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CHAPTER 2: THE RESEARCH PROCESS
OVERVIEW
This chapter will be critical to the success of students in Experimental Food Science. Focus on parts of a research report and laboratory notebook set-up. Review statistical analyses.
STUDENT OBJECTIVES
Upon completion of Chapter 2, The Research Process, the student should be able to:
1. Outline and define each part of a research report (title, purpose, literature review, experimental design, method, results and discussion, conclusion, bibliography).
2. Compare Food Technology with the Journal of Food Science from the type of articles published, advertisements, news, etc.
3. Select an article from one of the above journals. Find the purpose statement for the article. Write the reference for this article, using the style guide of the journal selected.
4. Set up and keep a laboratory notebook for use in Experimental Food Science.
5. Review statistical analyses for possible use in food experiments.
6. Distinguish between a table and a figure.
WEB SITES
Style guides for research papers
http://www.ift.org/knowledge-center/read-ift-publications/journal-of-food-science/authors-corner.aspx.
This link takes you to the Institute of Food Technologists’ style guide for the Journal of Food Science. Access to the style guide for the Journal of Food Science also is available at IFT. These guides give valuable information on parts of a research report, how to cite references, reference list, tables and figures, etc. A JFS Cheat Sheet provides a quick look at reference citations.
The link to the Guidelines for Authors for the Journal of the American Dietetic Association is http://www.adajournal.org/authorinfo. Check under Manuscript Preparation for parts of a research report. TEST BANK
1. T or F. Development of a statement of the purpose of a research project may begin with identifying a general topic, but needs to be defined specifically so that an appropriate research design can be planned.
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2.
A statement of an expected positive result of an experiment is called the (1) title, (2) purpose, (3) theory, (4) hypothesis, (5) null hypothesis.
3.
Research journals of importance in reviewing the literature for food research include (1) Journal of Food Science, (2) Food Technology, (3) Cereal Chemistry, (4) Journal of Dairy Science, (5) all of the above, depending on the topic..
4.
T or F. Qualified researchers and scientists are the only people reporting research about food on the Internet.
5. T or F. The method to be used in preparing samples in a research project needs to be stated precisely at all steps so that other researchers can replicate preparation of samples.
6.
The results that are measured are the (1) dependent variable(s), (2) independent variables, (3) extraneous variables, (4) hypothetical variables, (5) none of these.
7.
The variable that is manipulated by the researcher is the (1) dependent variable, (2) independent variable, (3) extraneous variable, (4) hypothetical variable, (5) none of these.
8.
If flour and sugar are needed in conducting an experiment, the amounts needed should be (1) taken from fresh packages each day, (2) purchased weekly, (3) purchased monthly, (4) purchased at one time before beginning the experiment, (5) purchased as needed during the experiment.
9.
Cake samples for evaluation should be cut using a (1) template, (2) scissors, (3) basic concept, (4) random plan, (5) geographic atlas.
Matching:
10. Measures of central tendency (1) (1) Descriptive statistics
11. ANOVA (2) (2) Inferential statistics
12. Mean (1) (3) Referential statistics
13. Percentage (1) (4) Pictorial statistics
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14. Chi square (2) (5) None of these
15. Omega square (5)
16. Median (1)
17. Student’s “t” (2)
18. Standard deviation (1)
19.
T or F. Mean and mode are synonyms that can be used interchangeably to report experimental results.
20. T or F. The calculated average of scores can be reported as the mean of the scores.
21.
Control is critical in a food science experiment to eliminate the (1) dependent variables, (2) extraneous variables (3) independent variables, (4) statistical deviation, (5) none of the above.
22.
The laboratory notebook for research in food science should be a (1) bound notebook, (2) loose leaf notebook, (3) purchased food science lab book, (4) spiral notebook, (5) any of the above will be fine.
23.
Statistical significance for the means of two groups can be determined by (1) ANOVA, (2) Chi square, (3) Regression, (4) Student's "t" test, (5) none of the above.
24. T or F. The justification and purpose of an experiment are usually found in the Introduction.
25.
T or F. Reading an abstract can substitute for reading the actual article if the journal is not available.
26. T or F. Follow the style guide for the journal in which the paper might be published.
27.
T or F. Since you are conducting the experiment, you do not need to be concerned about whether anyone else can follow what you are doing.
28. T or F. Plans for sensory and objective measurements and the scorecard need to be made when the experiment is planned.
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29.
T or F. There is no need to record variations from exact procedures in the laboratory notebook.
30. T or F. Samples should be coded to eliminate bias from the judges.
31. T or F. Statistical analyses are conducted to determine the probability that the observed results are due to the variable applied and not simply to chance.
ESSAY/SHORT DISCUSSION
1.
A student is conducting an experiment using all-purpose flour, whole wheat flour, and bread flour in a standard yeast bread recipe. Write a simple purpose statement that would be applicable to that experiment. Then write a hypothesis and null hypothesis for the same experiment.
[Purpose: To determine the effect of substituting whole wheat and bread flour for all-purpose flour in yeast bread. Hypothesis: There will be a significant difference in the volume of yeast bread made with all-purpose flour, whole wheat flour, and bread flour. Null hypothesis: There will be no significant difference in the volume of yeast bread made with all-purpose, whole wheat, and bread flour.]
2. In the above experiment, give the independent variable: [type of flour]
What are some dependent variables that might be considered: [bread volume, texture, crust color, tenderness, flavor]
3. In the above experiment, list five control measures that would prevent extraneous variables from affecting the experiment results:
[Each flour from the same batch; all flours of the same brand, if possible; same amount of flour weighed each time; same amounts of other ingredients; same procedure followed in preparation; same oven at the same time; same cooling procedure; same volumeter procedure; same slice for each panelist from each bread]
4. Distinguish between:
Tables and figures - [Both are methods of reporting/visualizing data. A table provides figures/numerals, while a figure consists of photographs, graphs, tracings, etc. Tables are titled above the table, while figures are titled below the figure.]
Descriptive statistics and inferential statistics - [Descriptive statistics involve analysis of data by describing results in terms such as frequency, measures of central tendency, and percentages. Inferential statistics involve data analysis based on the probability of predicting an occurrence by the use of such statistical tests as chi-square, analysis of variance, Students’ "t" distribution, or other statistical tools.]
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5. For the following list of numbers, calculate the mode, median, and mean.
55 89
67 89
73 95
73 98 Mode = [89]
85 99 Median = [89]
89 Mean = [83]
Hello any test bank for Critical Perspectives in Food Studies, Introduction (Koç, Sumner, and Winson
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