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Year 1 > NUT1006 > Flashcards

NUT1006 Flashcards

1
Q

Spectrophotometer

A

Measures Absorbance

Purer the substance the more light passes through and so has lower absorbance

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2
Q

Stock solution

A

Known concentration to compare the absorbance to

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3
Q

Beer lamberts Law

A

K=EC
K=cm-1
E=M-1cm-1
C=M

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4
Q

Transmission

A 
Transmission = I/Io
I= light through
Io= initial light through
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5
Q

Absorbance

A 
Absorbance = -log(I/Io)
I= light through
Io= initial light throug
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6
Q

White pipette tip

A

1ml-5ml

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7
Q

Blue pipette tip

A

100ul-1000ul

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8
Q

Yellow pipette tip

A

10-200ul

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9
Q

1-20ul pipette

A

Yelow

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10
Q

20-200 ul pipettte

A

yellow

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11
Q

100-1000ul pipette

A

Blue

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12
Q

1-5ml pipette

A

White

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13
Q

Why do we need food practicals

A

Safety
What is in food
Label correct
Food authenticity

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14
Q

Foods that are fraudulent

A 
Olive oil
Fish
Honey
Organic foods
Maple syrup
Wine
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15
Q

mg

A

10-3

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16
Q

ug

A

10-6

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17
Q

ng

A

10-9

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18
Q

pg

A

10-12

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19
Q

Molar Mass

A

M = moles/litre

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20
Q

Weight %

A

Weight % = (Mass/total mass) * 100

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21
Q

Molality

A

m = Moles/mass

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22
Q

weight/weight

A

W/W = (Solution/solution) *100

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23
Q

weight/volume

A

w/v = g/ml *100

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24
Q

Paper chromatography

A

cellulose paper
pencil line
mobile phase
Compound

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25
Q

Mobile phase for paper chromatography

A

water

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26
Q

Thin layer chromatography

A

Plastic sheeting and layer of silica gel
Solvent and mobile phase mixture
Place in tanks
Stain with dye once done

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27
Q

Rf

A

Rf = Compound/solvent

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28
Q

Stain used for oils

A

Phosphomolybdic acid stain

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29
Q

Phosphomolybdic acid

A

Yellow in colour

If saturated fatty acid present then reduced to molybdenum blue

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30
Q

High performance liquid chromatography

A

Modified column chromatography

High pressure pump attach to column and mushes mobile phase along stationary phase

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31
Q

High performance liquid chromatography mobile phase

A

Solvent either polar or non-polar

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32
Q

High performance liquid chromatography detector

A

Detect what point sample reach end

Compare to standard time

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33
Q

Finding concentrations of substances using High performance liquid chromatography

A

Standard curves

Area under curve=concentration

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34
Q

Osmolarity

A

total number of solute particles per litre of solvent

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35
Q

Osmolarity in practice

A

Important in human body as governs distribution of fluid across plasma membranes

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36
Q

pH

A

pH = -log[H+]

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37
Q

Blood pH

A

7.4

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38
Q

Blood acidic

A

Acidosis

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39
Q

Blood alkali

A

Alkalosis

40
Q

Osmotic pressure

A

Pressure which is caused by solute

41
Q

Ideal solution equation

A 
P=CRT
P=osmotic pressure
C= molar concn
R= Universal gas constant (0.082)
T= Temp in kelvin
42
Q

Osmolarity

A

Osmolarity = Molarity x number of particles

43
Q

Molarity

A

Molarity = moles/volume

44
Q

Sensory evaluation

A

Human sense for measurement

45
Q

Purpose of sensory evaluation

A

Tells us if something is dangerous to consume

In food industry needed so business stay profitable

46
Q

Taste

A 
Sweet
Salty
Sour
Bitter
Umami
47
Q

Smell

A

Several hundred distinctive compounds and can be combined to make unique

48
Q

Vision

A

Colour
Shape
Surface texture

49
Q

Touch

A

Surface toughness
tender
sticky

50
Q

Hearing

A

Crunchy

crispy

51
Q

Food preference

A

Food
Genotype
Prior exposed
Baby likes food had while pregnant

52
Q

Analytic

A

More vs less

53
Q

Hedonic

A

Preferred vs disliked

54
Q

Profiling test

A

Extent of attribute

need lots of training to make sure carried out accurately

55
Q

Spider test

A

1-5 on different characteristics turn into the spider web thing
High score outside
Low score inside

56
Q

Hedrick scales

A

Like vs dislike rather than if strong taste

57
Q

Discrimination test

A

Tell difference between them

58
Q

Triangle test

A

3 samples
2 same
1 different

59
Q

Ranking test

A

Compare which one prefer

60
Q

Uses of sensory analysis

A

Control on consistency
Compare different brands
Psychology of food choices
Support social campaigns

61
Q

Growth requirement for microorganism

A 
Nutrient
Water
humidity
Temperature
Time
pH
62
Q

Agar

A 
Complex carbohydrate from red algae
0.5% peptone
0.3% beef or yeast extract
1.5% agar
0.5% NaCl
Added to water at pH 6.8, sterilised at 121 degree for 15 mins poured onto sterile dish
63
Q

Aseptic techniques

A 
Windows and doors closed
Bunsen burn lit to create up draught
gloves and safety glasses
Clean and disinfect surface 70% ethanol
Limit time bottle uncapped
Petri dish lid only lift 45 degrees
sterile loop doesn't touch surface
Agar plate stored upside down
64
Q

Spread technique

A

0.1ml onto solid medium
Spread sample over surface
Incubate till colonies grow

65
Q

Streak technique

A

Loop into medium then place onto agar
Rotate 90 degrees spread
Repeat 3 times and on last one streak downwards

66
Q

Polymerase chain reaction

A

Denature at 95 degrees
anneal at 55 degrees (primer binds)
Extension at 75 degrees (synthesis new strand)

67
Q

Gram staining

A 
Gram violet
wash
iodine
wash
methylate spirit
wash
counterstain (Dilute carbon fuchsin)
Wash 
If violet then gram +
If pink gram -
68
Q

Viable count

A

Viable count = known at time x ODT/ODTknown

69
Q

Antibody

A

Y shaped immunoglobulins with 2 identical binding sites

70
Q

FAB region

A

Variable region of antigen

2 identical light and heavy chains make 2 identical antigen binding sites

71
Q

FC region

A

Constant region made of 2 identical heavy and 2 light chains

72
Q

Haemogglutination

A

If correct antibody present for foreign cell then will clump together
With hemagglutination it is blood

73
Q

Hemagglutination positive result

A

correct antibody present in serum

No pinpoint

74
Q

Hemagglutination negative result

A

Correct antibody is not present

Pinpoint result

75
Q

Titre

A

Gives approximate level that antibody is present to

76
Q

Titre and hemagglutination

A

Along hemagglutination plate 2 fold serial dilution

Figure out antibody-titre level figure out serial dilution

77
Q

Complement activation

A

Antigen-antibody interaction

result can be seen by eye

78
Q

Complement activation positive result

A

Present

Red everywhere

79
Q

Complement activation negative result

A

Not present

pinpoint red

80
Q

Neutrophil

A

Long round nucleus

Purple

81
Q

Eosinophil

A

Multiple nucleuses

Purple

82
Q

Lymphocyte

A

Large nucleus in middle

purple

83
Q

Monocyte

A

Nucleus not as dark

purple

84
Q

Basophil

A

Dark purple

not a direct cell membrane kind of scattered

85
Q

Reactive oxygen species

A

Chemically reactive species containing oxygen

86
Q

Reactive oxygen species example

A

Peroxides
superoxides
hydroxyl radicals
single oxygen

87
Q

Reactive oxygen species role

A

Cell signalling

homeostasis

88
Q

Oxidative stress

A

Dramatic increase of reactive oxygen species caused by environmental stress
Smoking
Air pollution

89
Q

Antioxidant

A

Oxygen species that bind to radical to prevent damage to cell

90
Q

Tea

A

Leaves of camellia sinensis plant

91
Q

Green tea

A

Positive health effects
3-4% caffeine
Poyphenols also known as catechins present

92
Q

Catechins

A

Act as an antioxidant

Once in body undergo biotransformation so amount available to cells is sub microbibial

93
Q

Catechins biotransformation

A

Methylate’s by catechol-0-methyltransferase
Glucordinated
Sulfated by SULT1a1 in liver an muscle

94
Q

DCFH-Fluorescent

A

Tells us how many hydroxy groups present

DA assist transit into cell once in cell DA removed

95
Q

Florescence light emission

A

If antioxidant present emit light at 530nm light

Measure the light emitted in spectrophotometer

Year 1 (3 decks)

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