3i Infotech Placement Papers

.If the operation,^ is defined by the equation x ^ y = 2x + y,what is the value of a in 2 ^ a = a ^ 3
A.0 B.1 C.-1 D.4 (Ans.B)
A coffee shop blends 2 kinds of coffee,putting in 2 parts of a 33p. a gm. grade to 1 part of a 24p. a gm.If the mixture is changed to 1 part of the 33p. a gm. to 2 parts of the less expensive grade,how much will the shop save in blending 100 gms.
A.Rs.90 B.Rs.1.00 C.Rs.3.00 D.Rs.8.00 (Ans.C)

There are 200 questions on a 3 hr examination.Among these questions are 50 mathematics problems.It is suggested that twice as much time be spent on each maths problem as for each other question.How many minutes should be spent on mathematics problems
A.36 B.72 C.60 D.100 (Ans.B)
In a group of 15,7 have studied Latin, 8 have studied Greek, and 3 have not studied either.How many of these studied both Latin and Greek
A.0 B.3 C.4 D.5 (Ans.B)

If 13 = 13w/(1-w) ,then (2w)2 =
A.1/4 B.1/2 C.1 D.2 (Ans.C)
If a and b are positive integers and (a-b)/3.5 = 4/7, then
(A) b < a (B) b > a (C) b = a (D) b >= a (Ans. A)

In june a baseball team that played 60 games had won 30% of its game played. After a phenomenal winning streak this team raised its average to 50% .How many games must the team have won in a row to attain this average?
A. 12 B. 20 C. 24 D. 30 (Ans. C)
M men agree to purchase a gift for Rs. D. If three men drop out how much more will each have to contribute towards the purchase of the gift/
A. D/(M-3) B. MD/3 C. M/(D-3) D. 3D/(M2-3M) (Ans. D)

. A company contracts to paint 3 houses. Mr.Brown can paint a house in 6 days while Mr.Black would take 8 days and Mr.Blue 12 days. After 8 days Mr.Brown goes on vacation and Mr. Black begins to work for a period of 6 days. How many days will it take Mr.Blue to complete the contract?
A. 7 B. 8 C. 11 D. 12 (Ans.C)
2 hours after a freight train leaves Delhi a passenger train leaves the same station travelling in the same direction at an average speed of 16 km/hr. After travelling 4 hrs the passenger train overtakes the freight train. The average speed of the freight train was?
A. 30 B. 40 C.58 D. 60 (Ans. B)

If 9x-3y=12 and 3x-5y=7 then 6x-2y = ?
A.-5 B. 4 C. 2 D. 8 (Ans. D)
There are 5 red shoes, 4 green shoes. If one draw randomly a shoe what is the probability of getting a red shoe (Ans 5c1/ 9c1)
What is the selling price of a car? If the cost of the car is Rs.60 and a profit of 10% over selling price is earned (Ans: Rs 66/-)

1/3 of girls , 1/2 of boys go to canteen .What factor and total number of classmates go to canteen.
Ans: Cannot be determined.
The price of a product is reduced by 30% . By what percentage should it be increased to make it 100% (Ans: 42.857%)
There is a square of side 6cm . A circle is inscribed inside the square. Find the ratio of the area of circle to square. (Ans. 11/14 )
There are two candles of equal lengths and of different thickness. The thicker one lasts of six hours. The thinner 2 hours less than the thicker one. Ramesh lights the two candles at the same time. When he went to bed he saw the thicker one is twice the length of the thinner one. How long ago did Ramesh light the two candles .
Ans: 3 hours.

If M/N = 6/5,then 3M+2N = ?
If p/q = 5/4 , then 2p+q= ?
If PQRST is a parallelogram what it the ratio of triangle PQS & parallelogram PQRST . (Ans: 1:2 )
The cost of an item is Rs 12.60. If the profit is 10% over selling price what is the selling price ?
(Ans: Rs 13.86/- )

UTET Answer Key

UTET 2011 examination answer key and solutions published online through Uttarakhand Vidhyaleye Siksha Parishad official website www.ubse.in.

Candidates who appeared UTET-1 2011 exam on 28-08-2011, check your answer key Set A,B,C and D. UBSE has published the UTET-I 2011 answer sheet available Online Here.

 

UTET-1 ANSWER KEY 2011 SET-A

 UTET-1 ANSWER KEY 2011 SET-B

 UTET-1 ANSWER KEY 2011 SET-C

UTET-1 ANSWER KEY 2011 SET-D

 

ASRB ARS NET Prelims Exam Dairy Science and Technology Syllabus

Part A : (GENERAL KNOWLEDGE)

Status of Dairy Industry in India. Principles of production, processing and marketing, Special milks, Important detergents and sanitizers. Heat transfer, constructional and operational features of cream separation, Homogenizers, Butter and cheese making equipment. Auto process controls, Steam generation, milk products and advanced dairy technology. Dairy chemistry, chemistry of milk, biological and chemical methods for detections of adulteration, Physicochemical properties of dairy products, Microflora associated and bacteriological aspects of processing, Microbiological quality, hurdle technology and cultures in dairy Probiotic and functional dairy foods. National and international standards for milk and milk products. 

PART B 22. BASIC DAIRY SCIENCES

Specific compositional differences among milk from various species, Factors affecting composition of milk. Colostrum and abnormal milk. physical properties of milk. Salt balance and its importance in processing of milk. Chemistry of milk lipids, milk proteins, lactose, minerals, vitamins and milk enzymes, biological and chemical methods of detection of milk adulteration. Physico-chemical characteristics of cream, butter, ghee, condensed milk and evaporated milk, dried milks, cheese and fermented milks, ice-cream and frozen products. Various chemical changes during manufacture and storage. PFA, AGMARK and BIS standards of milk and milk products. Concepts of Good Manufacturing Practices (GMP). Total Quality Management (TQM), risk analysis and HACCP. Microflora associated with milk and milk products and their importance. Bacteriological aspects of processing techniques like bactofugation, separation, thermolization, pasteurization, sterilization and UHT processing. Type of spoilage in heat treated milks. Prevention of post processing contaminations. Microbiological quality of cream, butter, ice-cream and frozen products, condensed and evaporated milks, dried milks, indigenous dairy products and by-products, microbiological defects in various dairy products, Principles of preservation, biopreservation. National and international microbiological standards for milk and milk products. Principles of enumeration of conventional and emerging pathogens in dairy production; Biosensor based techniques for monitoring microbial and non-microbial contaminants in dairy industry. Types and utility of starter cultures, DVS and probiotic organisms.

DAIRY ENGINEERING AND TECHNOLOGY

Status of dairy Industry in India. Principles and practices of production of high quality milk. Method of raw milk procurement and preservation. Physical properties and chemical composition of milk of various species. Standardization of milk. Centerifugal separation, clarification and bactofugation, pasteurization, sterilization, UHT processing and asceptic packaging. Basic principles in production, processing and marketing of special milks, cream, butter, butter oil, ghee, ice-cream and frozen products, different types of cheese and fermented milks. PFA, BIS, AGMARK standards for milk and milk products. Properties of important dairy detergents and sanitizers. Basic principles of heat transfer. Common heat exchangers used in dairy plants. Constructional and operational features of cream separator, clarifier, homogenizer, butter and cheese making equipments. Steam generation, boilers and their accessories, vapour compression refrigeration system elements and controls, defrosting and condensers. Ionexchangers in water softening and demineralization operations in dairy plant. Waste water treatment and pollution control laws.

Note: -There is no separate syllabus for the disciplines of Basic Engineering and Textile Sciences for ARS Examination-2010. The syllabus of the disciplines of Basic Engineering and Textile Sciences of ARS Main Examination-2010 will be adopted for drawing papers for Prelim ARS Examination-2010 and ARS Main Examination-2010.

DAIRY ENGINEERING AND TECHNOLOGY

Status of dairy Industry in India. Principles and practices of production of high quality milk. Method of raw milk procurement and preservation. Physical properties and chemical composition of milk of various species. Standardization of milk. Centerifugal separation, clarification and bactofugation, pasteurization, sterilization, UHT processing and asceptic packaging. Basic principles in production, processing and marketing of special milks, cream, butter, butter oil, ghee, ice-cream and frozen products, different types of cheese and fermented milks. PFA, BIS, AGMARK standards for milk and milk products. Properties of important dairy detergents and sanitizers. Basic principles of heat transfer. Common heat exchangers used in dairy plants. Constructional and operational features of cream separator, clarifier, homogenizer, butter and cheese making equipments. Steam generation, boilers and their accessories, vapour compression refrigeration system elements and controls, defrosting and condensers. Ion exchangers in water softening and demineralization operations in dairy plant. Waste water treatment and pollution control laws.

Note: -There is no separate syllabus for the disciplines of Basic Engineering and Textile Sciences for ARS Examination-2010. The syllabus of the disciplines of Basic Engineering and Textile Sciences of ARS Main Examination-2010 will be adopted for drawing papers for Prelim ARS Examination-2010 and ARS Main Examination-2010.