GATE AG Question Paper 2008.
GATE i.e. Graduate Aptitude Test in Engineering Agricultural Engineering 2008 Exam Has been Conducted by IISc Bangalore IIT Bombay IIT Delhi IIT Guwahati IIT Kanpur IIT Kharagpur IIT Madras IIT Roorkee. This GATE AG 2008 examination is the procedure to get the admission in M.Tech
GATE Agricultural Engineering i.e. AG Question Paper, This GATE AG 2008 Question will help all the students for their exam preparation, here the question type is MCQ i.e multiple choice question answers, if this GATE AG 2008 question paper in pdf file for GATE AG you can download it in FRAG, if GATE Agricultural Engineering 2008 paper in text for GATE AG you can download GATE AG 2008 page also just Go to menu bar, Click on File->then Save.
GATE AG Question Paper 2008
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Q.10 To measure the dii terenee in level pccisely between two points with a leveling instrument having C()lliIThlti(,fl error, the mcth4)d to be used is
(A) reciprocal leveling (B) check leveling
(C) compound leveling 1D profile leveling
Q.12 The following design parameters of contour burids constructed on a land of 4% slope are given:
VI. = 1.2 m, base width = 2.5 m. lop width = 0.5 m. height = 1.0 in. Assuming the length for side and lateral bunds as 30% of the length of contour bunds. the land area lost due to bunding is
(A) 0.156% (H) 2.50% (C) 10.83% (D) 12.52%
Q.13 The percentage of husk, bran and bran oil received from rice milling are respectively
(A) 20, 5 and 25 (B) 5. 10 and 30
(C) 20. 5 and 40 (D) 20, 10 and 20
Q. 14 In order to freeze a fruit juice its thermodynamic temperature is
(A) higher than the freezing point of waler
(H) below the freezing point of waler
(C) equal to the freezing point of water
(D) dependent upon the water content of the fruit juice
Q.15 When a suspension of microorganism is heated at constant temperature, the reaction kinetics of decrease in the number of the organism is
(A) linear (B) exjx)nential (C) parabolic (D) hyperbolic
Q.16 Water activity (a,) is a ratio of
(A) vapour pressure of waler to partial pressure of water in the product
(B) partial pressure of water in air to partial pressure of air at saturation
(C) vapour pressure of water in equilibrium with the food to vapour pressure of pure water at the same temperature
(D) vapour pressure of pure water to vapour pressure of water in equilibrium with food