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PAYTON GLADEM
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Decks in this class (19)
Intro
Why are food products analyzed 1,
Types of samples analyzed 2,
Properties analyzed 3
14
cards
Food Regulation & Labeling
Us federal regulations affecting ...,
Federal food drug and cosmetic act 2,
Standards of identity 3
12
cards
Sampling
Ideal sample 1,
Population 2,
Sampling 3
29
cards
Moisture Content & Aw
Mcwb 1,
Mcdb 2,
Oven drying methods 3
23
cards
Ash Determination
Ash content 1,
Mineral content 2,
Quality 3
16
cards
Analysis of Lipids
Lipids 1,
Lipid importance 2,
Crude fat analysis 3
58
cards
Analysis of Proteins
Importance of analysis 1,
Kjeldahl 2,
Kjeldahl sample prep 3
54
cards
Analysis of Carbs
Carbs importance 1,
Carbohydrates by difference 2,
Qualitative methods 3
42
cards
Water Hardness & Conductivity
Water hardness importance 1,
Water hardness 2,
Fouling 3
12
cards
Salt Analysis & Ion Selective Electrodes
Precipitation titration 1,
Mohr method 2,
Mohr method interference 3
15
cards
pH & Titratable Acidity
Titratable acidity 1,
Organic acids 2,
Inorganic acids 3
32
cards
Analysis of Vitamins
Vitamins 1,
Fat soluble vitamins 2,
Fat soluble vitamins ex 3
24
cards
Regression Analysis
Curve fitting 1,
Standard curve axes 2,
Standard curve 3
13
cards
UV Vis Spectroscopy
Frequency ranges 1,
Spectroscopy 2,
Wave properties 3
22
cards
Enzymes
Mm kinetics 1,
What affects enzymatic rate 2,
Enzymatic methods 3
27
cards
Sensory Analysis
Sensory analysis 1,
Senses 2,
Gustation 3
73
cards
Color Analysis
Colorant 1,
Pigment 2,
Dyes 3
26
cards
Texture Analysis
Shear thinning fluids 1,
Shear thickening fluids 2,
Brookfield viscometer 3
6
cards
Stats Pt 2
Outlier 1,
Use a t test when 2,
Use the tuckey test when 3
7
cards
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Food Analysis
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