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Q&A Bank >> 1 July 2013



Q : h value obtained for the reaction nh3 hcl nh4cl using
Q : there are three parts to this question please answer all
Q : q at 29815k the partial molar volume of co2aq is 33cm3
Q : define on which severity of heat treatment for
Q : q for a solution process in which species b is transferred
Q : the current transformer has a single turn on the primary
Q : define methods used in combination with
Q : explain about the pasteurizationyou must be aware of the
Q : q the pressure in a liquid droplet of radius r is greater
Q : a current transformer has two turns on the primary winding
Q : how to evaluate blanching efficiencyfinally let us learn
Q : name a few foods which are best blanchedyes green beans
Q : q consider a hypothetical system in which two aqueous
Q : define the term hot water blanchinga appropriate
Q : what are eddy currents state how their effect is decreased
Q : define advantages of blanching blanching as a pre-treatment
Q : a single-phase transformer has a voltage ratio of 61 and
Q : q an aqueous solution of the protein bovine serum albumin
Q : q derive an expression for the standard molar reaction
Q : explain about the blanching - food processingblanching is
Q : q for a homogeneous reaction in which the reactants and
Q : a 400kva transformer has a primary winding resistance of
Q : determine the preservation changes while cookingwhile
Q : explain about the various cooking methodsall of us eat food
Q : a transformer has 1200 primary turns and 200 secondary
Q : define pasteurization and sterilization - thermal
Q : define cookingblanching and canning - thermal
Q : a transformer has 600 primary turns and 150 secondary turns
Q : a single-phase transformer has 2400 turns on the primary
Q : a single-phase transformer has 2000 turns on the primary
Q : define two basic principles of food processingthe
Q : a single-phase 50hz transformer has 40 primary turns and
Q : define methods of food processingfood is undeniably most
Q : define objectives to know about methods of food
Q : a transformer takes a current of 1a when its primary is
Q : a 3300v440v single-phase transformer takes a no-load
Q : explain about the methods of food processingin the earlier
Q : draw the phasor diagram for an ideal transformer on
Q : a transformer takes a current of 08a when its primary is
Q : 5kva single-phase transformer has a turns ratio of 101 and
Q : three similar coils each having a resistance of 8omega and
Q : each phase of a delta-connected load comprises a resistance
Q : list out points about the traditional food preservation1
Q : a 400v 3-phase star linked alternator supplies a
Q : explain the food irradiation - method of food
Q : explain use of food additives - method of food
Q : a show that the total power in a 3-phase 3-wire system
Q : explain carbonating - method of food
Q : explain the major classes of lipidsthe major classes of
Q : oxidation-reduction potential orporp is related to the
Q : explain cis-trans isomers atoms or groups are called
Q : explain canning temperature above 100deg c - method of
Q : tertiary butylhydroquinone tbhqtbhq is moderately soluble
Q : butylated hydroxyanisole bhait is commercially available as
Q : explain pasteurization temperature below 100deg c - method
Q : explain tocopherolsthese are the most widely distributed
Q : antioxidants antioxidants are the substances that can
Q : define hydrolytic ranciditylipolysis is a major action
Q : q explain the methods of analysis for digital systemjust as
Q : explain heat preservation - method of food preservation the
Q : explain about the freezing - method of food
Q : lipolysiswhat do we mean by lipolysis hydrolysis of ester
Q : explain chilling temperatures - method of food
Q : explain pro-oxidants transition metals particularly those
Q : surface areathe rate of oxidation increases in direct
Q : explain about cold preservation - methods of food
Q : factors affecting lipid oxidationtemperaturein general the
Q : explain about the smoking - methods of food
Q : explain about the cheese making - methods of food
Q : oxygen concentrationwhen oxygen is abundant the rate of
Q : explain about the fermentation - methods of food
Q : explain process of fatty acid compositionwe know fatsoils
Q : factors influencing lipid oxidation food lipids contain
Q : q show limitations of microprocessor-based control
Q : autoxidationit is generally agreed that autoxidation that
Q : explain deteriorative changes in fats and oilsthe food
Q : explain about the pickling - methods of food
Q : maintaining the quality of frying oil as frying
Q : explain about the sugaring - methods of food
Q : explain about the salting - methods of food
Q : factors affecting the process of deep fat fryingthe common
Q : deep fat fryingdeep fat frying as you may already know is
Q : explain about the drying - methods of food processingdrying
Q : explain about the asepsis - methods of food processingfood
Q : a 415v 3-phase ac motor has a power output of 1275kw and
Q : three coils each having resistance 3 omega and inductive
Q : define traditional methods of food processingbecause food
Q : restaurant deep fat frying evaluation a number of factors
Q : cake mix evaluation originally cake mix formulations
Q : pound cake testin some cases oil or margarine creaming
Q : define points to remember regarding to food processing1
Q : performance evaluationcake batter aeration can be affected
Q : alec smart is 59 years of age and is planning for his
Q : explain performance testing of fats and oilin these cases
Q : measurement of functional property of fats and oil fats and
Q : explain physical properties of an oilphysical properties of
Q : list out the principles of food preservationall food
Q : q show advantage of digital control system over analog
Q : explain properties of natural fats and oils natural fats
Q : functional properties of food lipidschemically fats and
Q : list out the different preservation techniquesthe different
Q : define methods of food preservationfood preservation is one
Q : marine oilsthese oils typically contain large amounts of
Q : animal fatsthis group consists of depot fats from domestic
Q : linolenic acidsfats in this group contain substantial
Q : define evolution of food processing 8000 - 7000 bc mankind
Q : oleic - linoleic fats fats in this group are the most
Q : define historical development of food processingfood
Q : vegetable butters fats of this group are derived from
Q : lauric fats fats of this group are derived from certain
Q : milk fats fats of this group are derived from the milk
Q : what are the reasons of food processingthe reasons for food
Q : what is the food processingfood processing as you learnt
Q : categories of fats and oilsyou already know that fatty
Q : why and how does the food get spoiled there are several
Q : explain about the food spoilagefoods gradually undergo
Q : define the objectives to learn about the food
Q : a voltage amplifier without feedback has a nominal gain of
Q : explain acylglycerolsthe most abundant class of food lipids
Q : define the food processingwe are all aware that delay in
Q : explain about fats and oilsfats and oils are a unique class
Q : explain about the biosensors and
Q : explain about oil-bearing fruitsoil-bearing fruits nuts and
Q : explain food lipids it is either consumed in the form of
Q : explain about the food science and technologyfood science
Q : explain glycerol esters of fatty acidsglycerol esters of
Q : define lipidslipids defines substances as oils fats and
Q : list the types of gellan gum the three types of gellan
Q : explain about the saccharin - artificial sweetenersthe
Q : what are seed gums what are its characteristic properties
Q : explain lamda and kappa-carrageenanlamda-carrageenan at a
Q : q explain journal entrya journal is a sequential arranged
Q : q what is journalin explaining the rules of credit and
Q : what are the functional properties of gums that are
Q : q illustrate about accounting cyclethe accounting cycle is
Q : list a few important uses of food hydrocolloidsa few
Q : nspnsp or dietary fibre is the name given to a group of
Q : q show credit and debit rules for expensethe credit and
Q : explain about the acesulfame k - artificial
Q : explain starch phosphates monoesters and hydroxypropyl
Q : q what is credit balanceif on the other side the sum of the
Q : q show recording changes in dividendsrecording changes in
Q : oxidized starchcoating and sealing agent emulsifier
Q : q recording changes in revenues and expensesexamine that
Q : list a few shortcomings of native starches which make it
Q : q show recording changes in assetsrecording changes in
Q : what do you understand by the terms retrogradation and
Q : q explain double-entry procedurethe double-entry procedure
Q : list a few applications of starches in the food industry a
Q : q show double-entry procedure or dualityin every business
Q : q explain about debits and creditsaccountants utilize the
Q : define rheology and syneresisrheology the science of
Q : extruded starch cereal products that are prepared by
Q : q what do you mean by accountan account is a division of
Q : what is etherification the act or process of making ether
Q : steps in recording business transactionslook at exhibit 5
Q : explain esterificationthe process of converting an acid
Q : a business may perhaps engage in thousands of transactions
Q : explain food applications of pullulanthe food applications
Q : food applicationsdextran can be used in food products as it
Q : dextrandextran is a high molecular weight
Q : food applications of curdlancurdlan has a variety of food
Q : how sugar used in flavors and mouthfeelin frozen desserts
Q : how sugar is used in icingssugars provide sweetness flavor
Q : illustrate the applications of gellan gumgellan is a highly
Q : how sugar is used in meringuesegg whites beaten for a
Q : explain the types of modified gellan gumthere are 3 types
Q : how sugar is used in puddings sauces and pie fillingswhen
Q : how sugar is used in custardswhile flour protein forms the
Q : explain functional properties of gellan gumsone of the most
Q : define the miscellaneous applications of sugarsugars are
Q : explain food applications of xanthan xanthan gum is mainly
Q : classification of feedback control systems by control
Q : explain about the antioxidant activity of sugarseveral
Q : microbial polysaccharidesmany microorganisms produce
Q : define types of non enzymatic browning reactiontwo major
Q : food applications of gum tragacanthgum tragacanth finds
Q : explain about the browning reactionsthe browning reactions
Q : how sugar play a major role in fermentationthe production
Q : explain the properties of gum tragacanthgum tragacanth
Q : gum tragacanth gum tragacanth the exudation of
Q : q explain state-variable techniquesthe matrix formulations
Q : explain food applications of gum karaya the water absorbing
Q : how sugar play a major role in preservationin so many
Q : q dynamic response of control systemsthe existence of
Q : explain the properties gum karayagum karaya is
Q : gum karaya gum karaya sterculia gum is the dried gummy
Q : describe the properties of gum ghattiimportant property of
Q : what is gum ghattigum ghatti also known as indian gum is
Q : explain the food applications of gum arabic a major use for
Q : propertiesgum arabic is unique between the natural
Q : briefly describe about caramelizationcaramelization results
Q : explain about the maillard reaction the maillard reaction
Q : gum arabicgum arabic or gum acacia is the oldest and
Q : exudate gumsmost exudates gums come from compounds
Q : explain the food applications of guar guar imparts
Q : you are provided with a monobasic acid hx with a
Q : food applications of locust bean gumlocust bean gum has
Q : explain the properties locust bean gumlocust bean gum is
Q : q objective of recording business transactions- use the
Q : q procedure of recording business transactionsthe raw
Q : seed gumspolysaccharides derived from plants and seeds have
Q : q salary potential of accountantsselecting a major
Q : food applications of carrageenancarrageenan consists of a
Q : q equity segment of a corporate balance sheetthe
Q : how sugar is used in bakery applicationin bakery
Q : q corporate accounting and accounting for sole
Q : accountants and others are able to access the home pages of
Q : define functional role of sugars in foodfrom the consumers
Q : q illustrate a simple accounting systemjames stevens was
Q : explain sodium alginatesodium alginate helps in aiding
Q : food applications of alginateone of the most unusual
Q : q dividends paid to ownersstockholders equity is a improved
Q : alginatealginates are produced by brown seaweeds
Q : q show transactions affecting the income statementto
Q : food applications of agarthe bakery industry has been the
Q : define emerging trends in the nutritional content of
Q : q illsutarte the summary of transactionssummary of
Q : viscositythe viscosity at temperatures above its gelation
Q : gelationagar gels can be formed in very dilute solutions
Q : q transactions affecting only the balance sheetsince every
Q : define food processing unit operationsfood processing unit
Q : q show periodicity conceptas per to the periodicity time
Q : define role of food industrypublications of major trade
Q : q explain about going-concern conceptexcept strong evidence
Q : q illustrate exchange-price conceptexchange-price or cost
Q : q explain about money measurement conceptmoney measurement
Q : define food safety and regulationfood sanitation because
Q : q explain accounting entity conceptbusiness entity concept
Q : define commodity topics of food scienceall issues of food
Q : functionalitypectins are mainly used as gelling agents but
Q : q prepare a source documenta source document typically
Q : q explain about accounting transactionan accounting
Q : q what do you mean by equitiesassets were described earlier
Q : q illustrate the financial accounting processin this
Q : explain about the food product developmentfood product
Q : q explain about financial statementthe income statement is
Q : explain about food processing and engineeringfundamental
Q : define the food microbiology mycology and toxicologyuse of
Q : define nutritive aspects of food constituents and effect of
Q : define food quality factors and their measurementappearance
Q : q explain about statement of cash flowsretained earnings
Q : explain about the food analysis and chemistryinvestigation
Q : q explain about capital stockcapital stock illustrates the
Q : q what do you mean by liabilitiesliabilities are the debts
Q : q describe about assetsassets are things of worth owned by
Q : pectinthe word pectin is derived from a greek word which
Q : q can you explain about balance sheetthe balance sheet
Q : define food business and food technologythe food business
Q : q what is dividendone idea of the statement of retained
Q : food applications of hemicellulosesthe hemicelluloses find
Q : q explain about income statementthe income statement
Q : nutritional effects of hemicelluloseshemicelluloses are
Q : q explain statement of retained earningsthe statement of
Q : explain scope of food science and technology as a
Q : q financial statements of business organizationsbusiness
Q : explain the two forms of hemicellulosethere are two forms
Q : q explain about manufacturing companiesmanufacturing
Q : q explain merchandising companiesmerchandising companies
Q : q what are service companiesservice companies carry out
Q : q show types of activities performed by business
Q : an accounting perspective business insightaccounting is
Q : define food science as a discipline and modern
Q : q illustrate about corporationa corporation is an
Q : q what do you mean by partnershipa partnership is a
Q : q what do you mean by single proprietorshipa single
Q : q explain business entity conceptsuppose for instance that
Q : hemicellulosein plant cell walls the most abundant compound
Q : forms of business organizationsaccountants habitually refer
Q : q explain accounting cyclecreditors investors as well as
Q : q types of business activitiesan accounting education is
Q : define food science and simple sugarsthis first unit
Q : q financial consequences of business decisionswhen nowadays
Q : q learning objectives of accountingdescribe and identify
Q : functionality of cmccmc is soluble in cold water and mainly
Q : q accounting education change commissionaccountants in
Q : define prognosis of eating disordersabout 50 of the
Q : define nutrition counseling - management of eating
Q : importance of celluloseabout one third of the worlds
Q : define proteins carbohydrates required for anorexia
Q : functionality of cellulosecellulose has many uses as an
Q : q illustrate about transfer functionsthe transfer function
Q : define micronutrients requirements for anorexia nervosait
Q : q classify feedback control systems according to purpose of
Q : q sampled-data and digital control systemsthese differ
Q : q explain continuous-data and discrete-data systemsa
Q : q explain time-invariant versus time-varying systemswhen
Q : q explain linear versus nonlinear control systemslinear
Q : non-starch polysaccharidesa polysaccharide often termed as
Q : define the clinical experience of anorexia nervosaclinical
Q : define nutritional management of severe anorexia nervosathe
Q : define nutritional management of anorexia nervosathe
Q : q determine the armature current and torque anglea 1500-hp
Q : the use of the gums in various foods may affect the
Q : modified or semi-synthetic gumsthese are natural polymers
Q : natural gumsthese are derived from various plant as well as
Q : in how many parts classification of
Q : uses of hydrocolloidsfor healthhydrocolloids together with
Q : how to planning the daily diet for underweight patientsas
Q : define fluids required for underweight - nutritional
Q : define the functional properties of hydrocolloidsthe
Q : define vitamins required for underweight - nutritional
Q : hydrocolloids are extremely versatile and are used for many
Q : explain the carbohydrate required for underweight -
Q : explain the uses of hydrocolloidsin particular
Q : define fats required for underweight - nutritional carefats
Q : some of the important food hydrocolloids are listed below
Q : define proteins required for underweight - nutritional
Q : what are food hydrocolloids food hydrocolloids are
Q : define energy requirements for underweightthe total calorie
Q : consider the 220-v 1800-rmin dc motor controlled by a
Q : oxidised starchoxidised starch finds a number of uses in
Q : consider a 3-hp 220-v 1800-rmin separately excited dcmotor
Q : define nutritional management of paediatric and geriatric
Q : define fluid and electrolytes requirements in elderlycare
Q : q illustrate power semiconductor devicessince the advent of
Q : determine the case when starches treated with heatin the
Q : explain about the energy requirements in elderlybased on
Q : explain about the enteral feeding in elderlyenteral as you
Q : define nutrition support in elderly - parenteral enteral
Q : determine the modification of native starchmodification of
Q : q explain basic control systemselectric energy is widely
Q : define health and feeding problems among
Q : modification of food starchespositive attributes of
Q : define the different causes of under nutrition1 scales
Q : modified starchesin your opinion what would be an ideal
Q : digital transmission on fading multipath channelswe have
Q : define under nourished persons - nutritional intervention
Q : let both coherent ask and coherent psk systems transmit the
Q : define management and nutritional intervention using mna -
Q : define mini nutritional assessment mna toolit is a
Q : significant proportion of starch in the normal dieta
Q : define nutrition screening initiative nsinsi tries to
Q : define the nutritional assessment toolsmalnutritionprotein
Q : what is the fuction of starchstarch is the main thickener
Q : define drawbacks of nutritional status that assessed
Q : define the nutritional assessment methodsnutritional
Q : starch gelatinization undamaged starch granules are
Q : starch retrogradationthe starch paste or solution obtained
Q : starch gelatinisation starch is insoluble in cold water but
Q : q carrier modulation by digital signalsdigitally modulated
Q : define nutritional status of the elderlynutritional risk
Q : define vitamin a iron and zinc required for elderlyvitamin
Q : define b-complex vitamins required for elderlyb-complex
Q : amyloseamylose molecules have molecular weights ranging
Q : explain the characteristics of starch granule starch
Q : define calcium phosphorus amp vitamin d required for
Q : define the vitamin and minerals required for
Q : define the carbohydrate and fat required for
Q : define energy and protein requirements in geriatric
Q : explain the nutritional changes and requirement - geriatric
Q : define drug metabolism poly-pharmacyas older persons are
Q : explain central and peripheral nervous system - geriatric
Q : q what do you mean by compandingin order to lower the crest
Q : for this assignment submit the following
Q : in november 2010 every mzumbe university student had an
Q : your employer quick hit agency qha is a debt collections
Q : what are some tips on writing an essay im writing a debate
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