Section – A : CHEMISTRY SYLLABUS

Periodicity of Elements: s, p, d, f block elements, the long form of periodic table. Effective nuclear charge, shielding or screening effect, Slater rules, variation of effective nuclear charge in periodic table, Atomic radii (van der Waals), Ionic and crystal radii, Covalent radii (octahedral and tetrahedral).

a)   Hybridization:   sp³,   sp²,   sp   hybridization   of carbon  and  nitrogen;   sp³   and   sp²
hybridizations of Organic compounds (alcohol, ether, aldehyde, ketone, carboxylic acid,
ester, cyanide, amine and amide)

b)  IUPAC nomenclature. Nomenclature of organic compounds: alkanes, alkenes, alkynes,
haloalkanes, alcohols, ethers, aldehydes, ketones, carboxylic acids, carboxylic acid
derivatives (acid halides, esters, anhydrides, amides), nitro compounds, nitriles and
amines; including their cyclic analogues

Alkanes and Cycloalkanes, Organic Reactions, Reactions of alkanes, Alcohols, and Amines, Nucleophilic Substitution, Formation of Alkenes and Alkynes. Elimination Reactions, Free Radical Addition and Substitution Reactions

a)   Chemical Calculations; Expressing concentration of solutions: Normality, molality,
molarity, formality, mole fractions, weight ratio, volume ratio, weight to volume ratio,
ppm, ppb, millimoles, milliequivalents.

b)   Molecular   spectroscopy;    Electromagnetic   radiation,    electromagnetic    spectrum,
interaction of electromagnetic radiation with matter: Absorption, emission, scattering,
fluorescence, electronic, vibrational and rotational transitions, Beer-Lambert’s law

a) Thermodynamic terms: System, surrounding, boundaries, open, closed and isolated system, intensive and extensive properties, state functions and path functions, zeroth law of thermodynamics

Introduction to industrial organic chemistry, Industrial Organic Chemicals, Chemicals from ethylene, Chemicals from propylene, Chemicals from benzene, Toluene and Xylene (BTX Process), Chemicals from acetylene, Synthesis gas, Ammonia (Haber Process), Carbon monoxide, Sources of chemicals other than petroleum and natural Gas, Polymers, Plastics, Elastomers (Rubbers), Catalytic organic reactions.

Aromaticity: Introduction, Hückel’s rule, aromatic character of arenes, cyclic carbocations/ carbanions and heterocyclic compounds with suitable examples

(i) Carbohydrates: Different carbohydrates such as starch, cellulose, sugars, pectin, fiber etc. and their significance in diet; Changes in carbohydrates during processing; Interaction of carbohydrates with other food constituents and their implications; Special application of carbohydrates in gels, emulsions, stabilization of food systems, etc.

(ii)  Proteins:   Classification,   Structure,   Biological  functions,   Properties   of proteins-denaturation, gelation, dough formation, foaming etc., Effect of processing on proteins, Amino acids-classification and properties, Peptides.

(iii) Fats: Classification of lipids, Chemical aspects of fats-lipolysis, autoxidation, thermal decomposition, and chemistry of frying, Role of lipids in food flavor, Measurement of lipid oxidation-peroxide value, iodine value, TBA test, etc.

(iv) Fibers: Classification, Physicochemical and functional properties

Food contaminants : Microbial, Chemical, Physical.

Food adulteration: Common adulterants, simple tests for detection of adulteration.

Additives used in food preservation such as preservatives, antioxidants, humectants etc. with respect to chemistry and food uses. Additives used as aids in food processing such as Sequestrant, emulsifier, hydrocolloids, non-nutritive sweet, artificial sweeteners, flavour enhancer stabilizers, anticaking and firming agents, flour bleaching  and maturing agents, sweeteners, acidulants etc. and their functions in food processing and storage.

Safety aspects of Food Additives: Tolerance levels & toxic levels in foods, Legal safeguard, Risks of food additives.

Organic food: Production, processing and regulation, Organic certification process, Organic food labelling, etc.

GM food: Production, processing and regulation, Main issues of concern for Human Health, How are GM Food regulated Internationally, Regulation in India. Role of WHO to improve evaluation of GM food, Benefits & Controversies.

Irradiated Food: How is food Irradiated, Sources of radiations used, Potential uses of Food Irradiation, Labelling of Irradiated Food, Doses of irradiation.

Functional Foods and Nutraceuticals : Functional foods from plant and animal sources, Nutraceuticals, Dietary supplements, Regulation.

Food Fortification: Fortification with micronutrients, Bio fortification, Current mandatory fortifications, Fortification strategies and practices, Health implication of food fortification.