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Food Analysis MCQs

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1. Food analysis is mainly carried out to determine:




2. The main objective of food analysis is to:




3. The moisture content of food is determined by:




4. The principle of the Soxhlet apparatus is based on:




5. Protein content in food is determined by:




6. The ash content in food indicates:




7. The instrument used to measure pH of a solution is:




8. The method used for fat determination is:




9. The total soluble solids in fruit juice are measured using:




10. The color of food samples is usually measured by:




11. The principle of chromatography is based on:




12. The Brix value of a fruit juice indicates:




13. Acidity in food is commonly measured by:




14. The calorific value of food can be determined using:




15. Which method is used for determination of crude fiber?




16. The carbohydrate content of food can be determined by:




17. The refractive index increases with:




18. The method used to separate volatile compounds from food is:




19. The determination of nitrogen in food by the Kjeldahl method involves:




20. The moisture analyzer works on the principle of:




21. Food adulteration can be detected through:




22. Chromatography is mainly used for:




23. The equipment used to determine food color intensity is:




24. Titration is used for:




25. The fat extraction solvent commonly used in Soxhlet method is:




26. Which of the following is used for vitamin analysis?




27. The abbreviation HPLC stands for:




28. The presence of reducing sugars can be tested by:




29. Total ash in food is determined by heating the sample at:




30. The equipment used to measure density of liquids is:




31. The optical rotation of sugar solution is measured by:




32. The acid value of fats determines:




33. The iodine value of fats gives an idea about:




34. The peroxide value of oil measures:




35. The saponification value indicates:




36. The sample homogenization in food analysis is done to:




37. The term “proximate analysis” includes determination of:




38. The main principle of spectrophotometry is:




39. The term “LOD” in analytical chemistry means:




40. The analytical balance is used for:




41. The presence of starch in food can be detected by:




42. The chemical used for protein digestion in Kjeldahl method is:




43. The unit of absorbance in spectrophotometry is:




44. The calibration of instruments ensures:




45. The method used to separate amino acids is:




46. The titratable acidity of fruit juice is expressed as:




47. The refractometer reading decreases with:




48. The sample size used for moisture determination should be:




49. Sensory analysis differs from instrumental analysis because it:




50. The accuracy of food analysis results depends mainly on:




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