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FD SC 410 > Quiz One > Flashcards

Quiz One Flashcards

1
Q

What is the title of this course?

A

The title of FD SC 410 is the chemical methods of food analysis

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2
Q

What is the course objective?

A

The course objective is to teach students the theory and application of food analysis

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3
Q

What are the four expected learning outcomes of this course?

A

The four expected learning outcomes of this course are: become capable in basic laboratory manipulations and calculations, demonstrate an understanding of the principles and techniques used for food analysis by measuring various food components. select an appropriate method for analysis of a given food component, and know/explain the chemical and physical basis of the techniques used for the modern analysis of food and food components

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4
Q

What textbook is required for this course?

A

The textbook that is required for this course is the fourth edition of Food Analysis by S. Nielsen

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5
Q

How is a course grade determined?

A

This course grade is determined by two midterms (10% each), one final (25%), lab notebooks (10%), pre-lab quizzes (10%), lab reports (20%), and in-class quizzes (15%)

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6
Q

What is food analysis?

A

Food analysis is the chemical, physical, microbiological, and nutritional analyzation of the major and minor components of food

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7
Q

What are the objectives of food analysis?

A

The objectives of food analysis are: to assure a food/ingredient meets compositional requirements, to assure a food/ingredient doesn’t contain an adulterant, and to obtain information on the status of a process

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8
Q

Why is it important to measure food components?

A

It is important to measure food components because it can help formulate new products, evaluate new processes to make the product, identify the source of the problem when producing unacceptable products, develop/check the nutritional label, check the quality of raw ingredients, and check composition during processing

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9
Q

What types of samples are analyzed in a quality control program?

A

The types of samples that are analyzed in a quality control program are the raw materials, processing, the final product, competitor samples, and complaint samples

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10
Q

What are the three steps of analysis?

A

The three steps of analysis are to select and prepare the sample, perform the assay, and calculate/interpret the results

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11
Q

What is proximate analysis?

A

Proximate analysis is calculating the amount of each major components of food found in a product

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12
Q

What are the five major components in food?

A

The five major components in food are moisture, ash, lipids, proteins, and carbohydrates

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13
Q

What is the Food and Drug Act of 1906?

A

The Food and Drug Act of 1906 is one of the first federal food laws. It established federal inspection of meats and a disclaimer label when foods contained drugs

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14
Q

What is the Food, Drug, and Cosmetic Act?

A

The Food. Drug, and Cosmetic Act gave more power to the Food and Drug Act of 1906 by addressing misbranding and establishing standards of identity

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15
Q

What is the FDA?

A

The FDA stands for the Food and Drug Administration - it regulates the most foods and enforces the FD&C Act

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16
Q

What foods does the FDA not regulate?

A

The FDA is not in charge of meat, poultry, eggs, water, or imported foods

17
Q

What is the USDA?

A

The USDA stands for the United States Department of Agriculture - it is responsible for meat, poultry, and eggs - it grades standards and aids in wholesale trading

18
Q

What is the USDC?

A

The USDC is the United States Department of Commerce - it is responsible for inspecting seafood

19
Q

What is the ATF?

A

The ATF stands for Alcohol, Tobacco, and Firearms - it is a part of the department of justice and is responsible for labeling alcoholic beverages and regulating cigars, and shotguns

20
Q

What is the EPA?

A

The EPA is the environmental protection agency - it controls and regulates the amount of foods and pesticides allowed in drinking water

21
Q

What is the US Customs Service?

A

The US Customs Service is responsible for taxing imported foods

22
Q

What is the FTC?

A

The FTC is the Federal Trade Commission - its goal is to keep business/trade free and fair

23
Q

What are the primary objectives of sampling?

A

The primary objectives of sampling are to estimate the average value of a characteristic and does that average value meet specific requirements

24
Q

What are some reasons to sample a product?

A

Eight reasons to sample a product are for nutrition labels, detection of adulterants/contaminants, quality assurance (raw materials/finished products), and check for process stability

25
Q

What are the steps of sampling?

A

The two steps of sampling are to define the population and estimate the sample size

26
Q

What is the most common way to estimate the sample size?

A

The most common way to estimate the sample size is precision analysis

27
Q

What is variance?

A

Variance describes the cumulative amount of error

28
Q

What is attribute sampling?

A

Attribute sampling is the presence of certain characteristic - it is binary

29
Q

What is variable sampling?

A

Variable sampling is the amount at which the certain characteristic is present

30
Q

What is consumer’s risk?

A

Consumer’s risk is the probability of accepting an unaccpetable lot

31
Q

What is producer’s risk?

A

Producer’s risk is the probability of discarding an acceptable lot

32
Q

Compare and contrast homogenous and heterogeneous sampling.

A

Homogeneous sampling is sampling a product that is consistent throughout - an example would be a mixture of sugar and water. It is the most ideal because it will have a lower standard deviation. Heterogeneous sampling is sampling a product that is not uniform - an example would be a salad dressing - it is harder to select a sample that fully represents the whole product

33
Q

Compare and contrast manual sampling and continuous sampling.

A

Manual sampling is sampling done by hand - it should be avoided due to bias from human error while continuous sampling is less prone to human bias because it is done by a machine

34
Q

Compare and contrast probability and non-probability sampling.

A

Probability sampling is choosing samples randomly while non-probability sampling is choosing each sample deliberately - can be used when the product is not uniform throughout like a box of chocolates

35
Q

What are some problems that occur during sampling?

A

Some problems with sampling are bias, incorrect planning, sample degradation, misidentification, and tampering

FD SC 410 (11 decks)

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