TAILIEUCHUNG - JAWAHARLAL NEHRU TECHNOLOGICAL UNIVERSITY ANANTAPUR ANANTAPUR

The ability of camels to go for varying periods of time without water is a major factor in placing the family camp and camel herd in relation to sources of water. This ability is affected by several factors such as how much work (including walking in search of its feed) the camel has to do and the ambient temperature. Camels spend more energy (involving the use of water for evaporative cooling) at high temperatures, increasing thus the need for water and reducing the time between waterings. The management implications of this are that camels should be provided with shade,. | Syllabi for Food Tech. 2009-2010 JAWAHARLAL NEHRU TECHNOLOGICAL UNIVERSITY ANANTAPUR ANANTAPUR Course Structure and Syllabi for Pre FOOD TECHNOLOGY 2009-10 PART-I Choose any one subject of the following PAPER PAPER CODE 1 Chemistry of Foods. 09PH53101 2 Analysis of Foods. Including Instrumentation 09PH53102 3 Food Preservation Technology 09PH53103 4 Technology of Fruits and Vegetables 09PH53104 PART-II Choose any one subject of the following PAPER PAPER CODE 1 Technology of Milk and Milk Products. 09PH53201 2 Technology of oils and fats. 09PH53202 3 Sugar and Confectionary and Bakery technology. 09PH53203 4 Technology of Meat Poultry and Fishery Products 09PH53204 5 Food Biochemistry and Nutrition 09PH53205 6 Food Microbiology 09PH53206 7 Plantation Products and Flavor Technology. 09PH53207 8 Food Processing Engineering 09PH53208 9 Packaging Technology Including Food Laws. 09PH53209 10 Management of Food Processing Industries. 09PH53210 Syllabi for Food Tech. 2009-2010 JAWAHARLAL NEHRU TECHNOLOGICAL UNIVERSITY ANANTAPUR ANANTAPUR - FOOD TECHNOLOGY 09PH53101 CHEMISTRY OF FOODS UNIT I CARBOHYDRATES-I Introduction - Classification of Carbohydrates - Determination of the configuration of the monosaccharide. Ring structure of the monosaccharide. Glucose and fructose. Methods for determining the size of sugar rings. Conformational analysis. isopropylidene derivatives of the monosaccharide. UNIT II CARBOHYDRATES-II Disaccharides. Structure and synthesis of Sucrose Maltose and Cellobiose. Trisaccharides. Polysaccharides. Photosynthesis. Glycosides. UNIT III AMINO-ACIDS Classification of amino-acids. General methods of synthesis Amination of alpha halogenated acids Gabriel s pthalamide synthesis Striker s synthesis Masonic ester synthesis. Isolation of amino-acids. General properties of amino-acids. Thyroxin. UNIT IV PROTEINS General nature of proteins. Structure of proteins. Polypeptides. Peptide bonds Primary Secondary Tertiary .

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