In the Van De Kamer Method for Quantitative Fecal Fat

question 27

Multiple Choice

In the Van de Kamer method for quantitative fecal fat determinations,fecal lipids are:

• A) Homogenized and titrated to a neural end-point with sodium hydroxide
• B) Measured gravimetrically after washing
• C) Converted to fatty acids before titrating with sodium hydroxide
• D) Measured by spectrophotometer after addition of Sudan III

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Definitions:

Flavor

A complex sensory impression of food or other substances, combining taste, smell, and sometimes texture.

Taste

A sense that allows us to perceive flavors through the interaction of soluble substances with taste buds on the tongue.

Smell

A sense through which odors are perceived, involving the detection of chemical compounds by the olfactory system.

Optic Nerve

A paired nerve that transmits visual information from the retina to the brain.