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Flashcards in Midterm 1 Polling Deck (65)
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1

knowledge of the chemical and biochemical composition of foods is required for all except
a) government regulation
b) optimizing sensory quality
c) understanding microbial safety
d) obtaining consumer feedback
e) determining the price of your food commodity

d)

2

why is it difficult to determine the presence of food components obtained from GMO?
a) lack of prior knowledge about the type of foreign DNA inserted
b) quantitative assessment of GMO components through PCR based technique is challenging
c) genetic materials could deteriorate during food processing
d) all of the above

d

3

food analysis is the discipline dealing with
a) development of analytical procedures for characterizing the properties of foods and their constituents
b) application of analytical procedures for characterizing the properties of foods and their constituents
c) study of analytical procedures for characterizing the properties of foods and their constituents
d) development, application and study of analytical procedures for characterizing the properties of food and their constituents

d

4

_____ is the number one reason for food recall in canada
a) E.coli O157:H7
b) salmonella
c) allergens
d) C. jejuni

allergens

5

in a dairy food industry, food analysis is applicable at
a) raw milk receival
b) during homogenization stage
c) after packaging
d) all of the above
e) a & B

d

6

Three components considered in AOAC's triangle scheme for defining food matrices are
a) CHO, water, protein
b) Fat, CHO, Protein
c) Protein, water fat
d) mineral, protein, fat

B

7

Q: how can you ascertain if food analysis method is yielding accurate results?
a) using Standard Reference Material (SRM)
b) analyzing 'check samples' parallely
c) both

i think it's both

8

The detection limits of AAS, ICP-OES and ICP-MS for Ca are 0.1 mg/Kg, 0.001 mg/Kg, and 0.0001 mg/Kg respectively. which is the most sensitive method?

ICP-MS

9

The probability of accepting a poor quality product due to sampling errors refers to

consumer risk

10

True or false: The acceptable probability (beta) of a consumer risk (<5% of the lots) is generally lower than that of producer risk

true

11

during sampling of sack of flour, sampling is done by drawing a core from a top corner of the sack diagonally to the center. the sampling instrument is cylindrical, polished tier with a pointed end. It is 13 mm in diameter with a slit at least one third of the circumference of the tier. A second sample is taken from the opposite corner in a similar manner. Which of the following samples best represent this method of sampling?
a) simple random
b) stratified
c) composite
d) cluster

c) composite

12

A CFIA inspector was tipped about milk powder produced by a company X, being adulterated with melamine. What will be your advice on the sampling plan for the inspector to draw sample from the warehouse of the company?
a) systematic
b) simple random
c) judgment

c

13

Suppose you are working for federation of quebec maple syrup producers (FQMSP). You receive maple syrup from an individual farm owners every day. What will be a good sampling plan to monitor the quality of the maple syrup?
a) cluster
b) stratified sampling
c) convenience sampling

b) stratified

14

True or false: attribute sampling produces a normal distribution of data.

false - it's a binomial outcome, not continuous

15

You are working in a beer bottling plant where the tolerance for broken glass pieces is zero. The facility has an X-ray machine to scan each bottle for glass pieces. Which of the following best describe the sampling plans
A. Attribute, non-destructive, continuous sampling
B. Attribute, destructive, non-continuous sampling
C. Variance, non-destructive continuous sampling

a) attribute, non-destructive, continuous sampling

16

The sample size in variance sampling is generally smaller than those of attribute sampling
A. Statement is correct because attribute sampling is mostly done for assessing food safety parameters with heterogenous distribution in population
B. Statement is correct because attribute sampling is mostly done for assessing food quality parameters with homogenous distribution in population
C. Statement is wrong because testing for variance require more samples

a)

17

The desired level of precision set for determining sample size indicates _____
a) distribution of attributes in the population
b) the level of closeness of sample mean to the true population mean
c) the level of confidence that the sample is representative of the population

b

18

calculate the number of samples to be drawn for assessing CHO content in a lot of fresh apples (1% accuracy, 95% confidence level). mean = 4, std dev = 1.

2401

19

coning and quartering is a technique used for:
a) drawing representative sample from a population
b) preventing sample spoilage
c) reducing sample size of solid powders

c

20

A newly recruited research assistant in your lab was found using aluminum foil for preparing butter samples for the determination of polyunsaturated fatty acid (PUFA). In which way will it affect the result of PUFA measurement.
a) It will not affect PUFA reading as Al ions is unlikely to leach to the food matrix
b) It will affect the result as Al may catalyse oxidation of PUFA
c) It will not affect the result as Al will prevent the oxidation of PUFA

b

21

You forgot to add sodium azide to milk sample taken for lactose measurement. will it affect the reading if the sample was kept at room temperature for >8 hrs?
a) No, because sodium azide is an antioxidant
b) Yes, because bacterial fermentation will reduce lactose and sodium azide prevent bacterial growth
c) No, sodium azide does not stabilize lactose

b

22

A food analysis laboratory decide to buy ICP-MS. What are the factors that they need to consider.
a) Is there a need to detect trace minerals
b) availability of clean room
c) availability of trained staff
d) A&C
e) A,B & C

e

23

Use of hexane:diethyl ether mixture during preparation of sample for measuring vitamin A is an example of
a) matrix degradation
b) extraction of analyte

b

24

Which of the following statement about an outlier value is wrong
a) increase error variance
b) reduce the power of statistical tests
c) sampling error is the only reason for outlier values
d) decrease normality

c

25

Q value is used for the verification of
a) precision
b) measuring accuracy
c) outlier

c

26

When analysing accuracy of a test method using single sample t-test, null hypothesis is accepted when
a) Q value is less than Q of rejection value corresponding to n observation
b) Q value is higher than Q of rejection value corresponding to n observation
c) none of the above

c

27

when analysing accuracy of a test method using single sample t-test, null hypothesis is accepted when
a) t-crit value is less than t value
b) t-crit value is greater than t value
c) none of the above

accept null when calc t is < crit t

reject null when calc t is > crit t

so b

28

microwave oven may not be appropriate for moisture determination of
a) plain bread
b) lean meat
c) oreo biscuits

lean meat seems like the odd one out here

so yeah microwave drying is usually reserved for low moisture food as far as i can understand - not lean meat

29

Among the following methods of moisture determination which one is less accurate?
a) drying by vacuum oven
b) drying by microwave oven
c) drying by infrared oven

c)

30

Infra red rays used in infrared oven help in the moisture determination by----------------.
a) heating the food for faster drying
b) water molecule absorb specific wavelength of IR spectrum
c) IR rays help in disrupting the food matrix

a