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Collegebowl > Food Analysis > Flashcards

Food Analysis Flashcards

1
Q

Define Beer’s law.

A

Concentration and absorbance are proportional in spectroscopy

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2
Q

What 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 electrophoresis

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6
Q

What is the amount of energy to raise the temperature of 1 gram of water from 14.5 C to 15.5 C?

A

1 Calorie

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7
Q

What is phenolphthalein use for?

A

pH indicator, acid=colorless, base=red violet

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8
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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9
Q

What does Reichert-Meissert Number measure?

A

Primary butyric acid also caproic acid.

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10
Q

Name the most common functional property of phospholipids in food systems.

A

Emulsification

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11
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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12
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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13
Q

What are the Delvo and Charm tests used for?

A

Testing for the presence of antibiotics in milk.

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14
Q

Full name of WVTR?

A

Water vapor transmission rate

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15
Q

Isotherm water activity chart, x and y axis?

A

X: Aw, y: moisture.

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16
Q

Phases of colloidal dispersion?

A

Continuos phase or dispersion medium and dispersed phase or internal

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17
Q

Colligative properties of water?

A

Freezing point, boiling point, vapor pressure, osmotic pressure. Properties that depend on the number of solute molecules in water.

18
Q

Define triple point?

A

Pressure-Tº at which substance is at solid, liquid and vapour phase at same time. For water is 611.73 Pa and 273.16 K.

19
Q

What does Kjeldahl and how does it quantify proteins?

A

Measures nitrogen content

20
Q

Michaelis menten equation?

A

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

21
Q

Henderson- Hasselbach equation?

A

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

22
Q

What is pH?

A

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

23
Q

Two isotopes used for food irradiation?

A

Co60 and Cs137

24
Q

Test to detect carcinogenic antigen?

A

AMES test

25
Q

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

A

False, should be methylation analysis

26
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

27
Q

What does AOAC stand for?

A

Association of Official Analytical Chemists

28
Q

What is a kjeldahl apparatus used for?

A

To measure net proteins in foods in terms of nitrogen

29
Q

What is a Soxhlet analyzer used for?

A

To measure % fat

30
Q

How would you measure fat oxidation in meat products?

A

Thiobarbituric acid (TBA) analysis

31
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

32
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 w/ concentration

33
Q

What is spectroscopy?

A

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

34
Q

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

A

Normal Phase HPLC

35
Q

What does FID stand for?

A

Flame Ionization Detector

36
Q

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

A

molecular weight

37
Q

how many significant figures is in the number 0.000401?

A

3

38
Q

what CHO is only naturally produced in milk?

A

Lactose

39
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

40
Q

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

A

3-5% moisture

Collegebowl (16 decks)

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