Card 261
Question
Name an official method of food analysis for moisture determination.
Answer
Oven methods, Karl Fischer
Food analysis
Discover Food analysis: 381 flashcards with questions and answers.
- Subject
- Sciences / Chemistry
- Language of creation
- English
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Cards in this set
Card 262
Question
In statistics, what is the term for the smallest value of alpha for which you would reject the null hypothesis?
Answer
p-value
Card 263
Question
What statistical value measures how likely it is that any observed difference between groups is due to change?
Answer
p-value
Card 264
Question
Cleave of K-casein by rennet gives which 2 peptides?
Answer
Para-kappa casein and glycomacropeptide
Card 265
Question
What is a neutralization value?
Answer
Parts by weight of bicarbonate required to neutralize one part acidulant
Card 266
Question
What does ppb stand for?
Answer
Parts Per Billion
Card 267
Question
What is the full form of ppm?
Answer
Parts per million
Card 268
Question
Amino acids absorb light at 190-240 nm because of which bond?
Answer
Peptide
Card 269
Question
What common analytical titration is used to measure lipid oxidation via peroxide formation?
Answer
Peroxide value titration
Card 270
Question
What is phenolphthalein used for?
Answer
pH indicator, acid=colorless, base=red violet
Card 271
Question
What is the analytical method for measuring total carbohydrates?
Answer
Phenol-sulfuric acid method
Card 272
Question
The Folin-Ciocalteu measures what food constituents?
Answer
Phenolic compounds
Card 273
Question
In reversed-phase chromatography, state the type of mobile phase and stationary phase used.
Answer
Polar mobile phase and non-polar stationary phase
Card 274
Question
What is the principle behind adsorption chromatography?
Answer
Polarity of compounds
Card 275
Question
What is polarography and how is it used in food analysis?
Answer
Polarography is an electrochemical method using a dropping mercury electrode to measure the current that results from the reduction or oxidation of analytes. In food, it can determine vitamins, preservatives, and metal ions.
Card 276
Question
What is the gel most common used for protein analysis?
Answer
Polyacrylamide gel electrophoresis
Card 277
Question
What does PAGE stand for?
Answer
Polyacrylamide Gel Electrophoresis
Card 278
Question
What primary standard is commonly used to standardize NaOH?
Answer
Potassium hydrogen phthalate.
Card 279
Question
The Peroxide Value (PV) is a measure of the concentration of hydroperoxides, which are the primary products of what type of fat deterioration?
Answer
Primary Oxidation (or Oxidative Rancidity)
Card 280
Question
The Peroxide Value (PV) is a measure of what type of quality degradation in edible fats and oils?
Answer
Primary Oxidation (or Rancidity)
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