Paper II — Q5
Discuss the following in about 150 words each: (a) OIE standard setting procedure for animal disease control. (10 marks) (b)…
Discuss the following in about 150 words each: (a) OIE standard setting procedure for animal disease control. (10 marks) (b) Neutralization of cream. (10 marks) (c) How is the processing of Acidophilus milk and Bulgarian butter milk done? (10 marks) (d) Principles and methods of low temperature preservation of meat. (10 marks) (e) Quality control and grading of carpet wool. (10 marks)
हिंदी में प्रश्न पढ़ें
निम्नलिखित प्रत्येक पर लगभग 150 शब्दों में चर्चा कीजिए : (a) पशु रोग नियंत्रण के लिए OIE मानक निर्धारण प्रक्रिया । (10 अंक) (b) मलाई (क्रीम) का उदासीनकरण । (10 अंक) (c) एसिडोफिलस दूध और बुल्गारियन छाछ का प्रसंस्करण कैसे किया जाता है ? (10 अंक) (d) मांस के कम तापक्रम पर संरक्षण के सिद्धांत और विधियां । (10 अंक) (e) कालीन ऊन का गुणवत्ता नियंत्रण और क्रमनिर्धारण (ग्रेडिंग) । (10 अंक)
Directive word: Discuss
This question asks you to discuss. The directive word signals the depth of analysis expected, the structure of your answer, and the weight of evidence you must bring.
See our UPSC directive words guide for a full breakdown of how to respond to each command word.
How this answer will be evaluated
Approach
The directive 'discuss' requires presenting key facts with analytical depth across all five sub-parts. Allocate approximately 30 words (20% time) per sub-part given equal 10-mark weighting, ensuring balanced coverage: (a) outline OIE's five-step standard setting from expert consultation to WTO SPS recognition; (b) explain neutralization purpose and alkali treatment; (c) contrast mesophilic Acidophilus milk with thermophilic Bulgarian buttermilk processing; (d) distinguish chilling vs freezing principles; (e) specify carpet wool grading parameters. Conclude each part with significance or application.
Key points expected
- (a) OIE standard setting: expert group formation, draft preparation, member country consultation, adoption by World Assembly, publication in Terrestrial/Aquatic Code, and WTO SPS agreement recognition
- (b) Cream neutralization: purpose (reduce acidity for butter quality), alkali used (NaHCO₃, Na₂CO₃, Ca(OH)₂), determination of neutralizer quantity, and impact on butter yield and keeping quality
- (c) Acidophilus milk: Lactobacillus acidophilus, 37°C for 18-24 hours, therapeutic milk; Bulgarian buttermilk: L. delbrueckii subsp. bulgaricus, 40-43°C, higher acidity, traditional fermentation
- (d) Low temperature preservation: principle (reduced microbial/enzymatic activity), chilling (0-4°C, short term), freezing (-18 to -40°C, ice crystal formation, thaw drip, cold shortening prevention)
- (e) Carpet wool grading: objective measurements (fiber diameter, medullation percentage, staple length, color), Indian carpet wool breeds (Malpura, Jaisalmeri, Magra), BIS/ISI standards, hand vs machine sorting
Evaluation rubric
| Dimension | Weight | Max marks | Excellent | Average | Poor |
|---|---|---|---|---|---|
| Demand-directive understanding | 20% | 10 | Demonstrates precise understanding of 'discuss' by presenting factual information with explanatory depth across all five sub-parts; for (a) covers procedural steps, for (b) explains 'why' neutralization matters, for (c) compares two products, for (d) links principles to methods, for (e) integrates quality parameters with grading outcomes | Addresses all sub-parts but treats them descriptively without analytical linkage; may miss comparative element in (c) or principle-method connection in (d) | Misinterprets directive as mere listing; omits key sub-parts or provides definitions without discussion; confuses Acidophilus with Bulgarian buttermilk processing temperatures |
| Content depth & accuracy | 20% | 10 | Technically accurate across all domains: names OIE Codes correctly, specifies correct neutralizing agents and their chemistry, identifies L. acidophilus vs L. bulgaricus with precise temperature-time parameters, distinguishes super-chilling from freezing, cites specific Indian carpet wool breeds and BIS standards | Generally accurate but with minor errors: vague on OIE-WTO relationship, omits specific alkali names, confuses fermentation temperatures, or misses medullation as key carpet wool parameter | Significant technical inaccuracies: wrong bacterial species, incorrect temperature ranges, confuses cream neutralization with neutralization of acidity in other contexts, or omits Indian breed examples entirely |
| Structure & flow | 20% | 10 | Clear five-part structure with consistent internal organization; each sub-part follows logical sequence (principle → process → outcome); maintains approximately 30 words per part; effective use of parallel structure and technical terminology; smooth transitions between sub-parts | All sub-parts present but unevenly developed; some parts lack clear internal logic (e.g., jumps from neutralization to butter making without linkage); minor word count imbalances | Disorganized or fused response lacking clear sub-part demarcation; rambling within parts; severe word count imbalance (e.g., 80 words on (a), 10 on (e)); poor paragraphing |
| Examples / case-law / data | 20% | 10 | Incorporates specific examples: for (a) cites WTO SPS agreement reference to OIE; for (b) mentions typical acidity values (0.5-0.6% lactic acid) requiring neutralization; for (c) notes therapeutic applications of Acidophilus milk; for (d) specifies freezing rates (slow vs quick); for (e) names specific Indian breeds (Magra, Jaisalmeri) and fiber diameter ranges (30-40 μm) | Some examples present but generic or imprecise: mentions 'Indian breeds' without naming, refers to 'cold storage' without temperature specifics, or cites OIE without WTO linkage | No specific examples, data, or breed names; entirely generic statements like 'alkali is added' or 'wool is graded by quality' without elaboration |
| Conclusion & analytical edge | 20% | 10 | Each sub-part concludes with significance: (a) OIE standards facilitate safe international trade; (b) neutralization prevents grainy butter; (c) probiotic milks enhance gut health; (d) low temperature balances quality with cost; (e) grading ensures farmer remuneration and industry standards; demonstrates synthesis across food safety, quality control, and value chain integration | Brief concluding statements present but lack analytical depth; may simply restate process without stating significance; no cross-sub-part synthesis | Abrupt endings without conclusion; or single generic conclusion ignoring sub-part diversity; no recognition of interconnections between standard setting, processing, and quality assurance |
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