Name of the University : Alagappa University
Degree : M.SC
Department : Chemistry
Subject Code/Name : Plant Biochemistry
Year : II
Semester : IV
Document Type : Model Question Papers
Website : alagappauniversity.ac.in
Download Model/Sample Question Paper : APRIL 2010 : https://www.pdfquestion.in/uploads/alagappauniversity.ac.in/3898.-MSC_BIOCHEMISTRY.pdf
Alagappa Plant Biochemistry Question Paper
Section – A :
1. Write the types of plastids.
2. List out the functions of xylum and phloem.
Related : Alagappa University Nutritional Biochemistry B.SC Model Question Papers : www.pdfquestion.in/3861.html
3. Write note on role of zinc in plants.
4. Define sulfate assimilation.
5. How the plants produce and store the strach –
6. Write the difference between Light and Dark reactions.
7. Write the functions of abscisic acid.
8. Define phenolic glycosides.
9. What are the enzymes present in cell wall –
10. Define plant tissue culture
Section – B : (5 × 5 = 25)
Answer All the questions.
11 (a) Explain the structure and functions of Nucleus. Or
(b) Explain the mechanism for movement of solutes.
12. (a) Write the source, physiological role and deficiency symptoms of Iron. Or
(b) Write note on sulphur cycle.
13. (a) Explain the structure and compositionof photosynthetic apparatus. Or
(b) Write note on photorespiration.
14. (a) What are plant growth inhibitors ? Explain with examples Or
(b) Write note on Biosynthesis of Alkaloids.
15. (a) Explain the Biochemistry of Pathogen specificity. Or
(b) Write note on Biochemistry of senesence
Section – C : (3 × 10 = 30)
Answer any Three of the following.
16. Give a detailed account on transport mechanism.
17. Describe in detail about the biological Nitrogen fixation.
18. Explain the CAM pathway. Add note on factors affecting the rate of photosynthesis.
19. Briefly explain about the mechanism of action of Auxins.
20. Give a detailed account on Phytochrome in plant growth and Development.
April 2010
M.Sc. Degree Examination, :
Enzyme Technology :
Duration : 3 Hours
Maximum : 75 Marks
Part – A (10 × 2 = 20)
Answer All questions
1. Define active site.
2. What is enzyme turn over number ?
3. What are Inhibitors ?
4. What is first-order reaction ?
5. How the enzymes are purified with the help of gel filtration chromatography ?
6. What is the need of enzyme purification ?
7. What are Immobilised cells ?
8. What is kinetics of Immobolization ?
9. What is synzyme ?
10. What are Biochips ?
Part – B : (5 × 5 = 25)
Answer All questions
11. (a) Write note on specificity of enzymes. (Or)
(b) Draw L.B plot and write its significance.
12. (a) Describe the mechanism of action of Bisubstrate reaction. (Or)
(b) Derive M.M Equation.
13. (a) Explain the criteria of purity of Enzymes. (Or)
(b) Write note on source of extraction of Enzymes.
14. (a) Write note on techniques of Immobilization. (Or)
(b) Write briefly about Bioreactors.
15. (a) Discuss the criteria for selecting ideal biosensor. (Or)
(b) Write note on the following
(i) Immuno biosensor.
(ii) Cell based biosensor.
Part – C : (3 × 10 = 30)
Answer any Three questions
16. Briefly classify the enzymes according nomenclature.
17. Explain the types of enzymes catalysis.
18. Describe the various methods of enzyme purification.
19. Give a detailed account on the use of enzymes in Recombinant DNA technology.
20. Explain the principle, components and operations of Biosensor.
April 2011
M.Sc. Degree Examination, :
Elective-Food Technology : (CBCS—2008 Onwards)
Duration : 3 Hours
Maximum : 75 Marks
First Semester
Biochemistry
Part – A : (10 × 2 = 20)
Answer All questions.
1. Give the types of food microorganism.
2. What is extrinsic factors ?
3. Explain dying.
4. Define food preservation.
5. Explain fruit products.
6. Give any two ways of fish spoilage
7. What is intoxication ?
8. Aflatoxins
9. What are the raw materials used for beer ?
10. Define fermentation.
Part – B : (5 × 5 = 25)
Answer All questions
11. (a) Explain the process of estimating the number of microorganisms in food. (Or)
(b) Discuss the intrinsic and extrinsic factors.
12. (a) Explain the basic ideas of packing. (Or)
(b) Write short notes on destruction of microorganism by heat and gas treatment.
13. (a) Write short notes on meat spoilage. (Or)
(b) Give an account on the composition of cereals.
14. (a) Explain the following.
(i) Botulism.
(ii) Salmonellosis.
(Or)
(b) Discuss the food poisioning in detail.
15. (a) Explain the production of wine. (Or)
(b) Discuss in detail about mushroom farming