t70. clinical trials for new drugs are conducted
Adv
in multiple phases, with each phase 78) eue
jTi*::;i;"r;it-";;;H';I&,:__ designed
Bl)
l#*"il5;o!'i"t'.' ':'o=s how' il; ;:;;ilffi1.iort.o, r"tuuorized and excreted
L7t. ,"rifl T:f l,"li:"".T: 84) Dryi
Harr
, {rl)
Crack
Desutl
Ii F"Hi i l i?i"'-' f.i? [11 " " n o r o i
I, o n o,.o.urr n s, pa cka s n g a n d d stri b
i i i . fl|.)) To car
t79. Food additives are rrb=tunffidEi=roTood l{)0) Fittratl
to enhance
.products flavour a--
ppeu.on'*t,,i ,,1fl1) lo prs
fiT:I:'i;.ili,:fiJx:l:l:11i^i{:::aFi"'i"ffii,'io'.saretv .lftJ)
IE if i :i,?n' ?Eli i3llLm od ed "l *' "; ;; ;#H;ilHi'iii ";o * * *, cou ntrr
180. iri R vess
g
l0]) The an
191.
},;j"::l=:.!l:!' r:' h.ut G*Gffi
ir s I'EqL LrsdLeIIren( process
rocess used
used to kill harmful bacteria in l0,l) A reacl
rnilt< a-nO-J-"-" " beverages .ltt:i) prelren
1,82. Food safety systems such as (HACCp) (Hazard
IanqggTent I{lfi) The rar
Points) are essential for indentifying and .o)r[.ofiing potentialAnalysis and Critical {ilr) 4 'u.n,
hazards in food
lrru) A subst
trx,.
r83.
jices and spirits _
194,
lffi
and :",Xt ,'"":i[:fl:'Hi?l#;f.":#;,",'"t??lji:f:y,:Ion
?lf to
canning exteid techniques ririke rreezins, dryins,
rBs. 'ulriiiJ;il;#";;;j,j:i:yr:lf
Thg term crefl in fha ran+^.. ^G L^.-^.,-
T1l'ques
[EJ?,[tr?[Ji:l]'"',:?1r.",i,'"".:x+{;r;H;;"'".1
a rg q a t t e.s g l, ol1i,-ii v re re r .; r-m;ilar are produced in
L v P Ic d II
rB6.
I e
_
u n i i u sin
li.*u'i!",
r
production
IIfo
tgfm ""#.ilH:xr,.H;".f
;m',:
snatrrralu nn faa/ lal,^r^ ;---- ?;:*l r :!" d bv
.I:i,X and dernanid-.d;ilio;itl'.ir"illJlju;i'.:t',ip9:::"cr :x[g
by season
s ea s o n a r ch a n es a
s s
187. The
[1"rt:'#;naturar"
for preseruatives
on rood tuuers
'n"an;
il;;il ;;.ffi'.:11u8;iliri.iar
Lr
insredients
ANSWERS
sECTroN : A
1)c 2)b euestions
Murtipre choice
3)c
11)a 12)b ls). 4)dL4)u :1.b. 6)b a 2:. B)c a)d rola.
21)a zab 23)b 1!lb z6i; yly ;6i. le)b zo)b
161
31)c 32)c 33)d z+ia
s+)" ?:io t;j ; ??b
blib
28)a 2s)d 30)b
41)a 42)a 43)d 44id " iei; 4nd $i ; 3e)b 40)b
I:i
51)c 52)a rs3)d ,s+iu 1Ii:
ss)b s6)d 48)d
:
4s)b 50)a,
') Synthesis 5g) Rate law
1 Hauer - Bosch ;ii tH; process iili:HH:r chemistry :'