NU FS374- Midterm Exam Guide - Comprehensive Notes for the exam ( 43 pages long!)
13 Oct 2017
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Overview questions: know all equations, diagrams and chemical structures from each lab. % sag= [molded height (cm)-unmolded height (cm)]/ molded height (cm) 100% Specific gravity= mass of set volume fat/ mass of same volume water. % cooking loss= (raw weight - cooked weight)/ raw weight 100% Water activity = vapour pressure in the product/ vapour pressure of pure water: in almost all of our labs we did subjective and objective evaluations. Have a good understanding of any instrumental and sensory tests we used to evaluate products: questions will be asked on material from the introductions, displays, experiments and. Take home messages of each lab. (appendices will be excluded unless the information is found in the above material: know all calculations and equipment used for objective measurements. Metric measurement: 1) solid: scale (g); 2) liquid: graduated cylinder (ml) Measure gel firmness with a penetrometer and by percentage sag. Brix: percent sugar concentration in juice/syrup: there may be definition questions lab1:
