Unit : ___I__ Microscopy Marks

What is calibration?

The set of operations which establish, under specified conditions, the

1. relationship between values indicated by a measuring instrument or measuring 2

system, and the corresponding standard or known values derived from the

standard.

Define water activity and give the mathematical formula to calculate it.

Water activity is defined as the ratio of water vapor pressure of food(P) to that

of pure water (Po).

2. 2

aw= P/PO =ERH/100

(ERH= Equilibrium relative humidity.)

3. The water migrates from regions of high aw to regions of low aw, and not 2

between areas of unequal moisture content.

What is a population?
4. 2
Population is the total quantity from which a sample is obtained.

What is sampling?
5. 2
Sampling is a procedure used to draw or constitute a sample.
 What is a lot?

6. A definite quantity of some commodity manufactured or produced under 2

conditions , which are presumed uniform.

What is a sample?
7. 2
Sample is a portion, that is a representative of the whole.

Differentiate between homogenous and heterogenous sampling.

Homogenous sampling is a purposive sampling technique, that is a sample

whose units share the same characteristics or triats.

8. Heterogenous sampling is a purposive sampling technique , which is search for 2

variation in perspectives ranging from those conditions that are view to be

typical through to those that are more extreme in nature.

What is the refractive index? give its significance in food analysis.

RI of a material is a measure of the speed of light in material. RI is the ratio of

the velocity of light in a vacuum to the speed of light in the specified material.

SIGNIFICANCE IN FOOD ANALYSIS.

9.  The refractive index is an indicator of purity in products such as vegetable 3

oil and animal fats. By comparing the values with that of standard purity

of product can be assessed

 Used to check the alcohol content of wine and beer during fermentation in

breweries.
 Explain the effect of water activity on microbial growth.

 Decrease in water activity in foods generally reduces microbial growth,

including that of bacteria, molds, yeasts, and some parasites and viruses.

 Sporulation seems to occur at a lower water activity level than that

needed for growth, therefore, water activity may also affect the shape of

10. organisms and their mobility. 3

 The production of microbial toxins is inhibited to varying degrees by

reduction of water activity because microbial organisms adjust to osmotic

stress by excluding solutes or by accomplishing metabolic tasks in the

presence of solutes.

Explain the effect of water activity on enzyme activity.

 Enzyme-catalyzed reactions can occur in foods with relatively low water

contents.

11.  It was found that the rate of hydrolysis increases with increased water 3

activity but is extremely slow with very low activity.

 The most enzymes slow down below an Aw value of 0.8.

Explain the effect of water activity on nutrient degradation.

 Vitamins are essential food components therefore its preservation during

12. processing of food is prime importance. 3

 The reaction rate of vitamins increases with the increasing Aw value.

 This leads to degradation and loss of vitamins.

 Explain the effect of water activity on lipid oxidation.

 Oxidation is one of the major causes of food spoilage and it is initiated by

13. metal ions. 3

 The reaction rate falls with a lower Aw value and increases again.

 The minimum is at 0.3 Aw.

Enlist different measures to reduce water activity.

14. 3
Assignment 6 (Q.3)

Enlist different parameters to evaluate calibration.

 Accuracy – Bias.
 Precision - Variance Components (of calibration, and more important, of
15. 3
instrument, reagent lot, run, etc.).
 Sensitivity.
 Specificity.

Explain the effect of temperature on water activity.

16. 3
Assignment -6 (Q.2)

What measures can be used to reduce water activity?

17. 4
Assignment -6 (Q.3)

What are the risks associated with sampling?

There are two types of risk associated with the sampling.

18. 4
 The consumer risk/ probability of accepting a poor quality population.

 Risk/ probability of rejecting an acceptable product.

Explain in detail about the purposive and judgemental sampling.

19. Purposive / judgemental sampling: 4

 Is a sampling with a purpose in a mind.

  Assessors recruits target population in need. For eg: when adulteration is

an issue.

 Able to quickly reach targeted sample when sampling for

representativeness is not a major concern.

 Usually excludes unique cases.

 It is often used in rapid assessments.

Explain the importance of “sample amount” in food sampling.

a) When taking the sample of packed food, the label should not be damaged.

b) If the amount of the packed food to be sampled is large, the sample

should be taken from different places and should be mixed and collected
20. 4
in the sampling devices prepared for this purpose.

c) The amount of food sample depends on the amount of source food.

d) If the amount of source food is less than 5kg/5 litres, the whole food can

be taken as sample.

Explain the applicability of polarimetry in food/chemical analysis.

Polarimetry measures the rotation of polarized light as it passes through an

optically active fluid.

Applications :

21.  Isolating and identifying unknown crystallized from various solvents or 4

separated by HPLC.

 It is employed in quality control, process control and research in the

pharmaceutical, chemical, essential oil, flavor and food industries.

 It is so well established that the United States Pharmacopoeia and the

 Food & Drug Administration include polarimetric specifications for

numerous substances.

 Determines product purity by measuring specific rotation and optical

rotation of: Amino acids, Amino sugars, Analgesics, Antibiotics Cocaine,

Dextrose Diuretics Serums Steroids Tranquilizers Vitamins.

 Utilizes polarimetry for incoming raw materials inspection of:

Camphors, Citric acid, Glyceric acid Gums Lavender oil, Lemon oil

Orange oil Spearmint oil.

Explain the applicability of refractometry in food/chemical analysis.

a) identifying a pure substance,

b) establishing the purity of some substances,

c) determining the concentrations of some simple solutions (i.e., alcohol

solutions, sugar solutions [percent of sugar in syrup])

d) quickly determining the uniformity of final compounded preparations,

once a refractometric standard has been established.

22. e) Refractometers are used to monitor and control the quality of yoghurt, 4

jam, fruit extract, syrup, coffee extract, chocolate, milk, baby food etc. by

measuring the total solids in them during processing.

f) Refractometers are used to assess the ripeness of fruits, vegetables, sugar

cane and beet before harvesting - i.e., it serves to find the maturity index.

This is mainly used for grapes in vineyards

g) They are used to check the alcohol content of wine and beer during

fermentation in breweries.
 When can one use non-probability-based sampling techniques?
23. 4
Assignment 6 ( sampling Q.2)

Explain about the water migration in a multicomponent food.

 Water activity is an important parameters in controlling water migration

of multicomponent products.

 Some food contains components at different water activity levels, such as

cream filled snack cakes or cereals with dried fruits.

 Undesirable textural changes are often the results of moisture migration in

24. 4
multicomponent foods.

 Moisture will migrate from the region of high Aw to the region of low

Aw, but the rate of migration depends on many factors.

 For eg , moisture migrating from the higher Aw dried fruit to the lower

Aw cereal causes the fruit to become hard and dry , while the cereals

become soggy.

Discuss about the common problems associated with calibration and the

25. possible ways to overcome them. 6

Assignment 5 (Calibration Q.2)

Distinguish between the different microscopic techniques used in food

26. analysis. 6

Assignment 5 (polarimetry Q.2)

Explain the influence of water activity on food product.

27. 6
Assignment 6 ( water activity Q.1)
 Discuss the different physical and physico-chemical methods of analysis
28. 6
relevant to food/chemical analysis.

Explain the principle of polarimetry and give its applications as an

29. analytical technique. 6

Assignment 5 (polarimetry Q.1)

Explain the classification and relevance of the non- probability-based

sampling techniques.

Non probability sampling is used when it is not possible to collect a

representative sample. The sample collector uses the judgement rather than

statistical considerations in the selection of the sample.

Purposive/judgement sampling:

 Is a sampling with a purpose in a mind.

 Assessors recruits target population in need. For eg: when adulteration is

an issue.
30. 6
 Able to quickly reach targeted sample when sampling for

representativeness is not a major concern.

 Usually excludes unique cases.

 It is often used in rapid assessments.

Quota sampling:

 Non probability equivalent of stratified sampling.

 Assessor identifies stratums and their proportions

 Convenience or purposive sampling used to recruit samples.

 Select the first sample which aimed to fit the need regardless of what
 group they represent.

 Key is to select sample which match target population.

Convenience sampling:

 Draw sample from populations that are available and easy to reach.

 This involves selecting the nearest and most convenient people to

participate in research.

 Used for pilot testing such as a random survey.

 Low cost and quick results.

 May match and compare convenience samples to reduce bias.

Explain the classification and relevance of the probability-based sampling

31. techniques. 6

Assignment 6 (sampling Q. 1)

Write a note on food sampling for analysis, describing the various steps

involved in sample preparation and transport.

32. 6
Assignment 6(sampling Q.3)