Residue and contaminant analysis MCQs Food science December 27, 2025August 5, 2024 by u930973931_answers 50 min Score: 0 Attempted: 0/50 Subscribe 1. . What is the primary purpose of residue analysis in food science? (A) To determine the nutritional content (B) To detect the presence of pesticides and contaminants (C) To evaluate the taste and aroma (D) To measure the moisture content 2. . Which analytical technique is commonly used to detect pesticide residues in food? (A) Electrophoresis (B) Spectrophotometry (C) Atomic Absorption Spectroscopy (AAS) (D) Gas Chromatography (GC) 3. . What is the role of Liquid Chromatography (LC) in residue analysis? (A) To separate volatile compounds (B) To quantify mineral content (C) To separate non-volatile compounds (D) To measure pH levels 4. . Which method is used to confirm the presence of heavy metals in food? (A) Inductively Coupled Plasma Mass Spectrometry (ICP-MS) (B) High-Performance Liquid Chromatography (HPLC) (C) Mass Spectrometry (MS) (D) Fluorescence Spectroscopy 5. . What does the term âlimit of detectionâ (LOD) refer to in residue analysis? (A) The maximum concentration that can be detected (B) The minimum concentration that can be detected reliably (C) The threshold for regulatory compliance (D) The highest permissible level of contamination 6. . Which of the following is a common pesticide residue found in fruits? (A) Cadmium (B) Asbestos (C) Lead (D) DDT 7. . Which regulatory body sets limits for pesticide residues in food in the United States? (A) Food and Drug Administration (FDA) (B) Environmental Protection Agency (EPA) (C) Department of Agriculture (USDA) (D) Centers for Disease Control and Prevention (CDC) 8. . What is the significance of using a matrix-matched calibration in residue analysis? (A) It simplifies the analysis process (B) It ensures the calibration standard is prepared in the same matrix as the sample (C) It increases the sensitivity of the detection method (D) It eliminates the need for sample preparation 9. . Which technique is used for the analysis of mycotoxins in food products? (A) Gas Chromatography-Mass Spectrometry (GC-MS) (B) Nuclear Magnetic Resonance (NMR) (C) UV-Visible Spectroscopy (D) X-ray Diffraction (XRD) 10. . What is the purpose of sample homogenization in residue analysis? (A) To improve the accuracy of the measurement (B) To increase the concentration of contaminants (C) To prepare the sample for extraction (D) To remove the contaminants 11. . Which type of contamination is most likely to be identified using Atomic Absorption Spectroscopy (AAS)? (A) Heavy metals (B) Organic contaminants (C) Pesticide residues (D) Mycotoxins 12. . What is a common sample preparation technique for residue analysis? (A) Sifting (B) Filtration (C) Boiling (D) Acid digestion 13. . Which method is used for the detection of residual antibiotics in food? (A) Inductively Coupled Plasma (ICP) (B) Gas Chromatography (GC) (C) Enzyme-Linked Immunosorbent Assay (ELISA) (D) High-Performance Liquid Chromatography (HPLC) 14. . Which of the following is a common contaminant in dairy products? (A) PCBs (B) Asbestos (C) Dioxins (D) Mercury 15. . In residue analysis, what does the term ârecoveryâ refer to? (A) The amount of contaminant removed during extraction (B) The percentage of contaminant detected in the sample (C) The efficiency of the analytical method (D) The amount of contaminant returned to the sample 16. . Which technique is used for the analysis of volatile organic compounds in food? (A) Mass Spectrometry (MS) (B) Fourier Transform Infrared Spectroscopy (FTIR) (C) Gas Chromatography (GC) (D) Differential Scanning Calorimetry (DSC) 17. . Which type of contamination is analyzed using High-Performance Liquid Chromatography (HPLC)? (A) Organic contaminants (B) Heavy metals (C) Radioactive isotopes (D) Microbial contaminants 18. . What does âquantitative analysisâ in residue analysis mean? (A) Identifying the presence of contaminants (B) Testing for the absence of contaminants (C) Measuring the taste of contaminants (D) Determining the concentration of contaminants 19. . Which of the following is used to assess the risk of pesticide residues in food? (A) Colorimetry (B) Sensory evaluation (C) Nutritional analysis (D) Toxicity profiling 20. . What is the purpose of âclean-upâ procedures in residue analysis? (A) To remove interference from the sample matrix (B) To concentrate the sample (C) To homogenize the sample (D) To calibrate the analytical instruments 21. . What type of analysis is used to detect aflatoxins in food products? (A) Nuclear Magnetic Resonance (NMR) (B) Gas Chromatography (GC) (C) Atomic Absorption Spectroscopy (AAS) (D) Enzyme-Linked Immunosorbent Assay (ELISA) 22. . Which analytical technique is known for its high sensitivity in detecting trace levels of contaminants? (A) Inductively Coupled Plasma Atomic Emission Spectroscopy (ICP-AES) (B) High-Performance Liquid Chromatography (HPLC) (C) Fourier Transform Infrared Spectroscopy (FTIR) (D) Gas Chromatography-Mass Spectrometry (GC-MS) 23. . What is the main challenge in detecting low-level pesticide residues in food? (A) Sensitivity and specificity of the analytical method (B) Complexity of sample preparation (C) High cost of analysis (D) Regulatory limits 24. . What does âprecisionâ refer to in residue analysis? (A) The repeatability of the measurement (B) The accuracy of the measurement (C) The limit of detection (D) The calibration range 25. . Which of the following methods is used for the detection of PCB residues? (A) Inductively Coupled Plasma Mass Spectrometry (ICP-MS) (B) Atomic Absorption Spectroscopy (AAS) (C) Enzyme-Linked Immunosorbent Assay (ELISA) (D) Gas Chromatography-Mass Spectrometry (GC-MS) 26. . What is the purpose of a âblankâ sample in residue analysis? (A) To calibrate the instrument (B) To check for contamination during the analysis (C) To measure the recovery rate (D) To prepare calibration standards 27. . Which substance is commonly used to validate the performance of residue analysis methods? (A) Calibration curve (B) Solvent (C) Sample matrix (D) Internal standard 28. . What is a common method for extracting pesticide residues from food samples? (A) Solid-phase microextraction (SPME) (B) Liquid-liquid extraction (LLE) (C) Supercritical fluid extraction (SFE) (D) Ultra-high-pressure liquid chromatography (UHPLC) 29. . Which technique is used to determine the presence of chlorinated hydrocarbons in food? (A) Ultraviolet-Visible Spectroscopy (UV-Vis) (B) Nuclear Magnetic Resonance (NMR) (C) Gas Chromatography (GC) (D) Mass Spectrometry (MS) 30. . What is the function of a âspikeâ in residue analysis? (A) To increase the sample volume (B) To improve the recovery rate (C) To test the accuracy of the analytical method (D) To measure the contamination level 31. . Which method is used to measure the levels of heavy metals in food? (A) Enzyme-Linked Immunosorbent Assay (ELISA) (B) Gas Chromatography (GC) (C) Atomic Absorption Spectroscopy (AAS) (D) Nuclear Magnetic Resonance (NMR) 32. . What is the primary goal of using âblankâ and âspikedâ samples in residue analysis? (A) To ensure the accuracy and precision of the analysis (B) To increase sample volume (C) To reduce sample preparation time (D) To measure the environmental impact 33. . Which contaminant is most commonly associated with agricultural products? (A) Heavy metals (B) Pesticides (C) Mycotoxins (D) Pathogens 34. . What does âmatrix effectâ refer to in residue analysis? (A) The effect of sample preparation on the analysis (B) The calibration curve of the analytical method (C) The influence of the sample matrix on the analytical measurement (D) The type of residue detected 35. . Which technique is used to analyze the presence of dioxins in food? (A) High-Resolution Mass Spectrometry (HRMS) (B) Gas Chromatography-Mass Spectrometry (GC-MS) (C) Liquid Chromatography-Mass Spectrometry (LC-MS) (D) Inductively Coupled Plasma Mass Spectrometry (ICP-MS) 36. . What is the purpose of using a âstandard reference materialâ in residue analysis? (A) To validate the analytical method (B) To calibrate analytical instruments (C) To improve sample homogeneity (D) To reduce sample preparation time 37. . Which method is most effective for the analysis of multiple pesticide residues simultaneously? (A) Enzyme-Linked Immunosorbent Assay (ELISA) (B) High-Performance Liquid Chromatography (HPLC) (C) Inductively Coupled Plasma Mass Spectrometry (ICP-MS) (D) Gas Chromatography-Mass Spectrometry (GC-MS) 38. . What type of contamination is usually detected using Mass Spectrometry (MS)? (A) Physical contaminants (B) Microbial contaminants (C) Nutritional contaminants (D) Chemical contaminants 39. . What is the main advantage of using Gas Chromatography-Mass Spectrometry (GC-MS) for residue analysis? (A) Simplicity of operation (B) Low cost (C) Ability to detect a wide range of contaminants with high sensitivity (D) Quick analysis time 40. . Which of the following is a common contaminant found in seafood? (A) Cadmium (B) Asbestos (C) Lead (D) Benzene 41. . What does âaccuracyâ refer to in residue analysis? (A) The consistency of the measurement (B) The closeness of the measured value to the true value (C) The sensitivity of the analytical method (D) The reproducibility of the analysis 42. . Which method is commonly used for detecting trace levels of mycotoxins in food? (A) High-Performance Liquid Chromatography (HPLC) (B) Gas Chromatography-Mass Spectrometry (GC-MS) (C) Fourier Transform Infrared Spectroscopy (FTIR) (D) Ultraviolet-Visible Spectroscopy (UV-Vis) 43. . What is the function of a âstandard additionâ method in residue analysis? (A) To measure the accuracy of the analytical method (B) To improve sample preparation (C) To compensate for matrix effects (D) To calibrate the analytical instrument 44. . Which contaminant is associated with the use of certain food packaging materials? (A) Phthalates (B) Mycotoxins (C) Pesticides (D) Heavy metals 45. . What does âselectivityâ refer to in the context of residue analysis? (A) The speed of the analysis (B) The overall sensitivity of the analytical method (C) The ability to detect a specific contaminant among many (D) The cost of the analytical method 46. . What is the purpose of a âcalibration curveâ in residue analysis? (A) To measure the recovery rate of the contaminants (B) To evaluate the performance of the analytical method (C) To test the sample matrix effect (D) To determine the concentration of contaminants in the sample 47. . Which technique is used for the detection of radioactivity in food samples? (A) High-Performance Liquid Chromatography (HPLC) (B) Gas Chromatography (GC) (C) Atomic Absorption Spectroscopy (AAS) (D) Liquid Scintillation Counting (LSC) 48. . What does âsensitivityâ refer to in residue analysis? (A) The ability to detect low levels of contaminants (B) The ability to separate different contaminants (C) The accuracy of the measurement (D) The speed of the analysis 49. . Which of the following is an example of a non-targeted analysis technique? (A) Gas Chromatography-Mass Spectrometry (GC-MS) (B) High-Performance Liquid Chromatography (HPLC) (C) Liquid Chromatography-Mass Spectrometry (LC-MS) (D) Fourier Transform Infrared Spectroscopy (FTIR) 50. . Which of the following contaminants is commonly associated with the use of agricultural chemicals? (A) Heavy metals (B) Mycotoxins (C) Pathogens (D) Pesticides