HCPET 2013 Entrance Test Syllabus
The State Level Entrance Test shall be applicable to those candidates who have no valid GATE Score. The test will be OMR based. All Questions in the paper shall be MCQ type. The duration of test will be 90 minutes with 100 MCQs as per details given below :
Part A ( 30 percent of maximum marks ) :
- General Knowledge
- General Aptitude
( Equal weightage of 10 marks for each of the three components ).
Part B ( 70 percent of maximum marks ) :
( Branch wise test, based on core groups formed after clustering of Branches )
Syllabi as per the clusters :
Cluster / Group I : GATE Syllabus of Electronics & Communication Engineering
Cluster / Group II : GATE Syllabus of Computer Science & Information Technology
Cluster / Group III : GATE Syllabus of Electrical Engineering
Cluster / Group IV : GATE Syllabus of Mechanical Engineering
Cluster / Group V : GATE Syllabus of Civil Engineering
Cluster / Group -VI : Syllabus of Material Science & Nano-Technology
Section – I : Electrochemical cells: Primary cell, Secondary cell, Fuel cell and super-capacitors; Corrosion types, monitoring and prevention of corrosion, economics of corrosion. Bonding in solids; Types of bonds: Metallic, Ionic, Covalent; Van der Waals forces; Hybridization; H-bonding; Ion dipole and dipole-dipole interactions. Introduction of polymers, Classification, types and general application.
Section – II : Introduction of MEMs / NEMs, Semiconductor devices, Transistors. Quantum Mechanics; Statistical Mechanics; Solid State Physics; Structure and Properties of Metals, Ceramics, Elastic Behaviour: Mechanisms, Stress and Strain relations and Analysis, Plastic Behaviour: Mechanisms, Yielding, Stress and Strain Relation and Analysis, Deformation mechanisms, Electronic and optoelectronic devices. Doping and lithography.
Section – III : Bio-molecules – Carbohydrates, Proteins, Lipids; Nucleic acids; RNA and DNA; Hemoglobin and Myoglobin – structure and functions. DNA Biosensors, molecular recognition by cellular communication, Cell structure and transport phenomenon
Section – IV : Basics of Nanomaterials and Nanotechnology, Spectroscopic Techniques; X-ray Diffraction; Electron Microscopy; Scanning Probe Microscopy; Thermal Analysis Techniques; Basics of UV and visible Spectroscopy, Infrared Spectroscopy, NMR Spectroscopy and Raman Spectroscopy.
Cluster / Group VII : GATE Syllabus of Bio-Technology
Cluster / Group VIII : Syllabus of Energy Studies and Environmental Management
Fundamentals of Physics, Fundamentals of Chemistry, Fundamentals of Biology, Fundamentals of Math, Environmental engineering, Basics of Conventional and Non conventional sources of energy, sources of energy, classification of energy sources, Basic science of energy conversion. Environmental engineering, Thermodynamics of Energy Conservation, Basic principles, Origin of the earth. Earth’s temperature and atmosphere, Sun as a source of energy, nature of its radiation, Fossil fuels, Solar cells, Solar radiation, Flat plate collectors, Fission and fusion, laws on criterion, Power generation, Distribution & Transmission, Sources and classification of hazardous wastes, environmental policy, Energy and environmental correlation, Power plants.
Cluster / Group IX : GATE Syllabus of Textile Engineering and Fibre Science
Cluster / Group X : Syllabus of Printing Technology
- Introduction to Printing process, technology of Typography and Type Setting, Printers Science, Computer Application in Printing, Graphic Design, Design and Planning for Print Production.
- Flexography, Printing Materials, Electronic Composition, Reproduction Technology.
- Gravure Technology, Offset Technology, Printing Image Generation-I, Print Finishing, Printing Substrates, Printing Ink Technology.
- Entrepreneurship Development, Quality Control, Packaging Technology, Printers Costing and Estimating
- Digital Printing, Plastic and Polymers, Packaging Machinery, Ancillary Material and Packaging.
Each Unit carries equal marks
Cluster / Group XI : Syllabus of Food Technology
Food Biochemistry : Carbohydrates: nomenclature and classification, structure, functions and properties of monosaccharides, oligosaccharides and polysaccharides; dietary fiber and its partitioning. Proteins and amino acids: nomenclature, classification, structure, functions and properties of amino acids, peptides, proteins. Essential and nonessential amino acids. Lipids: classification, functions, properties, structures of saturated and unsaturated fatty acids; oxidative and hydrolytic rancidity; antioxidants. Vitamins: chemical properties and their functions of vitamins, source and deficiency diseases; macro and trace minerals.
Antinutritional and toxic constituents of foods, Browning reactions and their significance; important chemical changes during storage and processing of plant and animal foods. Chemistry of pigments and flavor compounds, Michaelis-Menton and regulatory enzymes, enzyme inhibitors, industrial food enzymes and enzyme immobilization, techniques employed in analysis of proximate nutrients, amino acids, fattyacids, minerals, vitamins and antinutrients.
Engineering Properties of Food : Rheological properties of food: Stress, Strain, Hookes law, Elasticity, Plasticity, Ductility. Classification of food: Newtonian and Non Newtonian Fluid, Time dependent and independent flow behaviour. Thermal properties of food: Introduction to thermal properties, importance of thermal properties, experimental approach to measure thermal properties. Thermodynamic properties of food in dehydration: Introduction, Thermodynamic food-water system, sorption energetic, dehydration principles and process. Dielectric Properties of food: Introduction, Measurement principle, Frequency and temperature dependence, composition dependence of dielectric properties. Surface properties: introduction, fundamental consideration, Gibbs adsorption equation and contact angle measurement techniques. Colorimetric properties of food: Physicological basis of colour, measurement of colour, and presentation of sample.
Thermodynamics : Basic Concepts : Macroscopic and Microscopic Approaches, Thermodynamic Systems, Surrounding and Boundary, Thermodynamic Property – Intensive and Extensive, Thermodynamic Equilibrium, State, Path, Process and Cycle, Quasi-static, Reversible and Irreversible Processes, Working Substance. Concept of Thermodynamic Work and Heat, Equality of Temperature, Zeroth Law of Thermodynamic and its utility. First Law of Thermodynamics, Second Law of Thermodynamics, Availability and Irreversibility, Pure Substance: Pure Substance and its Properties, Ideal and Real Gases: Concept of an Ideal Gas, Basic Gas Laws, Characteristic Gas Equation, Avogadro’s law and Universal Gas Constant, P-V-T surface of an Ideal Gas, Thermodynamic Relations.
Heat and Mass Transfer : Basic Principles and Conduction Importance of heat transfers in Food processing operations – Modes of heat transfer – Mean temperature difference. Concept of heat conduction- Fourier’s law of heat conduction – one dimensional steady state heat conduction equation for flat plate, hollow cylinder, hollow sphere – Heat conduction through a series of resistances – Analogy between flow of heat and flow of electricity – Thermal conductivity measurement; effect of temperature on thermal conductivity; conduction through liquids. Convection and Radiation, Heat Exchangers, Diffusion and mass Transfer Coefficients, Humidification and Drying, Extraction and Leaching, Absorption and Distillation.
Bioprocess Engineering : Historical development in Bioprocess Engineering, Bioenergetics, Enzyme Kinetics, Growth kinetics, Fermentation, Fermenter, Downstream Processing. Fundamentals of Food Process Engineering: Material and energy balances: Basic principles, total mass balance and component mass balance. Material balance calculations involved in dilution, concentration and dehydration. Heat balance calculations. Fluid flow theory and applications: Fluid statics and fluid dynamics, mass and energy balances in fluid flow. Thermal properties of foods, modes of heat transfer, conductive heat transfer in a rectangular slab, tubular pipe, and multilayered systems. Natural and forced convection.
Refrigeration and Air Conditioning : Introduction: Definition of refrigeration & air conditioning; Necessity, Methods of refrigeration; Unit of refrigeration; Coefficient of performance ( COP ), Fundamentals of air-conditioning system; Refrigerants- Definition, Classification, Nomenclature, Desirable properties, Comparative study, secondary 52 refrigerants, Introduction to eco-friendly Refrigerants; Introduction to Cryogenics, Air Refrigeration System, Vapour Compression ( VC ) Refrigeration Systems.
Instrumental Methods of Analysis of Foods : Methods of analysis, introduction and scope of various analytical methods for food samples such as food color, pH value, turbidity, etc. Uses and roles of various grinding instruments/machines for preparation of samples for analysis. Analysis of principal food constituents such as carbohydrates, proteins, fat, vitamins and minerals by various methods. Methods of moisture analysis in foods – drying methods, NIR techniques, isothermic technique. Refractometric techniques, spectroscopy instruments. Technology of alcoholic and non alcoholic beverages.
Animal Products : Introduction to meat and poultry industry, Structure of muscle, Slaughter of meat animals, Physical composition of meat ( muscle, connective and fatty tissue ), Chemical composition of meat and its nutritive value, Post mortem changes in muscle, Aging of Meat, meat tenderization, Meat quality inspection and grading of meat, Basic preparatory procedures like comminution, emulsification, curing, smoking, Cooking of meat, Meat emulsion, sausages and communited meat products, Introduction to food packaging: Definitions, packaging terminology, functions of packaging, package environments, Status, production and major growing areas of cereals, in India and world, Structure and chemical composition of cereals, pulses and oilseeds, anti nutritional facts wherever applicable, Milk properties: Physical and chemical properties like density, acidity, redox potential. Milk: Definition, fluid milk types, composition, nutritive value of milk and milk products.
Food Biotechnology : Microbial production of food and food products: single cell proteins, organic acids, antibiotics and vitamins, optimizing conditions for microbial growth, food immunology. Enzyme technology: sources of enzymes, advantages of microbial enzymes, extraction and purification of enzymes, applications of enzymes in food industry, enzyme electrodes. Tissue culture technology: definition, cellular totipotency, somatic hybridization, protoplast fusion, and application in mushroom production. Mutation and repair mechanisms: mutagens, types of mutations, repair mechanisms, food mycotoxins, applications of mutations in strain improvement. Techniques of genetic engineering: gene cloning procedures- PCR, hybridom a technology, recombinant DNA technology, different vectors involved plasmids, cosmids & phagemids, transfer of recombinant molecules into host organisms, genetically modified foods. Transgenic plants and animals, Biosensors in food engineering. Protein engineering- methods, objectives, limitations and application in food technology.
Cluster / Group XII : Syllabus of Geo Informatics
- Geomorphology : Geology, Surveying, Climatology, Soils, Topographical Maps, Map Projections, Map Reading.
- Physics : Mechanics, gravitational force, heat and energy, nuclear physics, semi conductor, optics, electromagnetic waves, sound.
- Mathematics and Statistics : Matrix, logarithms, differential and integral calculus, trigonometry, sequence and series, probability. Mean, mode and median, standard deviation, correlation, regression.
- Computer Science : Basics of Computer Science, Basics of Digital Image Processing, Computer Languages.
- Environmental Science : Plant and animal kingdom – Characteristics of various groups, morphology, anatomy and adaptations, Natural Resources, Water, Soil, Food, Energy, Forests, Minerals, Biodiversity, pollution, global environmental problems, social issues related to environment.
- Remote Sensing and GIS : Principles and applications of Remote Sensing and GIS, Satellites, Space orbits, Electro – Magnetic – Spectrum ( EMR ), Satellite Sensors.
Cluster / Group XIII : Syllabus of Nano Science & Technology
Microbiology : 12 % Introduction – Historical Background and scope, and impact of microbes on human affairs. Difference between Eubacteria, Archaebacteria and Eukaryotes, Pure culture techniques, Sterilization techniques, Principle of Microbial growth & microbial nutrition, Classification of Bacteria, Viruses: General characteristics, Morphology, Classification of plant, animal and bacterial viruses, Cultivation of viruses. Control of Microorganism by Physical & Chemical agents, Microbial Ecology, Role of Microorganisms in foods, agriculture, environment and industry.
Instrumentation Techniques 15% : Microscopic Techniques, Chromatography Techniques, Gel Electrophoresis Techniques, Spectroscopic Techniques etc.
Recombinant DNA Technology 10% : Introduction- Historical background, Restriction enzymes, Gene cloning, vectors, Polymerase Chain Reaction- basic principle, Applications of PCR in biotechnology, Molecular Markers and DNA Chip Technology: Molecular Markers- types and applications, Genomics and proteomics, Construction of molecular maps ( genetic and physical maps ), DNA chip Technology & Microarrays ( a brief account ). Biotechnology in medicine, Nano Medicine & Drug Delivery, Vaccines, Diagnostic, Forensic, Gene therapy, Cell & Tissue Engineering, Stem Cell Theory, Transgenic plants & animals, Bioremediation and phytoremediation.
Animal Biotechnology : 8 % Transgenic Animals, Immuno-technology, Antigens and antigencity, Active and passive Immunity, Immunity, Hybridoma technology, Immunological techniques, ELISA, RIA, Immuno-Diffusion, Immuno- Electrophoresis.
Nano Science & Technology : 25 % An Overview, Nanomaterials- types and synthesis, current status and products, safety and toxicological evaluation, MEMS & NEMS, Biosensors, Societal implications & Ethical issues in Nano Science and Nanotechnology, Applications of Nanotechnology in different areas of Food, Agriculture, Textile and Medical Sciences.
B.Tech / M.Sc level syllabus of Quantum and statistical mechanics, physical, organic and inorganic chemistry- structure of matter, bondings, Different types of materials: Metals, Semiconductors, Composite materials, Ceramics, Alloys, Polymers, introduction to computer science- Basics and languages, Biomedical implants, Biomaterials, Textile nanofibres and nono fabrics etc.
Introduction to biomolecules and cellular organization 10 % : Structure of atoms, molecules and chemical bonds, Composition, structure and function of biomolecules ( carbohydrates, lipids, proteins, nucleic acids and vitamins )., Stablizing interactions, glycolysis, oxidative phosphorylation, Principles of catalysis, enzymes and enzyme kinetics. Membrane structure and function: Structure of model membrane, lipid bilayer and membrane protein diffusion, osmosis, ion channels, active transport, ion pumps. Structural organization and function of intracellular organelles. Organization of genes and chromosomes: Operon, structure of chromatin and chromosomes, transposons. Cell division and cell cycle. General Knowledge related to engineering principles.
Cluster / Group XIV : GATE Syllabus of Chemical Engineering