List of top Questions asked in ICAR AIEEA (PG)- 2024

In the WTO negotiation session on Fisheries Subsidies, India stressed that any comprehensive agreement on fisheries subsidies should be built on the principles of CBDR-RC. What is CBDR-RC?
Name the method used for staining of a bacteria culture.
Name the main cells which are resposible for cell mediated immune response in fish.
Most common fixative used in histology
Saddle back like lesions are seen in which infection?
Furunculosis in fish is caused by
Which is the first cell to reach site of infection
Excretory material of bony fishes is?
Specific dynamic action is related to?
Which carbon moiety is released in each beta-oxidation cycle of even-numbered fatty acids?
What does letter P in PCR stand for:
Which of the following statements is correct for a feed ingredient?
Which enzyme is primarily responsible for the breakdown of proteins in the intestine of fishes?
Gelatin lacks which of the following essential amino acid?
In which reproductive strategy do fishes lay eggs that hatch outside the mother's body?
What is the relationship of rearing temperature and duration of yolk-sac absorption in fish larvae?
In oviparous fishes, the precursors of yolk proteins (vitellogenins) are synthesized in which organ?
Consumption of \(\omega\)-3 fatty acids can prevent
(A). Ulcers
(B). Coronary Heart Disease
(C). Diabetes
(D). Hypertension
Match List-I with List-II
{|l|l|} List-I & List-II
(A). Ceruloplasmin & (I). Antioxidant
(B). Carnosine & (II). Enzyme
(C). Sodium Benzoate & (III). Ferroxidase
(D). Phospholipases & (IV). Antifungal agent

\(17\alpha, 20\beta\)-dihydroxy-4-pregnen-3-one is also known as?
Match List-I with List-II
{|l|l|} List-I & List-II
(A). Pla-ra & (I). Fish sauce
(B). ngapi & (II). Cooked Marinate
(C). Paksiw & (III). Lactic acid fermented product
(D). Nuoc-mam & (IV). Paste fishery product

Given below are two statements, one is labelled as Assertion (A) and other one labelled as Reason (R).
Assertion (A) : Transition metals are key components of many enzymatic and non-enzymatic catalysts.
Reason (R) : Iron is the only transition metal in seafood
Given below are two statements:
Statement (I): Reduction of pH during spoilage reduces water holding capacity of proteins
Statement (II): pH does not have any role in changes occurring in properties of proteins and enzymes
Given below are two statements:
Statement (I): Fermentation of fish protein by lactic acid bacteria makes it more digestible in the product
Statement (II): Fermentation produces a beneficial antibacterial effect, reduce lipid oxidation, and enhances flavour and taste
Recommended gas mixture for retail packing of fatty and smoked fish