B.Sc. (Biotechnology) Sem II 2014 2015 2015 Biotech II Question Paper - Mumbai University | munotes

Questions asked in this paper

1. Q1 (A) the blanks (Any four). formation is a characteristic reaction between aldehydes and alcohols 4 marks
   • 2. May de classified as either reducing or nonreducing sugars
   • 3. Proteins are in nature.(hydrophilic, hydrophobic, hygroscopic, heat resistant)
   • 4. Inproteins, amino acids are connected to each other by form a chain
   • 5. In PAGE, . iS used as intercalating agent. (proflavin, ethidium bromide,
   • 6. Proteins are .(positively charged only, negatively charged only, either positively charged or negatively charged, no charge.)
   • 7. iS the oxygen carrying protein of red blood cells.(cytochrome keratin,
   • 8. The secondary structures of proteins include .(B-pleated sheets, sheets,
2. Q1 (B) Do as directed (any two)
   • 1. Define:
   • 2. Define: Intercalating agent
   • 3. Give the structure of |-fluoro-2,4-dinitrobenzene
   • 4. Give the structure of Aspartic acid
3. Q1 (C) Answer (any two) of the following in brief Explain structural polysaccharides with a suitable example 2, State functions of proteins in
   • 3. Explain the role of (FDNB) as a protein derivatizing reagent Explain the structure of hacmoglobin four) of the following terms
   • 4. Multiple alleles Genotype and
   • (8) (any two) of the following, 2 Re dominance with a suitable example Melanogaster as a model organism 12
   • 3. Give the term *Heterofermentation’. 4,
   • 4. Giv of any 2 species of genus Saccharomyces 5 2 species of genus Lactobacillus
   • 6. State of Gram negative organisms. 5 the following statement is true or false. Correct and rewrite the ont. “Xanthomonas is considered as a spoilage organism Slanks, is used to ripen cheese which employs saccharification of
   • 8. Fill in the joruberin as blanks. Halobacterium produces Bacterioruberin as
   • (B) Explain (any of the following, of freeze drying technique in food industry of contamination through water in food Of spoilage of food and classification of food by ease of spoilage systems for freezing used in food preservation 12
4. Q1 V. Write a note on (any Three) of the following. 15 marks
   • 1. Glycoproteins
   • 2. Cytochrome c
   • 4. Chromosomal banding
   • 5. Molds as a primary source of contamination in food,
   • 6. Contamination of food during handling and processing.

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