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Introduction to food science > Reading for midterm 2 > Flashcards

Reading for midterm 2 Flashcards

1
Q

What is food adulteration

A

lowering thequality of food by intentional or unintentional substitution of food with some inferior foreign particle or by removal of some value added food substitute from main food item.

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2
Q

Adulterated food is harmful because

A

a) it may be toxic andeffect health; (b) it could deprive nutrients required to maintainproper health, (c) it may cause intoxication or problems such asallergy in sensitized individuals

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3
Q

Types of adulterants and their subclasses

A

-Intentional:physical or biological

  • Incidental : natural, non natural,
  • metallic -> both intentional and unintentional

-Microbial : Bacterial, Fungi,parasiticus

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4
Q

What is intentional adulteration

A

e inclusion of inferior sub-stances having properties similar to the foods in which they are added.

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5
Q

Unintentional adulteration is

A

inclusion of unwanted sub-stances due to ignorance, carelessness or lack of proper facil-ities and hygiene during processing of food.

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6
Q

4 types of techniques to detect adulterant

A

Physical
Chemical
Analytical
DNA-based molecular

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7
Q

What is used as physical methods of adulterant determination

A

Analyzing the physical parameters like morphology, texture, solubility, bulk density

Structural analysis with macroscopic and microscopic visual structural evaluation

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8
Q

Weakness of physical methods

A

Not quantitative

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9
Q

4 big groups in chemical/biochemical techniques

A

Chromotography
Spectroscopy
Electrophoresis
Immunology

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10
Q

Why chromatography based, spectroscopy based, immunology based, and electrophoresis based analysis are limited in real life?

A

Cost and need of specialists trained

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11
Q

Steps in basic analytical approach of adulterants testing

A

(a) extraction with a suit-able solvent;

(b) cleanup for removal of interfering matrix components; (c) chromatographic separation and; (d) selective detection.

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12
Q

Gas chromotography is used for

A

separating volatile organic compounds

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13
Q

Disadvantage and advantage of infrared spectroscopy

A

helps in rapid detection of adulterants in raw mate-rial but is unable to identify the contaminant. N

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14
Q

NMR possibility of detection adulterants

A

nuclear magnetic resonance (NMR) not only detects an adulterant but also provides structural identification of the contaminant.

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15
Q

What is GS- MS

A

A combination of chromatographic and spectroscopic technique

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16
Q

Electrophoresis technique is used for

A

detection of food frauds, for instance electrophoretic analysis had potential to detect and quantify additional whey in milk and dairy beverages

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17
Q

Advantages of ELISA and what is it

A

enzyme-linked immunosorbent assays

high sensitivity, easy to use, reliable, low cost and fast application over other techniques (

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18
Q

DNA-based techniques are based on what procedure

A

Discrimination of adulterants from original food item can easily be done by molecular markers if both adulterant and the original food show physical resemblance, difference in DNA/RNA

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19
Q

Two approaches in PCR testing

A

One is DNA barcoding, which is based on the analysis of a short genetic marker called the“DNA barcode”in an organism’s DNA.

The second method is based on the detection of single nucleotide polymorphism (SNP) that give rise to restriction fragment length polymorphism (RFLP)

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20
Q

The inclusion of inferior substances having properties similar
to the foods in which they are added is

A.
Accidental food adulteration
B.
Intentional food adulteration
C.
Unintentional food adulteration
A

B

21
Q

Removing fat from milk is a form of adulteration,
unless it is declared on the package
True/false

A

True

22
Q

Food adulteration is always harmful to human health

True/false

A

False

23
Q 
A common adulterant in honey is cane sugar. It can be
detected using ……
a.
Optical microscopy
b.
Optical Spectroscopy
c.
PCR
d.
Gas chromatography
e.
None of the above
A

A

24
Q

Microscopy is a useful technique to identify

A

Honey, microorganisms, authenticate herbs and medici-nal plants

25
Q

Added water to milk can be detected by measuring milk’s specific
gravity. This method is classified as a …… for adulteration detection.

A.
Chemical technique
B.
Biochemical technique
C.
Physical technique
D.
Molecular technique
A

Physical technique

26
Q

…… is a chemical method that can detect the adulteration of olive oil
with hazelnut oil. (4 capital letters acronym, no periods)

A

HPLC

27
Q

Principle of HPLC

A

Analytical technique
High-performance liquid chromatography
quality control tool as it can separate various chemical constituents from mixtures; it is also used for characterizing food products or to detect adulteration.
Also used for detection of wine adulteration(AAs), citrus juices, apple and pear puree

28
Q 
Gas chromatography (GC) is a chemical method that can detect ……… organic compounds
to discriminate among different varieties of the same food product, such as wine. (one
word, small letters)
A

Volatile

29
Q

Gas chromatography is also used for

A

differentiation of different wines in the same region

30
Q

…… spectroscopy is a chemical method that can detect milk

adulterants. (4 capital letters acronym, no periods)

A

FTIR- Fourier transform infrared spectroscopy

31
Q

Disadvantage of FTIR

A

Unable to identify the adulterant

32
Q

…… is a chemical method that can detect an adulterant and it can provide structural identification of the adulterant. (3 capital letters acronym, no periods

A

NMR nuclear magnetic resonance (

33
Q

Advantage of NMR

A

not only detects an adulterant but also provides structural identification of the contaminant.

34
Q

Real time …… is a molecular method that is used to detect interspecies and varietal adulteration in coffee.

A

PCR

35
Q

Advantages of PCR

A

PCR-based methods are simple, sensitive, specific and low cost

36
Q

Randomly Amplified Polymorphic DNA (RAPD) is a low cost molecular marker detection method. However, it is considered unreliable due to lack of …..

A

Reproducibility

37
Q

Choline is a water or fat soluble vitamin

A

Water

38
Q

In chocolate moose, air bubble have higher affinity towards fat or water

A

Fat because air and fat are hydrophobic

39
Q

Solid fat content (SFC) determines the plasticity of fatty products. The result of different melting points of different fatty acids
A. True
B. False

A

True

40
Q

Use of oil during cooking is due to

A

Their ability to transfer heat more efficiently

41
Q

The release of fatty acids from triglycerides at high temperatures with the presence of water is ……

A

Lypolysis

42
Q

The process in fat and oil that happens over time is

A

Autoxidation

43
Q

Phospholipids have hydrophobic and hydrophilic groups; hence, they function as ……

A

Emulsifers

44
Q

Vitamin D is classified as a phospholipid
A. True
B. False

A

False

45
Q

Fat should represent 20-35% of the total amount of food consumed daily.
A. True
B. False

A

True
Protein 10-35
CHO-45-65

46
Q

Food poisoning affect … % of the population in the USA. (answer with a number only)

A

30

47
Q

…… bacteria grow best at low temperatures <10°C (one word, start with capital letter

A

Psychophilic

48
Q

It is not always possible to identify the pathogen responsible for a food poisoning outbreak
True/false?

A

True

Introduction to food science (12 decks)

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