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**Syllabus for General Aptitude (GA)**

**(COMMON TO ALL PAPERS)**

**Verbal Ability:** English grammar, sentence completion, verbal analogies, word groups,

instructions, critical reasoning and verbal deduction.

**Numerical Ability:** Numerical computation, numerical estimation, numerical reasoning and data

interpretation.

**XE-A (Compulsory for all XE candidates) Engineering Mathematics**

**Section 1: Linear Algebra**

Algebra of matrices; Inverse and rank of a matrix; System of linear equations; Symmetric,

skew-symmetric and orthogonal matrices; Determinants; Eigenvalues and eigenvectors;

Diagonalisation of matrices; Cayley-Hamilton Theorem.

**Section 2: Calculus**

Functions of single variable: Limit, continuity and differentiability; Mean value theorems;

Indeterminate forms and L'Hospital's rule; Maxima and minima; Taylor's theorem;

Fundamental theorem and mean value-theorems of integral calculus; Evaluation of

definite and improper integrals; Applications of definite integrals to evaluate areas and

volumes.

Functions of two variables: Limit, continuity and partial derivatives; Directional derivative;

Total derivative; Tangent plane and normal line; Maxima, minima and saddle points;

Method of Lagrange multipliers; Double and triple integrals, and their applications.

Sequence and series: Convergence of sequence and series; Tests for convergence;

Power series; Taylor's series; Fourier Series; Half range sine and cosine series.

**Section 3: Vector Calculus**

Gradient, divergence and curl; Line and surface integrals; Green's theorem, Stokes

theorem and Gauss divergence theorem (without proofs).

**Section 3: Complex variables**

Analytic functions; Cauchy-Riemann equations; Line integral, Cauchy's integral theorem

and integral formula (without proof); Taylor's series and Laurent series; Residue theorem

(without proof) and its applications.

**Section 4: Ordinary Differential Equations**

First order equations (linear and nonlinear); Higher order linear differential equations with

constant coefficients; Second order linear differential equations with variable

coefficients; Method of variation of parameters; Cauchy-Euler equation; Power series

solutions; Legendre polynomials, Bessel functions of the first kind and their properties.

**Section 5: Partial Differential Equations**

Classification of second order linear partial differential equations; Method of separation

of variables; Laplace equation; Solutions of one dimensional heat and wave equations.

**Section 6: Probability and Statistics**

Axioms of probability; Conditional probability; Bayes' Theorem; Discrete and continuous

random variables: Binomial, Poisson and normal distributions; Correlation and linear

regression.

**Section 7: Numerical Methods**

Solution of systems of linear equations using LU decomposition, Gauss elimination and

Gauss-Seidel methods; Lagrange and Newton's interpolations, Solution of polynomial and

transcendental equations by Newton-Raphson method; Numerical integration by

trapezoidal rule, Simpson's rule and Gaussian quadrature rule; Numerical solutions of first

order differential equations by Euler's method and 4th order Runge-Kutta method.

**XE-B Fluid Mechanics**

**Section 1: Flow and Fluid Properties**

viscosity, relationship between stress and strain-rate for Newtonian fluids, incompressible

and compressible flows, differences between laminar and turbulent flows. Hydrostatics:

Buoyancy, manometry, forces on submerged bodies.

**Section 2: Kinematics**

Eulerian and Lagrangian description of fluids motion, concept of local and convective

accelerations, steady and unsteady flows.

**Section 3: Integral analysis**

Control volume analysis for mass, momentum and energy.

**Section 4: Differential Analysis**

Differential equations of mass and momentum for incompressible flows: inviscid - Euler

equation and viscous flows - Navier-Stokes equations, concept of fluid rotation, vorticity,

stream function, Exact solutions of Navier-Stokes equation for Couette Flow and Poiseuille

flow.

**Section 5: Inviscid flows**

Bernoulli’s equation - assumptions and applications, potential function, Elementary plane

flows - uniform flow, source, sink and doublet and their superposition for potential flow

past simple geometries.

**Section 6: Dimensional analysis**

Concept of geometric, kinematic and dynamic similarity, some common non-dimensional

parameters and their physical significance: Reynolds number, Froude number and Mach

number.

**Section 7: Internal flows**

Fully developed pipe flow, empirical relations for laminar and turbulent flows: friction

factor and Darcy-Weisbach relation.

**Section 8: Prandtl boundary layer equations**

Concept and assumptions, qualitative idea of boundary layer and separation,

streamlined and bluff bodies, drag and lift forces. Flow measurements: Basic ideas of flow

measurement using venturimeter, pitot-static tube and orifice plate.

**XE-C Materials Science**

**Section 1: Processing of Materials:**

Powder synthesis, sintering, chemical methods, crystal growth techniques, zone

refining, preparation of nanoparticles and thin films

**Section 2: Characterisation Techniques:**

X-ray diffraction, spectroscopic techniques like UV-vis, IR, Raman. Optical and

Electron microscopy

**Section 3: Structure and Imperfections:**

Crystal symmetry, point groups, space groups, indices of planes, close packing in

solids, bonding in materials, coordination and radius ratio concepts, point defects,

dislocations, grain boundaries, surface energy and equilibrium shapes of crystals

**Section 4: Thermodynamics and Kinetics:**

Phase rule, phase diagrams, solid solutions, invariant reactions, lever rule, basic

heat treatment of metals, solidification and phase transformations, Fick’s laws of

diffusion, mechanisms of diffusion, temperature dependence of diffusivity

**Section 5: Properties of Materials:**

**Mechanical Properties:** Stress-strain response of metallic, ceramic and polymer

materials, yield strength, tensile strength and modulus of elasticity, toughness,

plastic deformation, fatigue, creep and fracture

**Electronic Properties:**Free electron theory, Fermi energy, density of states, elements

of band theory, semiconductors, Hall effect, dielectric behaviour, piezo, ferro,

pyroelectricmaterials

**Magnetic Properties:** Origin of magnetism in metallic and ceramic materials,

paramagnetism, diamagnetism, ferro and ferrimagnetism

Thermal Properties: Specific heat, thermal conductivity and thermal expansion,

thermoelectricity

**Optical Properties:** Refractive index, absorption and transmission of

electromagnetic radiation in solids, electrooptic and magnetoopticmaterials,

spontaneous and stimulated emission, gas and solid state lasers

**Section 6: Material types**

Concept of amorphous, single crystals and polycrystalline materials, crystallinity

and its effect on physical properties, metal, ceramic, polymers, classification of

polymers, polymerization, structure and properties, additives for polymer products,

processing and applications, effect of environment on materials, composites

**Section 7: Environmental Degradation**

Corrosion, oxidation and prevention

**Section 8: Elements of Quantum Mechanics and Mathematics**

Basics of quantum mechanics, quantum mechanical treatment of electrical,

optical and thermal properties of materials, analytical solid geometry,

differentiation and integration, differential equations, vectors and tensors, matrices,

Fourier series, complex analysis, probability and statistics

**XE-D Solid Mechanics**

Equivalent force systems; free-body diagrams; equilibrium equations; analysis of

determinate trusses and frames; friction; particle kinematics and dynamics;

dynamics of rigid bodies under planar motion; law of conservation of energy; law of

conservation of momentum.

Stresses and strains; principal stresses and strains; Mohr’s circle for plane stress and

plane strain; generalized Hooke’s Law; elastic constants; thermal stresses; theories of

failure.

Axial, shear and bending moment diagrams; axial, shear and bending stresses;

combined stresses; deflection (for symmetric bending); torsion in circular shafts; thin

walled pressure vessels; energy methods (Castigliano’s Theorems); Euler buckling.

Free vibration of single degree of freedom systems.

**XE-E Thermodynamics**

**Section 1: Basic Concepts**

Continuum and macroscopic approach; thermodynamic systems (closed and

open); thermodynamic properties and equilibrium; state of a system, state

postulate for simple compressible substances, state diagrams, paths and processes

on state diagrams; concepts of heat and work, different modes of work; zeroth law

of thermodynamics; concept of temperature.

**Section 2: First Law of Thermodynamics**

Concept of energy and various forms of energy; internal energy, enthalpy; specific

heats; first law applied to elementary processes, closed systems and control

volumes, steady and unsteady flow analysis.

**Section 3: Second Law of Thermodynamics**

Limitations of the first law of thermodynamics, concepts of heat engines and heat

pumps/refrigerators, Kelvin-Planck and Clausius statements and their equivalence;

reversible and irreversible processes; Carnot cycle and Carnot principles/theorems;

thermodynamic temperature scale; Clausius inequality and concept of entropy;

microscopic interpretation of entropy, the principle of increase of entropy, T-s

diagrams; second law analysis of control volume; availability and irreversibility; third

law of thermodynamics.

**Section 4: Properties of Pure Substances**

Thermodynamic properties of pure substances in solid, liquid and vapor phases; P-v-

T behaviour of simple compressible substances, phase rule, thermodynamic

property tables and charts, ideal and real gases, ideal gas equation of state and

van der Waals equation of state; law of corresponding states, compressibility factor

and generalized compressibility chart.

**Section 5: Thermodynamic Relations**

T-ds relations, Helmholtz and Gibbs functions, Gibbs relations, Maxwell relations,

Joule-Thomson coefficient, coefficient of volume expansion, adiabatic and

isothermal compressibilities, Clapeyron and Clapeyron-Clausius equations.

**Section 6: Thermodynamic Cycles**

Carnot vapor cycle, ideal Rankine cycle, Rankine reheat cycle, air-standard Otto

cycle, air-standard Diesel cycle, air-standard Brayton cycle, vapor-compression

refrigeration cycle.

**Section 7: Ideal Gas Mixtures**

Dalton’s and Amagat’s laws, properties of ideal gas mixtures, air-water vapor

mixtures and simple thermodynamic processes involving them; specific and relative

humidities, dew point and wet bulb temperature, adiabatic saturation temperature,

psychrometric chart.

**XE-F Polymer Science and Engineering**

**Section 1: Chemistry of high polymers**

Monomers, functionality, degree of polymerizations, classification of polymers, glass

transition, melting transition, criteria for rubberiness, polymerization methods:

addition and condensation; their kinetics, metallocene polymers and other newer

techniques of polymerization, copolymerization, monomer reactivity ratios and its

significance, kinetics, different copolymers, random, alternating, azeotropic

copolymerization, block and graft copolymers, techniques for copolymerizationbulk,

solution, suspension, emulsion.

**Section 2: Polymer Characterization**

Solubility and swelling, concept of average molecular weight, determination of

number average, weight average, viscosity average and Z-average molecular

weights, polymer crystallinity, analysis of polymers using IR, XRD, thermal (DSC,

DMTA, TGA), microscopic (optical and electronic) techniques.

**Section 3: Synthesis and properties**

Commodity and general purpose thermoplastics: PE, PP, PS, PVC, Polyesters,

Acrylic, PU polymers. Engineering Plastics: Nylon, PC, PBT, PSU, PPO, ABS,

Fluoropolymers Thermosetting polymers: PF, MF, UF, Epoxy, Unsaturated polyester,

Alkyds. Natural and synthetic rubbers: Recovery of NR hydrocarbon from latex, SBR,

Nitrile, CR, CSM, EPDM, IIR, BR, Silicone, TPE.

**Section 4: Polymer blends and composites**

Difference between blends and composites, their significance, choice of polymers

for blending, blend miscibility-miscible and immiscible blends, thermodynamics,

phase morphology, polymer alloys, polymer eutectics, plastic-plastic, rubber-plastic

and rubber-rubber blends, FRP, particulate, long and short fibre reinforced

composites.

**Section 5: Polymer Technology**

Polymer compounding-need and significance, different compounding ingredients

for rubber and plastics, cross-linking and vulcanization, vulcanization kinetics.

**Section 6: Polymer rheology**

Flow of Newtonian and non-Newtonian fluids, different flow equations,

dependence of shear modulus on temperature, molecular/segmental

deformations at different zones and transitions. Measurements of rheological

parameters by capillary rotating, parallel plate, cone-plate rheometer. Viscoelasticity-

creep and stress relaxations, mechanical models, control of rheological

characteristics through compounding, rubber curing in parallel plate viscometer,

ODR and MDR.

**Section 7: Polymer processing**

Compression molding, transfer molding, injection molding, blow molding, reaction

injection molding, extrusion, pultrusion, calendaring, rotational molding,

thermoforming, rubber processing in two-roll mill, internal mixer.

**Section 8: Polymer testing**

Mechanical-static and dynamic tensile, flexural, compressive, abrasion, endurance,

fatigue, hardness, tear, resilience, impact, toughness. Conductivity-thermal and

electrical, dielectric constant, dissipation factor, power factor, electric resistance,

surface resistivity, volume resistivity, swelling, ageing resistance, environmental stress

cracking resistance.

**XE - G Food Technology**

**Section 1: Food Chemistry and Nutrition**

**Carbohydrates:** structure and functional properties of mono-, oligo-, & polysaccharides

including starch, cellulose, pectic substances and dietary fibre,

gelatinization and retrogradation of starch.** Proteins:** classification and structure of

proteins in food, biochemical changes in post mortem and tenderization of

muscles. **Lipids:** classification and structure of lipids, rancidity, polymerization and

polymorphism. **Pigments:** carotenoids, chlorophylls, anthocyanins, tannins

and myoglobin.** Food flavours:** terpenes, esters, aldehydes, ketones and quinines.

**Enzymes:** specificity, simple and inhibition kinetics, coenzymes, enzymatic and nonenzymatic

browning. **Nutrition:** balanced diet, essential amino acids and essential

fatty acids, protein efficiency ratio, water soluble and fat soluble vitamins, role of

minerals in nutrition, co-factors, anti-nutrients, nutraceuticals, nutrient deficiency

diseases. **Chemical and biochemical changes:** changes occur in foods during

different processing.

**Section 2: Food Microbiology**

**Characteristics of microorganisms:** morphology of bacteria, yeast, mold and

actinomycetes, spores and vegetative cells, gram-staining. Microbial growth:

growth and death kinetics, serial dilution technique. Food spoilage: spoilage

microorganisms in different food products including milk, fish, meat, egg, cereals

and their products. Toxins from microbes: pathogens and non-pathogens including

Staphylococcus, Salmonella, Shigella, Escherichia, Bacillus, Clostridium, and

Aspergillus genera. Fermented foods and beverages: curd, yoghurt, cheese, pickles,

soya-sauce, sauerkraut, idli, dosa, vinegar, alcoholic beverages and sausage.

**Section 3: Food Products Technology**

**Processing principles:** thermal processing, chilling, freezing, dehydration, addition of

preservatives and food additives, irradiation, fermentation, hurdle technology,

intermediate moisture foods. **Food packaging and storage:** packaging materials,

aseptic packaging, controlled and modified atmosphere storage. **Cereal processing and products**: milling of rice, wheat, and maize, parboiling of paddy,

bread, biscuits, extruded products and ready to eat breakfast cereals.

processing:

vegetables processing:

fruit juice, jam, jelly, marmalade, squash, candies, tomato sauce, ketchup, and

puree, potato chips, pickles.

cocoa, spice, extraction of essential oils and oleoresins from spices. Milk and milk

products processing: pasteurization and sterilization, cream, butter, ghee, icecream,

cheese and milk powder. Processing of animal products: drying, canning,

and freezing of fish and meat; production of egg powder.

from fruit wastes, uses of by-products from rice milling.

maintenance:

place (CIP).

**Section 4: Food Engineering**

**Mass and energy balance; Momentum transfer:** Flow rate and pressure drop

relationships for Newtonian fluids flowing through pipe, Reynolds number. **Heat transfer:** heat transfer by conduction, convection, radiation, heat exchangers.

transfer:

transfer, permeability through single and multilayer films.

size reduction of solids, high pressure homogenization, filtration, centrifugation,

settling, sieving, mixing & agitation of liquid. Thermal operations: thermal sterilization,

evaporation of liquid foods, hot air drying of solids, spray and freeze-drying, freezing

and crystallization.

dehumidification operations.

**XE-H: Atmospheric & Ocean Science**

**Section A: Atmospheric Science**

Fundamental of Meteorology, Thermal structure of the atmosphere and its

composition, Radiation Balance and Laws, Wind Belts, Monsoon, Climate.

Atmospheric Thermodynamics. Hydrostatic equilibrium and: Hydrostatic

equation, variation of pressure with height, geopotential, Tropical convection.

Atmospheric Electricity. Cloud Physics. Observation Techniques of the

Atmosepheric Properties.

Fundamental equations. Pressure, gravity, centripetal and Corolis forces,

continuity equation in Cartesian and isobaric coordinates, Scale analysis,

inertial flow, geostrophic and gradient winds, thermal wind, vorticity.

Atmospheric turbulence, baroclinic instabiltiy. Atmosphreric Waves.

Tropical meteorology: Trade wind inversion, ITCZ; monsoon trough tropical

cyclones, their structure and development theory; monsoon depressions;

Climate variability and forcings; Madden-Julian oscillation(MJO), ENSO, QBO

(quasi-biennial oscillation) and sunspot cycles. Primitive equations of

Numerical Weather Prediction. General Circulation and Climate Modelling.

Synoptic weather forecasting, prediction of weather elements such as rain,

maximum and minimum temperature and fog. Data Assimilation.

**Section B: Ocean Sciences**

Seawater Properties, T-S diagrams, Ocean Observations, Ocean Tide and

Waves and their properties. Coastal processes and Estuary Dynamics. coastal

zone management. Wind Driven Circulation: Ekman, Sverdrup, Stommel and

Munk theories, Inertial currents; geostrophic motion; barotropic and baroclinic

conditions; Oceanic eddies. Global conveyor belt circulation. Subtropical gyres;

Western boundary currents; equatorial current systems; Current System in the

Indian Ocean.

Momentum equation, mass conservation, vorticity. Ocean and Wave Modeling,

Ocean State Forecasting. Data Assimilation. Ocean Turbulence.

Chemical Property of seawater, major and minor elements, their behavior and

chemical exchanges across interfaces and residence times in seawater, Element

chemistry in atypical conditions-estuaries, Biochemical cycling of nutrients,

trace metals and organic matter. Air-sea exchange of important biogenic

dissolved gases; carbon dioxide-carbonate system; alkalinity and control of pH;

biological pump. Marine Pollution. Primary and secondary production; factors

controlling phytoplankton and zooplankton abundance and diversity; nekton and

fisheries oceanography.

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