Life Sciences - XL 2018 GATE Paper with solution - Set - 6 GATE Notes | EduRev

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GATE : Life Sciences - XL 2018 GATE Paper with solution - Set - 6 GATE Notes | EduRev

 Page 1


GATE 2018    Food Technology ( XL-U) 
XL-U 1/4 
Q. 1 – Q. 10 carry one mark each & Q.11 - Q.20 carry two marks each. 
 
Q.1  Which of the following is an oil soluble pigment present in fruits and vegetables? 
(A) Flavonoids (B) Carotenoids (C)  Anthocyanins (D) Tannins  
 
 
Q.2  Which of the following represent the group of saturated fatty acids? 
(A) Lauric, Myristic, Arachidic (B) Palmitic, Linoleic, Linolenic 
(C) Capric, Stearic & Oleic (D) Behenic, Caprylic, Arachidonic 
 
 
Q.3  The anti-nutritional factor present in fava bean is 
(A) Gossypol (B) Curcine 
(C) Vicine (D) Cyanogen 
 
 
Q.4  Which of the following is a Gram positive bacteria? 
(A) Listeria monocytogenes 
(B) Proteus vulgaris 
(C) Salmonella typhi 
(D) Shigella dysenteriae 
 
Q.5  Irradiation carried out to reduce viable non-spore forming pathogenic bacteria using a dose 
between 3 to 10 kGy is  
(A)  Radurization (B) Thermoradiation 
(C) Radappertization 
 
  (D) Radicidation 
 
 
Q.6  Identify the correct statement related to the viscosity of Newtonian fluids from the 
following.   
(A) It is not influenced by temperature 
(B) It increases with shearing rate 
(C) It decreases with shearing rate 
(D) It is not influenced by shearing rate 
 
 
Page 2


GATE 2018    Food Technology ( XL-U) 
XL-U 1/4 
Q. 1 – Q. 10 carry one mark each & Q.11 - Q.20 carry two marks each. 
 
Q.1  Which of the following is an oil soluble pigment present in fruits and vegetables? 
(A) Flavonoids (B) Carotenoids (C)  Anthocyanins (D) Tannins  
 
 
Q.2  Which of the following represent the group of saturated fatty acids? 
(A) Lauric, Myristic, Arachidic (B) Palmitic, Linoleic, Linolenic 
(C) Capric, Stearic & Oleic (D) Behenic, Caprylic, Arachidonic 
 
 
Q.3  The anti-nutritional factor present in fava bean is 
(A) Gossypol (B) Curcine 
(C) Vicine (D) Cyanogen 
 
 
Q.4  Which of the following is a Gram positive bacteria? 
(A) Listeria monocytogenes 
(B) Proteus vulgaris 
(C) Salmonella typhi 
(D) Shigella dysenteriae 
 
Q.5  Irradiation carried out to reduce viable non-spore forming pathogenic bacteria using a dose 
between 3 to 10 kGy is  
(A)  Radurization (B) Thermoradiation 
(C) Radappertization 
 
  (D) Radicidation 
 
 
Q.6  Identify the correct statement related to the viscosity of Newtonian fluids from the 
following.   
(A) It is not influenced by temperature 
(B) It increases with shearing rate 
(C) It decreases with shearing rate 
(D) It is not influenced by shearing rate 
 
 
GATE 2018    Food Technology ( XL-U) 
XL-U 2/4 
Q.7  Adult male Wistar rats were fed with a protein based diet. Total 150 g of protein was 
ingested per animal. If the average weight increased from 110 g to 350 g after the end of 
experiment, the Protein efficiency ratio of the given protein would be _______. (up to two 
decimal points).    
 
 
Q.8  The initial moisture content of a food on wet basis is 50.76%. Its moisture content (%) on 
dry basis is _______.(up to two decimal points) 
 
 
Q.9  The oxygen transmission rate through a 2.54 x 10
-3
 cm thick low density polyethylene film 
with air on one side and inert gas on the other side is 3.5 x 10
-6
 mL cm
-2
 s
-1
. Oxygen partial 
pressure difference across the film is 0.21 atm. The permeability coefficient of the film to 
oxygen is _______ x 10
-11
 mL (STP) cm cm
-2
 s
-1
 (cm Hg)
-1
. 
 
 
Q.10  Ambient air at 30
?
C dry bulb temperature and 80% relative humidity was heated to a dry 
bulb temperature of 80
?
C in a heat exchanger by indirect heating. The amount of moisture 
gain (g kg
-1
 dry air) during the process would be _______. 
 
 
Q. 11 – Q. 20 carry two marks each. 
 
Q.11  Match the commodity in Group I  with the bioactive constituent in Group II  
 
   Group I                            Group II 
  P.  Ginger     1. Lutein 
  Q. Green tea     2. Gingerol 
  R.  Spinach     3. Curcumin 
  S.  Turmeric     4. Epigallocatechin gallate 
 
(A) P-1, Q-2, R-3, S-4 
(B) P-2, Q-4, R-1, S-3 
(C) P-4, Q-1, R-3, S-2 
(D) P-2, Q-3, R-1, S-4 
 
 
Q.12   Match the process operation in Group I  with the separated constituent  in Group II  
     
  Group I                                                        Group II 
  P.   Extraction       1.  Phospholipids  
  Q.  Degumming      2.  Free fatty acids 
  R.  Neutralization      3.  Pigments 
  S.  Bleaching                  4.  Crude oil   
 
(A) P-3, Q-2, R-4, S-1 (B) P-4, Q-3, R-1, S-2 
(C) P-4, Q-1, R-2, S-3 (D) P-4, Q-1, R-3, S-2 
 
 
Page 3


GATE 2018    Food Technology ( XL-U) 
XL-U 1/4 
Q. 1 – Q. 10 carry one mark each & Q.11 - Q.20 carry two marks each. 
 
Q.1  Which of the following is an oil soluble pigment present in fruits and vegetables? 
(A) Flavonoids (B) Carotenoids (C)  Anthocyanins (D) Tannins  
 
 
Q.2  Which of the following represent the group of saturated fatty acids? 
(A) Lauric, Myristic, Arachidic (B) Palmitic, Linoleic, Linolenic 
(C) Capric, Stearic & Oleic (D) Behenic, Caprylic, Arachidonic 
 
 
Q.3  The anti-nutritional factor present in fava bean is 
(A) Gossypol (B) Curcine 
(C) Vicine (D) Cyanogen 
 
 
Q.4  Which of the following is a Gram positive bacteria? 
(A) Listeria monocytogenes 
(B) Proteus vulgaris 
(C) Salmonella typhi 
(D) Shigella dysenteriae 
 
Q.5  Irradiation carried out to reduce viable non-spore forming pathogenic bacteria using a dose 
between 3 to 10 kGy is  
(A)  Radurization (B) Thermoradiation 
(C) Radappertization 
 
  (D) Radicidation 
 
 
Q.6  Identify the correct statement related to the viscosity of Newtonian fluids from the 
following.   
(A) It is not influenced by temperature 
(B) It increases with shearing rate 
(C) It decreases with shearing rate 
(D) It is not influenced by shearing rate 
 
 
GATE 2018    Food Technology ( XL-U) 
XL-U 2/4 
Q.7  Adult male Wistar rats were fed with a protein based diet. Total 150 g of protein was 
ingested per animal. If the average weight increased from 110 g to 350 g after the end of 
experiment, the Protein efficiency ratio of the given protein would be _______. (up to two 
decimal points).    
 
 
Q.8  The initial moisture content of a food on wet basis is 50.76%. Its moisture content (%) on 
dry basis is _______.(up to two decimal points) 
 
 
Q.9  The oxygen transmission rate through a 2.54 x 10
-3
 cm thick low density polyethylene film 
with air on one side and inert gas on the other side is 3.5 x 10
-6
 mL cm
-2
 s
-1
. Oxygen partial 
pressure difference across the film is 0.21 atm. The permeability coefficient of the film to 
oxygen is _______ x 10
-11
 mL (STP) cm cm
-2
 s
-1
 (cm Hg)
-1
. 
 
 
Q.10  Ambient air at 30
?
C dry bulb temperature and 80% relative humidity was heated to a dry 
bulb temperature of 80
?
C in a heat exchanger by indirect heating. The amount of moisture 
gain (g kg
-1
 dry air) during the process would be _______. 
 
 
Q. 11 – Q. 20 carry two marks each. 
 
Q.11  Match the commodity in Group I  with the bioactive constituent in Group II  
 
   Group I                            Group II 
  P.  Ginger     1. Lutein 
  Q. Green tea     2. Gingerol 
  R.  Spinach     3. Curcumin 
  S.  Turmeric     4. Epigallocatechin gallate 
 
(A) P-1, Q-2, R-3, S-4 
(B) P-2, Q-4, R-1, S-3 
(C) P-4, Q-1, R-3, S-2 
(D) P-2, Q-3, R-1, S-4 
 
 
Q.12   Match the process operation in Group I  with the separated constituent  in Group II  
     
  Group I                                                        Group II 
  P.   Extraction       1.  Phospholipids  
  Q.  Degumming      2.  Free fatty acids 
  R.  Neutralization      3.  Pigments 
  S.  Bleaching                  4.  Crude oil   
 
(A) P-3, Q-2, R-4, S-1 (B) P-4, Q-3, R-1, S-2 
(C) P-4, Q-1, R-2, S-3 (D) P-4, Q-1, R-3, S-2 
 
 
GATE 2018    Food Technology ( XL-U) 
XL-U 3/4 
Q.13  Match the spoilage symptom in Group I  with the causative microorganism in Group II  
 
  Group I                            Group II 
 P.  Green rot of eggs    1.  Micrococcus spp. 
 Q.  Putrid swell in canned fish  2.  Serretia marcescens 
 R.  Red bread      3.  Pseudomonas fluorescens   
 S.  Yellow discoloration of meat   4.  Clostridium sporogens  
 
(A) P-4, Q-3, R-2, S-1 (B) P-2, Q-1, R-4, S-3 
(C) P-3, Q-4, R-2, S-1 (D) P-1, Q-4, R-3, S-2 
 
 
Q.14  Match the fermented product in Group I  with the base  material in Group II  
 
  Group I                            Group II 
 P.  Sake      1.  Milk  
 Q. Chhurpi       2.  Cabbage  
 R.  Natto       3.  Rice 
 S.  Sauerkraut      4.  Soybean   
 
(A) P-3, Q-1, R-4, S-2 (B) P-1, Q-3, R-4, S-2  
(C) P-4, Q-1, R-3, S-2 (D) P-2, Q-4, R-1, S-3 
 
 
Q.15  Match the operation  in Group I  with the process in Group II  
 
  Group I                            Group II 
 P.   Cleaning     1.  Quality separation   
 Q.  Grading      2.  Clarification  
 R.   Size reduction               3.  Screening 
 S.    Filtration                  4.  Comminution   
 
(A) P-1, Q-3, R-4, S-2 (B) P-4, Q-1, R-3, S-2 
(C) P-2, Q-4, R-1, S-3 (D) P-3, Q-1, R-4, S-2  
 
 
Q.16  Out of 7 principles of HACCP system, 4 are listed below. Arrange these principles in the 
order in which they are applied. 
 
(P) Conduct a hazard analysis 
(Q) Establish monitoring process 
(R) Establish critical limit 
(S) Establish record keeping and documentation process 
 
(A) P,  R, Q, S (B) Q, R, P, S (C)  P, Q, R, S (D)  R, S, P, Q 
 
 
 
Page 4


GATE 2018    Food Technology ( XL-U) 
XL-U 1/4 
Q. 1 – Q. 10 carry one mark each & Q.11 - Q.20 carry two marks each. 
 
Q.1  Which of the following is an oil soluble pigment present in fruits and vegetables? 
(A) Flavonoids (B) Carotenoids (C)  Anthocyanins (D) Tannins  
 
 
Q.2  Which of the following represent the group of saturated fatty acids? 
(A) Lauric, Myristic, Arachidic (B) Palmitic, Linoleic, Linolenic 
(C) Capric, Stearic & Oleic (D) Behenic, Caprylic, Arachidonic 
 
 
Q.3  The anti-nutritional factor present in fava bean is 
(A) Gossypol (B) Curcine 
(C) Vicine (D) Cyanogen 
 
 
Q.4  Which of the following is a Gram positive bacteria? 
(A) Listeria monocytogenes 
(B) Proteus vulgaris 
(C) Salmonella typhi 
(D) Shigella dysenteriae 
 
Q.5  Irradiation carried out to reduce viable non-spore forming pathogenic bacteria using a dose 
between 3 to 10 kGy is  
(A)  Radurization (B) Thermoradiation 
(C) Radappertization 
 
  (D) Radicidation 
 
 
Q.6  Identify the correct statement related to the viscosity of Newtonian fluids from the 
following.   
(A) It is not influenced by temperature 
(B) It increases with shearing rate 
(C) It decreases with shearing rate 
(D) It is not influenced by shearing rate 
 
 
GATE 2018    Food Technology ( XL-U) 
XL-U 2/4 
Q.7  Adult male Wistar rats were fed with a protein based diet. Total 150 g of protein was 
ingested per animal. If the average weight increased from 110 g to 350 g after the end of 
experiment, the Protein efficiency ratio of the given protein would be _______. (up to two 
decimal points).    
 
 
Q.8  The initial moisture content of a food on wet basis is 50.76%. Its moisture content (%) on 
dry basis is _______.(up to two decimal points) 
 
 
Q.9  The oxygen transmission rate through a 2.54 x 10
-3
 cm thick low density polyethylene film 
with air on one side and inert gas on the other side is 3.5 x 10
-6
 mL cm
-2
 s
-1
. Oxygen partial 
pressure difference across the film is 0.21 atm. The permeability coefficient of the film to 
oxygen is _______ x 10
-11
 mL (STP) cm cm
-2
 s
-1
 (cm Hg)
-1
. 
 
 
Q.10  Ambient air at 30
?
C dry bulb temperature and 80% relative humidity was heated to a dry 
bulb temperature of 80
?
C in a heat exchanger by indirect heating. The amount of moisture 
gain (g kg
-1
 dry air) during the process would be _______. 
 
 
Q. 11 – Q. 20 carry two marks each. 
 
Q.11  Match the commodity in Group I  with the bioactive constituent in Group II  
 
   Group I                            Group II 
  P.  Ginger     1. Lutein 
  Q. Green tea     2. Gingerol 
  R.  Spinach     3. Curcumin 
  S.  Turmeric     4. Epigallocatechin gallate 
 
(A) P-1, Q-2, R-3, S-4 
(B) P-2, Q-4, R-1, S-3 
(C) P-4, Q-1, R-3, S-2 
(D) P-2, Q-3, R-1, S-4 
 
 
Q.12   Match the process operation in Group I  with the separated constituent  in Group II  
     
  Group I                                                        Group II 
  P.   Extraction       1.  Phospholipids  
  Q.  Degumming      2.  Free fatty acids 
  R.  Neutralization      3.  Pigments 
  S.  Bleaching                  4.  Crude oil   
 
(A) P-3, Q-2, R-4, S-1 (B) P-4, Q-3, R-1, S-2 
(C) P-4, Q-1, R-2, S-3 (D) P-4, Q-1, R-3, S-2 
 
 
GATE 2018    Food Technology ( XL-U) 
XL-U 3/4 
Q.13  Match the spoilage symptom in Group I  with the causative microorganism in Group II  
 
  Group I                            Group II 
 P.  Green rot of eggs    1.  Micrococcus spp. 
 Q.  Putrid swell in canned fish  2.  Serretia marcescens 
 R.  Red bread      3.  Pseudomonas fluorescens   
 S.  Yellow discoloration of meat   4.  Clostridium sporogens  
 
(A) P-4, Q-3, R-2, S-1 (B) P-2, Q-1, R-4, S-3 
(C) P-3, Q-4, R-2, S-1 (D) P-1, Q-4, R-3, S-2 
 
 
Q.14  Match the fermented product in Group I  with the base  material in Group II  
 
  Group I                            Group II 
 P.  Sake      1.  Milk  
 Q. Chhurpi       2.  Cabbage  
 R.  Natto       3.  Rice 
 S.  Sauerkraut      4.  Soybean   
 
(A) P-3, Q-1, R-4, S-2 (B) P-1, Q-3, R-4, S-2  
(C) P-4, Q-1, R-3, S-2 (D) P-2, Q-4, R-1, S-3 
 
 
Q.15  Match the operation  in Group I  with the process in Group II  
 
  Group I                            Group II 
 P.   Cleaning     1.  Quality separation   
 Q.  Grading      2.  Clarification  
 R.   Size reduction               3.  Screening 
 S.    Filtration                  4.  Comminution   
 
(A) P-1, Q-3, R-4, S-2 (B) P-4, Q-1, R-3, S-2 
(C) P-2, Q-4, R-1, S-3 (D) P-3, Q-1, R-4, S-2  
 
 
Q.16  Out of 7 principles of HACCP system, 4 are listed below. Arrange these principles in the 
order in which they are applied. 
 
(P) Conduct a hazard analysis 
(Q) Establish monitoring process 
(R) Establish critical limit 
(S) Establish record keeping and documentation process 
 
(A) P,  R, Q, S (B) Q, R, P, S (C)  P, Q, R, S (D)  R, S, P, Q 
 
 
 
GATE 2018    Food Technology ( XL-U) 
XL-U 4/4 
Q.17  Identify an example of a classical diffusional mass transfer process without involving heat, 
among the following. 
 
(A) Drying of food grains 
(B) Carbonation of beverages 
(C) Distillation of alcohol 
(D) Concentration of fruit juice 
 
 
Q.18  For an enzyme catalyzed reaction  S     P , the kinetic parameters are: 
        [S] = 40 µM, V0 = 9.6 µM s
-1
 and Vmax = 12.0 µM s
-1
.  
The  Km of the enzyme in µM will be _______.(up to one decimal points) 
 
 
 
 
Q.19  A microbial sample taken at 10 AM contained 1x10
5
 CFU/mL. The count reached to 
1x10
10
 CFU/mL at 8 PM of the same day. The growth rate (h
-1
) of the microorganism 
would be _______.(up to two decimal points) 
 
 
Q.20  The rate of heat transfer per unit area from a metal plate is 1000 W m
-2
. The surface 
temperature of the plate is 120
?
C and ambient temperature is 20
?
C. The convective heat 
transfer coefficient (W m
-2
 
?
C
-1
) using the Newton’s law of cooling will be _______. 
 
 
END OF THE QUESTION PAPER 
Page 5


GATE 2018    Food Technology ( XL-U) 
XL-U 1/4 
Q. 1 – Q. 10 carry one mark each & Q.11 - Q.20 carry two marks each. 
 
Q.1  Which of the following is an oil soluble pigment present in fruits and vegetables? 
(A) Flavonoids (B) Carotenoids (C)  Anthocyanins (D) Tannins  
 
 
Q.2  Which of the following represent the group of saturated fatty acids? 
(A) Lauric, Myristic, Arachidic (B) Palmitic, Linoleic, Linolenic 
(C) Capric, Stearic & Oleic (D) Behenic, Caprylic, Arachidonic 
 
 
Q.3  The anti-nutritional factor present in fava bean is 
(A) Gossypol (B) Curcine 
(C) Vicine (D) Cyanogen 
 
 
Q.4  Which of the following is a Gram positive bacteria? 
(A) Listeria monocytogenes 
(B) Proteus vulgaris 
(C) Salmonella typhi 
(D) Shigella dysenteriae 
 
Q.5  Irradiation carried out to reduce viable non-spore forming pathogenic bacteria using a dose 
between 3 to 10 kGy is  
(A)  Radurization (B) Thermoradiation 
(C) Radappertization 
 
  (D) Radicidation 
 
 
Q.6  Identify the correct statement related to the viscosity of Newtonian fluids from the 
following.   
(A) It is not influenced by temperature 
(B) It increases with shearing rate 
(C) It decreases with shearing rate 
(D) It is not influenced by shearing rate 
 
 
GATE 2018    Food Technology ( XL-U) 
XL-U 2/4 
Q.7  Adult male Wistar rats were fed with a protein based diet. Total 150 g of protein was 
ingested per animal. If the average weight increased from 110 g to 350 g after the end of 
experiment, the Protein efficiency ratio of the given protein would be _______. (up to two 
decimal points).    
 
 
Q.8  The initial moisture content of a food on wet basis is 50.76%. Its moisture content (%) on 
dry basis is _______.(up to two decimal points) 
 
 
Q.9  The oxygen transmission rate through a 2.54 x 10
-3
 cm thick low density polyethylene film 
with air on one side and inert gas on the other side is 3.5 x 10
-6
 mL cm
-2
 s
-1
. Oxygen partial 
pressure difference across the film is 0.21 atm. The permeability coefficient of the film to 
oxygen is _______ x 10
-11
 mL (STP) cm cm
-2
 s
-1
 (cm Hg)
-1
. 
 
 
Q.10  Ambient air at 30
?
C dry bulb temperature and 80% relative humidity was heated to a dry 
bulb temperature of 80
?
C in a heat exchanger by indirect heating. The amount of moisture 
gain (g kg
-1
 dry air) during the process would be _______. 
 
 
Q. 11 – Q. 20 carry two marks each. 
 
Q.11  Match the commodity in Group I  with the bioactive constituent in Group II  
 
   Group I                            Group II 
  P.  Ginger     1. Lutein 
  Q. Green tea     2. Gingerol 
  R.  Spinach     3. Curcumin 
  S.  Turmeric     4. Epigallocatechin gallate 
 
(A) P-1, Q-2, R-3, S-4 
(B) P-2, Q-4, R-1, S-3 
(C) P-4, Q-1, R-3, S-2 
(D) P-2, Q-3, R-1, S-4 
 
 
Q.12   Match the process operation in Group I  with the separated constituent  in Group II  
     
  Group I                                                        Group II 
  P.   Extraction       1.  Phospholipids  
  Q.  Degumming      2.  Free fatty acids 
  R.  Neutralization      3.  Pigments 
  S.  Bleaching                  4.  Crude oil   
 
(A) P-3, Q-2, R-4, S-1 (B) P-4, Q-3, R-1, S-2 
(C) P-4, Q-1, R-2, S-3 (D) P-4, Q-1, R-3, S-2 
 
 
GATE 2018    Food Technology ( XL-U) 
XL-U 3/4 
Q.13  Match the spoilage symptom in Group I  with the causative microorganism in Group II  
 
  Group I                            Group II 
 P.  Green rot of eggs    1.  Micrococcus spp. 
 Q.  Putrid swell in canned fish  2.  Serretia marcescens 
 R.  Red bread      3.  Pseudomonas fluorescens   
 S.  Yellow discoloration of meat   4.  Clostridium sporogens  
 
(A) P-4, Q-3, R-2, S-1 (B) P-2, Q-1, R-4, S-3 
(C) P-3, Q-4, R-2, S-1 (D) P-1, Q-4, R-3, S-2 
 
 
Q.14  Match the fermented product in Group I  with the base  material in Group II  
 
  Group I                            Group II 
 P.  Sake      1.  Milk  
 Q. Chhurpi       2.  Cabbage  
 R.  Natto       3.  Rice 
 S.  Sauerkraut      4.  Soybean   
 
(A) P-3, Q-1, R-4, S-2 (B) P-1, Q-3, R-4, S-2  
(C) P-4, Q-1, R-3, S-2 (D) P-2, Q-4, R-1, S-3 
 
 
Q.15  Match the operation  in Group I  with the process in Group II  
 
  Group I                            Group II 
 P.   Cleaning     1.  Quality separation   
 Q.  Grading      2.  Clarification  
 R.   Size reduction               3.  Screening 
 S.    Filtration                  4.  Comminution   
 
(A) P-1, Q-3, R-4, S-2 (B) P-4, Q-1, R-3, S-2 
(C) P-2, Q-4, R-1, S-3 (D) P-3, Q-1, R-4, S-2  
 
 
Q.16  Out of 7 principles of HACCP system, 4 are listed below. Arrange these principles in the 
order in which they are applied. 
 
(P) Conduct a hazard analysis 
(Q) Establish monitoring process 
(R) Establish critical limit 
(S) Establish record keeping and documentation process 
 
(A) P,  R, Q, S (B) Q, R, P, S (C)  P, Q, R, S (D)  R, S, P, Q 
 
 
 
GATE 2018    Food Technology ( XL-U) 
XL-U 4/4 
Q.17  Identify an example of a classical diffusional mass transfer process without involving heat, 
among the following. 
 
(A) Drying of food grains 
(B) Carbonation of beverages 
(C) Distillation of alcohol 
(D) Concentration of fruit juice 
 
 
Q.18  For an enzyme catalyzed reaction  S     P , the kinetic parameters are: 
        [S] = 40 µM, V0 = 9.6 µM s
-1
 and Vmax = 12.0 µM s
-1
.  
The  Km of the enzyme in µM will be _______.(up to one decimal points) 
 
 
 
 
Q.19  A microbial sample taken at 10 AM contained 1x10
5
 CFU/mL. The count reached to 
1x10
10
 CFU/mL at 8 PM of the same day. The growth rate (h
-1
) of the microorganism 
would be _______.(up to two decimal points) 
 
 
Q.20  The rate of heat transfer per unit area from a metal plate is 1000 W m
-2
. The surface 
temperature of the plate is 120
?
C and ambient temperature is 20
?
C. The convective heat 
transfer coefficient (W m
-2
 
?
C
-1
) using the Newton’s law of cooling will be _______. 
 
 
END OF THE QUESTION PAPER 
Q.No. Type Section Key/Range Marks
1 MCQ GA A 1
2 MCQ GA C 1
3 MCQ GA B 1
4 MCQ GA B 1
5 MCQ GA B 1
6 MCQ GA A 2
7 MCQ GA D 2
8 MCQ GA D 2
9 MCQ GA B 2
10 MCQ GA C 2
1 MCQ XL-PA 1
2 MCQ XL-PD 1
3 MCQ XL-PD 1
4 NAT XL-P11 to 11 1
5 NAT XL-P4 to 41
6 MCQ XL-PD 2
7 MCQ XL-PD 2
8 MCQ XL-PA 2
9 MCQ XL-PD 2
10 MCQ XL-PA 2
11 MCQ XL-PC 2
12 MCQ XL-PB 2
13 NAT XL-P 1.39 to 1.43 2
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Life Sciences - XL 2018 GATE Paper with solution - Set - 6 GATE Notes | EduRev

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