India · National Testing Agency · entrance · unverified source
Unverified. Computer-based domain-subject and general tests.
Used by central and many state and private universities for B.Sc. Food Science, Food Technology and Food & Nutrition programmes. Domain papers required vary by university.
Official source: https://nta.ac.in/
Original questions written to this exam's published syllabus and pattern. Not past papers.
1. Which element is the most electronegative on the Pauling scale?
D. Fluorine
Fluorine has the highest Pauling electronegativity (4.0). Oxygen (3.5) is second; chlorine and nitrogen are close to 3.0.
Chemistry for Food Science (General, Organic & Physical) · Atomic structure, periodicity and chemical bonding
2. Which disaccharide is non-reducing?
B. Sucrose
In sucrose the glycosidic bond joins the anomeric carbons of both glucose (C1) and fructose (C2), so neither ring can open to give a free carbonyl. Lactose, maltose and cellobiose keep a free anomeric carbon and reduce Fehling's or Benedict's reagent.
General Biochemistry & Metabolism · Biomolecules: carbohydrates, amino acids, proteins, lipids and nucleic acids
3. Who disproved spontaneous generation with swan-neck flasks of boiled broth?
A. Louis Pasteur
Pasteur's swan-neck flasks (about 1861) stayed sterile while open to air because dust settled in the bend. Koch proved specific causes of disease; Leeuwenhoek first saw microbes; Lister introduced antiseptic surgery.
General Microbiology · History and scope of microbiology
4. Using the Atwater general factors, what is the energy value of a snack containing 12 g protein, 30 g available carbohydrate and 8 g fat?
D. 240 kcal
4 × 12 + 4 × 30 + 9 × 8 = 48 + 120 + 72 = 240 kcal. 200 kcal uses 4 kcal/g for fat too; 268 kcal uses gross energies near 4.1/9.4/5.65 kcal/g with rounding; 220 kcal drops part of the fat term.
Human Nutrition & Nutritional Quality of Processed Foods · Energy: BMR, energy requirements and energy value of foods
5. Cocci arranged in grape-like clusters are typical of:
B. Staphylococcus
Division in random planes gives clusters (staphylococci); one plane gives chains (streptococci, lactococci); three planes give cubes (Sarcina).
General Microbiology · Bacteria, yeasts, moulds and actinomycetes: morphology and classification
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