GATE Exam 2021-22: Full Syllabus Reasoning and Comprehension, Atmospheric & Ocean Science, Food Technology, Polymer Science and Engineering and Notification

 

XH – Reasoning and Comprehension (Compulsory for all XH Candidates) Syllabus 

This part is to test the candidate’s ability to comprehend and interpret written information – skills that are critical to research in the Humanities and Social Sciences. The section will not directly test language competence in terms of grammar, vocabulary etc. The focus is instead on critical reasoning (similar to what is often found in exams like LSAT, GRE, GMAT etc.) and analysis of the text and its stylistic and rhetorical structure. 

Questions of this section XH-B1 will test the following skills: 

Reading Comprehension – ability to understand complex language material in short paragraphs and answer questions regarding them. 

Expression – questions on stylistic and rhetorical aspects of a short passage including corrections or modifications of particular sentences. 

Analytical reasoning – ability to understand relationships in statements or short passages and being able to draw reasonable conclusions/inferences from them. 

Logical reasoning – Thinking critically to evaluate or to predict an argument, identify the main and supporting arguments, predict outcomes etc.

Reasoning and Comprehension Books

XE - Atmospheric & Ocean Science Syllabus

Section A: Atmospheric Science 

Vertical Structure and Composition of the Atmosphere; Blackbody Radiation and Radiation Balance; Modes of Heat Transfer in the Atmosphere; Greenhouse Effect; Cloud Types; Laws of Thermodynamics; Gas Laws; Hydrostatic Equation; Clausius Clapeyron Equation; Adiabatic Processes, Humidity in the Atmosphere, Atmospheric Stability; Weather and Climate. 

 Navier-Stokes and Continuity Equations; Compressible and Incompressible Fluids; Pressure Gradient, Centripetal, Centrifugal and Coriolis Forces; Geostrophic, Gradient and Cyclostrophic Balances; Circulations and Vorticity, General Circulation of the Atmosphere. Broad Features of Indian Monsoons, Monsoon Depressions; Tropical Convergence Zones; Tropical Cyclones. 

Section B: Ocean Sciences 

Vertical Profiles of Temperature and Salinity; Stability and Double Diffusion; Equation of State, Equations for Conservation of Mass, Momentum, Heat and Salt; Inertial Currents; Geostrophic Motion; Air-Sea Surface Fluxes; Wind-driven Circulation, Ekman and Sverdrup Transports; Storm Surges, Tides, Tsunamis and Wind Waves; Eddies and Gyres; 

Eastern and Western Boundary Currents, Equatorial Currents, Indian Ocean Current Systems; Thermohaline Circulation. Chemical Properties of Seawater, Major and Minor Elements, Ocean Acidification, Biochemical Cycling of Nutrients, Trace Metals and Organic Matter. Biological Pump; Primary and Secondary Biological Productivity; Air-sea Exchange of Biogenic Dissolved Gases; Marine Ecology.

GATE Atmospheric & Ocean Science BOOKS

XE - Food Technology Syllabus

Section 1: Food Chemistry and Nutrition 

Carbohydrates: structure and functional properties of mono-, oligo-, & poly- saccharides 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 non- enzymatic 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 changes: changes occur in foods during different processing.  

Section 2: 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. 

Section 3: 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 and vegetables p processing: 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, ice- cream, 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 quality maintenance: FPO, PFA, A-Mark, ISI, HACCP, food plant sanitation and cleaning in place (CIP). 

Section 4: 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 Flick'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 operations: psychometric, humidification and dehumidification operations. 

GATE Food Technology BOOKS

GATE Exam 2021-22: Full Syllabus  Engineering Mathematics, Textile Engineering and Fibre Science, Statistics PDF and Notification

XE - F Polymer Science and Engineering Syllabus

Section 1: 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 methods of polymerization, copolymerization, monomer reactivity ratios and its significance, kinetics, different copolymers, random, alternating, azeotropic copolymerization, block and graft copolymers, techniques for polymerization-bulk, solution, suspension, emulsion. Concept of intermolecular order (morphology) – amorphous, crystalline, orientation states. Factor affecting crystallinity. Crystalline transition. Effect of morphology on polymer properties. 

 Section 2: Polymer Characterization 

Solubility and swelling, Concept of molecular weight distribution and its significance, 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, Molecular wt. distribution: Broad and Narrow, GPC, mooney viscosity.

Section 3: Synthesis, manufacturing 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: Polyurethane, 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, Speciality plastics: PEK, PEEK, PPS, PSU, PES etc. Biopolymers such as PLA, PHA/PHB. 

 Section 4: 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 reinforcement, reinforcing fibres – natural and synthetic, base polymer for reinforcement (unsaturated polyester), ingredients / recipes for reinforced polymer composite.  

Section 5: Polymer Technology

Polymer compounding-need and significance, different compounding ingredients for rubber and plastics (Antioxidants, Light stabilizers, UV stabilizers, Lubricants, Processing aids, Impact modifiers, Flame retardant, antistatic agents. PVC stabilizers and Plasticizers) and their function, use of carbon black, polymer mixing equipments, cross-linking and vulcanization, vulcanization kinetics.

Section 6: 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-elasticitycreep and stress relaxations, mechanical models, control of rheological characteristics through compounding, rubber curing in parallel plate viscometer, ODR and MDR. 

 Section 7: Polymer processing 

Compression molding, transfer molding, injection molding, blow molding, reaction injection molding, filament winding, SMC, BMC, DMC, extrusion, pultrusion, calendaring, rotational molding, thermoforming, powder coating, rubber processing in two-roll mill, internal mixer, Twin screw extruder.  

Section 8: 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, limiting oxygen index. Heat deflection temperature –Vicat softening temperature, Brittleness temperature, Glass transition temperature, Coefficient of thermal expansion, Shrinkage, Flammability, dielectric constant, dissipation factor, power factor, Optical Properties - Refractive Index, Luminous Transmittance and Haze, Melt flow index 

 Section 9: Polymer Recycling and Waste management 

Polymer waste, and its impact on environment, Sources, Identification and Separation techniques, recycling classification, recycling of thermoplastics, thermosets and rubbers, applications of recycled materials. Life cycle assessment of polymer products (case studies like PET bottles, packaging bags) 

GATE Polymer Science and Engineering BOOKS

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