Download 130 History and philosophy of science Revision questions compiled by lord pharuque,skendy - GNS311 Past Question PDF

You will find 130 History and philosophy of science Revision questions compiled by lord pharuque,skendy past question PDF which can be downloaded for FREE on this page. 130 History and philosophy of science Revision questions compiled by lord pharuque,skendy is useful when preparing for GNS311 course exams.

130 History and philosophy of science Revision questions compiled by lord pharuque,skendy past question for the year 2019 examines 300-level General studies students of UNILORIN, offering GNS311 course on their knowledge of Science, scientist, energy, fuel, blood, atom, computer, herb, food, microbe, hypothesis, test

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Past Questions related to 130 History and philosophy of science Revision questions compiled by lord pharuque,skendy

History and philosophy of science practice question and answer

Year: 2019

School: University of Ilorin

Department: General studies

Course Code: GNS311

Topics: science, scientific method, revolution, scientific explanation, food spoilage, food preservation, matter, biomass

INTRODUCTION TO FOOD SCIENCE AND TECHNOLOGY

Year: 2018

School: Federal University of Technology, Owerri

Department: Engineering

Course Code: FST202

Topics: food science, food technology, food scientists, nutrition, food, phytochemicals, food processing, food industry, food preservation, food preparation

Introduction to Computer Science E Test Questions and solution By Sir Lake

Year: 2019

School: Federal University of Technology, Owerri

Department: Science and Technology

Course Code: CPT111

Topics: database management, Generations of computer, data, operating system

Natural Science

Year: 2019

School: University of Nigeria, Nsukka

Department: General studies

Course Code: GSP105, GSP106

Topics: Natural Science, Natural Science progarmme, environment, CELL THEORY, HEREDITY, EVOLUTION, matter, ELEMENTS, COMPOUNDS, MIXTURES, SOLAR system, STELLAR SYSTEM, force, energy, wave, radiation, energy transformation, family, SECONDARY SEXUAL DEVELOPMENT, responsible parenthood, METEOROLOGY, WEATHER FORECASTS

Food laws and standards

Year: 2019

School: Federal University of Technology, Owerri

Department: Engineering

Course Code: FST502

Topics: Food laws, food standards, food control system, food regulatory agencies, food grade salt, international food regulatory agencies, NAFDAC regulation, NAFDAC on food safety, Federal environmental protection agency, Federal ministry of health, Codex Alimentarius, food additive, food contaminant, food control, food hygiene, developing national food laws

Fundamentals of food processing

Year: 2020

School: Federal University of Technology, Owerri

Department: Engineering

Course Code: FST303

Topics: Food processing, chilling, precooling, pasteurization, food spoilage, food refrigeration, thermal processing, food preservation, fermentation, wine production, amelioration, aging, food irradiation, food blanching, food dehydration, food concentration

Organoleptic factors of food

Year: 2020

School: Federal University of Technology, Owerri

Department: Engineering

Course Code: FST533

Topics: Food organoleptic factors, food organoleptic evaluation, food extrinsic organoleptic factors, food intrinsic organoleptic factors, food colour, food product development, food moisture content, water sorption isotherm, humectants, food moisture estimation, drying curve water activity, control water activity

Computer aided design and computer and computer aided manufacture

Year: 2020

School: Federal University of Technology, Owerri

Department: Engineering

Course Code: MEE505

Topics: Computer aided design, computer aided manufacture, Isometric view drawing, CNC Codes, rapid traverse positioning, CNC turning, computer aided manufacturing operation, tool-holding magazine, machining centers, milling centers, surface finishing operation, Mathematical matrix notation, Bezier cubic curve, Hermite cubic curve, translation transformation, scaling transformation, rotation transformation, parametric modeling, parametric Bezier equations

Principles of food quality management and experimental design

Year: 2020

School: Federal University of Technology, Owerri

Department: Engineering

Course Code: FST407

Topics: Food quality management, null hypothesis, alternative hypothesis, Analysis of variance, ANOVA, food quality control authority, food quality control, food quality assurance, control chart, quality control chart, process variation, process predictability, sampling, variable data, attribute data, X-bar charts, R-chart, P-charts

554 likely questions on Introduction to Computer Science by casrich

Year: 2021

School: University of Nigeria, Nsukka

Department: Science and Technology

Course Code: COS101

Topics: Computer Science, Hardware, Software, Central Processing Unit, networking, memory, computer classification, input device, output device

Introduction to computer science 2007-2017

Year: 2017

School: Nnamdi Azikiwe University

Department: Science and Technology

Course Code: CSC101

Topics: Computer science, BASIC programming, binary system, logic gate, flow chart, compilers, storage device, input device, memory, number system, CPU, computer generation

FSB scholarship practice questions,ICT AND COMPUTER SCIENCE,Current affairs practice questions

Year: 2017

School: Scholarships

Department:

Course Code: FSB

Topics: ICT, COMPUTER SCIENCE, Current affairs

Introduction to Computer Science Possible question and answers by Ndukwe chimezirim Joseph

Year: 2019

School: University of Nigeria, Nsukka

Department: Science and Technology

Course Code: COS101

Topics: Algorithm, history of computer, Network, Algorithm design, data design, BASIC, computer, JAVA, Memory, operating system, optical disk

Sensory evaluation of foods

Year: 2019

School: Federal University of Technology, Owerri

Department: Engineering

Course Code: FST532

Topics: Food sensory evaluation, sensory evaluation methods, quantitative descriptive analysis, Food sensory profile methods, Food descriptive sensory methods, Food electronic tongue sensory evaluation, Food qualitative sensory analysis, Food analytical sensory evaluation methods, facial reading techniques

Books related to 130 History and philosophy of science Revision questions compiled by lord pharuque,skendy

Principles of Food Science and Technology

Author: JB Fashakin

School: National Open University of Nigeria

Department: Agriculture and Veterinary Medicine

Course Code: AFS202, FST202

Topics: food, vitamins, food poisoning, food contamination, food adulteration, Food Processing, Preservation Operations, African foods, roots, tubers, cereals, legumes, fruits, vegetables, milk, meat, fish, food chemistry, food microbiology, bacteria, fungi, food packaging, food processing, food preservation, food composition, Vitamins, Fat Soluble Vitamins, Water – Soluble Vitamins, retinol, Thiamine, pantothenic Acid, Pyridoxine, folic acid, Ascorbic Acid, vitamin c, Biotin, Choline, Inositol, mineral elements, trace metals, calcium, phosphorus, magnesium, sodium, potassium, Iodine, Iron, Zinc, fluorine, Food Poisoning, Food Poisoning organism

History and philosophy of science summary

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Topics: structure of science, scientific method, ethics of science, philosophy of science, scientific explanation, matter, renewable energy source, medical plant, tissue culture, food production, food preservation, poultry production, human nutrition, hypothesis, Geomorphological of Africa

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Department: Science and Technology

Course Code: MCB411

Topics: Food microbiology, food fermentation, food spoilage, microbial growth, Biofilm Formation, Microbial Sporulation, microbial Germination, mold spores, yeast spores, bacterial spores, gene transfer, gene cloning, plasmids, Protein Targeting, Protein Engineering, Genome Mapping, genome Sequencing, lactic acid bacteria, Bioengineered Bacteriocins, Drug-Delivery System, Bacteriophages, cell death, cell injury, Fermented Food Production, Fermented Dairy Products, Fermented Milk Products, Yogurt Fermentation, cheeses, cottage cheese, Cheddar Cheese, Fermented Meat Products, Fermented Vegetable Products, Intestinal Bacteria, Probiotics, Bioengineered Probiotics, Food Preservatives, Food Packaging, liposomes, Nanoencapsulation, Microbial Proteins, Food Additives, Single-Cell Proteins, amino acids, Nutraceuticals, Vitamins, Flavor Compounds, Flavor Enhancers, Exopolysaccharides, Microbial Food Spoilage, Food Spoilage Molds, Food Spoilage Yeasts, Eggs, Egg Products, Fish, Crustaceans, Mollusks, Microbial Food Spoilage indicators, microbial foodborne disease, Foodborne Intoxications, Foodborne Bacterial Infections, Salmonella enterica, Listeria monocytogenes, Pathogenic Escherichia coli, Shigella Species, Campylobacter Species, Yersinia enterocolitica, Foodborne Toxico-Infections, Clostridium perfringens, Bacillus cereus, Vibrio cholerae, Enterotoxigenic Escherichia coli, Opportunistic Bacterial Pathogens, Aeromonas hydrophila, Plesiomonas shigelloides, molds, mycotoxins, parasites

Essentials of Food Science, 4th edition

Author: Vickie Vaclavik, Elizabeth Christian

School: University of Ilorin

Department: Agriculture and Veterinary Medicine

Course Code: AFS201, BCH421, ICH312

Topics: evaluation of food quality, water, carbohydrate, starch, pectin, gum, grain, vegetable, fruit, protein, egg, egg products, milk, milk product, fat, oil products, food emulsions, foams, sugar, sweetener, confections, baked products, dough, food preservation, food additives, food packaging, food safety

Modern Food Microbiology, 7th Edition

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Topics: Food Microbiology, food preservation, food spoilage, food poisoning, food legislation, microbial growth, fresh meats, poultry, microbial spoilage, processed meats, sea foods, vegetable, fruit products, milk, fermentation, fermented diary products, Acetic Acid Bacteria, Lactic Acid Bacteria, Dairy Products, Probiotics, Prebiotics, lactose intolerance, nondairy fermented foods, meat products, fish products, breads, plant products, food protection, food sanitizers, Radappertization, food microbial quality, food safety, Hazard Analysis Critical Control Point System, food borne diseases, Staphylococcal Gastroenteritis, Foodborne Listeriosis, Foodborne Gastroenteritis, Salmonellosis, Shigellosis, Yersiniosis, Campylobacteriosis, Foodborne Animal Parasites, protozoa, flatworms, roundworms, Mycotoxins, virus, bacteria

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Department: Science and Technology

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School: Federal University of Agriculture, Abeokuta

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Introduction to Computer Science summary

Author: Ufele Chris

School: University of Nigeria, Nsukka

Department: Science and Technology

Course Code: COS101

Topics: hardware, software, types of computer, input, output, computer monitor, computer storage, history of computer, computer software, problem solving, algorithm, Programming, programming language, BASIC, JAVA, computer networking, networking

Introduction to Computer Science Continuous assessment filler

Author: 1st John

School: University of Nigeria, Nsukka

Department: Science and Technology

Course Code: COS101

Topics: Computer Science, computer, computer system, hardware, software, output device, input device, peripheral device, output interface, memory device, handshaking, monitor, printer, RAM, data storage, number system, binary, decimal, computer software, BASIC, QBASIC, pseudocode, flowchart, JAVA, Computer generations

Introduction to Computer Science Continuous assessment filler 2

Author: COS101

School: University of Nigeria, Nsukka

Department: Science and Technology

Course Code: COS101

Topics: Computer Science, computer, computer system, hardware, software, output device, input device, peripheral device, output interface, memory device, handshaking, monitor, printer, RAM, data storage, number system, binary, decimal, computer software, BASIC, QBASIC, pseudocode, flowchart, JAVA, Computer generations

Use of blood and blood products in surgery

Author: Ephraim Onyia

School: University of Nigeria, Nsukka

Department: Medical, Pharmaceutical and Health science

Course Code: SUG301, S1

Topics: blood groups, Blood Products, Blood collection, Blood storage, blood transfusion, Blood ordering, HEMORRHAGE, BLOODLESS SURGERY, ERYTHROPOIETIN, AUTOLOGOUS BLOOD TRANSFUSION, Transfusion-related acute lung injury, COMPONENT TRANSFUSION, Packed Red Cells, Platelets Rich Plasma, Plasma

Cambridge IGCSE and O level Computer Science, 2nd Edition

Author: David Watson, Helen Williams

School: International Exams

Department:

Course Code: IGCSE

Topics: Data representation, computer, Number systems, data storage, file compression, Data transmission, error detection, symmetric encryption, asymmetric encryption, Hardware, computer architecture, input devices, output devices, network hardware, software, programming language, translators, internet, digital currency, cyber security, automated systems, robotics, artificial intelligence, Algorithm design, problem solving, program development life cycle, computer systems, computer decomposition, test data, identifying errors in algorithm, writing algorithms, amending algorithms, programming, arrays, file handling, Database, Boolean logic, standard logic gate symbols, logic circuits, logic expression, truth tables, problem statements

Introduction to computer science

Author: Monica Agu, FS Bakpo, OE Chinwuko, SC Echezona, Modesta Ezema

School: University of Nigeria, Nsukka

Department: Science and Technology

Course Code: COS101

Topics: computer structure, computer system, input, output, computer storage, number systems, computer software, problem solving, language programming, BASIC program, JAVA Language programming, computer networking

Food biochemistry and food processing, 2nd edition

Author: Benjamin Simpson

School: Edo University

Department: Medical, Pharmaceutical and Health science

Course Code: BCH315

Topics: Food biochemistry, food processing, food analysis, enzymes, browning reaction, water chemistry, biochemistry, enzymology, enzyme classification, enzyme nomenclature, biocatalysis, enzyme engineering, enzyme activities, protein cross-linking, peptic enzyme, seafood enzymes, meat, poultry, seafoods, seafood processing biochemistry, fish collagen, fish gelatin, fish processing, fish quality, milk, diary products, equid milk, milk processing biochemistry, fruits, vegetables, cereals, protein biochemistry, fruit processing biochemistry, vegetable processing biochemistry, non-enzymatic browning, bakery, cereal products, beer fermentation, Rye processing, health foods, probiotics, natural food pigments, food processing, minimally processed foods, food safety, food allergens

Bacteriology practical (Agar , Brooth and culture )

Author: Duru chinedu

School: University of Ilorin

Department: Medical, Pharmaceutical and Health science

Course Code: MICROBIOLOGY

Topics: BLOOD AGAR, CHOCOLATE AGAR, MACCONKEY AGAR, CLED AGAR, CYSTEINE-LACTOSE ELECTROLYTE DEFICIENT AGAR, DCA AGAR, DEOXYCHOLATE AGAR, NUTRIENT AGAR, SELENITE F BROTH, EOSIN-METHYLENE BLUE AGAR, SABORAUD AGAR, THIOGLYCOLLATE BROTH, Egg Yolk Agar, ANTIBIOTIC SENSITIVITY TEST, BIOCHEMICAL TESTS, SIMMONS’ CITRTATE TEST, COAGULASE TEST, CATALASE TEST, OXIDASE TEST, UREASE TEST, BACITRACIN SENSITIVITY TEST, OPTOCHIN SENSITIVITY TEST, NOVOBIOCIN TEST, CAMP Test, Christie Atkin and Much-Peterson test, ELEK test, immunodiffusion test, MICROSCOPIC EXAMINATIONS

Introduction to computer science

Author: CPT FUTMINNA

School: Federal University of Technology, Minna

Department: Engineering

Course Code: CPT111

Topics: Computer Generations, computer hardware, computer software, computer memory, Random Access Memory, Read Only Memory, storage devices, input devices, output devices, Operating Systems, utility program, Language Translators

Blood Grouping And Blood Typing

Author: Haematology

School: University of Ilorin

Department: Medical, Pharmaceutical and Health science

Course Code: HAEMATOLOGY

Topics: Karl Landsteiner, AB0 blood grouping system, Blood group A, Blood group B, Blood group AB, Blood group 0, Rh factor blood grouping system, Blood group notation, Blood transfusion

Tests related to 130 History and philosophy of science Revision questions compiled by lord pharuque,skendy

Physics (JAMB)

School: WAEC, JAMB & POST UTME

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Course Code: JAMB

Topics: Physics, JAMB, Friction, work, force, motion, speed, velocity, energy, hydraulic press, relative density, hydrometer, gas law, sound wave, wave, light, mirror,capacitor, electricity, pressure

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