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College Bowl > 1. Food Analysis and Quality Assurance > Flashcards

1. Food Analysis and Quality Assurance Flashcards

1
Q

Define Beer’s law.

A

Concentration and absorbance are proportional in spectroscopy

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2
Q

What application in food is ELISA used for?

A

Detection of aflatoxin-to detect and quantify

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3
Q

What is the iodine value?

A

Number of centigrams of iodine absorbed by 1 gram of fat

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4
Q

What does p mean in pH?

A

-log

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5
Q

What is the gel most common used for protein analysis?

A

PAGE-polyacrylamide gel electrphoresis

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6
Q

What is phenolphthalein use for?

A

pH indicator : acid=colorless base=red violet

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7
Q

What is Ohm’s Law and what is Power Equation?

A

V=IR and P=VI or I x I x R

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8
Q

What does Reichert-Meissert Number measure?

A

Primary butyric acid also caproic acid.

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9
Q

What are the two underlying principals of the Babcock test?

A

To dissolve fat from solids-non fat (SNF). To separate fat from SNF by centrifugal force.

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10
Q

The Delvo test is a commonly used rapid method for detection of antibiotic residue in milk. What organism is used in this test?

A

Bacillus Stearothermophilus

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11
Q

What are the Delvo and Charm tests used for?

A

Testing for the presence of antibiotics in milk.

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12
Q

What does Kjeldahl and how does it quantify proteins?

A

Measures nitrogen content

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13
Q

Michaelis menten equation?

A

Used for many enzyme kinetic relates the velocity of a reaction with the concentration of substrate.

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14
Q

Henderson- Hasselbach equation?

A

pH = pKa + log[dissasociated salt]/log[associated salt]

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15
Q

What is pH?

A

The negative log of the concentration of hydrogen ion in solution.

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16
Q

Two isotopes used for food irradiation?

A

Co60 and Cs137

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17
Q

Test to detect carcinogenic antigen?

A

AMES test

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18
Q

NMR is often used as the technique to characterize the linkage types.

A

False

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19
Q

Which of the following foods contain the lowest content of water?A) Fresh Carrots B) Fresh Tomatoes C) Whole Milk D) Fresh Celery

A

C) Whole Milk

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20
Q

What does the iodine value measure and how is it measured?

A

The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.

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21
Q

What does the saponification value measure and how is it measured?

A

Number of fatty acids present; mg KOH needed to saponify 1 g fat.

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22
Q

What does Acid Degree Value measure and how is it measured?

A

Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.

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23
Q

If you have a method that you want to use to measure % fat in a product and it is not AOAC approved how would you determine if it is accurate?

A

Take known fat percentages and run them with the method to perform a standard curve so that you can determine the linear range of your method and assure its accuracy

24
Q

What does AOAC stand for?

A

Association of Official Analytical Chemists

25
Q

What is a kjeldahl apparatus used for?

A

To measure net proteins in foods - nitrogen content

26
Q

What is a Foss-Let analyzer used for?

A

To measure % fat

27
Q

How would you measure fat oxidation in meat products?

A

Thiobarbituric acid (TBA) analysis

28
Q

The TBA analysis is a colorimetric reaction - what does this mean?

A

the analyte of interest does not have a chromaphore and must react with a substance so that a chromaphore is created and absorbance can be read to determine the concentration of an analyte

29
Q

Why is absorbance generally used in spectroscopy experiments instead of transmittance?

A

Absorbance has a linear relationship with concentration based on Beer’s Law - transmittance does not have a liner relationship with concentration

30
Q

What is spectroscopy?

A

Production measurement and interpretation of spectra arising from the interaction of electromagnetic radiation with matter

31
Q

What type of HPLC utilizes a polar column and a less polar solvent (stationary phase)?

A

Normal Phase HPLC

32
Q

What does FID stand for?

A

Flame Ionization Detector

33
Q

what characteristic of compounds is usually utilized to separate compounds in gas chromotography?

A

Molecular weight

34
Q

how many significant figures is in the number 0.000401?

A

3

35
Q

what CHO is only naturally produced in milk?

A

Lactose

36
Q

which of the following is NOT a method used to determine the fat content of a food: A. soxhlet extraction B. mojonnier extraction C.goldfish method D.karl fischer

A

karl fischer

37
Q

what is the moisture content of corn flakes after exiting the oven and cooling?

A

3-5% moisture

38
Q

What does it mean for data to be accurate?

A

the data is close to the true value for the measurement

39
Q

What does it mean for data to be precise?

A

Data points are close together

40
Q

What does HPLC stand for?

A

High Performance Liquid Chromatography or High Pressure Liquid Chromatography

41
Q

What does GC-MS stand for?

A

Gas Chromatography-Mass Spectrometry

42
Q

What is the purpose of GC-MS?

A

To separate volatile compounds and identify them based on mass/charge ratios

43
Q

What does SPME stand for in analytical chemistry?

A

Solid Phase Micro Extraction

44
Q

What is the wavelength range of UV-Vis spectroscopy?

A

200-700nm (UV=200-350nm

45
Q

What is BOD COD and what are their units of measurement?

A

Biological Oxygen Demand

46
Q

What type of compounds is flame photometric detector (FPD) specific for?

A

FPD is specific to compounds containing sulfur groups

47
Q

What does ELISA stand for and what does it detect?

A

Enzyme-Linked Immunosorbent Assay its an immunological or biochemical test to detect desirable and undesirable substances.

48
Q

Gel filtration separation of proteins is taking advantage of: A.protein charge B.protein size C.molecular affinity or D.pH?

A

B. protein size

49
Q

Atomic Mass Spectroscopy separates molecules according to their m/z ratio. What is the m/z ratio?

A

ratio of mass to charge

50
Q

Rank the following membrane separation methods based on increasing pore size: microfiltration - reverse osmosis - ultrafiltration

A

RO

51
Q

Name the 4 layers in an ELISA

A

capture antibody

52
Q

what colour is anthocyanin at pH 8-9

A

yellow

53
Q

the amount of fat allowed in skim milk

A

0.50%

54
Q

what the name of the compound that’s also known as wine diamond

A

tartrates

55
Q

What is the term for foreign substances that enters the human body?

A

Xenobiotic

56
Q

What does HACCP stand for?

A

Hazard Analysis Critical Control Points

57
Q

What is the largest professional association for practitioners in the quality field?

A

American Society for Quality

College Bowl (17 decks)

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