Methods in Food Exam 1 (Class)

One of the following is not a step in food analysis

Rely on information provided by third-party

objective methods of analysis do not have one of the following attributes ____

bias

in selecting the method to use in analyzing a food sample, one of the following is not a consideration ____

results of prior analysis

one of the following is not a characteristic of validity of analytical methods _____

redundany

In conducting analysis of foods, it is important that results from secondary methods should be calibrated against the primary method, for instance, rapid moisture tester vs conventional forced air oven method. True or False?

True

In the United States of America, Standard Reference Materials for analysis are supplied by one of the following agencies

NIST

Accuracy is _____

Closeness of a particular value to the correct value

Proximate composition of foods refers to the determination of the major components of foods except one of the following

Organic matter content

Methods of analysis compiled and published by several nonprofit organizations for comparison of results between different laboratories following same procedure are referred to as

Official methods of analysis

AOAC International/Official methods of Analysis was established in the year

1884