BSc Biotechnology Sem I 2019 20 Nov 2019-20 BIOTECH BASIC BIOTECH Question Paper - Mumbai University | munotes

Questions asked in this paper

• 1. Attempt all questions

1. Q2 All questions carry equal marks
2. Q4 Use of log tables and non-programmable calculator is allowed
3. Q5 For Q2,Q3 and Q 4 attempt A and B OR C and D
4. Q1 Do as directed (Any fifteen) ITC stands for Blue Biotechnology is for pharmaceuticals. State true or False Shantha Biotech Private Limited is known for its success in developing 4, State true or False, WCED stands for World Commission on Environment and Development 15 marks
5. Q5 Define Biotechnology
6. Q6 Give an example of Traditional Biotechnology
7. Q7 Application of Biotechnology for alternate source of energy and production of bio materials
8. Q8 Sun Up and Rainbow are varities of genetically
9. Q9 Production is prevented for delayed ripening of fruits
10. Q10 Bt Cotton is fungus resistant plant, state true or false
11. Q11 Using plants as production system for variety of macromolecules is called
12. Q12 is Fl generation of GM Papaya, State True or False
13. Q13 Write in one sentence, what is Blue Biotechnology ? Define the term putrefaction
14. Q15 What is the role of hops in beer production? ‘
15. Q16 Give one example of a semi-perishable food unit operation is used in freezing
16. Q18 State True or False. Rancidity is a desirable trait of food quality
17. Q19 Fringes Generator is used in the production
18. Q20 State one application of the enzyme amylase What is Green Biotechnology ? 08 Explain White Biotechnology 07
19. Q2 C What is Synthetic Biotechnology ? 8 marks
20. Q2 D Give an account on Modern vs Traditional Biotechnology 7 marks
21. Q3 is GM Papaya? Explain Bt technology 07 8 marks
22. Q3 C What are plant based vaccines? 8 marks
23. Q3 D Describe Applications of Transgenic Livestock 7 marks
24. Q4 A_ Describe the unit operations involved in Pasteurization of milk and ice the role of moisture as a factor to control food deterioration. 07 applications of fermentation technology. 08 8 marks
25. Q4 D Comment on Rheology of food products as a quality factor. 7 marks
26. Q5 Short notes on any three of the following 15 marks
    • a. Role of microorganisms in food production
    • b. Future of Food Biotechnology
    • d. * Plant Biotechnology

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