Which of the following is a reason iron from plant-based foods is poorly absorbed?

It is in the non-heme form and often bound to inhibitors like phytates

In HPLC-CL systems, how is antioxidant activity typically observed in the chromatogram?

As negative peaks due to signal quenching

What are the main advantages of using carbon dots (CDs) in portable sensors for food analysis

Excellent optical properties, low toxicity, and good biocompatibility

Which area of the food industry would e-nose and e-tongue technologies be most commonly used?

Monitoring food quality and safety during production

What is the purpose of using k-means clustering when analyzing meal combinations?

To group similar combinations and test a representative sample set

How is weak interaction more favorable for an adsorbent in SPME?

It allows the analyte to detach easier for high recovery

What were two limitations of the study that the authors acknowledged?

No consumer testing and no real-world distribution testing

What is the primary purpose of e-tongue and nose technologies in the food industry?

To detect taste and smell in a consistent and objective manner

How did immobilizing laccase in nanoflowers improve its performance?

It improved enzyme stability and activity

What processing method was applied in case 2?

MSC (multiplicative scatter correction)

What is the main goal of integrating AI, IoT, and blockchain in the food supply chain?

Ensuring food authenticity and traceability

Why might CL-based assays show different results than ABTS or Folin-Ciocalteu assays?

The assays are based on different chemical mechanisms

Which of the following technologies helps detect food fraud and contamination?

Detection methods combined with AI

Why did the authors use titratable acidity (TA) to model milk spoilage?

TA increases as bacteria ferment lactose

What is one limitation of flow injection analysis (FIA) CL systems?

Complex equipment and reagent waste

What role does IoT play in food traceability?

It tracks and collects real-time data

What role do stable isotopes play in food analysis?

They provide chemical “fingerprints” to trace origin and authenticity

GC-IMS requires extensive pretreatments of the sample prior to analysis.

False (pick either), False (pick either)

Besides just giving a number, what other simple way does the SALTQUANTI device show if salt levels are okay?

By using a color-coded system (like a traffic light)

What is one practical application of compound specific isotope analysis in the food industry?

Authenticating geographic origin of high-value foods

What is one limitation of using portable CDs-based sensors in food analysis?

The detection capability can be reduced after repeated use

Which of the following is a primary advantage of using chemiluminescence (CL) for antioxidant detection in food?

It offers high sensitivity and low background noise

Why is food authenticity important in the supply chain?

To ensure consumer trust and safety

Which of the following is a common method for synthesizing carbon dots (CDs)?

Solvothermal and microwave methods

In real time production, how would fermentation predictions be made?

using a pre-trained PLS-DA model on live NIR data

What was the main objective of the study utilizing NIR spectroscopy and PLS-DA models for dough fermentation analysis?

Clarify fermentation levels in dough using NIR and PLS-DA

Why might a meal with less total iron result in more iron being absorbed?

It includes enhancers like vitamin C that improve bioavailability

What is NOT an advantage of GC-IMS compared to GC-MS?

Provides detailed structural information

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Presentation Questions Analysis 2025

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Questions 79

Answers

1
What does the “IMS” in GC-IMS stand for?
Ion mass spectrometry
Ion mobility spectrometry
Iodine mass spectrometry
Ionization measurement spectrometry
2
Which of the following is a reason iron from plant-based foods is poorly absorbed?
It is in the heme form
It is in the non-heme form and often bound to inhibitors like phytates
It contains too much protein
It lacks fiber
3
In HPLC-CL systems, how is antioxidant activity typically observed in the chromatogram?
As flat baselines with no signal
As negative peaks due to signal quenching
As positive peaks from light emission
As increasing baseline drift over time
4
Which method uses a device to transform chemical information from a sample concentration to total composition analysis?
Biosensor
Chemical sensor
PCR method
RFID sensor
5
What are the main advantages of using carbon dots (CDs) in portable sensors for food analysis
They are sensitive to only a few food contaminants
They are cheap and easy to produce
Excellent optical properties, low toxicity, and good biocompatibility
Require no additional processing
6
Which area of the food industry would e-nose and e-tongue technologies be most commonly used?
Monitoring food quality and safety during production
Designing food packaging and labels
Marketing and advertising
Making new food products
7
What is the purpose of using k-means clustering when analyzing meal combinations?
To separate heme and non-heme iron sources
To group similar combinations and test a representative sample set
To identify the highest iron-containing meals
To predict consumer preferences
8
How is weak interaction more favorable for an adsorbent in SPME?
It prevents the analyte from attaching to the adsorbent
It allows the analyte to fully permeate throughout the fiber
It prevents the adsorbent from dissolving in the analyte
It allows the analyte to detach easier for high recovery
9
Intelligent methods to detect spoilage include color indicators and wireless sensors.
True
False
10
What were two limitations of the study that the authors acknowledged?
No consumer testing and no real-world distribution testing
High cost and limited shelf life
Unstable pH and incomplete data analysi
No enzyme activity and poor data quality
11
What is the primary purpose of e-tongue and nose technologies in the food industry?
To detect taste and smell in a consistent and objective manner
To improve the flavor of food
To automate food production
To replace nutrition labeling
12
Which of the following is not a preparation step before analyzing samples in DI-SPME?
Deproteination
Homogenization
Dehydration
Defatting
13
What is a common alternative sweetener for chocolate? What is a common alternative sweetener for chocolate?
Dates, maple syrup, agave
Sweet n’ low, honey, brown sugar
Dates, honey, stevia
Dates, maple syrup, stevia
14
How did immobilizing laccase in nanoflowers improve its performance?
It made the enzyme dissolve faster
It reduced oxidation
It improved enzyme stability and activity
It changed its flavor
15
What processing method was applied in case 2?
Mean centering
Baseline removal
1st derivative
MSC (multiplicative scatter correction)
16
Which of the following is not a disadvantage of conventional methods to monitor spoilage in milk products?
Does not allow for real-time monitoring
Requires sample preparation
Time consuming
Detects one type of bacteria
17
WHich is not an immunochemical assay technique to detect mycotoxins?
Capillary electrophoresis
Dipstick
Lateral-flow devices
Flow-through membranes
18
What is a key strength of the HPLC-UV method?
Long analysis time
Expensive
Cost effective
19
What are potential uses for GC-IMS in the food industry?
Determine authenticity for agricultural food products
Determine spoilage of food products
Classify grades of oils and potential adulteration
All of the above
20
What is the main goal of integrating AI, IoT, and blockchain in the food supply chain?
Replacing traditional farming
Increasing food prices
Reducing internet usage
Ensuring food authenticity and traceability
21
The quality of milk is only determined through a chemical analysis.
True
False
22
What analytical technique did Gao et al. (2023) use to analyze D/L-amino acid profiles in foods?
HPLC-UV
TLC
GC-MS
NMR
23
Why might CL-based assays show different results than ABTS or Folin-Ciocalteu assays?
CL only measures total sugar content
CL cannot detect polyphenols
ABTS is less sensitive than CL
The assays are based on different chemical mechanisms
24
What does 'LOD' most directly stand for in the context of analytical methods used for food analysis?
Level Of Degradation
Level Of Determination
Limit Of Dilution
Limit Of Detection
25
What laboratory method uses human intestinal-like cells to estimate iron absorption by measuring ferritin production?
ICP-AES testing
In vitro digestion
HPLC analysis
Caco-2 cell assay
26
What are the advantages of biosensors in analyzing food?
All of the Above
High sensitivity
Reproducible results
Simple Operation
27
Which of the following technologies helps detect food fraud and contamination?
Social media platforms
Gaming applications
Online shopping
Detection methods combined with AI
28
Why did the authors use titratable acidity (TA) to model milk spoilage?
TA decreases as milk gets warmer
TA remains constant in spoiled milk
TA increases as bacteria ferment lactose
TA measures the fat content of milk
29
What flavor is associated with AH soy sauce?'
nutty
toasted
clove
citrus
30
Product ions in GC-IMS travel through the drift/separation region under the influence of what that affects their times?
Carrier gas
High pressure
Electric field
Ionization region
31
What is one limitation of flow injection analysis (FIA) CL systems?
High sample volume requirements
Complex equipment and reagent waste
Incompatibility with liquid food samples
Poor detection limits compared to UV detection
32
What role does IoT play in food traceability?
It limits communication between farms
It removes data from the system
It blocks food delivery
It tracks and collects real-time data
33
What role do stable isotopes play in food analysis?
They measure optimal reaction times
They provide chemical “fingerprints” to trace origin and authenticity
They act as preservatives
They detect microorganisms
34
GC-IMS requires extensive pretreatments of the sample prior to analysis.
True (pick either)
True (pick either)
False (pick either)
False (pick either)
35
Which case had the best classification accuracy?
Case 2
Case 3
Case 1
All were the same
36
Besides just giving a number, what other simple way does the SALTQUANTI device show if salt levels are okay?
By printing a detailed report
By sending a message to a phone
By using a color-coded system (like a traffic light)
By making a sound
37
What is one practical application of compound specific isotope analysis in the food industry?
Enhancing texture
Authenticating geographic origin of high-value foods
Measuring calorie content
Replacing sensory testing
38
What is one limitation of using portable CDs-based sensors in food analysis?
They can only detect a single type of contaminant
They are expensive to produce in large quantities
They have high sensitivity but low selectivity
The detection capability can be reduced after repeated use
39
Which of the following is a primary advantage of using chemiluminescence (CL) for antioxidant detection in food?
It eliminates the need for sample preparation
It offers high sensitivity and low background noise
It is the only method suitable for colored food matrices
It provides structural information about compounds
40
Which is not one of the three main fungi for mycotoxin production in foodstuff
Penicillium
Fusarium
Aspergillus
Saccharomyces
41
What method was used alongside the new proposed method to test for Allura Red determination
Liquid Chromatography
Spectrometry
Rheology
Gas Chromatography
42
What specific compounds are found more in TF soy sauces than AH soy sauces
Aldehydes
Esters & Ketones
Sulphur
Pyrazines
43
Why is food authenticity important in the supply chain?
To lower export taxes
To reduce the number of farms
To ensure consumer trust and safety
To promote fast food chains
44
Which of the following is a common method for synthesizing carbon dots (CDs)?
Electrostatic deposition
Acid exfoliation
High-performance liquid chromatography
Solvothermal and microwave methods
45
What dye was analyzed in this article?
Erythrosine
Fast Green
Sunset Yellow
Allura Red
46
In real time production, how would fermentation predictions be made?
using a pre-trained PLS-DA model on live NIR data
After baking
Master bakers
manually inputting NIR spectra
47
The SALTQUANTI corrects its measurement based on what environmental factor?
Temperature
Air pressure
Humidity
Light level
48
Which food contaminant can be detected using a portable sensor based on CDs?
Starch
Biogenic amines
Water content
Vitamin B12
49
What was the main objective of the study utilizing NIR spectroscopy and PLS-DA models for dough fermentation analysis?
Clarify fermentation levels in dough using NIR and PLS-DA
Evaluate gluten stength
To measure temperature changes in baking
To improve the yeast strain selection
50
Why might a meal with less total iron result in more iron being absorbed?
It includes enhancers like vitamin C that improve bioavailability
It contains animal-based proteins
It is cooked at higher temperatures
It contains added iron supplements
51
What is NOT an advantage of GC-IMS compared to GC-MS?
Uses recyclable ion sources
Can be conducted at atmospheric pressure
Provides detailed structural information
Provides rapid real-time analysis
52
What does AH and TF soy sauce stand for?
Alkaline hydrothermal and Transformative Fermentation
Acid hydrolyzed and Transformative Fermentation
Acid hydrolyzed and Traditionally Fermented
Alkaline hydrothermal and Traditionally Fermented
53
How long does it take to conduct the one-run method
6h / 10 samples
12.8h / 10 samples
2h / 10 samples
5.4h / 10 samples
54
Which is an advantage of e-tongue and e-nose systems compared to human sensory testing?
All of the above
It provides rapid data
It provides results that aren’t affected by fatigue or bias
It provides more consistent and reproducible results
55
What specific food product did the authors target with their time-temperature integrator (TTI)?
Fresh produce
Frozen meat
Bottled juice
Pasteurized milk
56
What equation helps the SALTQUANTI device account for factors which can cause deviation in salt measurements?
Ohm's law
Nernst equation
The ideal gas law
The Pythagorean theorem
57
What is a current limitation of e-nose and e-tongue technologies?
Can only be used for wine production
Its high cost and lack of industry-wide standards
Requires human tasting to calibrate system
Too slow for accurate testing
58
Why is compound-specific isotope analysis considered more precise than bulk stable isotope analysis in food analysis?
It measures isotopes in specific compounds, not the whole food
It eliminates the need for statistical analysis
It detects more vitamins
It is more cost-effective
59
What baking problem does the method aim to solve
ingredient composiiton
Dry dough
Uneven baking
detection of improper fermentation
60
Which of the following is not a disadvantage to immunochemical detection of mycotoxins?
Expensive equipment and chemical reagents
Extensive sample pretreatment
Does not detect certain variants
Trained personnel required to perform tests
61
What is one key factor that affects the performance of CDs-based portable sensors in food analysis?
The color of the test paper
The availability of electricity during testing
The flexibility and quality of the paper used to make the sensors
The type of smartphone used in the detection process
62
What specific compounds are found more in AH soy sauces than TF soy sauces
Sulphur
Pyrazines
Aldehydes
All of the above
63
What is NOT a favorable property for an adsorbent material in SPME?
chemically inert
high specific surface area
cationic
none of the above
64
Why is verifying the geographic origin of food important?
To prevent mislabeling and protect consumers
To measure sugar content
To test cooking temperatures
To ensure the food is organic
65
What are the main components of e-tongue and e-nose systems?
Thermometers and timers
Sensors, signal processors, and software/algorithms
None of the above
Cameras and batteries
66
How does blockchain help in the farm-to table food system?
By replacing AI tools
By creating recipes
By cooking food automatically
By securely recording and sharing data
67
Which technique combines miniaturization with CL detection and enables portable, on-site food analysis?
Microfluidic CL systems
CE-CL
HPLC-UV
TLC-CL
68
What are carbon dots (CDs)?
A tribasic sulfonate dye used for food coloring
Small carbon nanomaterials that are less than 10 nM
Microporous materials composed of metal ions
A dot containing zinc coordinated to nitrogen atoms of benzimidazole
69
What does CSIA stand for?
Compound-Specific Isotope Analysis
Combined Structure Isotope Assessment
Chemical Structure Isotope Analysis
Carbon Specific Isotope Application
70
Which is not a biosensor used in mycotoxin detection?
Piezoelectric
Electrochemical
Thermoanalysis
Optical
71
For nonvolatile analytes, what type of SPME is preferred?
IR-SPME
HS-SPME
US-SPME
DI-SPME
72
Early detection of milk spoilage can reduce food waste.
True
False
73
Which of the following is not a favorable property for a linear range when analyzing trace amounts of contaminants?
Small detection range
High detection limit
None of the above are favorable properties
Bimodal detection range
74
What is the method of analysis for both Stir Bar Sorptive Extraction and Solid Phase Microextraction
HPLC
GC-MS
Column Chromatography
ULC
75
What does HPLC help measure in the context of nutrient absorption studies?
The amount of absorbed iron in cells
Iron content directly
Enhancing compounds like vitamin C and carotenoids
The solubility of minerals in the digestive tract
76
What visual change indicated milk spoilage in the TTI system developed by the researchers?
The TTI emitted a smell
The TTI turned blue when shaken
The label peeled off
The TTI changed from colorless to green
77
What are the benefits of using Amaranth CDs@ZIF-7 MOF for dye detection?
Highly Sensitive
Linear
All the above
Reproducible
78
What is the linear dynamic range of CFs@ZIF-7
805 - 16*103
402 - 32*103
0.30 – 7.00
0.24 – 8.06
79
Which of the following is a key automated function of the SALTQUANTI?
Milling and diluting the food sample.
Identifying the brand of the food being tested.
Heating the food sample to a specific temperature.
Cleaning the electrode after each measurement.

Presentation Questions Analysis 2025 Flashcards | StudBud