Oct 3 Part 2

Among the three types of water occurring in food which influence water activity?

• A. bound water
• B. free water
• C. adsorbed water
• D. all types of water

2. Five (5.0) g food sample was taken from a thoroughly mixed food X and subjected to moisture content determination using the oven drying method. After 8 hours, 2.000 g constant weight was obtained. The moisture content of food X is ______.

• A. 60%, wet basis
• B. 40%, wet basis
• C. 40%, dry basis
• D. no correct answer

3. Five (5.0) g food sample was taken from a thoroughly mixed food X and subjected to moisture content determination using the oven drying method. After 8 hours, 2.000 g constant weight was obtained. The Total solids in food X is ______.

• A. 60%, wet basis
• B. 7.5%, wet basis
• C. 75%, wet basis
• D. no correct answer

4. The protein content of beef patties was determined using the Kjeldahl method. After titration the %N calculated/computed was 2.48%. The corresponding protein content is

• A. 15.5%
• B. 2.48%
• C. 6.25%
• D. 4.96%

5. Which of the amino acid residues in the proteins serve as the basis of the principle(s) behind the Lowry method and the UV absorption method of protein content determination?

• A. aromatic amino acids such as tryptophan & tyrosine
• B. aliphatic amino acids such as alanine & valine
• C. neutral amino acids
• D. all amino acids composing the protein

6. To identify and possibly quantify the flavor compounds in food, which of the following analytical instrumental methods is most appropriate in conducting the analysis?

• A. Size exclusion chromatography
• B. Spectrometry
• C. Gas chromatography
• D. Electrophoresis

7. Spectrophotometers are commonly/widely in the food industry for various analysis. Which of the following is/are true?

• A. Spectrophotometers are used to determine concentration of solutes in the UV and visible range.
• B. UV range is from 185 - 400 nm and visible range from 400 - 700 nm
• C. Spectrophotometers can be used for qualitative analysis
• D. All given are true.

8. Ash analysis is needed for nutritional assessment of food. It is also an initial step in the preparation of food for analysis of specific minerals such as the determination of specific metals thru Atomic Absorption Spectroscopy (AAS). Which of the following analytical methods is recommended as a preparatory step for analysis of specific minerals in food without loss or volatilization of some minerals?

• A. dry ashing
• B. wet ashing
• C. low-temperature plasma ashing
• D. instrumentation: microwave ashing

9. The nutritive value of proteins in food can be evaluated in terms of the following except

• A. Protein digestibility
• B. Protein efficiency ratio (PER)
• C. Nitrogen balance
• D. No correct answer

10. To measure quantitatively fat in fresh milk, which of the following methods is most appropriate?

• A. Soxhlet method
• B. Goldfish method
• C. Babcock method
• D. Refractive index method