Food_Feeds (Food Technology & Allied science)

🏆 Top results in the quiz 'FOOD TECHNOLOGY 4' 🖊 15 questions ⏱ 30 seconds per question 🤓 25 people took the quiz 🥇 @Kalyani4376 – 13 (54.6 sec) 🥈 Abhiii... – 13 (57.7 sec) 🥉 Shraddha Gabel – 13 (1 min 32 sec) 4. Divya Aggarwal – 12 (1 min 22 sec) 5. Shivuu – 12 (1 min 21 sec) 6. Sidharth – 12 (1 min 29 sec) 7. Wayfarer – 12 (1 min 40 sec) 8. Sakshi – 12 (1 min 55 sec) 9. Manju – 12 (2 min 4 sec) 10. HBV – 11 (1 min 15 sec) 11. bad solider – 11 (1 min 26 sec) 12. Raga – 10 (1 min 4 sec) 13. S_S_D_M – 10 (1 min 20 sec) 14. Av bams Vi – 10 (1 min 35 sec) 15. D.R – 10 (1 min 50 sec) 16. NILESHSINH RATHOD – 10 (1 min 45 sec) 17. Dhinaha – 10 (1 min 54 sec) 18. Ashmitha A – 9 (1 min 4 sec) 19. Kavana B Bodh – 9 (1 min 42 sec) 20. Jasni Js – 9 (1 min 58 sec)

🎲 Quiz 'FOOD TECHNOLOGY 4' 🖊 15 questions · ⏱ 30 sec

Polysaccharides They are also called as “glycans”. Polysaccharides contain more than 10 monosaccharide units and can be hundreds of sugar units in length. They yield more than 10 molecules of monosaccharides on hydrolysis. Polysaccharides differ from each other in the identity of their recurring monosaccharide units, in the length of their chains, in the types of bond linking units and in the degree of branching. They are primarily concerned with two important functions ie. Structural functions and the storage of energy. They are further classified depending on the type of molecules produced as a result of hydrolysis. They may be homopolysaccharidese, containing monosaccharides of the same type or heteropolysaccharides i.e., monosaccharides of different types. Examples of Homopolysaccharides are starch, glycogen, cellulose, pectin. Heteropolysaccharides are Hyaluronic acid, Chondroitin.

Oligosaccharides Oligosaccharides are compound sugars that yield 2 to 10 molecules of the same or different monosaccharides on hydrolysis. The monosaccharide units are joined by glycosidic linkage. Based on the number of monosaccharide units, it is further classified as disaccharide, trisaccharide, tetrasaccharide etc. Oligosaccharides yielding 2 molecules of monosaccharides on hydrolysis is known as a disaccharide, and the ones yielding 3 or 4 monosaccharides are known as trisaccharides and tetrasaccharides respectively and so on. The general formula of disaccharides is Cn(H2O)n-1and that of trisaccharides is Cn(H2O)n-2 and so on. Examples: Disaccharides include sucrose, lactose, maltose, etc. Trisaccharides are Raffinose, Rabinose.

Monosaccharides Simplest group of carbohydrates and often called simple sugars since they cannot be further hydrolyzed. Colorless, crystalline solid which are soluble in water and insoluble in a non-polar solvent. These are compound which possesses a free aldehyde or ketone group. The general formula is Cn(H2O)nor CnH2nOn. They are classified according to the number of carbon atoms they contain and also on the basis of the functional group present. The monosaccharides thus with 3,4,5,6,7… carbons are called trioses, tetroses, pentoses, hexoses, heptoses, etc., and also as aldoses or ketoses depending upon whether they contain aldehyde or ketone group. Examples: Glucose, Fructose, Erythrulose, Ribulose.

Quick Glance Notes Classification of Carbohydrates (Types of Carbohydrates) The simple carbohydrates include single sugars (monosaccharides) and polymers, oligosaccharides, and polysaccharides.

Quick Glance Notes Chemical Properties of Carbohydrates  Osazone formation: Osazone are carbohydrate derivatives when sugars are reacted with an excess of phenylhydrazine. eg. Glucosazone Benedict’s test: Reducing sugars when heated in the presence of an alkali gets converted to powerful reducing species known as enediols. When Benedict’s reagent solution and reducing sugars are heated together, the solution changes its color to orange-red/ brick red. Oxidation: Monosaccharides are reducing sugars if their carbonyl groups oxidize to give carboxylic acids. In Benedict’s test, D-glucose is oxidized to D-gluconic acid thus, glucose is considered a reducing sugar. Reduction to alcohols: The C=O groups in open-chain forms of carbohydrates can be reduced to alcohols by sodium borohydride, NaBH4, or catalytic hydrogenation (H2, Ni, EtOH/H2O). The products are known as “alditols”.

Quiz at 9m

Quick Glance Notes Physical Properties of Carbohydrates  Stereoisomerism – Compound shaving the same structural formula but they differ in spatial configuration. Example: Glucose has two isomers with respect to the penultimate carbon atom. They are D-glucose and L-glucose. Optical Activity – It is the rotation of plane-polarized light forming (+) glucose and (-) glucose. Diastereo isomers – It the configurational changes with regard to C2, C3, or C4 in glucose. Example: Mannose, galactose. Annomerism – It is the spatial configuration with respect to the first carbon atom in aldoses and second carbon atom in ketoses.

Quick Glance Notes Properties of Carbohydrates Properties of Monosaccharides Most monosaccharides have a sweet taste (fructose is sweetest; 73% sweeter than sucrose). They are solids at room temperature. They are extremely soluble in water: – Despite their high molecular weights, the presence of large numbers of OH groups make the monosaccharides much more water-soluble than most molecules of similar MW. Glucose can dissolve in minute amounts of water to make a syrup (1 g / 1 ml H2O).

QUICK GLANCE NOTES Structure of Carbohydrates Carbohydrates consist of carbon, hydrogen, and oxygen. The general empirical structure for carbohydrates is (CH2O)n. They are organic compounds organized in the form of aldehydes or ketones with multiple hydroxyl groups coming off the carbon chain. The building blocks of all carbohydrates are simple sugars called monosaccharides. A monosaccharide can be a polyhydroxy aldehyde (aldose) or a polyhydroxy ketone (ketose). The carbohydrates can be structurally represented in any of the three forms: Open chain structure - It is the long straight-chain form of carbohydrates. Hemi-acetal structure - Here the 1st carbon of the glucose condenses with the -OH group of the 5th carbon to form a ring structure. Haworth structure - It is the presence of the pyranose ring structure.

QUICK GLANCE NOTES What are carbohydrates? The carbohydrates are a group of naturally occurring carbonyl compounds (aldehydes or ketones) that also contain several hydroxyl groups. It may also include their derivatives which produce such compounds on hydrolysis. They are the most abundant organic molecules in nature and also referred to as “saccharides”. The carbohydrates which are soluble in water and sweet in taste are called as “sugars”.

Hello Everyone On 23rd - Sunday Will be Conducting Test 11am - FOOD CHEMISTRY (JRF) - 60 Questions - 30 Minutes Result - 01pm 7pm - CHEMISTRY/PHYSICS - 40 Questions - 20 Minutes Result - 9pm

🏆 Top results in the quiz 'FOOD TECHNOLOGY 3' 🖊 10 questions ⏱ 30 seconds per question 🤓 38 people took the quiz 🥇 Garima Kukreja – 9 (38.7 sec) 🥈 @Kalyani4376 – 9 (46.1 sec) 🥉 Abhiii... – 9 (55.2 sec) 4. NILESHSINH RATHOD – 9 (1 min 21 sec) 5. ankita – 8 (38.1 sec) 6. Ashmitha A – 8 (1 min 2 sec) 7. Juno J – 8 (1 min 45 sec) 8. Manasi Haval – 7 (44.7 sec) 9. @Mystical_me – 7 (54.2 sec) 10. Mahesh Chithaluri – 7 (44.6 sec) 11. bad solider – 7 (56.3 sec) 12. Raga – 7 (55.5 sec) 13. S_S_D_M – 7 (1 min 4 sec) 14. Shraddha Gabel – 7 (1 min 7 sec) 15. @disguybad – 7 (1 min 8 sec) 16. Jasni Js – 7 (1 min 14 sec) 17. @Anagha1127 – 6 (32.8 sec) 18. Divya Aggarwal – 6 (43.4 sec) 19. Srishti – 6 (1 min 7 sec) 20. Lakshmi – 6 (1 min 12 sec)

🎲 Quiz 'FOOD TECHNOLOGY 3' 🖊 10 questions · ⏱ 30 sec

6pm missed quiz will be at 9pm

🏆 Top results in the quiz 'FOOD TECHNOLOGY 2' 🖊 15 questions ⏱ 30 seconds per question 🤓 29 people took the quiz 🥇 Subi And U – 15 (1 min 31 sec) 🥈 S_S_D_M – 13 (42.2 sec) 🥉 bad solider – 12 (1 min 8 sec) 4. Shraddha Gabel – 12 (1 min 15 sec) 5. @Manasayadagiri – 12 (1 min 31 sec) 6. Wayfarer – 12 (1 min 30 sec) 7. Bhawna Chugh – 12 (1 min 41 sec) 8. Ajay R – 12 (2 min 5 sec) 9. Raga – 11 (1 min 1 sec) 10. @sumit_1405 – 11 (1 min 19 sec) 11. Jinal Parmar – 11 (1 min 25 sec) 12. Mahesh Chithaluri – 11 (1 min 20 sec) 13. ankita – 11 (1 min 50 sec) 14. Good Friend – 11 (1 min 43 sec) 15. Sharika Viswan – 10 (1 min 32 sec) 16. @disguybad – 10 (1 min 39 sec) 17. Lakshmi – 10 (1 min 46 sec) 18. Fan zhendong – 10 (1 min 52 sec) 19. Juno J – 10 (2 min 4 sec) 20. Jyoti Sharma – 10 (2 min 15 sec)

🎲 Quiz 'FOOD TECHNOLOGY 2' 🖊 15 questions · ⏱ 30 sec

🏆 Top results in the quiz 'FOOD TECHNOLOGY 1' 🖊 15 questions ⏱ 30 seconds per question 🤓 30 people took the quiz 🥇 S_S_D_M – 14 (1 min 36 sec) 🥈 Sidharth – 14 (2 min 24 sec) 🥉 Shivuu – 13 (1 min 9 sec) 4. Wayfarer – 13 (1 min 26 sec) 5. Subi And U – 13 (1 min 33 sec) 6. Swarupa – 13 (1 min 45 sec) 7. Dinesh Dound – 13 (1 min 49 sec) 8. Raga – 12 (59.4 sec) 9. Dr Sita – 12 (1 min 17 sec) 10. @Mystical_me – 12 (1 min 17 sec) 11. Karthika Sukumaran – 12 (1 min 31 sec) 12. Minu – 12 (1 min 36 sec) 13. Av bams Vi – 12 (1 min 49 sec) 14. Nithin Kuzhikkala – 12 (2 min 4 sec) 15. Ashish – 12 (2 min 25 sec) 16. Garima Kukreja – 11 (1 min 13 sec) 17. Nandini B C – 11 (1 min 14 sec) 18. Meghana G N – 11 (1 min 20 sec) 19. Ajay R – 11 (1 min 48 sec) 20. Jinal Parmar – 11 (1 min 55 sec)

🎲 Quiz 'FOOD TECHNOLOGY 1' 🖊 15 questions · ⏱ 30 sec