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- 1. Multiple Choice
Which process involves the reaction between an acid and a base to form water and a salt?
A. Saponification
B. Esterification
C. Neutralization
D. Fermentation
E. Hydrolysis
- 2. Multiple ChoicepH is important for the quality of food because it contributes to___.colortastetexturesafetyall of these
- 3. Multiple ChoiceOn the pH scale,______A. A neutral solution has a value of 14B. Lower values indicate greater acidityC. Higher values indicate greater acidityD. All of the aboveE. None of the above
- 4. Multiple Choice
The difference observed in the color of chocolate cupcake is due to ___. (this is based on our lab)
different amounts of cocoaone had more butterone had more sugarthe pH was different - 5. Multiple ChoiceWhy is vinegar (pH 2) described as a weak acid?it produces a high number of hydroxide ionsit produces a high number of hydrogen ionsonly a few molecules ionizeall of the abovenone of the above
- 6. Multiple ChoiceIf you used too much baking soda, a spaghetti sauce might taste salty because _____.you measured wrongthe neutralization reaction produces saltthat is just how it tastesnone of the above
- 7. Multiple Choice
The difference observed in the color of the chocolate cupcake is due to ___. (this is based on our lab)
different amounts of cocoaone had more butterone had more sugarthe pH was different - 8. Multiple Choice
Pairing lemon juice (an acid) with salmon (a base) will counter the flavors of each, giving the dish great flavors.
true
false
- 9. Multiple ChoiceThe cupcakes had a different pH because one used only baking powder, and the other used both baking powder and baking soda.TrueFalse
- 10. Multiple Choice
The MOST reliable way to find a pH level is with
A. Concentration
B. Litmus paper
C. A pH scale
D. A pH meter
E. Taste
- 11. Multiple Choice
One sign that neutralization has occurred is _____
A blue indicator
A slippery feel
The presence of anthocyanins
The presence of water
All of the above
- 12. Multiple Choice
Acids in food pose little health risk because______
A. They are only slightly soluble
B. They are not used often in foods
C. They are weak
D. All of the above
E. None of the above
- 13. Multiple Choice
A base in solution____
A. Neutralizes the solution
B. Produces hydrogen ions
C. Produces hydroxide ions
D. Lowers the solution's ions
E. Is where the hydrogen army stays
- 14. Multiple ChoiceThe neutralization reaction between acids and bases produces _____.gas (carbon dioxide)saltwaterall of the abovenone of these
- 15. Multiple Choice
The pH of a solution and the strength of an acid describe different properties of the same solution.
true
false
- 16. Multiple ChoiceA base in which few molecules ionize is called ____.NeutralWeakDiluteAll of theseNone of these
- 17. Multiple Choice
How can pH be used for food safety?
Because harmful microbes are inhibited at pH lower than 4.6
Foods with a low pH are not eaten
Foods with a high pH are not eaten
pH has nothing to do with food safety
- 18. Multiple Choice
Acids can be used to "cook" seafood and fish because
they will prevent burned food
acids make seafood more tender
the acid causes the same type of chemical changes as heat
acids enhance the flavor of seafood
- Answer choicesTagsAnswer choicesTags