BSc Biochemistry Sem III 2019 2020 Oct 2020 BIO CHEM BIOCHEMISTRY PAPER III Question Paper - Mumbai University | munotes

Questions asked in this paper

• e Figures to the right indicate full marks

1. Q1 A) State True or False: 4 marks
   • i) Rhizobium and Azotobacter are Nitrogen fixing microbes
   • iii) Viruses have no genetic material
   • iv) Lactobacillus is absent in some fermented foods like yogurt and in dietary
2. Q1 B) notes on: (Any three) 9 marks
   • ii) Normal flora of Human gut
   • iii) Helical structure of virus
   • iv) Insects as viral host vi)
3. Q1 C) Answer the following: (Any two) 12 marks
   • i) Explain about structure and genome of virus in brief
   • ii) Write in brie! about air borne microorganisms ili) Write a note on Hepatitis virus and Shigella sp
   • iv) Discuss water borne and soil borne diseases
4. Q2 A) State True or False: be Mechanical isolation of single cells from callus involves the use of enzymes, 4 marks
   • ii) Embryo culture is a component of in vitro fertilization ili) Aseptic conditions are necessary to eliminate contaminations
   • iv) Callus is unorganized proliferative mass of cell
5. Q2 B) Answer the following: (Any three) 9 marks
   • i) What is
   • ii) Write down the composition of MS media
   • iii) Briefly explain the concept of Totipotency
   • iv) Discuss in detail different types of stem cells
   • v) Briefly explain about effect of hormones on callus culture
   • vi) Schematically explain the technique of Micropropagation
6. Q2 C) Answer the following: (Any two) 12 marks
   • i) With the help of diagram explain Callus culture in brief
   • ii) Write in about production of vaccines
   • iii) Explain the culture techniques used for Primary cell culture in brief
   • iv) Describe in detail about Single cell culture
7. Q3 A) State True or False: 4 marks
   • i) Continuous fermentation is monitored by use of turbidometric principle
   • ii) Batch fermentation is a system’,
   • iii) Biosensors have no industrial application
   • iv) Microencapsulation is in which tiny particles or droplets are surrounded by a coating to give small capsules
8. Q3 B) Write short notes on: (Any three) Salt and chemical modification 9 marks
   • iv) Applications of single cell protiens
   • v) Applications of biosensors in Food Industry
9. Q3 C) Answer the following: (Any two) 12 marks
   • i) With the help ofa flow sheet explain industrial wine production What is single ce!l proteins? Explain Yeast and Algal proteins
   • iii) Describe binding and entrapment as immobilization techniques
   • iv) Explain solvent and substrate stabilization and enzyme stabilization by polymer
10. Q4 A) Define and explain: (Any five) 10 marks
11. Q4 B) Write elaborate notes on: (Any three) 15 marks
    • i) Lytic and Lysogenic
    • ii) Entrapment ili) Applications of both Plant and Animal tissue culture
    • iv) Application of Biosensor
    • v) History of both Plant and Animal tissue culture

Read from the scan above, so a character or two may differ. The scan is the original.