Card 61
Question
A technique that separates readable pattern of DNA fragment is
A. Genetic engineering
B. Recombinant DNA
C. Gel electrophoresis
Answer
C. Gel electrophoresis
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 62
Question
Balancing cost, speed, and ease of use, which rapid quality control for syrup is used by the industry? a. forced draft oven b. reflux distillation c. hydrometer d. NIR
Answer
c. Hydrometer
Card 63
Question
Absorbtivity is a proportionality constant dependent on: A. molecular properties of species, B. Wavelength, C. Chemical Environment, or D. All of the above?
Answer
D. All of the Above
Card 64
Question
Which of the following is a response surface experimental design?
A. Plackett–Burman design B. Full factorial C. Simplex Centroid D. Box-Behnken
Answer
D. Box-Behnken
Card 65
Question
Which of the following can be an official method of analysis or an AOAC method for certain food matrices: A. Dumas, B. Soxhlet, C. Karl Fischer Titration, D. Muffle Furnace Dry Ashing, or E. All of the above?
Answer
E. All of the Above
Card 66
Question
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
Answer
Karl Fischer
Card 67
Question
The type of chromatography used to separate color pigments is A) GC, B) Thin layer, C) HPLC and D) Paper
Answer
Paper
Card 68
Question
Which one of the followin values would give you the most information about the melting properites and mouthfeel of fats? a. Oil stability index b. Solid fat index c. IV d. Cloud point
Answer
Solid fat content
Card 69
Question
What is the logarithm of 1?
Answer
0
Card 70
Question
What is the general nitrogen to protein conversion factor used in Kjeldahl method?
Answer
6.25
Card 71
Question
If the temperature of a solution is -40°F, what will be its temperature in °C?
Answer
-40 °C.
Card 72
Question
Explain 'Ghost peaks' in chromatography.
Answer
"Ghost peaks" are unexpected or unexplained peaks in a chromatogram that do not correspond to any known analyte. They may be caused by: Contamination (from solvents, columns, or glassware), Carryover from previous injections, Degradation of compounds or reagents, Mobile phase impurities or instrumental artifacts
Card 73
Question
What is the unit of transmittance in spectrophotometry?
Answer
% T (percent Transmittence)
Card 74
Question
If you take 20 ml of .1 M NaOH to titrate 40 mL of an HCl solution to the phenolphthalein end point what is the molarity of the HCl solution?
Answer
0.05 M HCl
Card 75
Question
If a solution of ascorbic acid obeys Beer's Law and a 1 M solution gives an optical density of 0.75, what will be the optical density of a 2 M solution?
Answer
1.5 absorbance units
Card 76
Question
What is the molarity of 40% w/v NaOH solution?
Answer
10 M
Card 77
Question
How many meters is 1 Angstrom?
Answer
10^-10 meters
Card 78
Question
How much time must pass after a new analytical method has been published in the Journal of AOAC before it is included in the AOAC handbook?
Answer
2 years
Card 79
Question
What is a TTC test? What is it used for?
Answer
2,3,5 triphenyl tetrazolium chloride test, used for detection of antibiotics in milk
Card 80
Question
What is the wavelength range of UV-Vis spectroscopy?
Answer
200-700nm (UV=200-350nm, Vis=350-700)
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