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FDSC 300 > Midterm 1 Polling > Flashcards

Midterm 1 Polling Flashcards

1
Q

knowledge of the chemical and biochemical composition of foods is required for all except

a) government regulation
b) optimizing sensory quality
c) understanding microbial safety
d) obtaining consumer feedback
e) determining the price of your food commodity

A

d)

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2
Q

why is it difficult to determine the presence of food components obtained from GMO?

a) lack of prior knowledge about the type of foreign DNA inserted
b) quantitative assessment of GMO components through PCR based technique is challenging
c) genetic materials could deteriorate during food processing
d) all of the above

A

d

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3
Q

food analysis is the discipline dealing with

a) development of analytical procedures for characterizing the properties of foods and their constituents
b) application of analytical procedures for characterizing the properties of foods and their constituents
c) study of analytical procedures for characterizing the properties of foods and their constituents
d) development, application and study of analytical procedures for characterizing the properties of food and their constituents

A

d

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4
Q

_____ is the number one reason for food recall in canada

a) E.coli O157:H7
b) salmonella
c) allergens
d) C. jejuni

A

allergens

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5
Q

in a dairy food industry, food analysis is applicable at

a) raw milk receival
b) during homogenization stage
c) after packaging
d) all of the above
e) a & B

A

d

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6
Q

Three components considered in AOAC’s triangle scheme for defining food matrices are

a) CHO, water, protein
b) Fat, CHO, Protein
c) Protein, water fat
d) mineral, protein, fat

A

B

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7
Q

Q: how can you ascertain if food analysis method is yielding accurate results?

a) using Standard Reference Material (SRM)
b) analyzing ‘check samples’ parallely
c) both

A

i think it’s both

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8
Q

The detection limits of AAS, ICP-OES and ICP-MS for Ca are 0.1 mg/Kg, 0.001 mg/Kg, and 0.0001 mg/Kg respectively. which is the most sensitive method?

A

ICP-MS

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9
Q

The probability of accepting a poor quality product due to sampling errors refers to

A

consumer risk

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10
Q

True or false: The acceptable probability (beta) of a consumer risk (<5% of the lots) is generally lower than that of producer risk

A

true

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11
Q

during sampling of sack of flour, sampling is done by drawing a core from a top corner of the sack diagonally to the center. the sampling instrument is cylindrical, polished tier with a pointed end. It is 13 mm in diameter with a slit at least one third of the circumference of the tier. A second sample is taken from the opposite corner in a similar manner. Which of the following samples best represent this method of sampling?

a) simple random
b) stratified
c) composite
d) cluster

A

c) composite

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12
Q

A CFIA inspector was tipped about milk powder produced by a company X, being adulterated with melamine. What will be your advice on the sampling plan for the inspector to draw sample from the warehouse of the company?

a) systematic
b) simple random
c) judgment

A

c

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13
Q

Suppose you are working for federation of quebec maple syrup producers (FQMSP). You receive maple syrup from an individual farm owners every day. What will be a good sampling plan to monitor the quality of the maple syrup?

a) cluster
b) stratified sampling
c) convenience sampling

A

b) stratified

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14
Q

True or false: attribute sampling produces a normal distribution of data.

A

false - it’s a binomial outcome, not continuous

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15
Q

You are working in a beer bottling plant where the tolerance for broken glass pieces is zero. The facility has an X-ray machine to scan each bottle for glass pieces. Which of the following best describe the sampling plans
A. Attribute, non-destructive, continuous sampling
B. Attribute, destructive, non-continuous sampling
C. Variance, non-destructive continuous sampling

A

a) attribute, non-destructive, continuous sampling

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16
Q

The sample size in variance sampling is generally smaller than those of attribute sampling
A. Statement is correct because attribute sampling is mostly done for assessing food safety parameters with heterogenous distribution in population
B. Statement is correct because attribute sampling is mostly done for assessing food quality parameters with homogenous distribution in population
C. Statement is wrong because testing for variance require more samples

A

a)

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17
Q

The desired level of precision set for determining sample size indicates _____

a) distribution of attributes in the population
b) the level of closeness of sample mean to the true population mean
c) the level of confidence that the sample is representative of the population

A

b

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18
Q

calculate the number of samples to be drawn for assessing CHO content in a lot of fresh apples (1% accuracy, 95% confidence level). mean = 4, std dev = 1.

A

2401

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19
Q

coning and quartering is a technique used for:

a) drawing representative sample from a population
b) preventing sample spoilage
c) reducing sample size of solid powders

A

c

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20
Q

A newly recruited research assistant in your lab was found using aluminum foil for preparing butter samples for the determination of polyunsaturated fatty acid (PUFA). In which way will it affect the result of PUFA measurement.

a) It will not affect PUFA reading as Al ions is unlikely to leach to the food matrix
b) It will affect the result as Al may catalyse oxidation of PUFA
c) It will not affect the result as Al will prevent the oxidation of PUFA

A

b

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21
Q

You forgot to add sodium azide to milk sample taken for lactose measurement. will it affect the reading if the sample was kept at room temperature for >8 hrs?

a) No, because sodium azide is an antioxidant
b) Yes, because bacterial fermentation will reduce lactose and sodium azide prevent bacterial growth
c) No, sodium azide does not stabilize lactose

A

b

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22
Q

A food analysis laboratory decide to buy ICP-MS. What are the factors that they need to consider.

a) Is there a need to detect trace minerals
b) availability of clean room
c) availability of trained staff
d) A&C
e) A,B & C

A

e

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23
Q

Use of hexane:diethyl ether mixture during preparation of sample for measuring vitamin A is an example of

a) matrix degradation
b) extraction of analyte

A

b

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24
Q

Which of the following statement about an outlier value is wrong

a) increase error variance
b) reduce the power of statistical tests
c) sampling error is the only reason for outlier values
d) decrease normality

A

c

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25
Q

Q value is used for the verification of

a) precision
b) measuring accuracy
c) outlier

A

c

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26
Q

When analysing accuracy of a test method using single sample t-test, null hypothesis is accepted when

a) Q value is less than Q of rejection value corresponding to n observation
b) Q value is higher than Q of rejection value corresponding to n observation
c) none of the above

A

c

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27
Q

when analysing accuracy of a test method using single sample t-test, null hypothesis is accepted when

a) t-crit value is less than t value
b) t-crit value is greater than t value
c) none of the above

A

accept null when calc t is < crit t

reject null when calc t is > crit t

so b

28
Q

microwave oven may not be appropriate for moisture determination of

a) plain bread
b) lean meat
c) oreo biscuits

A

lean meat seems like the odd one out here

so yeah microwave drying is usually reserved for low moisture food as far as i can understand - not lean meat

29
Q

Among the following methods of moisture determination which one is less accurate?

a) drying by vacuum oven
b) drying by microwave oven
c) drying by infrared oven

A

c)

30
Q

Infra red rays used in infrared oven help in the moisture determination by—————-.

a) heating the food for faster drying
b) water molecule absorb specific wavelength of IR spectrum
c) IR rays help in disrupting the food matrix

A

a

31
Q

The water molecule present in sodium tartrate dihydrate is an example of

a) free water
b) physically bound water
c) chemically bound water

A

c

32
Q

True or false: Moisture determination using vacuum oven drying is capable of measuring total water including chemically bound.

A

false

33
Q

Which of the methods among the below given is the most appropriate to measure moisture content in dried parsley powder

a) vacuum oven
b) karl-fischer titration
c) reflux titration

A

reflux

not KF because iodine reacts with vitamin C in herbs like parsley

34
Q

You are tasked with determining moisture content in Swiss cheese for labeling purpose. Which of the following methods is best suited for the purpose

a) vacuum oven
b) infrared oven
c) capacitance

A

a - trying to minimize loss of volatiles; not IR because it’s the least accurate and degrades the matrix; not capacitance because it’s not a homogenous matrix (holes=air-insulation)

35
Q

The role of methanol in Karl-Fischer method of moisture determination is

a) it is the base that neutralizes the reaction
b) it is the solvent
c) it is the reactant

A

b

36
Q

During the determination of water activity of fruit juice, you kept the temperature of sample holder at 30 oC. the water activity measured will —————.

a) be an under-estimation of the actual value
b) not be affected
c) be an overestimation of the actual value

A

c

37
Q

You had prepared finely powdered black pepper for moisture determination and left the lab to attend a call. The relative humidity of the room was 50%. On your return after 1 min you retrieved the sample, weighed and continued with moisture determination using vacuum oven method. If the final result of your moisture determination is 3% what would be the actual moisture content?

a) 3.12
b) 3.6
c) 3%

A

a

at 50% RH, moisture loss is 0.01% per 5 seconds

38
Q

You received a fruit juice sample for moisture determination. The sample was poured into a clean beaker and was weighed immediately. You left the sample in a room with relative humidity of 70% for an hour before proceeding with the moisture determination using vacuum oven method. If the final result of your moisture determination is 88% what would be the actual moisture content?

a) 88%
b) 88.36
c) 91.6%

A

a (because you have the initial weight of the beaker)

39
Q

Which of the following methods are direct methods of moisture determination?

a) pycnometry
b) distillation
c) Karl-fischer titration
d) capacitance
e) vacuum oven drying
f) only A, D and E
g) only B, C and E

A

g

40
Q

The black spots found in crucible after ashing chocolate samples for ash determination

a) is indicative of incomplete digestion
b) is resulting from the trapping of minerals by carbohydrate in the sample
c) can be removed by re-ashing after the addition of dilute nitric acid
d) all of the above

A

d

41
Q

You suspect lead based dyes being used in candies. Which of the following methods is the best for determination of Pb.

a) perform wet ashing followed by Pb determination using ICP-MS
b) perform dry ashing followed by Pb determination using AAS
c) both of the above will give the same values

A

a

AAS is atomic absorption spectrometry

42
Q

A grain was found to contain 11.5 % moisture. A 5.2146-g sample was placed into a crucible (28.5053 g of tare). The ashed crucible weighed

  1. 5939 g. Calculate the percentage ash on an as-received (wet weight) basis.
    a) 1.92
    b) 1.8
    c) 1.7
A

c

43
Q

A grain was found to contain 11.5 % moisture. A 5.2146-g sample was placed into a crucible (28.5053 g of tare). The ashed crucible weighed 28.5939 g. Calculate the percentage ash on a dry matter basis.

a) 1.92%
b) 1.7%
c) 2%

A

a

44
Q

A higher acid insoluble ash in a brand of biscuit is more likely caused by

a) higher milk protein content
b) higher food additives (e.g. anticaking agent)
c) more veggie proteins

A

b

45
Q

A microwave wet ashing is preferred over dry ashing method because

a) of the reduced time
b) of the retention of volatile metal elements
c) of quicker determination of total ash
d) no acids are used
e) A&B
f) AB&C

A

e (wet ashing does not provide total ash)

46
Q

The amount of lipids determined using non-polar organic solvent extraction method refers to

a) total lipids
b) non-polar lipid fraction only

A

b

47
Q

Your lab run out of diethyl ether used for crude fat determination. However, there is a jar containing chloroform which is an excellent volatile organic solvent. Will you use chloroform for determining crude fat?

a) yes, it is an excellent non-polar solvent that could be used as a solvent
b) no, it is a highly toxic and flammable solvent to be used for crude fat determination

A

b

48
Q

Total lipid content in a food item can be determined through dry extraction

a) The statement is false because dry extraction determines only the non-polar lipid content
b) The statement is false because dry extraction determines only the polar lipid content
c) The statement is true because dry extraction determines both polar and non-polar lipids

A

a

49
Q

if you skip the acid hydrolysis part of sample preparation for crude fat determination in meat sample,____________________.

a) crude fat determined will be an overestimate of actual value
b) crude fat determined will be an underestimate of actual value
c) it will not affect the crude fat analysis

A

b

50
Q

Which of the following ranking is correct for the time required for fat analysis in raw fish?

a) IRMojonnier method>Soxhlet
c) IR

A

a

51
Q

You want to determine total fat content in meat sample. However, your lab has no acid or an oven. Which of the following methods will you use?

a) soxhlet
b) Mojonnier
c) goldfish

A

b

52
Q

Which of the following method/s of fat determination are volumetric?

a) soxhlet
b) gerber
c) Goldfish
d) Mojonnier
e) Babcock
f) A,C,D
g) B & E only
h) BDE

A

g

53
Q

Why ‘channeling’ does not occur during Soxhlet extraction?

a) sample in the thimble is always surrounded by solvent
b) the solvent vapour does not pass through sample before condensation
c) both of the above reasons

A

c

54
Q

Goldfish method of fat determination in food is an example of

a) crude fat determination using semi-continuous extraction
b) crude fat determination using continuous extraction
c) crude fat determination using discontinuous extraction

A

b

55
Q

you are tasked to determine protein content in an egg white product. The sample was exposed to temperature that caused coagulation of protein. will it affect the crude protein estimation using Kjeldahl method?

a) yes, bc the tertiary structure of the protein is lost
b) yes, because protein is degraded
c) no, because the nitrogen content remains the same

A

c

56
Q

Packaged raw meat showed unusually high crude protein content. What will be the primary suspect?

a) nitrite used as a color perservative
c) copper compounds used as food preservative
c) both of the above

A

a. copper would actually cause an underestimation due to its ability to complex with proteins.

57
Q

Which of the following statement best describes Kjeldahl method of crude protein estimation?

a) Kjeldahl method is sensitive and specific
b) Kjeldahl method is sensitive but not specific
c) Kjeldahl method is not sensitive but specific

A

b) sensitive but not specific

58
Q

potassium sulfate in Kjeldahl method is used _________________.

a) to increase the boiling point of H2SO4
b) as a catalyst to speed up reaction
c) to break the metal-ammonia complex

A

a

59
Q

The nitrogen content is insect protein is 17.8% . Calculate the conversion factor (Kp) to be used for crude protein estimation.

a) 6.25
b) 6.36
c) 5.61

A

c (100/17.8)

60
Q

If the glass tube conveying ammonia was not fully immersed in boric acid solution during the distillation of ammonia to boric acid the crude protein estimate will _____.

a) be an overestimate
b) be an underestimate
c) not be affected

A

b (because you’re trying to create boric ions with ammonia, which you will titrate later)

61
Q

Dumas method is better in detecting Melamine adulteration in pet food in comparison to Kjeldahl method.

a) yes, because the detector is GC-MS
b) Yest, because it is more advanced
c) No, both have the same specificities

A

c

62
Q

If the reduction tube in the Dumas instrument is spoiled, it will _______________.

a) lead to an underestimation of protein because NOx will not be converted to N2
b) lead to an overestimation of protein because volatiles will not be trapped
c) Lead to an underestimation because N2 will be oxidized to NOx

A

a

63
Q

Can Lowry’s method be used for protein estimation in apple juice. Choose the correct answer/s from below.

a) yes, lowry’s method can be used as long as the solution is clear
b) no, phenolic compounds will interfere with the reduction of cu2_ and Folin-Ciocalteu reagent
c) no, the reducing sugar may interfere with thassay
d) all the above
e) only B & C

A

e

64
Q

Lowry’s method is more sensitive than Biuret method

a) No, both uses the same chemistry of oxidation of Cu2+ oxidation to Cu1+ by peptide
b) Yes, because Folin-Ciocalteau complex with Cu1+ and give a stable complex with possibility to measure absorbance at 750 nm where the background noise is low
c) No, the reducing sugar content may interfere with the assay

A

b

65
Q

Which of the below mentioned protein analysis are based on the principles of dye binding to proteins.

a) BCA
b) Biuret
c) bradford
d) anion dye binding
e) B&D
f) C&D
g) A&D

A

F

FDSC 300 (6 decks)

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