FST 103 MT2 with all Correct & 100% Verified Answers
|Latest Update |Already Graded A+
Why is color important to food analysis? ✔Correct Answer-Color is an indicator of quality.
Consumers first interact with a product visually, using color (and appearance) to judge quality,
recognize product, and make purchasing decisions.
Why do food analysts measure color? ✔Correct Answer-To determine quality, grade (USDA), track
processing (process control samples), analyze quality change during storage.
What is color? ✔Correct Answer-A subjective sensation experienced by an individual when radiant
energy in the visible spectrum is reflected into the retina.
Where is the visible spectrum? ✔Correct Answer-380-770 nm.
What creates color? ✔Correct Answer-Light reflecting from a colorant.
What is colorimetry? ✔Correct Answer-An objective way of measuring color (often
mathematically)
What is a color system/space? ✔Correct Answer-A way to define and communicate color
mathematically and visually, by hue, saturation, and lightness.
What is needed to interpret color? ✔Correct Answer-Light, an object, and vision!
How do humans perceive color? ✔Correct Answer-The lens of the eye focuses light onto the retina
and the brain interprets.
What is the macula? ✔Correct Answer-The macula concentrates caroteinoids and is the region of
keenest vision in the retina.
What is the fovea? ✔Correct Answer-Center of macula (keenest), contains photosensitive cones.
What is photopic vision? What causes it? ✔Correct Answer-Photopic vision is daylight and color
vision, from the cones in the fovea of the macula.
What is scotopic vision? What is responsible? ✔Correct Answer-Low light, monochromatic vision.
From rods, which are throughout macula.
What cones do our eyes have? How many colors do these communicate? ✔Correct Answer-Blue
(420-440), green (530-540), red (560-580). Over 10,000,000.
Can we remember color well? ✔Correct Answer-No.
What changes color perception? ✔Correct Answer-Genetics, age, health, culture, etc.
How are color signals perceived and interpreted? ✔Correct Answer-EMR > Signal > Brain >
Perception
, What signals do our rods and cones produce? (hint: it's like our own L*a*b) ✔Correct Answer-Blue
vs yellow, Red vs Green, light vs dark
Why are color spaces three dimensional? ✔Correct Answer-Color itself and the way it's perceived
is three dimensional.
What is hue? ✔Correct Answer-Color (blue, red, green, yellow)
What is value? ✔Correct Answer-The light to dark quality of a color
What is chroma? ✔Correct Answer-The saturation, intensity, or vividness of a color
How does the Munsell system define colors? ✔Correct Answer-VISUAL. 5 principle hues (R,Y,G,B,P)
and 5 intermediate, white at the top of the column (10), dark (0) at the bottom, more saturated
colors at edges (center is least saturated).
What is proximate analysis? ✔Correct Answer-Analysis of the major components of food: water,
protein, carb, lipid, mineral/ash, fiber, energy.
How is the food matrix divided? ✔Correct Answer-AOAC food matrix triangle
How is water analyzed in food? ✔Correct Answer-Gravimetric (difference after evaporation or
convection drying), volumetric (distillation), chemical (Karl-Fisher titration), water activity
measurement, instrumental (Near-IR, absorbance)
What forms can water take in food? ✔Correct Answer-Free water, adsorbed water, water of
hydration
What is free water? ✔Correct Answer-Free from other food constituents, acts like pure water
What is adsorbed water? ✔Correct Answer-Water in cells or help tightly in a physical barrier, acts
like pure water
What is water of hydration? ✔Correct Answer-Water chemically bound to food. Very different
physiochemical characteristics.
What is water activity? ✔Correct Answer-0-1 (>.91 to grow) measurement of unbound water. Ratio
of partial pressure above food to partial pressure above pure water. ERH is 100%xaw.
What is % moisture? ✔Correct Answer-Mass of water in a known mass of sample (wt-dry)/wt as
percentage
What is relative humidity? ✔Correct Answer-the equilibrium relative humidity, or relative humidity
in the atmosphere around a sample.
In what part of proximate analysis would you use a Karl-Fisher titration? ✔Correct Answer-
Chemical moisture analysis
What are risks of evaporation of a sample? ✔Correct Answer-High temp/time can lead to changes
in the food matrix mass if other components volatilize.
|Latest Update |Already Graded A+
Why is color important to food analysis? ✔Correct Answer-Color is an indicator of quality.
Consumers first interact with a product visually, using color (and appearance) to judge quality,
recognize product, and make purchasing decisions.
Why do food analysts measure color? ✔Correct Answer-To determine quality, grade (USDA), track
processing (process control samples), analyze quality change during storage.
What is color? ✔Correct Answer-A subjective sensation experienced by an individual when radiant
energy in the visible spectrum is reflected into the retina.
Where is the visible spectrum? ✔Correct Answer-380-770 nm.
What creates color? ✔Correct Answer-Light reflecting from a colorant.
What is colorimetry? ✔Correct Answer-An objective way of measuring color (often
mathematically)
What is a color system/space? ✔Correct Answer-A way to define and communicate color
mathematically and visually, by hue, saturation, and lightness.
What is needed to interpret color? ✔Correct Answer-Light, an object, and vision!
How do humans perceive color? ✔Correct Answer-The lens of the eye focuses light onto the retina
and the brain interprets.
What is the macula? ✔Correct Answer-The macula concentrates caroteinoids and is the region of
keenest vision in the retina.
What is the fovea? ✔Correct Answer-Center of macula (keenest), contains photosensitive cones.
What is photopic vision? What causes it? ✔Correct Answer-Photopic vision is daylight and color
vision, from the cones in the fovea of the macula.
What is scotopic vision? What is responsible? ✔Correct Answer-Low light, monochromatic vision.
From rods, which are throughout macula.
What cones do our eyes have? How many colors do these communicate? ✔Correct Answer-Blue
(420-440), green (530-540), red (560-580). Over 10,000,000.
Can we remember color well? ✔Correct Answer-No.
What changes color perception? ✔Correct Answer-Genetics, age, health, culture, etc.
How are color signals perceived and interpreted? ✔Correct Answer-EMR > Signal > Brain >
Perception
, What signals do our rods and cones produce? (hint: it's like our own L*a*b) ✔Correct Answer-Blue
vs yellow, Red vs Green, light vs dark
Why are color spaces three dimensional? ✔Correct Answer-Color itself and the way it's perceived
is three dimensional.
What is hue? ✔Correct Answer-Color (blue, red, green, yellow)
What is value? ✔Correct Answer-The light to dark quality of a color
What is chroma? ✔Correct Answer-The saturation, intensity, or vividness of a color
How does the Munsell system define colors? ✔Correct Answer-VISUAL. 5 principle hues (R,Y,G,B,P)
and 5 intermediate, white at the top of the column (10), dark (0) at the bottom, more saturated
colors at edges (center is least saturated).
What is proximate analysis? ✔Correct Answer-Analysis of the major components of food: water,
protein, carb, lipid, mineral/ash, fiber, energy.
How is the food matrix divided? ✔Correct Answer-AOAC food matrix triangle
How is water analyzed in food? ✔Correct Answer-Gravimetric (difference after evaporation or
convection drying), volumetric (distillation), chemical (Karl-Fisher titration), water activity
measurement, instrumental (Near-IR, absorbance)
What forms can water take in food? ✔Correct Answer-Free water, adsorbed water, water of
hydration
What is free water? ✔Correct Answer-Free from other food constituents, acts like pure water
What is adsorbed water? ✔Correct Answer-Water in cells or help tightly in a physical barrier, acts
like pure water
What is water of hydration? ✔Correct Answer-Water chemically bound to food. Very different
physiochemical characteristics.
What is water activity? ✔Correct Answer-0-1 (>.91 to grow) measurement of unbound water. Ratio
of partial pressure above food to partial pressure above pure water. ERH is 100%xaw.
What is % moisture? ✔Correct Answer-Mass of water in a known mass of sample (wt-dry)/wt as
percentage
What is relative humidity? ✔Correct Answer-the equilibrium relative humidity, or relative humidity
in the atmosphere around a sample.
In what part of proximate analysis would you use a Karl-Fisher titration? ✔Correct Answer-
Chemical moisture analysis
What are risks of evaporation of a sample? ✔Correct Answer-High temp/time can lead to changes
in the food matrix mass if other components volatilize.
