Food Analysis

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Food Analysis


Food AnalysisVersión en línea Part 1 & 2 por Consistency 1 _____ refers to the determination of major components such as moisture, ash, carbohydrate, protein and lipids. a Proximal analysis b Physico-chemical analysis c Physical analysis d Proximate analysis 2 This type of error originates from inherent limitations in measuring a specific system, resulting in unpredictable fluctuations that are essentially unavoidable. What type error is characterized by this description, and how does it influence the result? a Gross error; affect the accuracy of result b Random error; affect the accuracy of result c Gross error; affect the precision of result d Random error; affect the precision of result 3 The following statements are true about sampling and sample preparation for analysis, except: a The sample must be clearly labeled on the sample container to ensure that markings remain intact during storage and transportation. b Food items intended for trace metal analysis should be stored in containers with metal surfaces to preserve the components to be examined. c Depending on the purpose of the sampling plan, samples are taken at different points of the food production system, and the sampling plan may vary significantly for each point. d AOAC International provides details on the preparation for analysis 4 If r=-0.98 in a regression analysis, the relationship between x and y variables is considered____. a Indirect b Direct c Proportional d Inverse 5 This refers to an indicator of how little change can be made in the unknown material before a difference can be noticed on a digital readout or needle gauge. a Specificity b Sensitivity c Limit of detection d Limit of quantitation 6 It refers to the lowest concentration of the analyte that can be detected with a signal-to-noise ratio of at least 3:1 a LOD b LOQ c LOL d None of the above 7 A batch of sweet crackers were sent for testing. What suitable griding equipment should the person responsible for sample preparation use? a Mortar and pestle for sample b Grinders cooled with liquid nitrogen c Chilled ball mill d Bowl cutter 8 Proper sample storage is important to avoid sample degradation. Which of the following is an incorrect war oof storing samples? a Moisture sensitive: stored in an airtight container b Chemically unstable emulsions: stored in a freezer c C. Light sensitive: wrapped in aluminum foil d Oxygen-sensitive: stored under nitrogen or an inert gas 9 Which error is likely to occur if a sample is not properly mixed before taking a portion for analysis? a Homogenous distribution of constituents b Sampling bias c Proper sample preservation d Random error 10 An average banana weighs 120 grams contains 9 grams of moisture. Calculate the moisture content on a dry basis. a 8.10 b 7 c 7.50 d 92.50 11 An average banana weighs 120 grams contains 9 grams of moisture. Calculate the moisture content on a wet basis. a 8.10 b 7 c 7.50 d 92.50 12 A laboratory technician is evaluating the accuracy of a thermometer used in food safety inspection. The technician calibrates the thermometer and then uses it to measure the temperature of a 100C. The thermometer consistently reads 98C. All of the following are potential causes of systematic error in the measure, except: a The thermometer has not been properly calibrated. b The thermometer is consistently misreading due to a manufacturing defect. c The technician misreads the thermometer due to poor lighting conditions. d The thermometer has a zero-offset error 13 A meat sample with 10%MC was analyzed for ash content using dry ashing. Calculate the ash content on a dry basis, given that the mass of sample and ash are 1.025g and 0.020g, respectively a 1.95 b 2.17 c 4.81 d 10.5 14 A meat sample with 10%MC was analyzed for ash content using dry ashing. Calculate the ash content on a wet basis, given that the mass of sample and ash are 1.025g and 0.020g, respectively a 1.95 b 2.17 c 4.81 d 10.5 15 A laboratory technician is evaluating a new method for measuring the sugar content in mangoes. To assess the method's reliability, the technician measures the sugar content of the same mango sample multiple times under identical conditions, using the same equipment and procedures. Consistent results across these repeated measurements would demonstrate which of the following? a Accuracy b Repeatability c Reproducibility d Precision 16 This refers to an internal resistance to flow a Strain b Viscosity c Rheology d Tribology 17 This type of fiber has little or no relevance in human nutrition and bears no direct numerical relationship to dietary fiber. a Lignin b Total diestary fiber c Crude fiber d Neutral detergent fiber 18 In proximate analysis, the carbohydrate content of some food products is estimated by difference using the formula: Carbohydrates = 100- (moisture+ protein + fat + ash +____) a Crude fiber b Vitamins c Organic Acids d Alcohol 19 In the GC-FID for methanol-ethanol, if the result is Rs>1, what does it imply in the specificity of the method? a Methanol only b Ethanol only c Both methanol and ethanol d Isopropanol and methanol 20 All of the following treatments may be involved in the extraction of water-soluble vitamins, except: a Acid hydrolysis combined with enzymatic digestion procedures b Thermal treatment such as boiling or controlled autoclaving steps c Use of hydrophobic solvents for selective lipid fraction removal d Stabilization measures to minimize degradation during extraction 21 During validation or verification of a gas chromatographic (GC) method. what is the minimum number of samples per sample type that should generally be analyzed to demonstrate method performance? a At least two samples per sample type b At least three samples per sample type c At least five samples per sample type d At least ten samples per sample type 22 Which instrument us commonly used to measure the viscosity of tomato ketchup? a Texture analyzer b Viscometer c Refractometer d Spectrophotometer 23 Which analytical method is most appropriate for the determination of total fat content in food samples? a Solvent extraction followed by gravimetric measurement b Gas chromatography of fatty acid methyl esters c UV-visible spectrophotometric determination d Kjeldahl digestion and titration 24 Which analytical method determines protein content by measuring the total nitrogen in a food sample and converting it using a protein factor? a Dumas combustion method b Biuret colorimetric method c Infrared spectroscopy d Kjeldahl method 25 All of the following situations may result in the presence of extraneous materials in food products as classified by AOAC, except: a Introduction of sand particles during improper postharvest handling b Contamination with glass fragments due to packaging failure events c Occurrence of insect fragments arising from unsanitary storage conditiond d Presence of intrinsic plant tissues normally forming part off the product

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Food AnalysisVersión en línea

por Consistency

_____ refers to the determination of major components such as moisture, ash, carbohydrate, protein and lipids.

This type of error originates from inherent limitations in measuring a specific system, resulting in unpredictable fluctuations that are essentially unavoidable. What type error is characterized by this description, and how does it influence the result?

The following statements are true about sampling and sample preparation for analysis, except:

If r=-0.98 in a regression analysis, the relationship between x and y variables is considered____.

This refers to an indicator of how little change can be made in the unknown material before a difference can be noticed on a digital readout or needle gauge.

It refers to the lowest concentration of the analyte that can be detected with a signal-to-noise ratio of at least 3:1

A batch of sweet crackers were sent for testing. What suitable griding equipment should the person responsible for sample preparation use?

Proper sample storage is important to avoid sample degradation. Which of the following is an incorrect war oof storing samples?

Which error is likely to occur if a sample is not properly mixed before taking a portion for analysis?

An average banana weighs 120 grams contains 9 grams of moisture. Calculate the moisture content on a dry basis.

An average banana weighs 120 grams contains 9 grams of moisture. Calculate the moisture content on a wet basis.

A meat sample with 10%MC was analyzed for ash content using dry ashing. Calculate the ash content on a dry basis, given that the mass of sample and ash are 1.025g and 0.020g, respectively

A meat sample with 10%MC was analyzed for ash content using dry ashing. Calculate the ash content on a wet basis, given that the mass of sample and ash are 1.025g and 0.020g, respectively

This refers to an internal resistance to flow

This type of fiber has little or no relevance in human nutrition and bears no direct numerical relationship to dietary fiber.

In proximate analysis, the carbohydrate content of some food products is estimated by difference using the formula: Carbohydrates = 100- (moisture+ protein + fat + ash +____)

In the GC-FID for methanol-ethanol, if the result is Rs>1, what does it imply in the specificity of the method?

All of the following treatments may be involved in the extraction of water-soluble vitamins, except:

During validation or verification of a gas chromatographic (GC) method. what is the minimum number of samples per sample type that should generally be analyzed to demonstrate method performance?

Which instrument us commonly used to measure the viscosity of tomato ketchup?

Which analytical method is most appropriate for the determination of total fat content in food samples?

Which analytical method determines protein content by measuring the total nitrogen in a food sample and converting it using a protein factor?

All of the following situations may result in the presence of extraneous materials in food products as classified by AOAC, except: