Title: Experiment 3 Quiz
Course: Food Analysis Labs > Section: Course Content

Q: Which of the following is not a reason that vitamins are an important part of foods?
- Vitamins are required for normal metabolism.
- Humans cannot synthesize most vitamins.
- High levels of vitamins can make you completely resistant to disease.
- Insufficient levels of vitamins results in diseases, some of which are fatal.
A: High levels of vitamins can make you completely resistant to disease.

Q: Fat soluble vitamins are:
- Vitamins stored in fat in humans, that extract from food into organic solvents.
- Vitamins A, D, E, and K
- Vitamins C, B_1, B_2, B_6, B_12, thiamine, and biotin.
- Both answers A and B are true.
A: Both answers A and B are true.

Q: Water soluble vitamins are:
- Vitamins that extract into aqueous solutions.
- Vitamins A, D, E, and K.
- Vitamins C, B1, B2, B6, B12, thiamine, biotin, niacin, panthanoic acid, and folic acid.
- Both answers A and C are true.
A: Both answers A and C are true.

Q: Which of the following is not correct about units of measurement of vitamins:
- International Units (IU) is based on the biological activity of the vitamin, and the quantity of 1IU varies from vitamin to vitamin.
- May be expressed as the USP units, which is a unit based on biological activity.
- 1 IU is the same as 1% Daily Value.
- May be expressed as the % Daily Value, which is based on recommended dietary allowances for a 2000-calorie diet for an adult over 18.
A: 1 IU is the same as 1% Daily Value.

Q: Physiochemical assays for vitamins include:
- Colorimetric assay
- Tasting the sample
- Using animals or humans as test subjects.
- Growing microorganisms in an extract of the vitamin.
A: Colorimetric assay

Q: Which of the following agencies do not provide approved methods for vitamin analysis?
- AOAC International
- The US Pharmacopeial Convention
- The American Chemical Society
- AACC International
A: The American Chemical Society

Q: Which of the following are important factors to consider in selecting a method of vitamin analysis for a food?
- The vitamin - the analytical procedures must be properly tailored to the analyte in question.
- Issues concerning sample preparation, extraction, quantitative measurement to avoid interferences.
- Whether the method is an official method of analysis for the vitamin.
- All of the above.
A: All of the above.

Q: Which of the following is the greatest potential interference in the determination of vitamin C by the Indophenol Method?
- The presence of pulp in the juice.
- The state where the oranges were grown.
- The brand of the juice.
- The ambient temperature of the lab.
A: The presence of pulp in the juice.

Q: In the determination of Vitamin C by the Indophenol method, ascorbic acid reduces the indicator dye to a colorless solution. So, the endpoint of your titration in the lab is:
- Blue
- A light, but distinct, rose-pink color.
- Colorless
A: A light, but distinct, rose-pink color.
If right: Violet

Q: Bioassay methods for Vitamin D determination are frequently used.
- True
- False
A: False