Ohio State University
Food Science & Technology
Food Science and Technology 630
PRINCIPLES OF FOOD PROCESSING
Winter Quarter, 2006
4 Credits U G
MWF 10 a.m. in 114 Parker Food Science and
R 9-12 or 1-4 in Parker 0124, Parker and Howlett Pilot Plants
COURSE OBJECTIVES
By the end of the course, the students should:

Familiar with basic principles of several food processing methods including thermal
processing, freezing, dehydration, aseptic processing, high pressure processing, pulsed electric
field processing, irradiation, and extrusion.

Appreciate the role of engineering, chemistry, microbiology and other disciplines and their
interdependence in processing foods. Student should understand the principles of operation,
be able to identify the key process parameters for microbial safety and quality, and design a
basic system.

Hands-on laboratory experience and ability to work in teams.

Calculate some key process parameters such as D, z and process lethality by hand or using a
computer.
RATIONALE
Most food scientists, whether they are in production, quality control, research and development,
technical sales, or working as a consultant will encounter processing equipment as part of their
job. While many food scientists will not need to be able to calculate exact mass and energy
balances for the equipment, they do need a broad understanding of how these processes work,
what can and cannot be done, and what new technologies are on the horizon. New products
cannot be designed, ingredients sold, clients persuaded, or problems solved without an
understanding of how the food is processed. It is important to have understanding on how various
basic principles of engineering, microbiology, and chemistry are being used to process foods. This
class is designed to introduce the students to food processing, to make you aware of what is
available and to (hopefully) convince you that food processing is an exciting area of study.
INSTRUCTOR
V.M. Bala Balasubramaniam, SEQ CHAPTER \h \r 1333 Parker Food Science &
Tech. 614-292-1732(voice), 614-292-0218 (FAX) E-mail: Balasubramaniam.1@osu.edu
Office hours 11-11:30 MWF If these hours do not fit your schedule, drop by my office with an
appointment. You may also reach me through phone or email
A note on instructor’s last name-though it is a long name, if you break it down into three
parts Bala- subra-maniam, you may find it easy to pronounce. Alternatively, you may
simply call him “Dr. Bala”.
PILOT PLANT COORDINATORS
Gary Wenneker
Parker Pilot Plant
247-6865
wenneker.1@osu.edu
Mike Piek
Howlett Pilot Plant
292-4045
piek.1@osu.edu
TEACHING ASSOCIATES
Loc Thai Nguyen
330 Parker
294-1059
loc.1@osu.edu
Maria Villacis
144 Howlett Hall
294-5768
villacis-barrazu.1@osu.edu
All Mail Boxes: 110 Parker Building
REQUIRED TEXTS AND SUPPLIES
P. Fellows. 2000. Food Processing Technology, Principles and Practice, Second edition.
Woodhead Publishing Lmt, England. Available from the Bookstore, Millikin Rd.
Additional handouts will be distributed in the class as needed. Class handouts will also be
posted online (carmen.osu.edu) Supplemental reading materials are available from
agricultural library reserve. Consult instructor if you would like to get any additional
reading.
SUPPLEMENTAL READING
Additional reference materials are on reserve at the Agriculture Library
(Room 045, Agriculture Administration Building, 2120 Fyffe Road)
Most books are on open reserve under FST 630. Note that this is not an exhaustive list. Other
books on these topics are also available. You may find journal articles as additional valuable
resources.








R. P. Singh. 1996. Computer applications in food technology. Academic Press.
A complete course in canning (13th ed) 1996. Canning trade, Inc. Baltimore, MD
Chapter 10, Equipment and Sanitary Design,
Microbiology and engineering of sterilization processes. J. Pflug. Environmental
sterilization laboratory, Minneapolis.
Chapter 14 Designing microbial-control processes, some general considerations in
selecting the microbiological input. Chapter 15, The design of microbial control processes
Chapter 16, The mathematical method of heat sterilization process evaluation
Aseptic processing: Willhoft, E. M. A., ed. 1993. Aseptic processing and packaging of
particulate foods. Blackie Academic & Professional Glasgow
Singh, R. P. and Heldman, D. R. 1993. Introduction to Food Engineering, 2nd ed.
Academic Press, Inc. San Diego Chapters on Filtration, aseptic processing and
packaging.
Irradiation: Status summary. 1998 Irradiation of Food Satin, Morton. Food irradiation :
a guidebook
Extrusion: Chapter 1, Food extruders and their applications in Mercier, C., Linko, P. and
Harper, J. M., eds. 1989 Extrusion cooking American Association of Cereal Chemists,
Inc.
Cheryan, M. 1986. Ultrafiltration handbook Technomic Publishing Co., Lancaster.
GRADING
The grading breakdown (%) is:
 Homework assignments
 Group term project
 Laboratory report & participation
 Mid term exams (2; 15% each)
 Final Exam (cumulative)
 Attendance
10%
15%
15%
30%
30%
(-1% per day)
The class is graded on a straight scale:
100-93 = A,
92.9-90 = A-,
89.9-86 = B+,
85.9-83 = B,
82.9-80 = B-,
79.9-77 = C+, etc.
It is possible (and desirable) for the entire class to receive As, if you earn them. Attendance will be
checked randomly. For each day you are not present, 1% will be deducted from your final
grade. Reasonable medical excuses are acceptable, provided you document them.
Late assignments/term papers are penalized at a rate of 10% loss in points per day late
including weekends.
During the first day of the class, we will discuss about grading policy and revise the grading
breakdown and mid term exam dates if necessary.
ACADEMIC MISCONDUCT
Academic misconduct is defined in the Code of the Student Conduct (3335-23-04,
http://studentaffairs.osu.edu/info_for_students/csc.asp) and the Rules of the University Faculty
(3335-31-02,
http://www.acs.ohio-state.edu/offices/oaa/procedures/1.0.html).
Academic
misconduct will not be tolerated. If you have questions on this point, please refer to the above
web sites or ask an instructor.
Some examples of misconduct are:
1. Using a report from a previous year as the whole or a portion of your report.
2. Copying another student’s answers during a quiz.
3. Including material from internet without providing proper citations
Collaboration is expected and required in this course. Students are allowed to work on their lab
reports together, but each student must write their own report in their own words.
Discussion of laboratory methods and interpretation of results is encouraged (but report should be
written independently). This does not constitute academic misconduct.
COURSE ORGANIZATION
The course consists of three lectures and one three-hour laboratory/tutorial sessions per
week. Attendance is required.
TENTATIVE LECTURE SCHEDULE
Lecture
Monday, Wednesday, Friday 10.00-10.48
Students are highly encouraged to read the indicated lecture and reference materials available
through Carmen (carmen.osu.edu) so that you could actively participate in the classroom
discussion. You may also provide anonymous feedback to the instructor using Carmen.
Chapters and page number indicate the corresponding material from Fellows Text book, 2nd
edition.
Week 1 (Jan 3-6)
Review of basic principles (Chapter 1, 1-59)




Week 2 (Jan 9-13)
Why do we process food?
Properties of foods
Thermometry
Importance of sterility, D, z
Processing by application of heat (Chapter 10 and 11, 233-249)



Continue lethality discussion
Blanching
Pasteurization
Week 3 (Jan 16-20)
Heat Sterilization (Chapter 12 250-276)
JAN 16 -
Martin Luther King Day observed--no classes, offices closed



Week 4 (Jan23-27)
Retort processing
Heat penetration studies
Aseptic Processing
Heat processing by advanced thermal processes (Chapter 18.1,
and 18.2, 365-377)



January 27th 2005
Ohmic heating
Microwave heating
Review - mid term 1
Mid term exam 1
.
Week 5 (Jan30-Feb3) Complete lectures on advanced thermal processes as needed
Week 6 (Feb6-10)
Processing by removal of heat-Food freezing (Chapter 21, 418439)
Minimal/nonthermal food preservation methods (Chapter 9, 210222)


High pressure processing
Pulsed electric field processing
Week 7 (Feb13-17)
Processing using hot air – dehydration (Chapter 15, 311-339)
Extrusion processing (Chapter 14, 294-308)
Week 8 (Feb20-24)
Continue lectures and review for midterm 2
Feb 24, 2005
Mid term exam II
Week 9 (Feb27-March3)
Separation and concentration of food components (Chatper 6, 140168)
Week 10 (March 6-10)
Food Irradiation (Chapter 8 196-208)
Wrap up & review
March 10 (Friday)
Last day of regularly scheduled classes
Week 11 (March 13-16) Final Exam Week
March 19
Winter Commencement
TENTATIVE LABORATORY SCHEDULE
During the lab session, we will complete assigned pilot plant exercise or process calculation
tutorial, or equipment demonstration.
The labs will be held in the pilot plant in the Howlett Hall or in Parker Hall (or) instructor will let
you know. The class will meet at Rm 124 Parker Lecture hall before the pilot plant activities
unless otherwise specified by the instructor. Wear shoes suitable in pilot plant wet environment.
Wherever possible, students will be divided into small groups and perform lab projects together.
Lab reports are due one week after the lab date. Some laboratory exercises will require longer
periods of time than allocated for the laboratory. In such cases, one person from that group must
be present in the lab at all times during that day. All members of lab group must be present during
regularly scheduled lab period.
Date
January 5, 2006
Activity

Location
Howlett / Parker Pilot
Plants

Pilot plant safety
Student photographs
Team term project selection
Tour of parker and Hewlett pilot plants
January 12, 2006

Thermometry lab
Parker Teaching lab
January 19, 2006

Canning lab
Heat penetration studies
Demonstration of Technical Software
Howlett Pilot Plant




January 26, 2006


February 2, 2006


February 9, 2006


February 16, 2006


Demonstration of USDA pathogen
modeling software
Thermal process calculation tutorial
Aseptic lab
Ohmic pilot plant tour (tentative)
Parker Pilot Plant &
135 Ag Eng.
Dehydration lab
High pressure lab demonstration
Howlett Pilot Plant
Freezing lab
PEF pilot plant demonstration (tentative)
Parker
&
basement
Parker
February 23, 2006

Extrusion lab
(or extrusion industry tour)
Howlett Pilot Plant
March 2, 2006

Irradiation tour
OSU Nuclear Reactor
Lab, 1298 Kinnear
Road, Columbus
March 9, 2006

Term project class presentation
RECOMMENDED FORMAT FOR LAB REPORTS
1.
State the title of the lab, date and your name.
2.
Abstract: Provide a 300 word abstract (one page maximum) stating objective of the lab
exercise and key findings.
3. Lab Report (up to 15 pages): Provide brief introduction and discuss the industrial relevance
of the lab. Describe what your objective was and how you did experiments. Describe what the
results were, why they happened, what they should have been and why they are important. If
the results were unexpected, describe why they occurred. Refer to figures and tables in the
appendix, but explain them in enough detail that the reader doesn’t have to look at
them. Explain the theory behind what happened and the implications. Include the
information asked for in the lab handout. Be sure to reference all figures that you
include. The reference should not be the subject or object of the sentence. Be sure to
include any observed quality changes in the products and what caused them.
References must be properly cited. List references at the end of the paper in the format used
by the Journal of Food Science. For internet citations, please provide web address of the
page containing cited material and last time you access the information.
4.
Appendix: Attach tables, graphs and raw data if applicable. Make certain you report to the
correct number of significant figures. You will be graded on correctly labeling axes, units,
legends and titles. You will also be graded on deciding how to graph the results so that they
show meaningful results.
HOMEWORK ASSIGNMENTS
There will be a set of homework assignments (problems or web reading materials) on Fridays.
Homework is due one week after the assignment date at the time of class.
FIELD TRIPS
We may have up to 2-3 scheduled field trips (within OSU campus area) during lab periods. It is
essential that students arrive on time to allow sufficient time for travel and touring the
facility. The tour will leave from Parker front hall and volunteers are needed to drive. A brief
report not to exceed one double-spaced typed page is required for each field trip, indicating what
was learned during the trip. Each student will write a separate report. Reports are due one week
after the trip.
COMPUTER TUTORIAL
Some days, there will be process calculation tutorial. Please read the assigned material before
coming to the class and ready to participate in a group discussion. Bring a calculator.
Carmen
Lecture and laboratory handout materials available online at carmen.osu.edu.
Carmen is the primary web-based course management system supported by the Office of
Information Technology (OIT) at the Ohio State University. To log into Carmen and see your
online courses, first use your web browser to open a link to carmen.osu.edu. A login box is on the
left side of the screen that appears. Type your username and password and click on the Log In
button. In most cases, your Carmen username is the same as your OSU Internet username (the
name you use for checking your e-mail, etc.). For example: doe.999. When entering your
username, be certain your caps lock is off and that you type it all in lowercase. If you are having
problems please contact Carmen at (614)688-HELP (4357)
TERM PROJECT
At the beginning of the quarter, first Thursday you will form groups and choose a topic. You will
have all quarter to work on the project, but you must turn in a brief progress report (one-two
paragraphs) every Friday listing what each person did and signed by all group members.
The second to last week of class each group will turn in a 20 page term paper, and give a
15-minute oral presentation. Be certain the paper includes a table of contents. You may use any
resources you can find, and present in any manner. Since you have a time limit, present only the
highlights. The presentation and paper will receive one grade, which will be multiplied by the
score given to the individual by their group members. Thus each individual’s grade may be
higher or lower than the presentation grade, based on how well their peers thought they worked
with the group.
The key issue is to explain WHY you chose the particular ingredients/equipment/
packaging. Highlight the relevance of engineering, microbiological and chemistry principles.
Each project should include sample process calculations (show some sample calculation steps) and
microbiological/chemical reactions or composition and how this is important to your process.
The oral presentation should be not longer than 15 minutes. Additional five minutes will be
allowed for questions. The preferred format for this presentation is using PowerPoint with the
video projector. Assistance with preparing the PowerPoint presentation is available from the
instructors or TAs. Scanners and digital cameras are available with assistance from instructors or
TAs. Please plan ahead if you will require assistance. For each of the group presentations
(including your own) you need to submit 2 questions. Write general concept questions since
some of these will appear on the final exam. Also bring handouts (6 slides per page) of your
presentation for the class. If you get the presentation to me in advance I will print the handouts,
otherwise you need to make copies for the whole class.
The presentation will be evaluated on the basis of the following:

Presentation skills (good audience eye contact, not reading from paper, good voice
projection)



Visual aids (pertinent, understandable)
Answering questions (direct answers, effectiveness, command of subject)
Content meaningful
PARTICIPATION
Your active participation in both class and laboratory activities is encouraged. Participation means
you will



attend lectures and field tours and being on time
equal partner in the activities of your lab group
participate in class discussion
LABORATORY SAFETY POLICIES
Laboratory and pilot plant safety is everyone’s responsibility. Use common sense and work
carefully at all times. Try to prevent an accident from happening -- think before you act! IF YOU
ARE NOT SURE, ASK BEFORE OPERATING OR USING ANY PIECE OF EQUIPMENT. If
you observe some unsafe activity, please bring it to instructor attention. Don’t hesitate to ask
questions.
GOOD SAFETY PRACTICES

Lab coat, hair net must be worn in the lab. Do not wear rings, earrings, bracelets,
wristwatches, or jewelry in the vicinity of operating machinery and power tools. Long full
beards, unrestrained long hair, and loose clothing (such as lab coat) can become caught in
tools or machinery and cause serious personal injury.

Do not stick hands, fingers or any utensil into any machine while it is operating or even while
it is plugged in.

Eye and ear protection must be worn when instructed.

Be very careful with water sprays especially around electricity.

Do not try to catch falling knives or glassware. Don't even try to catch or reposition
fruits/vegetables entering running machinery

Floors will be wet and SLIPPERY. Be careful as you move around the pilot plant and wear
appropriate footwear. No open-toed shoes.

Hot surfaces, hot product, hot water and steam are all primary hazards in the pilot
plant. Protective equipment (gloves, etc.) will be provided and must be used.

Exercise caution when lifting and moving heavy objects. The two main hazards are injuring
your back or dropping something heavy on yours (or someone else’s) foot. Ask for help
when you need to move something heavy.

You will receive safety instruction for every piece of equipment that you will operate. If you
are unsure, ask!

Report all accidents and unsafe conditions or actions to the instructor or pilot
plant supervisor.
Instructor:
TAs:
Pilot
Plant Supervisor:
Dr. Sheryl Barringer Shantanu Yousuf Debby Cokro
Maria Bebko
Mike
Piek
317 Parker Hall
266 Parker Hall
330 Parker Hall
320 Parker Hall
Pilot
Plant, Howlett
688-3642
247-7135
688-8243
688-8243
2924045
barringer.11@osu.edu yousuf.2@osu.edu deapple@hotmail.com bebko.2@osu.edu
pi
ek.1@osu.edu
292-0218 FAX
Office hours: drop by anytime, or make an appointment
Laboratory Exercises:
Laboratories will be done in the pilot plant of Howlett Hall. We will be using real
processing equipment, so remember that accidents can happen. Report ALL accidents to the
instructor or a TA immediately. No high heels, open toed shoes or shoes with slippery soles
are allowed in the pilot plant. No loose, dangly jewelry or sleeves. Do not wear nice clothes
to the lab. Laboratory aprons will be provided as needed but you may still get wet or
dirty. Exercise caution when working around equipment that is in motion. Week 3 (Enzyme
lab) you will need to bring a lab coat.
Be certain you read the lab before coming to class. For each laboratory exercise, a
written lab report is required. This report is due a week later, at the beginning of the
class. If you are late to lab, your report will be counted late. Reports must be neat and
readable or they will not be graded. Late lab reports will lose 10 pts if up to one day late, 20
pts if up to two days late and will not be accepted after a week. There are no make up labs
except with a verified medical excuse, in which case an essay may be assigned. The
information needed to answer the questions should have been given in lecture, but if you need
more information, feel free to ask Dr. Barringer.
Remember to clean up after each lab exercise. This includes hosing down all
equipment, taking apart and cleaning equipment where necessary, discarding any garbage and
wiping down all surfaces. Any students who leave before the entire area is clean, or do not
help with the cleaning, will have points taken off of their lab reports.
Students will divide into groups at the beginning of each lab and chose a leader. The
leader will be in charge of making sure all of the work is done, results are reported to the rest
of the class, and everything is clean before leaving. Everyone must lead a group at least
once. Make sure you understand what the other groups did. Ask questions at the end of the
lab if you are unsure.
Exams: There will be 2 exams and a cumulative final.
Exam hints: If you are asked for 4 reasons, give at least 5. You can get full credit for using
excellent logic but coming to the wrong final answer. However, if you don’t explain your
reasons you can’t get partial credit.
Grading:
The grading breakdown is:
Lab reports, homeworks and quizzes
30%
Exams
20%, 20% and 30%
Attendance
(-1%)
With each exam you will be given a list of the questions. You have 24 hours (due at noon) to
return the list with the correct answer for any question you feel you answered incorrectly on
the exam. Correct answers on the original exam will not be regraded down. You may do
this by email, fax, in my mailbox or under my door. You will receive 1/3 credit for each
question answered correctly, that was previously wrong.
The class is graded on a straight scale:
100-93 = A, 92-90 = A-, 89-87 = B+, 86-83 = B, 82-80 = B-, 79-77 = C+, etc.
It is acceptable (and desirable) for the entire class to receive As, if you earn them.
Homework:
Every Monday except the first one, there is a homework assignment due. The class will
begin with students pairing up to discuss answers, followed by asking Dr. Barringer any
questions that your partner can’t answer. After this, the homework will either be turned in to
be graded, or there will be a quiz that contains one or more of the questions from the
homework assignment.
Due Dates:
Lab reports:
Homework:
Exams
Every Thursday (a week after the lab)
Every Monday
see schedule
Possibly useful texts and websites. Many of the books are on reserve in the library.
Fellows, P. 1996. Food Processing Technology, Principles and Practice. Woodhead Publishing
Lmt, England. ISBN 1855732718
Fennema’s Food Chemistry is on reserve under FST 601 and is available electronically
through the library.
Wills,
R.B.H.,
W.B.
McGlasson,
D.
Graham,
T.H.
Lee
and
E.G.
Hall. 1989. Postharvest. BSP Professional Books. Carlton, Australia ISBN
0442439432.
Somogyi, L.P., Ramaswamy, H. S. and Hui, Y.H., eds. 1996. Processing Fruits: Science and
Technology. Vol. 1. Biology, Principles and Applications. Technomic Publishing Co.,
Lancaster PA. ISBN 1566763622
Gould, W.A. Tomato Production, Processing and Technology, AVI Publishing Co., 1993.
Lopez, A. A Complete course in canning. The Canning Trade.
Luh and Woodroof. Commercial Vegetable Processing. AVI Publishing
Tressler, D.K. and Joslyn, M.A. (Editors). Fruit and Vegetable Juice Processing
Technology. 2nd Ed, AVI Publishing Co., Westport, Conn. 1971.
Woodruf and Luh. Commercial Fruit Processing. AVI Publishing
Ashurst, P.R., ed. 1995. Production and Packaging of non-carbonated fruit juices and fruit
beverages. 2nd ed. Blackie Academic & Professional. TP562
Arthey and Ashurst, Fruit processing
Dauthy. Fruit and vegetable processing http://www.fao.org/docrep/V5030E/V5030E00.htm
Salunkhe, Kadam. Handbook of fruit science and technology
The Almanac of the canning, freezing and preserving industry. TX599. Contains part of the
CFR
CFR 21 (Code of Federal Regulations) Available in the reference section of the main library,
or
on
the
FST-files,
f&s,
Barringer
or
on
the
web
at
http://www.access.gpo.gov/nara/cfr/cfr-table-search.html#page1 then title 21, current
year
USDA grading standards: http://www.ams.usda.gov/standards/standpfv.htm
Food composition: http://www.nal.usda.gov/fnic/foodcomp/ then “search”
Agricultural production: Agricultural Statistics (HD1751 in the reference section of the
Agricultural library) or http://www.usda.gov/nass/pubs/agstats.htm or
http://www.census.gov/statab/www/
Worldwide agricultural production: http://apps.fao.org/page/collections?subset=agriculture
Chemical structures and characteristic
aroma: http://www.nysaes.cornell.edu/fst/faculty/acree/flavornet/chemsens.html and
http://chemfinder.cambridgesoft.com/ then enter the name.
Francis, F. J. 1999. Colorants. EHS Reference TP456.C65 F73 for pigment structures
http://www.lib.ohio-state.edu/find/titles.php#F then to Food Science and Technology
Abstracts (FSTA) for flavors and pigments
Academic Misconduct:
See University rule #3335-31-02. Plagiarism and cheating are grounds for dismissal from the
University. Students are allowed to work on their lab reports together, but each student must
write their own report in their own words.
Topic
Sept
W 21
Syllabus,
Lab
introduction
to
Fennema 984 Changes in tomato
tomatoes
R 22
F 23
Due, including readings
quality
Tomato lab
Typical tomato line. Critical
control points (for lab)
M 26
F vs V. Pigments
Fennema 659-703 pigments; 966–969
structure
W 28
R 29
Oct
Fennema 492 – 501 enzymes
Enzymes. Peeling methods
Peeling lab
Tomato lab due
F 30
Juice, chip and almond videos
M3
Pigment activity
Homework 1.
W5
Composition
Fennema
944-966
Composition;
532-533 vitamins
R6
F7
Enzymes & Pigments
Steps in processing
Peeling lab
Fellows 83-96 raw materials; 233-235
blanching
M 10
Steps in processing
Homework 2
W 12
Steps in processing
Fellows
40-43
microbial
death;
250-254 retort theory
R 13
Canning green beans
Enzyme lab
F 14
EXAM
M 17
Steps in processing
Homework 3
W 19
Retorts
Fellows 261-264 retorts
R 20
Tour Lynd Fruit Farm
Green bean lab
F 21
Drying
Fellows 44-48 water activity
M 24
Drying
Homework 4. Fellows 311-317 drying
theory
W 26
Drying
R 27
F 28
Fellows 321-339 drying equip
Potato Chip Lab/Drying
Drying
Freezing
Homework
5.
Fellows
418-423;
425-439 Freezing
M 31
Nov
W2
Fennema 984 – 987 potatoes
QA of potato chip processing
R3
Drying/Freezing
Potato chip lab
F4
Freezing
M7
Freezing
W9
Freezing/ Juice
R 10
Homework 6
Freezing/ Cider
F 11
HOLIDAY
M 14
Postharvest physiology
Drying lab
Homework 7. Fennema 974 – 982
Respiration
W 16
EXAM
R 17
Jelly
F 18
CAP/MAP
M 21
Refrigeration/humidity/Jam
Freezing lab
Homework 8. Fellows 406-411 CA;
388-390
chilling
and
respiration.
Fennema 998 – 1003 Temp, CA, RH;
216-217 pectin gels
Dec
W 23
VACATION DAY
M 28
Waste and water/Irradiation
W 30
Grades and standards
R1
F2
None
Review
Final exam:
R8
Cider lab. Homework 9.
7:30 - 9:18 AM
Jelly lab, Review questions