Quiz One

Question 1

What is the title of this course?

Answer 1

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

Question 2

What is the course objective?

Answer 2

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

Question 3

What are the four expected learning outcomes of this course?

Answer 3

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

Question 4

What textbook is required for this course?

Answer 4

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

Question 5

How is a course grade determined?

Answer 5

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%)

Question 6

What is food analysis?

Answer 6

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

Question 7

What are the objectives of food analysis?

Answer 7

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

Question 8

Why is it important to measure food components?

Answer 8

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

Question 9

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

Answer 9

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

Question 10

What are the three steps of analysis?

Answer 10

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

Question 11

What is proximate analysis?

Answer 11

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

Question 12

What are the five major components in food?

Answer 12

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

Question 13

What is the Food and Drug Act of 1906?

Answer 13

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

Question 14

What is the Food, Drug, and Cosmetic Act?

Answer 14

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

Question 15

What is the FDA?

Answer 15

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

Question 16

What foods does the FDA not regulate?

Answer 16

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

Question 17

What is the USDA?

Answer 17

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

Question 18

What is the USDC?

Answer 18

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

Question 19

What is the ATF?

Answer 19

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

Question 20

What is the EPA?

Answer 20

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

Question 21

What is the US Customs Service?

Answer 21

The US Customs Service is responsible for taxing imported foods

Question 22

What is the FTC?

Answer 22

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

Question 23

What are the primary objectives of sampling?

Answer 23

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

Question 24

What are some reasons to sample a product?

Answer 24

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

Question 25

What are the steps of sampling?

Answer 25

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

Question 26

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

Answer 26

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

Question 27

What is variance?

Answer 27

Variance describes the cumulative amount of error

Question 28

What is attribute sampling?

Answer 28

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

Question 29

What is variable sampling?

Answer 29

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

Question 30

What is consumer's risk?

Answer 30

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

Question 31

What is producer's risk?

Answer 31

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

Question 32

Compare and contrast homogenous and heterogeneous sampling.

Answer 32

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

Question 33

Compare and contrast manual sampling and continuous sampling.

Answer 33

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

Question 34

Compare and contrast probability and non-probability sampling.

Answer 34

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

Question 35

What are some problems that occur during sampling?

Answer 35

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