CENTRAL INSTITUTE OF TECHNOLOGY KOKRAJHAR केन्द्रीय प्रोध्योगिकी संस्थान कोकराझार Deemed to be University under MoE, Govt. of India
BALAGAON, BODOLAND TERRITORIAL REGION, KOKRAJHAR PO - RANGALIKHATA, ASSAM, INDIA - 783370
SYLLABUS FOR CIT LATERAL ENTRY TEST





COMMON PAPER

Physics: Work, Power, Energy, Friction, Viscosity, Electricity, Hydrostatics, Basics of optics, Laws of motion, Heat.

Chemistry: Gas Laws, Thermodynamics, Electro Chemistry, Chemical Kinetics, Benzene and derivatives, Aldehydes and Ketens, Hydro carbons, Acids & Alcohols

Mathematics: Matrices, Determinants, Differential & Integral Calculus, Inverse Trigonometric Functions, Binomial Theorem, Probability, Statics, Plane Coordinate Geometry, ordinary Differential Equations.

English: Grammar & Composition.

Graphics: Scale, Orthographic projection including sectional view, Isometric view, free hand sketch.

 





SYLLABUS FOR ELECTRONICS AND COMMUNICATION ENGINEERING

  1. Materials and Components: Structure and properties of Electrical Engineering materials: Conductors, Semiconductors and Insulators, Magnetic, Ferroelectric, Piezoelectric, Ceramic, Optical and Super conducting materials. Passive components and characteristics Resistors, Capacitors and Inductors; Ferrites, Quartz crystal Ceramic resonators, Electromagnetic and Electromechanical components.
  2. Physical Electronics Electron Devices and ICs: Electrons and holes in semiconductors, Carrier Statistics, Mechanism of current flow in a semiconductor, working principle and basic structure of BJTs and FETs.
  3. Network Theory: Network analysis, Loop Analysis, Mesh Analysis; Network Theorems, Superposition Theorem, Thevenin’s Theorem, Notron’s Theorem, Reciprocity Theorem, Millman’s Theorem, Star-Delta Connections, Two port networks.
  4. Electronic Measurements and Instrumentation: Basic concepts, standards and error analysis; Measurements of basic electrical quantities and parameters; Electronic measuring instruments and their principles of working; analog and digital, comparison, characteristics, application Transducers; Electronic measurements of non-electrical quantities like temperature, pressure, humidity, etc.
  5. Analog Electronic Circuits: Transistors biasing and stabilization, small signal analysis, power amplifiers, frequency response, wide banding techniques, feedback amplifiers, Tuned amplifiers, Oscillators, Rectifiers and power supplies, Op Amp.
  6. Digital Electronic Circuits: Binary number system, Octal, Hexadecimal and BCD numbers system, Boolean algebra, simplification of Boolean functions, Karnaugh map and applications, IC logic, Combination logic circuits, Half adder, Full adder, Digital comparator, Multiplexer, Demultiplexer, Flip Flops, R-S, J-K, D and T flip-flops, different types of counters and registers, A/D and D/A converters, semiconductor memories.
  7. Control Systems: Types of Control system, Open Loop and Closed Loop Control system, Effect of feedback on stability and sensitivity; Block Diagram Reduction Technique, Signal Flow Graph, Stability Analysis, Routh’s Stability Criterion.
  8. Communication System: Basic Mathematical Tools like Fourier Series, Modulation and detection in analogue and digital system; Sampling and data reconstructions; Propagation of signals at HF, VHF, UHF and microwave frequency.
  9. Computer Engineering: Number system, Data representation; Programming; Elements of a high level programming language PASCAL/C; Use of basic data structures, Fundamentals of computer architecture, processor design, control unit design, memory organization, I/O system organization, microprocessors, architecture and instruction set of microprocessors 8085, Assembly language programming.

 





SYLLABUS FOR COMPUTER SCIENCE ENGINEERING

  1. Programming Languages C, C++ : Data types, variables, operators, expressions, input-output operators, control structure, functions, storage classes, array, pointers, structures, Unions, file handling, concepts of OOP, Data types, Operators, Functions, Classes, Objects, Constructor, Destructor Operator overloading, Function overloading, Inheritance, Polymorphism.
  2. Digital Structure and Operating Systems: Time and space complexity, Array, String, Stack, Queue, Linked List, Tree, Graph, Different sorting and searching techniques, Concepts regarding Batch systems, Multi-programmed system, Time sharing systems, distributed systems, Real time system, Process, CPU scheduling, Synchronization Dead Lock, Memory management, Virtual memory.
  3. Digital Electronics & Microprocessor: Numbering system, different coding methods, Boolean algebra, logic gates, minimization techniques, combinational logic design, Flip flops, sequential logic design i.e. counter & shift registers, Pin Diagram and Block Diagram of 8085 microprocessors, Timing diagram, Instruction set Addressing modes, Assembly language programming, Interfacing peripheral devices.
  4. Computer Organization& Architecture: Basic organization of computer, classification of computer, Introduction to compiler, Interpreter, Loader, Linker, Design of functional units like ALU & CU, Memory organization – Types of memory, RAM, ROM, Cache memory, Mapping functions, secondary memory, Virtual memory. Input-output organization. Methods of interfacing. Address-space partitioning, Data transfer technique, Interrupts
  5. Computer Network and DBMS: OSI Reference Model, TCP/IP Model, Network Topologies, Transmission media, Switching, Multiplexing, Error Detection & Correction, IEEE LAN standards, Routing methods. Introduction to database, Advantages of database, Different models – Relational, Hierarchical, Network, E-R models, Relational algebra, Calculus, Normal forms, SQL query.

 





SYLLABUS FOR INSTRUMENTATION ENGINEERING

  1. Network Theory: Network analysis techniques, Nodal Analysis, Loop Analysis, Mesh Analysis; Network Theorems; Superposition Theorem, Thevenin’s Theorem, Norton’s Theorem, Reciprocity Theorem, Mollman’s Theorem, Star-Delta Connections, Two port networks.
  2. Electronic Measurements and Instrumentation: Basic concepts, standards and error analysis; Measurements of basic electrical quantities and parameters; Electronic measuring instruments and their principles of working; analog and digital, comparison, characteristics, application Transducers; Electronic measurements of non-electrical quantities like temperature, pressure, humidity, etc.
  3. Analog Electronic Circuits: Transistorsbiasing and stabilization, small signal analysis, power amplifiers, frequency response, wide banding techniques, feedback amplifiers, Tuned amplifiers, Oscillators, Rectifiers and power supplies, Op Amp.
  4. Digital Electronic Circuits: Binary number system, Octal, Hexadecimal and BCD numbers system, Boolean algebra, simplification of Boolean functions, Karnaugh map and applications, IC logic, Combination logic circuits, Half adder, Full adder, Digital comparator, Multiplexer, Demultiplexer, Flip Flops, R-S, J-K, D and T flip-flops, different types of counters and registers, A/D and D/A converters, semiconductor memories.
  5. Control Systems: Types of Control system, Open Loop and Closed Loop Control system, Effect of feedback on stability and sensitivity; Block Diagram Reduction Technique, Signal Flow Graph, Stability Analysis, Routh’s Stability Criterion.
  6. Microprocessors: Number systems, Data representation; microprocessors; Architecture and Instruction set of Microprocessors 8085, Assembly language programming.

 





SYLLABUS FOR FOOD ENGINEERING AND TECHNOLOGY

  1. Engineering Thermodynamics: Zeroth law, first law, second law. Concepts of enthalpy, internal energy, entropy and absolute temperature. Properties of pure substances and mixtures, reversibility and irreversibility. Thermodynamics cycles. Refrigeration and air conditioning: Refrigeration cycles, heat pump. Application of refrigeration in food processing and preservation. Food freezing systems. Steam: steam generation, steam properties and application. Psychrometrics: properties of air water vapour mixer; psychrometric properties, charts and relations and psychro metric calculations.
  2. Heat and Mass Transfer: Principles of heat and mass transfer to heat, different methods of heat transfer, Fourier’s Law, Steady state heat transfer through plain and composite slabs, cylindrical and spherical surfaces. Natural and forced convection, concept of overall heat transfer coefficient, LMTD, heat exchangers in food processing, effectiveness of heat exchanger. Fick’s Law of diffusion and basic concepts of convective mass transfer.
  3. Basic Fluid Mechanics : Physical properties of fluids, classification of fluid flow, continuity equations, Bernoulli’s equation and its application, steady state flow equation, concept of viscosity, Newtonian and non-Newtonian fluids. Poiseuille’s equation. NavierStoke’s equation, flow through parallel plates and circular pipes. Concept of Reynold’s number and its application. Pipe and pipe flow, fittings. Pumps, types of pumps and their application and selection.
  4. Food Engineering Operations: Materials and introduction energy balance for food engineering processes. Size reduction, mechanical expression, mechanical separation, mixing and agitation, emulsification and homogenization. Filtration, membrane separation, sedimentation, centrifugation, crystallization, extraction, distillation, absorption, humidification and dehumidification. Thermal processing of foods, Food concentration: Evaporation, equipments, their selection and calculation. Freeze concentration. Drying and dehydration methods, different kinds of dryers, their selection and design.
  5. Food Microbiology: Microbiology and reproduction of bacteria. Pure culture technique: serial dilution, pour plate, streak plate, spread plate, slant, broth and enrichment culture, lyophilization. Microbial Growth: Definition, Growth curve, account of different phases, synchronous growth, doubling/ generation time. Relationship between number of generations and total number of microbes. Disinfecting agents and its dynamics. Enzymes, specificity of enzymes, coenzymes, cofactors, Enzymes inhibitors and activators. Applications of enzymes in food industry, immobilized enzymes. Definition, scope and present status of Biotechnology and its applications, Microbial propagation and production of SCP, Fermentation: Fermented and non-Fermented food, cereal fermentation.
  6. Food Chemistry: Importance of different food constituent, Carbohydrate and its classification and functions. Proteins, classification and properties of amino acids. Lipids structure, physical and chemical properties. Vitamins and minerals in food. Food spoilage: Types and factors, Food enzymes,
  7. Food preservation techniques: Addition of salt, sugar, oil, spices, preservative, drying, evaporation, heat treatment, irradiation, refrigeration, freezing, plant physiology: Transpiration, Ripening, Senescence, Post-Harvest technology and its importance, Climacteric and non-climacteric fruits.
  8. Food Product technology: Parboiling, Milling of rice, wheat, malting, storage atmospheres: Quality control and quality assurance, different quality attributes: qualitative, hidden and sensory, HACCP and its application, Food adulteration: types, Estimation of moisture, crude, fat, proteins, crude fibre, ash, sampling and its types, BIS, AGMARK, FPA, PFA, FAO

 





SYLLABUS FOR CIVIL ENGINEERING (CONSTRUCTION TECHNOLOGY)

  1. Construction Materials: Bricks: Manufacturing processes, classification and tests. Flooring and roofing tiles. Production, properties and uses of lime; cement and sand-mortar. Concrete: Plain and reinforced, Timber: types and methods of preservation, plywood, Iron and structural steel, Types and uses of paints, varnishes and distemper. Sound and heat insulting materials; Glasses; plastics and asphaltic material.
  2. Surveying: Introduction to surveying, chain surveying, Compass surveying, Leveling, Contouring, Theodolite, Traversing, Total Station Survey, Tacheometry, Curves, Plane Table Surveying, Trigonometrical leveling.
  3. Strength of Materials: Concept of Stress & Strain, normal & shearing stress and strains, stress-strain relationship, torsion of circular shafts. Column’s-Euler formula, Rankine and Secant formulae, Relationships between load, shearing force and bending moment, shear force and bending moment diagrams, Theory of simple bending stresses in beams, Bending and shear stress distribution over cross-sections of determinate beams. Principal stress and strain, principal planes, Mohr’s circle of stresses and strain and related problems.
  4. Structural Analysis: Three Hinged Arch, Cables and Suspension Bridges, Influence Line Diagram for Reaction, Shear, Bending Moment and their maximum & minimum values for determinate beams, arches and trusses, Deflections by moment- area, conjugate beam and energy methods. Degree of indeterminacy and stability, Principles of superposition, Betti’s law, Castigliano’s theorems, Analysis of indeterminate beams by strain- energy and virtual work methods.
  5. Concrete Technology: Concrete: Importance, Production of concrete, operations involved, grades, Ingredients, yield of concrete, Aggregates, Cement, Water, Properties of green and hardened concrete, Rheology and mix proportioning, Admixtures, Quality Control.
  6. Geotechnical and Transportation Engineering: Introduction, definitions and relationships; Index properties of soils, Soil classification, Soil compaction, Permeability and Seepage, Effective stress, Stress distribution in soil mass, One dimensional consolidation, Shear strength of soils and shear tests.
    Roads; Introduction, Classification of road pattern; Geometric design, Traffic control devices; Railways – Rails, sleepers, ballast; Geometrics for broad gauge, cent deficiency; points and crossing, station yard, Construction of WBM, Black top and concrete pavements including grade and base courses. Equipment used for road construction.
  1. Design of RCC Structures: Introduction of Design Concepts, Working Stress Method of Design, Design of Rectangular and Flanged Beams for Flexure, Design of rectangular and flanges beams for bond, shear and torsion. One-way, Two Way and Continuous slabs. Axially and Eccentrically Loaded Short Columns, axially and eccentrically loaded long columns, Isolated Footings, Limit State Method of Design for flexure, shear, torsion and compression.
  2. Design of Steel Structures: Properties of steel and rolled steel sections, Design of riveted connections, Design of welded and bolted connections, Design of tension and simple compression members, Design compression members with splicing, lacing, and battening. Design of Beam-Column connections, Design of laterally supported beams, Column bases and foundations and Roof trusses.
  3. Fluid Mechanics: Properties of fluid, Fundamentals of fluid flow, two dimensional and three dimensional flows, Streamline, stream tube, equation of continuity. Energy equation and its applications, Fluid flow in pipes - Reynolds number, critical velocity, laminar flow, turbulent flow, shearing stresses at pipe wall, velocity distribution, loss of head for laminar flow, steady incompressible flow through simple pipe systems, Darcy - Weisbach equation, Moody diagram, simple pipe flow problems, losses of head for sudden expansion and sudden contraction, various fittings. Fluid measurements - velocity measurement, Pitot tube, coefficient of discharge, coefficient of velocity, coefficient of contraction, orifices, orifice meter, Venturimeter, time to empty tanks, weirs and notches.