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Analysis methods of food colorants should not be: a. Simple and easy 1 b. Rapid, of short time c. Qualitative only d. Inexpensive and of low cost The FDA does not: a. Facilitate food colorants h Certify food colorants

Analysis methods of food colorants should not be: a. Simple and easy 1 b. Rapid, of short time c. Qualitative only d. Inexpensive and of low cost The FDA does not: a. Facilitate food colorants h Certify food colorants

Chemistry
Chemistry
10th Edition
ISBN:9781305957404
Author:Steven S. Zumdahl, Susan A. Zumdahl, Donald J. DeCoste
Publisher:Steven S. Zumdahl, Susan A. Zumdahl, Donald J. DeCoste
Chapter1: Chemical Foundations
Section: Chapter Questions
Problem 1RQ: Define and explain the differences between the following terms. a. law and theory b. theory and...
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Analysis methods of food colorants should not be: 1 a. Simple and easy b. Rapid, of short time c. Qualitative only d. Inexpensive and of low cost The FDA does not: 2 a. Facilitate food colorants b. Certify food colorants C. Regulate food colorants d. Evaluate food colorants The top 10 E-Numbers to avoid do not include: a. Aspartame, E-951 b. Sodium benzoate, E-211 c. Citric acid, E330 d. Mono sodium glutamate, E-621 The primary reasons for using food colorants do not include: a. Increase appetite appeal 4 b. Showing natural variations in color. C. Enhancing naturally occurring colors. d. To mask defects Poisoning by inhalation of smoke that contains HCN is not due to: a. Burning compounds containing carbon and nitrogen. 5 b. KCN and NaCN wastes. c. Burning natural compounds (silk and wood). d. None of the these.
Transcribed Image Text:Analysis methods of food colorants should not be: 1 a. Simple and easy b. Rapid, of short time c. Qualitative only d. Inexpensive and of low cost The FDA does not: 2 a. Facilitate food colorants b. Certify food colorants C. Regulate food colorants d. Evaluate food colorants The top 10 E-Numbers to avoid do not include: a. Aspartame, E-951 b. Sodium benzoate, E-211 c. Citric acid, E330 d. Mono sodium glutamate, E-621 The primary reasons for using food colorants do not include: a. Increase appetite appeal 4 b. Showing natural variations in color. C. Enhancing naturally occurring colors. d. To mask defects Poisoning by inhalation of smoke that contains HCN is not due to: a. Burning compounds containing carbon and nitrogen. 5 b. KCN and NaCN wastes. c. Burning natural compounds (silk and wood). d. None of the these.
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