Analytical Methods in Food Science II: Course Overview

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What is the main principle behind spectroscopy?

The production, measurement, and interpretation of spectra from the interaction of electromagnetic radiation with matter.

What is the main difference between atomic and molecular spectroscopy?

Atomic spectra involve transitions of electrons between energy levels in isolated atoms, while molecular spectra involve transitions in molecules with two or more atoms.

What is the main difference between a spectrometer and a photometer?

A spectrometer uses a prism or grating dispersion device, while a photometer uses a filter for wavelength selection.

What is the main purpose of spectrophotometry?

To measure chemical concentrations using electromagnetic radiation.

What is the main difference between atomic and molecular spectra?

Atomic spectra involve transitions of electrons between energy levels in isolated atoms, while molecular spectra involve transitions in molecules with two or more atoms.

What is the main purpose of a spectroscopic analysis?

To analyze the production, measurement, and interpretation of spectra from the interaction of electromagnetic radiation with matter.

What is the primary focus of the course 'Analytical Methods in Food Science II'?

Analyzing the qualitative and quantitative aspects of minor food components

Which of the following analytical techniques is NOT covered in detail in this course?

Nuclear magnetic resonance (NMR)

According to the course description, what is the purpose of discussing the advantages and limitations of analytical instruments?

To help students understand the scope of each instrument

Which of the following analytical techniques is NOT mentioned in the course description?

Mass spectrometry

According to the course learning outcomes, which of the following is NOT an expected outcome of this course?

Selecting appropriate techniques for analyzing food preservatives

Which of the following physical properties of food is covered in this course?

Rheological properties

Learn about fundamental and specific aspects of food analysis and instrumentation, including qualitative and quantitative study of minor food components like vitamins, minerals, and additives. Explore assessments of analytical instruments and their applications in food analysis in detail.

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