Spectroscopy
Chromatography
Thermal Analysis and Immunology
Fat Characterization
Protein Separation and Characterization
100

Type based on absorbance of radiation from wavelengths between 190 and 780 nm

What is UV/Vis (Ultraviolet/Visible Spectroscopy)?

100

Separation of volatiles is based on boiling point, molecular size, and polarity

What is GC (Gas Chromatography)?

100

Technique uses an enzyme covalently attached to an antibody to amplify and detect molecules (antigens) of interest

What is ELISA (Enzyme-linked Immunosorbent Assay)?

100

The ratio of solid to total fat, related to mouthfeel and textural properties, measured using NMR

What is SFC (Solid Fat Content)?

100

A protein separation technique based on proteins precipitating as ionic strength is increased

What is salting out?

200

Type based on vibration of functional groups absorbing energy with wavelengths longer than visible light but shorter than microwaves

What is IR (Infrared Spectroscopy)?

200

Separation of compounds based on various physicochemical interactions including adsorption, partitioning, ion exchange, affinity, and size exclusion

What is LC (Liquid Chromatography)?

200

An easily used field test that has a capture antibody immobilized in a zone on a porous membrane

What is LFS (Lateral Flow Strips)?

200

A amount of fatty acids liberated upon hydrolysis of triglycerides, measured by titrating a sample with a base

What is FFAs (Free Fatty Acids)?

200

A protein separation technique where a semipermeable membrane permits passage of small molecules but not large ones (without applying pressure)

What is dialysis?

300

Based on molecules being fragmented and ionized, allowing for identification of compounds 

What is MS (Mass Spectrometry)?

300

Type where stationary phase is non-polar and mobile phase is polar

What is Reversed-phase chromatography?

300

Most frequently used thermal analysis technique, it measures heat flux and provides structural information

What is DSC (Differential Scanning Calorimetry)?

300

A measure of the degree of fat unsaturation, the sample is titrated and uses a color change involving starch as the endpoint

What is IV (Iodine Value)?

300
A protein separation technique based on the migration of charged molecules in a solution through an electrical field

What is electrophoresis? OR What is polyacrylamide gel electrophoresis (PAGE)?

400

Type based on atomized elements that emit energy when exposed to a plasma

What is ICP-OES (Inductively coupled plasma - optical emission spectroscopy)?

400

Type of quantitative analysis based on chromatographing increasing concentrations of analyte of interest and plotting peak area vs. concentration

What is external standard?

400

Technique that measures weight change as sample is heated, providing material composition and thermal or oxidative stability

What is TGA (Thermogravimetric Analysis)?

400

A measure of oxidative stability, this test heats a sample to a high temperature and bubbles air through it, then measures the conductance of trapped volatiles

What is OSI (Oil Stability Index)?

400
A calculated measure of protein nutritional quality that multiplies amino acid score by % true digestibility, used to determine %DV on the nutrition label

What is Protein Digestibility-Corrected Amino Acid Score (PDCAAS)?

500

Type based on energy absorbed and emitted by nuclei in the radio frequency range of wavelengths

What is NMR (Nuclear Magnetic Resonance)?

500

Type of detector able to scan a range of wavelengths every few milliseconds and generate a 3-D plot of wavelength, time, and absorbance

What is PDA (Photo Diode Array)?

500

Assay is the combination of polyacrylamide gel electrophoresis with an immunoassay to identify proteins

What is Western Blot?

500

Headspace volatiles are concentrated using SPME then separated and identified using GC-MS, this measure of lipid oxidation correlates well with sensory analysis

What is VOCs (Volatile Organic Compounds)?

500

A spectrophotometric determination of loss of an essential amino acid; used to evaluate effect of food processing on protein nutritional quality

What is Lysine Availability?

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