Title: Experiment 5 Quiz
Course: Food Analysis Labs > Section: Course Content

1. Description: Quiz over the Experiment 1 Objectives
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Q: Which of the following is not a reason we analyze foods for protein?
- For nutrition labeling
- For functional property investigation, such as coagulation or foaming.
- To determine the % RDA of sodium in the food.
- For biological activity determination,  such as enzyme activity of meat tenderizers, etc.
A: To determine the % RDA of sodium in the food.

Q: The protein content of food may affect the pricing of it, and is another reason we analyze foods for protein.
- True
- False
A: True

Q: Which of the following is true about why proteins are an important part of foods?
- Protein is an important nutrient, providing essential building blocks for your body.
- Proteins have important effects on the physical properties of foods.
- The identity of proteins consumed can be critical, for example, to people with food allergies.
- All of the above.
A: Protein is an important nutrient, providing essential building blocks for your body.

Q: Proteins are extracted from foods by:
- Grinding, then extraction into buffer.
- Grinding, then extraction into buffer containing urea or detergent.
- Grinding, and repeated cycles of freezing and thawing in extraction buffer.
- Any of these may be used to extract proteins from foods.
A: Any of these may be used to extract proteins from foods.

Q: All of the following are methods of proteins separation by differential solubility characteristics, except:
- Ammonium sulfate precipitation.
- Isoelectric point titration.
- Size- exclusion chromatography.
- Ethanol addition.
A: Size- exclusion chromatography.

Q: Separation of proteins by electrophoresis is:
- Usually conducted on a small scale.
- Uses hydrophobic affinity interactions between the resin and protein to create separation.
- Uses a size-exclusion column, or membrane.
- Uses high ionic strength buffers to decrease protein solubility and cause them to precipitate.
A: Usually conducted on a small scale.

Q: Which of the following is not a major potential source of interference in analyzing for protein content?
- Food processing methods, such as heating, may reduce the extractability of proteins for analysis.
- Selection of standards that don't match the sample.
- Non-protein nitrogen sources in the foods.
- The total number of calories in the food.
A: The total number of calories in the food.

Q: For protein analysis by colorimetric assay, such as the Bradford assay, the measurements must be made in the linear range of the assay, which is identified by looking at the standards curve.
- True
- False
A: True

Q: When developing a protein separation strategy, it is important to:
- Learn as much about the biochemical properties of the protein as possible.
- Start with a step that can easily be used with large quantities of material.
- Choose successive separation steps, until you have achieved the desired level of separation for the goal of the work.
- All of the above.
A: All of the above.

Q: When performing protein electrophoresis, the proteins travel:
- Towards the negative from the positive electrode.
- Towards the positive electrode from the negative electrode.
- With the largest proteins traveling the farthest distance.
- The proteins do not move.
A: Towards the positive electrode from the negative electrode.