 |
FCA621S - FOOD COMPOSITION AND ANALYSIS - 1ST OPP - NOVEMBER 2023 |
|
|
1 Page 1 |
▲back to top |
nAm IBIA UnlVERSITY
OF SCIEnCEAnDTECHnOLOGY
Facultyof Health,Natural
ResourceasndApplied
Sciences
Schoool f HealthScience~
DepartmentofPreventative
HealthSciences
13Ja:ksonKaJJeuSatreet T: •264612J7 2970
Prfva:eBai: 13388
F: -264 512:)7 9S7:l
Windhoek
E: dphs@nu5Lna
NAMIBI,'\\
'N:www.r,ust.na
QUALIFICATION : BACHELOR OF HUMAN NUTRITION
QUALIFICATIONCODE: 08BOHN
COURSE:FOOD COMPOSITION AND ANALYSIS
DATE: NOVEMBER 2023
DURATION: 3 HOURS
LEVEL:6
COURSECODE: FCA621S
SESSION: 1
MARKS: 100
EXAMINER:
MODERATOR:
FIRST OPPORTUNITY: QUESTION PAPER
MS. EFAISHE TWUHANGA ANGALENI KAVELA
MR. GEORGE WALIOMUZIBU MUKISA
INSTRUCTIONS:
1. Answer all questions on the separate answer sheet.
2. Please write neatly and legibly.
3. Do not use the left side margin of the exam paper. This must be allowed for the
examiner.
4. No books, notes and other additional aids are allowed.
5. Mark all answers clearly with their respective question numbers.
PERMISSIBLE MATERIALS:
1. No Permissible materials
This paper consists of 4 pages including this front page
|
|
2 Page 2 |
▲back to top |
SECTION A: MULTIPLE CHOICE
(10 MARKS]
QUESTION 1: MULTIPLE CHOICE QUESTIONS
[10 MARKS)
Evaluate the statements in each numbered section and select the most appropriate answer
or
phrase from the given possibilities. Fill in the appropriate letter next to the number of the
correct statement/phrase on your ANSWER SHEET.
(10]
1.1 Sampling is done from a _____
of food material
(1)
A. Small quantity
8. Manageable quantity
C. Large quantity
D. None of the above
1.2 The analytical technique selection is based on:
(1)
A. The number of people available to carry out the analysis.
8. The location
The property to be measured.
C. Information about other analytical techniques
1.3 The ability to replicate an answer by scientists using the same experimental approach but
in different laboratories using different equipment is called____
(1)
A. precision
8. flexibility
C. accuracy
D. reproducibility
1.4 The water that retains its physical properties and acts as a dispersing agent for colloids
and the solvent for salts is known as:
(1)
A. Adsorbed water
8. Evaporated water
C. Free water
D. water of hydration
1.5 Proper handling of samples intended for moisture content analysis includes:
(1)
A. Leaving the sample at room temperature
8. Leaving enough headspace in the container
C. Minimizing any heating of a sample by friction during grinding
D. Pre-drying the sample
1.6 Determination of specific minerals involves using certain physicochemical characteristics
to distinguish different minerals. These characteristics include:
(1)
A. Their low volatility
8. Their ability to react with specific chemical reagents.
C. Their unique electromagnetic spectra
D. All of the above
Food Composition and Analysis (FCA621S)
1st Opportunity November 2023
2
|
|
3 Page 3 |
▲back to top |
1.7 The protein analysis can be difficult because
(1)
A. Some food components contain inorganic compounds
8. Some food components contain too much moisture
C. Some food components contain similar physicochemical properties
D. None of the above
1.8 The 8iuret method for analyzing proteins looks at the ____
_
(1)
A. Substances containing at least two peptide bonds
8. Nitrogen% in the sample
C. Amino acids in the sample
D. Absorption of radiations by molecules
1.9 This is an Oligosaccharide
(1)
A. Galactose
8. Maltose
C. Cellulose
D. Glucose
1.10 AACC stands for:
(1)
A. American Analytical Control Center
8. American Analytical Control Chemist
C. American Association of Cereal Chemists
D. Africa Association of Control chemists
[SECTION B: SHORT ANSWER QUESTIONS
Please answer ALL of the questions in this section.
[44 MARKSj
QUESTION 2
2.1 Define the following terms.
[44 MARKS]
(10)
a) A sample
(2)
b) Precision
(2)
c) Continues population.
(2)
d) Specificity
(2)
e) Mineral contents
(2)
2.2 Nutritional labeling is mandatory for almost all food types. List five (5) important
pieces of information included on the label.
(5)
2.3 Name five (5) important points one should keep in mind when using vacuum oven. (5)
2.4 Outline Five (5) properties of lipids in food.
(5)
2.5 List five (5) methods that are used to test Mono- and Oligosaccharides
(5)
Food Composition and Analysis (FCA621S)
1st opportunity November 2023
3
|
|
4 Page 4 |
▲back to top |
2.6 outline the principle of Total Carbohydrates, Phenol-Sulfuric acid method.
(6)
2.7 Vitamins are sensitive to ultraviolet (UV} light, air (and any prooxidants), high
temperatures, and moisture. What steps would you take to avoid adverse changes in
vitamins?
(4)
2.8 As an analyst, it is important to always keep a detailed notebook, so that should
anything happen, traceability will be easy. What information would you keep in this
notebook?
(4)
SECTION C: LONG ANSWER QUESTIONS
QUESTION 3
Discuss five (5) reasons for analyzing food
[10 MARKS]
QUESTION 4
(8)
You have analyzed moisture content from some food samples in your lab recently. Outline
the procedures you have followed during this experiment.
QUESTIONS
(13)
The Kjeldahl method is a common method used in protein analysis. Clearly discuss the four
(4) steps carried out in sequence when using Kjeldahl method.
QUESTION 6
(15}
Before you start analysing vitamins from a food product, you need to extract the vitamin
from the food sample/matrix. Explain how you would extract any five (5) vitamins of your
choice, from the food matrix.
-----------------------------------------------------------------------------------------------------------------
END OF QUESTION PAPER
Food Composition and Analysis (FCA621S)
1st Opportunity November 2023
4