Chemistry of high polymers: Monomers, functionality, degree of polymerizations, classification of polymers, glass transition, melting transition, criteria for rubberiness, polymerization methods: addition and condensation; their kinetics, metallocene polymers and other newer techniques of polymerization, copolymerization, monomer reactivity ratios and its significance, kinetics, different copolymers, random, alternating, azeotropic copolymerization, block and graft copolymers, techniques for copolymerization-bulk, solution, suspension, emulsion.
Polymer Characterization: Solubility and swelling, concept of average molecular weight, determination of number average, weight average, viscosity average and Z-average molecular weights, polymer crystallinity, analysis of polymers using IR, XRD, thermal (DSC, DMTA, TGA), microscopic (optical and electronic) techniques.
Synthesis and properties: Commodity and general purpose thermoplastics: PE, PP, PS, PVC, Polyesters, Acrylic, PU polymers. Engineering Plastics: Nylon, PC, PBT, PSU, PPO, ABS, Fluoropolymers Thermosetting polymers: PF, MF, UF, Epoxy, Unsaturated polyester, Alkyds. Natural and synthetic rubbers: Recovery of NR hydrocarbon from latex, SBR, Nitrile, CR, CSM, EPDM, IIR, BR, Silicone, TPE.
Polymer blends and composites: Difference between blends and composites, their significance, choice of polymers for blending, blend miscibility-miscible and immiscible blends, thermodynamics, phase morphology, polymer alloys, polymer eutectics, plastic- plastic, rubber-plastic and rubber-rubber blends, FRP, particulate, long and short fibre reinforced composites.
Polymer Technology: Polymer compounding-need and significance, different compounding ingredients for rubber and plastics, cross-linking and vulcanization, vulcanization kinetics.
Polymer rheology: Flow of Newtonian and non-Newtonian fluids, different flow equations, dependence of shear modulus on temperature, molecular/segmental deformations at different zones and transitions. Measurements of rheological parameters by capillary rotating, parallel plate, cone-plate rheometer. Visco-elasticity-creep and stress relaxations, mechanical models, control of rheological characteristics through compounding, rubber curing in parallel plate viscometer, ODR and MDR.
Polymer processing: Compression molding, transfer molding, injection molding, blow molding, reaction injection molding, extrusion, pultrusion, calendaring, rotational molding, thermoforming, rubber processing in two-roll mill, internal mixer.
Polymer testing: Mechanical-static and dynamic tensile, flexural, compressive, abrasion, endurance, fatigue, hardness, tear, resilience, impact, toughness. Conductivity-thermal and electrical, dielectric constant, dissipation factor, power factor, electric resistance, surface resistivity, volume resistivity, swelling, ageing resistance, environmental stress cracking resistance.
GATE 2020 SYLLABUS – XE-G: Food Technology
Food Chemistry and Nutrition: Carbohydrates: structure and functional properties of mono-, oligo-, & polysaccharides including starch, cellulose, pectic substances and dietary fibre, gelatinization and retrogradation of starch. Proteins: classification and structure of proteins in food, biochemical changes in post mortem and tenderization of muscles. Lipids: classification and structure of lipids, rancidity, polymerization and polymorphism. Pigments: carotenoids, chlorophylls, anthocyanins, tannins and myoglobin. Food flavours: terpenes, esters, aldehydes, ketones and quinines. Enzymes: specificity, simple and inhibition kinetics, coenzymes, enzymatic and nonenzymatic browning. Nutrition: balanced diet, essential amino acids and essential fatty acids, protein efficiency ratio, water soluble and fat soluble vitamins, role of minerals in nutrition, co-factors, anti-nutrients, nutraceuticals, nutrient deficiency diseases. Chemical and biochemical c hanges: changes occur in foods during different processing.
Food Microbiology: Characteristics of microorganisms: morphology of bacteria, yeast, mold and actinomycetes, spores and vegetative cells, gram-staining. Microbial growt h: growth and death kinetics, serial dilution technique. Food spoilage: spoilage microorganisms in different food products including milk, fish, meat, egg, cereals and their products. Toxins from microbes: pathogens and non-pathogens including Staphylococcus, Salmonella, Shigella, Escherichia, Bacillus, Clostridium, and Aspergillus genera. Fermented foods and beverages: curd, yoghurt, cheese, pickles, soya-sauce, sauerkraut, idli, dosa, vinegar, alcoholic beverages and sausage.
Food Products Technology: Processing principles: thermal processing, chilling, freezing, dehydration, addition of preservatives and food additives, irradiation, fermentation, hurdle technology, intermediate moisture foods. Food pack aging and storage: packaging materials, aseptic packaging, controlled and modified atmosphere storage. Cereal processing and products: milling of rice, wheat, and maize, parboiling of paddy, bread, biscuits, extruded products and ready to eat breakfast cereals. Oil processing: expelling, solvent extraction, refining and hydrogenation. Fruits a nd vegetables p rocessing: extraction, clarification, concentration and packaging of fruit juice, jam, jelly, marmalade, squash, candies, tomato sauce, ketchup, and puree, potato chips, pickles. Plantation crops processing and products: tea, coffee, cocoa, spice, extraction of essential oils and oleoresins from spices. Milk and milk products processing: pasteurization and sterilization, cream, butter, ghee, icecream, cheese and milk powder. Processing of animal products: drying, canning, and freezing of fish and meat; production of egg powder. Waste utilization: pectin from fruit wastes, uses of by-products from rice milling. Food standards and qu ality maintenance: FPO, PFA, Agmark, ISI, HACCP, food plant sanitation and cleaning in place (CIP).
Food Engineering: Mass and energy balance; Momentum transfer: Flow rate and pressure drop relationships for Newtonian fluids flowing through pipe, Reynolds number. Heat transfer: heat transfer by conduction, convection, radiation, heat exchangers. Mass transfer: molecular diffusion and Fick’s law, conduction and convective mass transfer, permeability through single and multilayer films. Mechanical operations: size reduction of solids, high pressure homogenization, filtration, centrifugation, settling, sieving, mixing & agitation of liquid. Thermal operations: thermal sterilization, evaporation of liquid foods, hot air drying of solids, spray and freeze-drying, freezing and crystallization. Mass transfer oper ations: psychrometry, humidification and dehumidification operations.
GATE 2020 SYLLABUS – XE-H: Atmospheric And Ocean Science
Atmospheric Science : Fundamental of Meteorology, Thermal structure of the atmosphere and its composition, Radiation Balance and Laws, Wind Belts, Monsoon, Climate. Atmospheric Thermodynamics. Hydrostatic equilibrium and: Hydrostatic equation, variation of pressure with height, geopotential, Tropical convection. Atmospheric Electricity. Cloud Physics. Observation Techniques of the Atmosepheric Properties. Fundamental equations. Pressure, gravity, centripetal and Corolis forces, continuity equation in Cartesian and isobaric coordinates, Scale analysis, inertial flow, geostrophic and gradient winds, thermal wind, vorticity. Atmospheric turbulence, baroclinic instabiltiy. Atmosphreric Waves. Tropical meteorology: Trade wind inversion, ITCZ; monsoon trough tropical cyclones, their structure and development theory; monsoon depressions; Climate variability and forcings; Madden-Julian oscillation(MJO), ENSO, QBO (quasi-biennial oscillation) and sunspot cycles. Primitive equations of Numerical Weather Prediction. General Circulation and Climate Modelling. Synoptic weather forecasting, prediction of weather elements such as rain, maximum and minimum temperature and fog. Data Assimilation.
Ocean Sciences : Seawater Properties, T-S diagrams, Ocean Observations, Ocean Tide and Waves and their properties. Coastal processes and Estuary Dynamics. coastal zone management. Wind Driven Circulation: Ekman, Sverdrup, Stommel and Munk theories, Inertial currents; geostrophic motion; barotropic and baroclinic conditions; Oceanic eddies. Global conveyor belt circulation. Subtropical gyres; Western boundary currents; equatorial current systems; Current System in the Indian Ocean. Momentum equation, mass conservation, vorticity. Ocean and Wave Modeling, Ocean State Forecasting. Data Assimilation. Ocean Turbulence. Chemical Property of seawater, major and minor elements, their behavior and chemical exchanges across interfaces and residence times in seawater, Element chemistry in atypical conditions-estuaries, Biochemical cycling of nutrients, trace metals and organic matter. Air-sea exchange of important biogenic dissolved gases; carbon dioxide-carbonate system; alkalinity and control of pH; biological pump. Marine Pollution. Primary and secondary production; factors controlling phytoplankton and zooplankton abundance and diversity; nekton and fisheries oceanography.