Amity University 2006 Diploma Information Technology iit jee with answers - Question Paper

13.1
11.2
8.9 50.5
26.1
22.2
18.3
14.7
Q. six Which of the subsequent statements accurately reflects the experimental results?
A. There is more DAA in fried potatoes than in raw, uncooked potatoes.
B. There is more AA in fried potatoes than in raw, uncooked potatoes.
C. There is more total vitamin C content in fried than in raw, uncooked potatoes.
D. There is more AA in fried potatoes compared with uncooked potatoes, but only if they are fried at 140oC or lower.
Answer: A
Description: The concentration of DAA in uncooked potatoes is 7.4 mg/100 grams of dry matter. In the 4 examples of frying, the DAA concentrations ranged from 29.7 to 42.8, clearly indicating an increase.
Q. seven If a few potatoes were boiled in a 10% NaCl solution, and there were 300 grams of potato left, how many milligrams of vitamin C would there be?
A. 14.7
B. 17.4
C. 26.7
D. 44.1
Answer: D
Description: After potatoes are boiled in a 10% NaCl solution, there are 14.7 milligrams of vitamin C per 100 grams of potato. Therefore, if there were 300 grams of potato, there would be 14.7 * three = 44.1 milligrams of vitamin C.
Q. eight What concentration of ascorbic acid would you expect to see if potatoes were fried for 45 minutes at 140oC?
A. 0 mg/100 grams
B. 7.3 mg/100 grams
C. 20.6 mg/100 grams
D. There is insufficient evidence to ans
Answer: A
Description: Although this ques. does break our rule concerning extrapolation, it is reasonable to infer from the provided data that the ascorbic acid will be depleted. The data show a decreasing concentration until there is 0 mg/100 grams after 30 minutes of frying. Unless there is a few process by which AA is suddenly created as the frying proceeds, the concentration will stay at zero.
Q. nine
If a potato is boiled in water with 5% NaCl, about what percentage of the original vitamin C will be lost?
A. 31%
B. 36%
C. 52%
D. 64%
Answer: D
Description: The table tells us how much Vitamin C will be retained. The concentration will be about 18 mg/100 grams of potato after cooking in a 5% NaCl solution, whereas for the uncooked potato, the vitamin C content is 50 mg per 100 grams. That means about 36% of the Vitamin C is retained. But this means that about 64% is lost.
Q. 10 All of the subsequent explanations could account for the various trend of DAA retention when comparing frying and boiling except:
A. When immersed in water, the AA is less likely to oxydize to become DAA.

Earning:   Approval pending.