Card 161
Question
Does UV/Vis spectroscopy measure electronic, vibrational, or rotational energy level transitions?
Answer
Electronic energy levels
Food analysis
Discover Food analysis: 381 flashcards with questions and answers.
- Subject
- Sciences / Chemistry
- Language of creation
- English
381 flashcards
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Cards in this set
Card 162
Question
What is the commercially available electronic instrument used in the food industry which has a relationship to the olfactory response of humans?
Answer
Electronic Nose
Card 163
Question
What is the test to detect carcinogenic antigens?
Answer
ELISA (Enzyme-Linked Immunosorbent Assay) or Ames test (for mutagenicity, often related to carcinogens)
Card 164
Question
In titration, what is the term for the point at which the indicator changes color, signaling that the titration is complete?
Answer
End point
Card 165
Question
What does ELISA stand for, and what does it detect?
Answer
Enzyme-Linked Immunosorbent Assay, its an immunological test to detect and quantify specific proteins, antigens, antibodies, or hormones in a sample.
Card 166
Question
What two analytical techniques rely on the spin of electrons?
Answer
EPR and ESR
Card 167
Question
What term describes the point in a titration where the number of equivalents of titrants equals the number of equivalents of the titrated substance?
Answer
Equivalence point
Card 168
Question
For what test is the Methylene Blue reduction used?
Answer
Estimate of bacterial population in milk
Card 169
Question
What is the principle of accelerated solvent extraction?
Answer
Extraction by exposing a solid or semi-solid sample to a solvent under elevated temperature and pressure conditions
Card 170
Question
A Mojonnier flask is generally used for what?
Answer
Extraction of fat (normally from milk)
Card 171
Question
What instrument is a recording dough mixer that measures and records the torque developed by the action of the blades on Joe during mixing?
Answer
Farinographs measure and record the resistance to deformation of a flour/water dough against the mixing action of blades over time and at a specific speed (rpm) and temperature.
Card 172
Question
The Babcock centrifuge was originally designed to measure what?
Answer
Fat content in milk
Card 173
Question
What is the Peroxide Value a measure of?
Answer
Fat Oxidation (specifically primary lipid oxidation)
Card 174
Question
What quantitative analysis method is based on the oxidation of reducing sugars by copper ions under alkaline conditions?
Answer
Fehling's test and Benedict's test
Card 175
Question
What does FID stand for?
Answer
Flame Ionization Detector
Card 176
Question
What chromatographic detector is most appropriate for quantifying volatile flavor compounds at trace levels?
Answer
Flame ionization detector (FID) or mass spectrometry (GC–MS preferred).
Card 177
Question
Please name a common detector specifically used to measure volatile sulfur compounds such as dimethyl sulfide.
Answer
Flame Photometric Detector (FPD) or Sulfur Chemiluminescence Detector (SCD)
Card 178
Question
What is the name of the reagent used in food analysis which forms a fluorescent compound with primary amines?
Answer
Fluorescamine
Card 179
Question
Which is more sensitive, fluorescence or absorbance spectroscopy?
Answer
Fluorescence spectroscopy
Card 180
Question
What is the full form of FW in food analysis?
Answer
Formula Weight
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