There is a number of branches available in the engineering and engineering science one of them. A number of students every year pass the graduation from this branch. The candidates who apply for the GATE engineering science should start their preparation for the exam. The candidates can start their preparation with GATE engineering science syllabus 2020 that available over here. The GATE Engineering Science Syllabus will help the candidates to score high marks in the written examination which will available on this web page.
GATE Engineering Science Syllabus 2020
The GATE is one of the largest competitive exams for the engineering students who complete their graduation from a relevant branch. The candidates have to submit the application form before the closing date. The candidates should start their preparation for the GATE exam as you have enough time for better preparation. The candidates can get the latest GATE engineering science syllabus 2020 over here. We will provide you all details that related to the gate upcoming examination.
Here we will give you every single update related to the GATE exam on this web page. The candidates should start their preparation from today as you will able to get the latest GATE Engineering Science Syllabus from here. You can also visit the official web portal through the link available given below. The candidates should check the GATE engineering science syllabus 2020 from here. The candidates should have some points in their mind before you appear in the examination. Keep in touch with us for more details.
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GATE Engineering Science Exam Pattern 2020
|Section Name||Marks Distribution|
|Total Marks||65 Marks|
The candidates who are going to appear in the examination of GATE should know about the syllabus for engineering science. The candidates should start their preparation with the official GATE Engineering Science Syllabus that board mentioned on the official website. The candidates don’t forget to check the exam pattern which available on this web page. We will provide you the best GATE Engineering Science exam pattern that will help the candidates to know about section wise marks. The exam pattern will available here shortly.
After the GATE Engineering Science Syllabus, the second most important thing that every candidate should know is exam pattern. Yes, the candidates should know about the exam pattern to counter the exam questions. The candidates who are looking for the GATE engineering science exam pattern should check the details of it from here. You have to check the various details over here for more updates. The details of the exam pattern will be updated if any changes occur by the board.
GATE Engineering Science Exam Syllabus 2020
Section B: Fluid Mechanics
Fluid Properties: Relation between stress and strain rate for Newtonian fluids.
Hydrostatics: Buoyancy, manometry, forces on submerged bodies.
Eulerian and Lagrangian description of fluid motion, concept of local and convective accelerations, steady and unsteady flows, control volume analysis for mass, momentum and energy.
Differential equations of mass and momentum (Euler equation), Bernoulli’s equation and its applications. Concept of fluid rotation, vorticity, stream function and potential function.
Potential flow: elementary flow fields and principle of superposition, potential flow past a circular cylinder.
Dimensional analysis: Concept of geometric, kinematic and dynamic similarity, the importance of non-dimensional numbers. Fully-developed pipe flow, laminar and turbulent flows, friction factor, Darcy-Weisbach relation. Qualitative ideas of boundary layer and separation, streamlined and bluff bodies, drag and lift forces. Basic ideas of flow measurement using venturimeter, pitot-static tube and orifice plate.
Section C: Materials Science
Structure: Atomic structure and bonding in materials. Crystal structure of materials, crystal systems, unit cells and space lattices, determination of structures of simple crystals by x-ray diffraction, miller indices of planes and directions, packing geometry in metallic, ionic and covalent solids. Concept of amorphous, single and polycrystalline structures and their effect on properties of materials.Crystal growth techniques.Imperfections in crystalline solids and their role in influencing various properties.
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Diffusion: Fick’s laws and application of diffusion in sintering, doping of semiconductors and surface hardening of metals. Metals and Alloys: Solid solutions, solubility limit, phase rule, binary phase diagrams, intermediate phases, intermetallic compounds, iron-iron carbide phase diagram, heat treatment of steels, cold, hot working of metals, recovery, recrystallization and grain growth. Microstrcture, properties and applications of ferrous and non-ferrous alloys.
Ceramics: Structure, properties, processing and applications of traditional and advanced ceramics.
Polymers: Classification, polymerization, structure and properties, additives for polymer products, processing and applications.
Composites: Properties and applications of various composites.
Advanced Materials and Tools: Smart materials, exhibiting ferroelectric, piezoelectric, optoelectric, semiconducting behavior, lasers and optical fibers, photoconductivity and superconductivity, nanomaterials – synthesis, properties and applications, biomaterials, superalloys, shape memory alloys. Materials characterization techniques such as, scanning electron microscopy, transmission electron microscopy, atomic force microscopy, scanning tunneling microscopy, atomic absorption spectroscopy, differential scanning calorimetry.
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Mechanical Properties: stress-strain diagrams of metallic, ceramic and polymeric materials, modulus of elasticity, yield strength, tensile strength, toughness, elongation, plastic deformation, viscoelasticity, hardness, impact strength, creep, fatigue, ductile and brittle fracture.
Thermal Properties: Heat capacity, thermal conductivity, thermal expansion of materials.
Electronic Properties: Concept of energy band diagram for materials – conductors, semiconductors and insulators, electrical conductivity – effect of temperature on conductility, intrinsic and extrinsic semiconductors, dielectric properties.
Optical Properties: Reflection, refraction, absorption and transmission of electromagnetic radiation in solids.
Magnetic Properties: Origin of magnetism in metallic and ceramic materials, paramagnetism, diamagnetism, antiferro magnetism, ferromagnetism, ferrimagnetism, magnetic hysterisis.
Environmental Degradation: Corrosion and oxidation of materials, prevention.
Section D: Solid Mechanics
Equivalent force systems; free-body diagrams; equilibrium equations; analysis of determinate trusses and frames; friction; simple relative motion of particles; force as function of position, time and speed; force acting on a body in motion; laws of motion; law of conservation of energy; law of conservation of momentum.
Stresses and strains; principal stresses and strains; Mohr’s circle; generalized Hooke’s Law; thermal strain; theories of failure.
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Axial, shear and bending moment diagrams; axial, shear and bending stresses; deflection (for symmetric bending); torsion in circular shafts; thin cylinders; energy methods (Castigliano’s Theorems); Euler buckling. Free vibration of single degree of freedom systems.
Section E: Thermodynamics
Basic Concepts: Continuum, macroscopic approach, thermodynamic system (closed and open or control volume); thermodynamic properties and equilibrium; state of a system, state diagram, path and process; different modes of work; Zeroth law of thermodynamics; concept of temperature; heat.
First Law of Thermodynamics: Energy, enthalpy, specific heats, first law applied to systems and control volumes, steady and unsteady flow analysis.
Second Law of Thermodynamics: Kelvin-Planck and Clausius statements, reversible and irreversible processes, Carnot theorems, thermodynamic temperature scale, Clausius inequality and concept of entropy, principle of increase of entropy; availability and irreversibility.
Properties of Pure Substances: Thermodynamic properties of pure substances in solid, liquid and vapor phases, P-V-T behaviour of simple compressible substances, phase rule, thermodynamic property tables and charts, ideal and real gases, equations of state, compressibility chart.
Thermodynamic Relations: T-ds relations, Maxwell equations, Joule-Thomson coefficient, coefficient of volume expansion, adiabatic and isothermal compressibilities, Clapeyron equation.
Thermodynamic cycles: Carnot vapor power cycle, Ideal Rankine cycle, Rankine Reheat cycle, Air standard Otto cycle, Air standard Diesel cycle, Air-standard Brayton cycle, Vapor-compression refrigeration cycle.
Ideal Gas Mixtures: Dalton’s and Amagat’s laws, calculations of properties, air-water vapor mixtures and simple thermodynamic processes involving them.
Section F: Polymer Science and Engineering
Chemistry of high polymers: Monomers, functionality, degree of polymerizations, classification of polymers, glass transition, melting transition, criteria for rubberiness, polymerization methods: addition and condensation; their kinetics, metallocene polymers and other newer techniques of polymerization, copolymerization, monomer reactivity ratios and its significance, kinetics, different copolymers, random, alternating, azeotropic copolymerization, block and graft copolymers, techniques for copolymerization-bulk, solution, suspension, emulsion.
Polymer Characterization: Solubility and swelling, concept of average molecular weight, determination of number average, weight average, viscosity average and Z-average molecular weights, polymer crystallinity, analysis of polymers using IR, XRD, thermal (DSC, DMTA, TGA), microscopic (optical and electronic) techniques.
Synthesis and properties: Commodity and general purpose thermoplastics: PE, PP, PS, PVC, Polyesters, Acrylic, PU polymers. Engineering Plastics: Nylon, PC, PBT, PSU, PPO, ABS, Fluoropolymers Thermosetting polymers: PF, MF, UF, Epoxy, Unsaturated polyester, Alkyds. Natural and synthetic rubbers: Recovery of NR hydrocarbon from latex, SBR, Nitrile, CR, CSM, EPDM, IIR, BR, Silicone, TPE.
Polymer blends and composites: Difference between blends and composites, their significance, choice of polymers for blending, blend miscibility-miscible and immiscible blends, thermodynamics, phase morphology, polymer alloys, polymereutectics, plastic-plastic, rubber-plastic and rubber-rubber blends, FRP, particulate, long and short fibre reinforced composites.
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Polymer Technology: Polymer compounding-need and significance, different compounding ingredients for rubber and plastics, crosslinking and vulcanization, vulcanization kinetics.
Polymer rheology: Flow of Newtonian and non-Newtonian fluids, different flow equations, dependence of shear modulus on temperature, molecular/segmental deformations at different zones and transitions. Measurements of rheological parameters by capillary rotating, parallel plate, cone-plate rheometer. viscoelasticity-creep and stress relaxations, mechanical models, control of rheological characteristics through compounding, rubber curing in parallel plate viscometer, ODR and MDR.
Polymer processing: Compression molding, transfer molding, injection molding, blow molding, reaction injection molding, extrusion, pultrusion, calendaring, rotational molding, thermoforming, rubber processing in two-roll mill, internal mixer.
Polymer testing: Mechanical-static and dynamic tensile, flexural, compressive, abrasion, endurance, fatigue, hardness, tear, resilience, impact, toughness. Conductivity-thermal and electrical, dielectric constant, dissipation factor, power factor, electric resistance, surface resistivity, volume resistivity, swelling, ageing resistance, environmental stress cracking resistance.
Section G: Food Technology
Food Chemistry and Nutrition: Carbohydrates: Structure and functional properties of mono- oligo-polysaccharides including starch, cellulose, pectic substances and dietary fibre; Proteins: Classification and structure of proteins in food; Lipids: Classification and structure of lipids, Rancidity of fats, Polymerization and polymorphism; Pigments: Carotenoids, chlorophylls, anthocyanins, tannins and myoglobin; Food flavours: Terpenes, esters, ketones and quinones; Enzymes: Specificity, Kinetics and inhibition, Coenzymes, Enzymatic and non-enzymatic browning; Nutrition: Balanced diet, Essential amino acids and fatty acids, PER, Water soluble and fat soluble vitamins, Role of minerals in nutrition, Antinutrients, Nutrition deficiency diseases.
Food Microbiology: Characteristics of microorganisms: Morphology, structure and detection of bacteria, yeast and mold in food, Spores and vegetative cells; Microbial growth in food: Intrinsic and extrinsic factors, Growth and death kinetics, serial dilution method for quantification; Food spoilage: Contributing factors, Spoilage bacteria, Microbial spoilage of milk and milk products, meat and meat products; Foodborne disease: Toxins produced by Staphylococcus, Clostridium and Aspergillus; Bacterial pathogens: Salmonella, Bacillus, Listeria, Escherichia coli, Shigella, Campylobacter; Fermented food: Buttermilk, yoghurt, cheese, sausage, alcoholic beverage, vinegar, sauerkraut and soya sauce.
Food Products Technology: Processing principles: Canning, chilling, freezing, dehydration, control of water activity, CA and MA storage, fermentation, hurdle technology, addition of preservatives and food additives, Food packaging, cleaning in place and food laws.; Grain products processing: Milling of rice, wheat, and maize, parboiling of paddy, production of bread, biscuits, extruded products and breakfast cereals, Solvent extraction, refining and hydrogenation of oil; Fruits, vegetables and plantation products processing: Extraction, clarification concentration and packaging of fruit juice, Production of jam, jelly, marmalade, squash, candies, and pickles, pectin from fruit waste, tea, coffee, chocolate and essential oils from spices; Milk and milk products processing: Pasteurized and sterilized milk, cream, butter, ghee, ice-cream, cheese and milk powder; Animal products processing: Drying and canning of fish, post mortem changes, tenderization and freezing of meat, egg powder.
Food Engineering: Mass and energy balance; Momentum transfer: Flow rate and pressure drop relationships for Newtonian fluids flowing through pipe, Characteristics of non-Newtonian fluids – generalized viscosity coefficient and Reynolds number, Flow of compressible fluid, Flow measurement, Pumps and compressors; Heat transfer: Heat transfer by conduction, convection, radiation, boiling and condensation, Unsteady state heat transfer in simple geometry, NTU- effectiveness relationship of co-current and counter current double pipe heat exchanger; Mass transfer: Molecular diffusion and Fick’s Law,
Steady state mass transfer, Convective mass transfer, Permeability of films and laminates; Mechanical operations: Energy requirement and rate of operations involved in size reduction of solids, high pressure homogenization, filtration, centrifugation, settling, sieving, flow through porous bed, agitation of liquid, solid-solid mixing, and single screw extrusion; Thermal operations: Energy requirement and rate of operations involved in process time evaluation in batch and continuous sterilization, evaporation of liquid foods, hot air drying of solids, spray and freeze-drying, freezing and crystallization; Mass transfer operations: Properties of air-water vapor mixture; Humidification and dehumidification operations.
The GATE Engineering Science Syllabus for the GATE exam will help the candidates to score high marks. You have to prepare better for the written examination with GATE engineering science syllabus 2020 if you are searching for the section wise marks. The candidates should visit this web page regularly to get more updates. We are thankful for your visit over. The candidates can ask any question related to the post in the comment section. We will provide you solution as soon as possible.