1. Food analysis is mainly carried out to determine:
(A) Nutritional value
(B) Chemical composition and quality
(C) Storage conditions
(D) Temperature of food
2. The main objective of food analysis is to:
(A) Develop new recipes
(B) Promote advertising
(C) Ensure food safety and standards
(D) Increase food prices
3. The moisture content of food is determined by:
(A) Oven drying method
(B) Kjeldahl method
(C) Soxhlet method
(D) Refractometer
4. The principle of the Soxhlet apparatus is based on:
(A) Distillation
(B) Filtration
(C) Evaporation
(D) Solvent extraction
5. Protein content in food is determined by:
(A) Kjeldahl method
(B) Soxhlet method
(C) Refractometer
(D) Polarimeter
6. The ash content in food indicates:
(A) Fat content
(B) Mineral content
(C) Vitamin loss
(D) Sugar content
7. The instrument used to measure pH of a solution is:
(A) pH meter
(B) Spectrophotometer
(C) Chromatograph
(D) Thermometer
8. The method used for fat determination is:
(A) Kjeldahl method
(B) Gravimetric method
(C) Soxhlet extraction
(D) Titration method
9. The total soluble solids in fruit juice are measured using:
(A) Polarimeter
(B) Hydrometer
(C) Calorimeter
(D) Refractometer
10. The color of food samples is usually measured by:
(A) Spectrophotometer
(B) Chromatography
(C) Titration
(D) Drying oven
11. The principle of chromatography is based on:
(A) Evaporation
(B) Diffusion
(C) Adsorption and partition
(D) Crystallization
12. The Brix value of a fruit juice indicates:
(A) Acidity
(B) Moisture
(C) Sugar content
(D) Protein content
13. Acidity in food is commonly measured by:
(A) Titration with NaOH
(B) Filtration
(C) Evaporation
(D) Chromatography
14. The calorific value of food can be determined using:
(A) Kjeldahl apparatus
(B) Spectrophotometer
(C) Polarimeter
(D) Bomb calorimeter
15. Which method is used for determination of crude fiber?
(A) Soxhlet extraction
(B) Distillation method
(C) Acid and alkali digestion method
(D) Titration method
16. The carbohydrate content of food can be determined by:
(A) Soxhlet method
(B) Anthrone method
(C) Kjeldahl method
(D) Refractometer
17. The refractive index increases with:
(A) Decrease in sugar content
(B) Increase in sugar concentration
(C) Increase in acidity
(D) Increase in temperature
18. The method used to separate volatile compounds from food is:
(A) Distillation
(B) Centrifugation
(C) Filtration
(D) Evaporation
19. The determination of nitrogen in food by the Kjeldahl method involves:
(A) Digestion, distillation, and titration
(B) Extraction, evaporation, and filtration
(C) Cooling, drying, and mixing
(D) Heating, freezing, and blending
20. The moisture analyzer works on the principle of:
(A) Cooling
(B) UV radiation
(C) Infrared drying
(D) Blending
21. Food adulteration can be detected through:
(A) Nutritional survey
(B) Sensory evaluation only
(C) Packaging study
(D) Analytical testing
22. Chromatography is mainly used for:
(A) Separation of mixtures
(B) Measuring weight
(C) Calculating density
(D) Measuring heat
23. The equipment used to determine food color intensity is:
(A) Thermometer
(B) Refractometer
(C) Polarimeter
(D) Colorimeter
24. Titration is used for:
(A) Measuring weight
(B) Separating solids
(C) Measuring concentration of a solution
(D) Estimating moisture
25. The fat extraction solvent commonly used in Soxhlet method is:
(A) Acetone
(B) Ether
(C) Water
(D) Alcohol
26. Which of the following is used for vitamin analysis?
(A) HPLC
(B) pH meter
(C) Bomb calorimeter
(D) Oven dryer
27. The abbreviation HPLC stands for:
(A) Heavy Phase Liquid Chromatography
(B) High Precision Light Chromatography
(C) High Pressure Liquid Chromatography
(D) High Potential Level Chromatography
28. The presence of reducing sugars can be tested by:
(A) Fehling’s test
(B) Iodine test
(C) Benedict’s test
(D) Both (A) and (C)
29. Total ash in food is determined by heating the sample at:
(A) 37°C
(B) 100°C
(C) 550°C
(D) 200°C
30. The equipment used to measure density of liquids is:
(A) Thermometer
(B) Hydrometer
(C) Polarimeter
(D) Viscometer
31. The optical rotation of sugar solution is measured by:
(A) Polarimeter
(B) Colorimeter
(C) Spectrophotometer
(D) Refractometer
32. The acid value of fats determines:
(A) Moisture content
(B) Degree of rancidity
(C) Ash value
(D) Protein level
33. The iodine value of fats gives an idea about:
(A) Water activity
(B) Free fatty acids
(C) Ash content
(D) Degree of unsaturation
34. The peroxide value of oil measures:
(A) Moisture content
(B) Heat stability
(C) Oxidative rancidity
(D) Color
35. The saponification value indicates:
(A) Sugar concentration
(B) Moisture content
(C) Average molecular weight of fat
(D) Protein amount
36. The sample homogenization in food analysis is done to:
(A) Remove moisture
(B) Ensure uniform composition
(C) Increase shelf life
(D) Change pH
37. The term “proximate analysis” includes determination of:
(A) Moisture, ash, fat, protein, fiber, and carbohydrate
(B) Only protein and fat
(C) Vitamins and minerals only
(D) Flavor compounds
38. The main principle of spectrophotometry is:
(A) Refraction of light
(B) Reflection of light
(C) Emission of heat
(D) Absorption of light by a substance
39. The term “LOD” in analytical chemistry means:
(A) Limit of Decomposition
(B) Level of Dilution
(C) Loss of Data
(D) Limit of Detection
40. The analytical balance is used for:
(A) Measuring volume
(B) Accurate weighing of samples
(C) Determining density
(D) Checking moisture
41. The presence of starch in food can be detected by:
(A) Benedict’s test
(B) Fehling’s test
(C) Iodine test
(D) Ninhydrin test
42. The chemical used for protein digestion in Kjeldahl method is:
(A) Nitric acid
(B) Hydrochloric acid
(C) Concentrated sulfuric acid
(D) Acetic acid
43. The unit of absorbance in spectrophotometry is:
(A) Mole
(B) Joule
(C) Watt
(D) No unit
44. The calibration of instruments ensures:
(A) Faster testing
(B) Accuracy and reliability of results
(C) More color intensity
(D) Increase in moisture
45. The method used to separate amino acids is:
(A) Sedimentation
(B) Distillation
(C) Paper chromatography
(D) Drying
46. The titratable acidity of fruit juice is expressed as:
(A) Glucose percentage
(B) Citric acid percentage
(C) Protein content
(D) Fat percentage
47. The refractometer reading decreases with:
(A) Increase in viscosity
(B) Increase in sugar
(C) Decrease in pH
(D) Increase in temperature
48. The sample size used for moisture determination should be:
(A) Only top layer
(B) Very small random portion
(C) Representative of total sample
(D) Only bottom part
49. Sensory analysis differs from instrumental analysis because it:
(A) Uses chemical reagents
(B) Uses human senses for evaluation
(C) Measures physical parameters
(D) Is computer-based
50. The accuracy of food analysis results depends mainly on:
(A) Temperature of room
(B) Sample color
(C) Proper sampling and calibration
(D) Brand of instrument