Organisation : Kerala Public Service Commission
Exam : Public Service Commission Exam
Paper: Laboratory Assistant Dairy
Document Type : Model/Sample Question Paper
Year : 2016
Website : http://www.keralapsc.gov.in/index.php?option=com_content&view=article&id=3589&Itemid=147
Download Model/Sample Question Paper : https://www.pdfquestion.in/uploads/8825-lab.pdf
Laboratory Assistant Dairy Model Question Paper 2016 :
l. The molarity of the solution containing 4 g of sodium hydroxide in one liire water is :
(A) 0.1M
(B) 1 M
Related / Similar Question Paper : Kerala PSC VEO Question Paper
(c) 0.5 M
(D) 10M
2. A Colligative property depends on
(A) The number of solvent particles in which the solute dissolve
(B) Mass of solute dissolve in solvent
(C) Mass of solvent taken
(D) The number of solute particles dissolve in which the solvent
3. On dilution specific conductance of an electrolyte
(A) Increase
(B) Decrease
(c) Dose not change
(D) Increase and then Decrease
4. PH of Solution whose hydroxide ion concentration is 0.001 mole/litre will be ..
(A) 3
(B) 11
(c) 12
(D) 2
5. The number of the fundamental vibration of methane is
(A) 3
(B) 4
(c) 9
(D) 8
6. PH of milk is ranges from
(A) 3 – 4
(B) 6 – 7
(c) 7 – 8
(D) 5 – 6
7. The yellow color of milk is mainly due to
(A) Casein
(B) Carotene
(c) Riboflavin
(D) phospholipids
8. Which of the following is an extensive property
(A) Pressure
(B) Temperature
(c) concentration
(D) Heat
Laboratory Technician Gradeii/ Laboratory Assistant Grade II Syllabus :
MODULE I :
UNIT I :
VETERINARY PARASITOLOGY :
Introduction to Clinical Parasitology, laboratory- Microscopy– Basic concepts in Veterinary helminthology, entomology, acarology and protozoology. Handling of equipments routinely used in lab like centrifuges, weighing balances, glass and plastic ware etc. Preparation of stains, like Hematoxylin stains, Acetic acid carmine, ZN carbol fuchsin, fixatives like 10% formalin, Boiun’s fluid, Carnoy’s fluid, Schaudinn’s fixative etc and mounting media like lactophenol, glycerol, Preparation of sporulation solution,etc.–
Techniques of collection of clinical materials including faeces, blood and urine-preparation of solutions and scientific handling of clinical samples–Collection and preservation of clinical materials as well as parasite specimens obtained, antemortem and post mortem-acquaintance with specimen maintenance.
UNIT II :
VETERINARY PATHOLOGY :
General introduction to hematology, Preparation of site and Collection of blood from different species, anticoagulants, separation of serum, TEC, TLC, DLC, ESR, PCV, Hb, Erythrocyte indices, eticulocytes, Platelet count, Bleeding time and Clotting time, DLC – Staining – Common stains for hematology-Peculiarities of animal blood evaluation
Collection, Preservation &despatch of clinical materials like urine, milk and semen. Physical, Chemical and Microscopical examination of urine, milk and semen. Serum biochemistry-serum enzymes and electrolytes, blood sugar, serum proteins. Evaluation of serum enzymes like AST, ALT, ALP, Serum bilirubin, serum protein, sugar, Sodium, Potassium, Copper, Calcium, Urea etc.-Function tests of liver and kidney
UNIT III :
VETERINARY MICROBIOLOGY :
Good laboratory practices, Sterilisation- Definition and methods, Microscopy- types of microscope- handling of microscope, staining – type of stains- staining techniques, Definition of culture media- ingredients of culture media- different types of media- preparation of media- sterility check and storage, introduction to lab animals- handling, care and management of lab animals.
Preparation of stains, different staining techniques- Gram’s staining, acid fast staining, Leishman’s staining, Wright’s staining, Lactophenol cotton blue staining, preparation and use of culture edia- inoculation of culture and incubation, preparation of bacterial smears on slides, antibiotic sensitivity tests.
UNIT IV :
QUALITY CONTROL MEASURES IN FOOD INDUSTRY :
Definition-quality control, quality assurance, quality management, microbiological guidelines, specifications and standards, National agencies associated with quality control- BIS, PFA, MMPO, MFPO, AGMARK, International agencies associated with quality control, – codex alimentarius, FAO,
WHO- quality control systems in food industry- HACCP, BPS, TQM, ISO series salient features, quality control tests used in food industry.
Collection and processing of the sample for quality control tests, analysis of water- physical, chemical and microbiological, milk- rapid platform tests- direct and indirect quality control tests, analysis of meat- physical, chemical and microbiological, air – sampling and analysis.
UNIT V :
GENERAL LABORATORY TECHNIQUES :
Organization of a laboratory; specimen collection, handling, entry, containers, transport; storage of chemicals and reagents: common dangers/accidents in the lab ;principles and methods of quality control: principles, uses and maintenance of centrifuge, calorimeter, balance, refrigerator, water bath, glass wares, photometer, microscopes, autoclave, microtome, tissue processor; pipettes: preparation of distilled water.
UNIT VI :
HAEMATOLOGY, CLINICAL PATHOLOGY & HISTOTECHNOLOGY
Haemopoiesis, Functions and estimation of Haemoglobin, Blood collection techniques, Anticoagulants, Blood cell counting, Blood smear and their Staining; Anaemia, Leukemia, PCV, ESR, Bleeding and Clotting time, Urine analysis-Physical, Chemical, Microscopy; Stool examination for ova, blood; Fixatives, Microtomy; Decalcification, Tissue processing ;H and E staining; Pap staining.