GATE Engineering Sciences (XE) Online Mock Test Online Free. This mock test having 25 questions in each subjects, with four choices. On each click on answers system will tell you where the answers is correct or incorrect. You can view this GATE Engineering Sciences test question details at the end of the quiz.
GATE 2019 : Engineering Sciences questions answers are applicable for any kind of XE Entrance preparation or PSU Competitive Exam in India. You can practice as much as you can to gather knowledge of how to answers GATE Engineering Sciences Exam 2019 critical type papers in short time and this can be a big factor for cracking all India engineering entrance level exam.
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GATE Engineering Sciences Online Mock Test
Question 1 |
increases | |
decreases | |
remains constant | |
depends on the specific material |
Question 2 |
Dislocations are thermodynamically unstable defects. | |
Dislocations can move inside a crystal under the action of an applied stress. | |
Screw dislocations can change the slip plane without climb | |
Burger’s vector of an edge dislocation is parallel to the dislocation line. |
Question 3 |
P+F=C-2 | |
P+F=C+2 | |
P+F=C+1 | |
P+F=C-1 |
Question 4 |
Co | |
Cr | |
Ti | |
Nb |
Question 5 |
4 | |
6 | |
8 | |
12 |
Question 6 |
strength increases and ductility decreases | |
strength decreases but ductility increases | |
both strength and ductility increase | |
both strength and ductility decrease |
Question 7 |
transverse | |
longitudinal | |
random | |
both transverse and longitudinal |
Question 8 |
strengthening of rubber | |
extrusion | |
injection moulding | |
addition polymerization |
Question 9 |
P-1, Q-2, R-3, S-5 | |
P-3, Q-2, R-1, S-5 | |
P-2, Q-1, R-5, S-3 | |
P-3, Q-4, R-1, S-2 |
Question 10 |
P-1, Q-3, R-5, S-2, T-4 | |
P-3, Q-5, R-2, S-4, T-1 | |
P-3, Q- 5, R-4, S-2, T-1 | |
P-3, Q-4, R-3, S-2, T-4 |
Question 11 |
303.00 | |
303.10 | |
303.15 | |
303.16 |
Question 12 |
increases the entropy of the fuel air mixture but decreases the entropy of the spark plug | |
decreases the entropy of the fuel air mixture but increases the entropy of the spark plug | |
decreases the entropy of the fuel air mixture and of the spark plug | |
increases the entropy of the fuel air mixture and of the spark plug |
Question 13 |
a maximum | |
a minimum | |
a point of inflection | |
a discontinuity |
Question 14 |
isothermal | |
constant volume | |
constant pressure | |
isentropic |
Question 15 |
1/v | |
v | |
p/v | |
1/(pv) |
Question 16 |
Solution polymerization. | |
Suspension polymerization. | |
Bulk polymerization. | |
Emulsion polymerization. |
Question 17 |
Ziegler-Natta polymerization of ethylene. | |
free-Radical polymerization of ethylene. | |
free-Radical polymerization of ethylene and alpha-olefins. | |
Ziegler-Natta copolymerization of ethylene and alpha-olefins. |
Question 18 |
to increase ozone resistance | |
to increase foamability | |
to increase oxidation resistance | |
to increase crosslinkability |
Question 19 |
decrease in alignment of polymer chains | |
increase in alignment of polymer chains | |
no change in alignment of polymer chains | |
decrease in strength of rubber |
Question 20 |
IV > II > I > III | |
I > II > IV > III | |
I > III > IV > II | |
III > I > II > IV |
Question 21 |
Step growth polymerization | |
Living polymerization | |
Chain growth polymerization | |
Solid state polymerization |
Question 22 |
elastomers into the polymer. | |
fibers into the polymer. | |
plasticizers into the polymer. | |
gaseous additives into the polymer. |
Question 23 |
5.67 | |
15.3 | |
2.88 | |
0.667 |
Question 24 |
150 K | |
100 K | |
600 K | |
Zero |
Question 25 |
lysine | |
unsaturated fatty acids | |
vitamin K | |
protein |
Question 26 |
It is caused by the reaction of saturated fatty acids and oxygen | |
It involves polymerization of fatty acids | |
It is caused by the reaction of unsaturated fatty acids with oxygen | |
All of These. |
Question 27 |
Clostridium perfringens | |
Coxiella burnetti | |
Bacillus cereus | |
Staphylococcus aureus |
Question 28 |
Pseudomonas spp. | |
Aspergillus spp. | |
Bacillus spp. | |
Candida spp. |
Question 29 |
Net Protein Ratio (NPR | |
Biological Value (BV) | |
Protein Efficiency Ratio (PER) | |
Chemical Score (CS) |
Question 30 |
Agar | |
Pectin | |
Sodium alginate | |
Tapioca starch |
Question 31 |
increasing pitch and decreasing diameter of the screw | |
using the tapered barrel with constant pitch | |
increase in the clearance between barrel surface and screw | |
opening of the die |
Question 32 |
aldehyde groups of sugars and amino groups of proteins | |
aldehyde groups of sugars and vitamins | |
aldehyde groups of sugars and salt | |
starch and yeast |
Question 33 |
enzymes production | |
alteration of cytoplasmic membrane | |
stabilization of cytoplasmic proteins | |
stabilization of nuclear proteins |
Question 34 |
140 | |
165 | |
195 | |
210 |
Question 35 |
Actin and myosin interact to form actomyosin which is responsible for muscle contraction | |
Collagen contributes to the toughness of muscles due to its abundant presence | |
Elastin, a constituent of ligaments, is tougher than collagen | |
Actomyosin is not the main state of actin and myosin in post-mortem muscles |
List |
GATE XE Online Mock Test = 2
GATE Engineering Sciences Question Answers
Question 1 |
requested that | |
should be given | |
the drivin2 test | |
instead of tomorrow |
Question 2 |
Eligibility | |
Freedom | |
Coercion | |
Meticulousness |
Question 3 |
beggary | |
nomenclature | |
jealousy | |
nonchalance
|
Question 4 |
should take | |
shall take | |
should have taken | |
will have taken |
Question 5 |
1/4 | |
1/16 | |
7/16 | |
9/16 |
Question 6 |
2 | |
3 | |
4 | |
8 |
Question 7 |
8 | |
6 | |
9 | |
10 |
Question 8 |
Thorough regimentation was the main reason for the efficiency of the Roman legions even in adverse circmnstances. | |
The le2ions were treated inhumanly as if the men were animals. | |
Discipline was the armies’ inheritance from their seniors. | |
The harsh discipline to which the legions were subjected to led to the odds and conditions being against theni. |
Question 9 |
1/8 | |
5112 | |
1/2 | |
5/8 |
Question 10 |
Rankin’s half-body | |
infinite circular cylinder | |
infinite rotating circular cylinder | |
infinite elliptical cylinder |
Question 11 |
A dye is continuously injected and a snap shot is taken | |
A dye is continuously injected and a long-exposure picture is taken | |
A blob (or drop) of dye is injected and a snap shot is taken | |
A blob (or drop) of dye is inj cc ted and a long-exposure picture is taken |
Question 12 |
a function of the axial distance | |
a function of the centerline velocity | |
zero | |
infinite |
Question 13 |
halved | |
unaltered | |
doubled | |
trebled |
Question 14 |
0.25 | |
0.93 | |
1.08 | |
4 |
Question 15 |
0.238 | |
2.38 | |
23.8 | |
238 |
Question 16 |
10 | |
20 | |
50 | |
90 |
Question 17 |
10 | |
25 | |
28 | |
81 |
Question 18 |
2.25 | |
2 | |
—2 | |
—2.25 |
Question 19 |
Simple tetragonal | |
Body centred tetragonal | |
Base centred orthorhombic | |
Face centred tetragonal |
Question 20 |
Cation vacancy | |
Anion vacancy | |
Cation and anion vacancy | |
Cation and anion interstitial |
Question 21 |
Calendering | |
Czochralski | |
Float zone | |
Bridgman |
Question 22 |
Secondary electron | |
Backscattered electron | |
Auger electron | |
Photoelectron |
Question 23 |
Direct bandgap material with a small bandgap | |
Indirect bandgap material with a large bandgap | |
Direct bandgap material with a large bandgap | |
Indirect bandgap material with a small bandgap |
Question 24 |
Water | |
Mercury | |
Copper | |
Silver |
Question 25 |
Area and intensity | |
Position and area | |
Broadening and intensity | |
Position and broadening |
Question 26 |
Volume of oxide to volume of metal | |
Weight of oxide to weight of metal | |
Density of oxide to density of metal | |
Surface area of oxide to surface area of metal |
Question 27 |
0.14 | |
0.30 | |
0.70 | |
0.86 |
Question 28 |
44.9% | |
66.1% | |
55.1% | |
34.9% |
Question 29 |
0.15 rad/s | |
1 rad/s | |
2 rad/s | |
4 rad/s |
Question 30 |
1.1 | |
1.2 | |
1.15 | |
0.95 |
Question 31 |
4/5 | |
518 | |
815 | |
1 |
Question 32 |
3.55 MPa | |
7.1 MPa | |
1.775 MPa | |
4.0 MPa |
Question 33 |
—533.33 | |
533.33 | |
—528 | |
528 |
Question 34 |
only solid and liquid phases co-exist in equi1ibiiiuii | |
only liquid and vapour phases co—exist in equilibrium | |
only solid and vapour phases co-exist in equilibrium | |
solid, liquid and vapour phases co-exist in equilibriuni |
Question 35 |
enthalpy | |
entropy | |
internal energy | |
temperature |
Question 36 |
cut-off ratio | |
back work ratio | |
pressure ratio | |
compression ratio |
Question 37 |
depends on the conditions of the system alone | |
depends on the conditions of the environment alone | |
depends on the conditions of both the system and environment | |
depends neither on the conditions of the system nor the environment |
Question 38 |
848K | |
748K | |
648K | |
548K |
Question 39 |
295.2 K,O.69atm | |
295.2K,O.59atm | |
195.2 K, 0.69 atm | |
195.2K, 0.59 atm |
Question 40 |
4411 kJ/kg | |
3412 kJ/kg | |
323OkJ&g | |
2892 kJ/kg |
Question 41 |
1004 kJ/kg | |
1104 kJ/kg | |
1204 kJ/kg | |
2004 kJ/kg |
Question 42 |
130.7 kPa | |
lSOkPa | |
200.7 kPa | |
230.7 kPa |
Question 43 |
tetramethylene diamine | |
hexamethylene diamine | |
phenylene diamine | |
cyclohexane- 1 A-diamine |
Question 44 |
improve its thermal stability | |
improve its hydrolytic stability | |
inhibit polymerization | |
regulate molecular weight |
Question 45 |
Emulsion polymerization | |
Solution polymerization | |
Bulk polymerization | |
Suspension polymerization |
Question 46 |
Polyethylene | |
Polystyrene | |
Polyamide 6 | |
Polybutadiene |
Question 47 |
2 | |
3 | |
4 | |
5 |
Question 48 |
19.60 J | |
9.80 3 | |
1.96 J | |
0.98 3 |
Question 49 |
31.6 days | |
41.6 days | |
51.6 days | |
61.6 days |
Question 50 |
30.5 days | |
35.5 days | |
40.5 days | |
45.5 days |
Question 51 |
9,11 -Octadecadienoic and 9,11,1 3-Octadecatrienoic | |
9.1 2-Octadecadienoic and 9,12,1 5-Octadecatrienoic | |
9-Octadecenoic and 9,11 -Octadecadienoic | |
9,11 -Octadecadienoic and 9-Eicosenoic |
Question 52 |
Vitamin C | |
Vitamin D | |
Vitamin A | |
Vitamin K |
Question 53 |
C’andida ittilis | |
Saccharomvce.s cerevisiae | |
Saccharomices cei’aruin | |
Aspergilus niger |
Question 54 |
Alcaligenes viscolacris | |
Enterobacter aerogenes | |
Streptococcus cremoris | |
Streptococcus lacris |
Question 55 |
Baking | |
Blanching | |
Sterilization | |
Pasteurization |
Question 56 |
Polyethylene | |
Polystyrene | |
Polypropylene | |
Polyvinylchloride |
Question 57 |
Synersis | |
Gelatinization | |
Retrogradation | |
Denaturation |
Question 58 |
Zero order | |
First order | |
Second order | |
Fractional order |
Question 59 |
Meatiness is tile taste produced by compounds such as glutamate in products like cheese, soy sauce. | |
Astringency is a dry mouth feel in the oral cavity that is most associated with phenolic compounds. | |
Saltiness is a taste that is mainly produced by chloride ions. | |
Sourness is related to acidity and is sensed by hydrogen ion channels in the human tongue. |
Question 60 |
5.270 | |
8.791 | |
1.390 | |
0.712 |
Question 61 |
62.31 | |
70.45 | |
162.31 | |
165.31 |
Question 62 |
128.79 | |
126.35 | |
77.81 | |
0.0485 |
Question 63 |
62.82 | |
68.22 | |
86.62 | |
81.80 |
Question 64 |
85.93 | |
54.55 | |
31.38 | |
99.38 |
Question 65 |
48.19
| |
61.54 | |
54.16 | |
56.14 |
Question 66 |
246.16 | |
216.64 | |
192.76 | |
224.56 |
List |
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