Title: Experiment 6 Quiz
Course: Food Analysis Labs > Section: Course Content

Q: Which of the following is a food contaminant, residue, or chemical constitutent?
- A chemical component that has inadvertantly been added to food.
- A pesticide that remains on a crop after harvesting, entering the food chain.
- A chemical additive that has been intentionally added to a food product.
- All of the above.
A: All of the above.

Q: Which of the following is not a major way that contaminants, residues, or chemical constituents become present in food?
- Veterinary drug use in livestock
- Pesticide use in farming
- Deliberate addition of food additives
- Heating of foods during processing.
A: Heating of foods during processing.

Q: There are no longer any food safety incidents, either chemical or microbial, nowadays -  so checking for chemical contaminants or unsafe microorganisms is a huge waste of effort.
- True
- False
A: False

Q: If chemicals are being added as food additives, it doesn't matter how much is in there for any reason - not even for the label, so, we don't need to analyze it.
- True
- False
A: False

Q: Which of the following general analytical approaches are useful in analyzing for chemical constituents?
- Gas Chromatography
- High Pressure Liquid Chromatography
- Thin Layer Chromatography
- All of the above.
A: All of the above.

Q: Which of the following is not one of the main advantages of HPLC over low pressure chromatography:
- Speed
- Higher resolution
- HPLC's are easier to carry with you for field analysis
- Greater sensitivity
A: HPLC's are easier to carry with you for field analysis

Q: Two potential sources of interference in the analysis of caffeine content of soft drinks include the presence of other components of the soft drink with similar chemical properties, and the presence of solids or bubbles that can interfere in UV absorption detection.
- True
- False
A: True

Q: Preparing samples for analysis of chemical residues and constituents commonly includes:
- Sampling and homogenization
- Extraction and cleanup
- Derivatization
- All of the above
A: All of the above

Q: The stationary phase in HPLC is:
- The resin in the column
- The solvent, or liquid
- The sample
- The time when the sample stops moving.
A: The resin in the column

Q: The mobile phase in HPLC refers to:
- The resin
- The solvent, or liquid
- The sample
- The part of the experiment when the sample starts moving.
A: The solvent, or liquid