Card 101
Question
What conditions are necessary for ketoses to give (+) reducing sugar results?
Answer
Alkaline conditions (ketoses converted to aldoses)
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 102
Question
Which enzymes are used in the AOAC method for fiber determination?
Answer
Alpha-amylase, protease, and glucoamylase/amyloglucosidase
Card 103
Question
What position implies that there are specific differences between samples?
Answer
Alternative hypothesis
Card 104
Question
What does ANSI stand for?
Answer
American National Standards Institute
Card 105
Question
What is the full form of ASQC?
Answer
American Society for Quality Control
Card 106
Question
What does Acid Degree Value measure and how is it measured?
Answer
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
Card 107
Question
What does ANOVA stand for?
Answer
Analysis of Variance
Card 108
Question
The AOAC International is the standard-setting body for what kind of testing methods?
Answer
Analytical Chemistry (or Chemical/Microbiological testing)
Card 109
Question
What does ALACC stand for?
Answer
Analytical Laboratory Accreditation Criteria Committee
Card 110
Question
What does AE-HPLC stand for?
Answer
Anion Exchange High Performance Liquid Chromatography
Card 111
Question
A muffle furnace is used in which constituent of proximate analysis?
Answer
Ash
Card 112
Question
What is AAS and what is the principle of its use?
Answer
Atomic absorption spectroscopy; it is an analytical method for determination of elements based on absorption of radiation from a light source by the free atoms
Card 113
Question
What does AES stand for?
Answer
Atomic Emission Spectroscopy
Card 114
Question
Express water activity in terms of equilibrium relative humidity.
Answer
Aw = ERH/100
Card 115
Question
What is a nonsolvent wet extraction method used to measure fat in foods?
Answer
Babcock and Gerber extraction
Card 116
Question
When evaluating baking and frying conditions, what unit is used to quantify the lightness of the baked crust or crumb?
Answer
Baking Contrast Units, or BCU
Card 117
Question
Which experimental design is used in consumer testing when there are too many samples?
Answer
Balanced Incomplete Block Design
Card 118
Question
In spectrophotometric analysis, the absorbance is proportional to the concentration of the sample. What governs this phenomenon?
Answer
Beer's Law (accepted Beer-Lambert Law)
Card 119
Question
What two reagents test for the presence of reducing sugars in food?
Answer
Benedicts and Fehlings reagents
Card 120
Question
What does BOD stand for regarding water quality?
Answer
Biochemical Oxygen Demand
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