Bouie And Burton-moroney's Food Science Midterm

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Bouie And Burton-moroneys Food Science Midterm - Quiz

Food Science Midterm Exam covering the Following Standards: FCS-FS-1. Students will define food science and explore careers in food science. A. Define the study of food science and summarize how food products and processing methods have changed in modern history due to contributions of food scientists. B. Describe the history of the development of food and food systems emphasizing the transition from hunting and gathering to farming and then to market-based societies. C. Analyze how studying food science now can benefit one in the future. D. Identify scientific equipment found in the laboratory and how to properly and safely use Read moreit. E. Evaluate and list careers in food science and list the educational requirements. FCS-FS-2. Students will discuss how and why scientific evaluation of foods is conducted. A. Identify physical, physicochemical, and chemical techniques used for assessing food quality. B. Define sensory evaluation, identify the qualities that make-up the sensory characteristics of food, and explain how taste, aroma and mouth sensations combine to give food their flavor. C. Explain what sensory evaluation panels do and conduct a sensory panel using appropriate controls; quantify and analyze the data. D. Discuss factors affecting a person’s food preference such as physical, psychological, cultural, and environmental influences. E. Describe the role of science in the development of new food products and the use of the scientific method. FCS-FS-3. Students will discuss the basic chemistry concepts of food science. A. Describe the parts of an atom. B. Describe solutions, heterogeneous mixtures, and homogeneous mixtures and


Questions and Answers
  • 1. 

    A shallow dish with a loose-fitting cover

    • A.

      Balance

    • B.

      Petri dish

    • C.

      Test tube

    • D.

      Thermometer

    Correct Answer
    B. Petri dish
    Explanation
    FCS-FS 1. d. Identify scientific equipment found in the laboratory and how to properly and safely use it.

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  • 2. 

    A narrow, closely calibrated cylinder used to transfer exact amounts of liquid

    • A.

      Beaker

    • B.

      Erlenmeyer flask

    • C.

      Graduated cylinder

    • D.

      Buret

    Correct Answer
    D. Buret
    Explanation
    FCS-FS 1. d. Identify scientific equipment found in the laboratory and how to properly and safely use it

    Rate this question:

  • 3. 

    A solution is:

    • A.

      The qualities of a food identified by the senses

    • B.

      A homogeneous mixture in which one substance is disolved in another

    • C.

      A substance made of 2 or more different elements chemically joined together.

    • D.

      The information gathered during an experiment.

    Correct Answer
    B. A homogeneous mixture in which one substance is disolved in another
    Explanation
    FCS-FS-3. Students will discuss the basic chemistry concepts of food science.
    b. Describe solutions, heterogeneous mixtures, and homogeneous mixtures and explain their similarities and differences.

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  • 4. 

    An illness that leaves a person ____________________can make food seem flavorless, discouraging good nutrition when needed most.

    • A.

      Taste buds

    • B.

      Volatile

    • C.

      Taste blind

    • D.

      Flavorless

    Correct Answer
    C. Taste blind
    Explanation
    FCS-FS 2 b. Define sensory evaluation, identify the qualities that make-up the sensory characteristics of food, and explain how taste, aroma and mouth sensations combine to give food their flavor.

    Rate this question:

  • 5. 

    To get a reaction to a new food item from people who might buy it, manufacturers consult ________________________ panels,

    • A.

      Taste

    • B.

      Consumer

    • C.

      Laboratory

    • D.

      Sensory evaluation

    Correct Answer
    B. Consumer
    Explanation
    FCS-FS 2 a. Identify physical, physicochemical, and chemical techniques used for assessing food quality.

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  • 6. 

    The way a food _________________________ when you eat it affects your perception of how it feels.

    • A.

      Smells

    • B.

      Tastes

    • C.

      Sounds

    • D.

      Feels

    Correct Answer
    C. Sounds
    Explanation
    FCS-FS b. Define sensory evaluation, identify the qualities that make-up the sensory characteristics of food, and explain how taste, aroma and mouth sensations combine to give food their flavor.

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  • 7. 

    Sweet and sour are two of the sensations detected by the ______________________________.

    • A.

      Evaluation panel

    • B.

      Appearance

    • C.

      Sensory evaluation

    • D.

      Taste buds

    Correct Answer
    D. Taste buds
    Explanation
    FCS-FS-2 b. Define sensory evaluation, identify the qualities that make-up the sensory characteristics of food, and explain how taste, aroma and mouth sensations combine to give food their flavor.

    Rate this question:

  • 8. 

    Member of a(n) ________________________panel judge a food from a unique perspective, since they are the ones who helped develop the product.

    • A.

      Food

    • B.

      Laboratory

    • C.

      Object Evaluation

    • D.

      Sensory Evaluation

    Correct Answer
    B. Laboratory
    Explanation
    FCS-FS 2 c. Explain what sensory evaluation panels do and conduct a sensory panel using appropriate controls; quantify and analyze the data.

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  • 9. 

    Because it creates your first impression, a food's ___________________ can affect whether you like it before you taste it.

    • A.

      Appearance

    • B.

      Taste

    • C.

      Sounds

    • D.

      Olfactory

    Correct Answer
    A. Appearance
    Explanation
    FCS-FS 2 d. Discuss factors affecting a person’s food preference such as physical, psychological, cultural, and environmental influences.

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  • 10. 

    Through __________________________________, food technologists measure food traits with a scientific precision that most people are not capable of.

    • A.

      Object evaluation

    • B.

      Sensory evaluation

    • C.

      Consumer evaluation

    • D.

      Volatility evaluation

    Correct Answer
    A. Object evaluation
    Explanation
    FCS-FS 2 e. Describe the role of science in the development of new food products and the use of the scientific method.

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  • 11. 

    1. The most visible source of foodborne illness

    • A.

      Virus

    • B.

      Pathogen

    • C.

      Parasite

    • D.

      Mold

    Correct Answer
    D. Mold
    Explanation
    FCS-FS-12 a. Name and describe the properties of the microorganisms that cause food spoilage.

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  • 12. 

    The most common cause of foodborne illness

    • A.

      Bacteria

    • B.

      Molds

    • C.

      Virus

    • D.

      Yeast

    Correct Answer
    A. Bacteria
    Explanation
    FCS-FS-12 c. Define toxin, pathogen, and parasite and differentiate between food intoxication and food infection.

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  • 13. 

    A pathogenic microorganism that is transferred from the intestine of cattle to raw ground beef.

    • A.

      Bacteria

    • B.

      E.coli

    • C.

      Salmonella enteritidis

    • D.

      Staphlococcus aureus

    Correct Answer
    B. E.coli
    Explanation
    FCS-FS-12 a. Name and describe the properties of the microorganisms that cause food spoilage.

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  • 14. 

    A microorganism  that is usually linked to raw eggs, poultry, and shellfish.

    • A.

      Bovine spongiform encepalapathy

    • B.

      Salmonella enteritidis

    • C.

      E.coli

    • D.

      Yeast

    Correct Answer
    B. Salmonella enteritidis
    Explanation
    FCS-FS-12 b. List specific organisms that can cause food-borne illness.

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  • 15. 

    What is the cause of e.coli 0157:H7?

    • A.

      Improperly slaughtered beef.

    • B.

      Ingesting raw chicken.

    • C.

      Foods contaminated with cattle feces.

    • D.

      A and C

    Correct Answer
    D. A and C
    Explanation
    FCS-FS-12 d. Discuss sanitation and food handling and processing practices that may prevent food-borne illness and differentiate between cleaning and sanitizing.

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  • 16. 

    How does food infection differ from food intoxication?

    • A.

      Food infection is caused by bacteria; intoxication, by a virus.

    • B.

      Food intoxication is a more serious stage of food infection

    • C.

      Food intoxication is cured by time; food infection requires antibiotics.

    • D.

      Food infection is caused by bacteria; intoxication, by bacterial poisons.

    Correct Answer
    D. Food infection is caused by bacteria; intoxication, by bacterial poisons.
    Explanation
    FCS-FS-12 c. Define toxin, pathogen, and parasite and differentiate between food intoxication and food infection.

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  • 17. 

    Which of the following phrases best summarizes the aim of the HACCP system?

    • A.

      To identify potential problems and take corrective measures.

    • B.

      To prepare for problems and react as quickly as possible

    • C.

      To simplify food safety regulations and educate processors about them.

    • D.

      To investigate food safety violations and hold food processors accountable.

    Correct Answer
    A. To identify potential problems and take corrective measures.
    Explanation
    The aim of the HACCP system is to identify potential problems and take corrective measures. This system is designed to prevent and control hazards in food production by identifying critical control points and implementing measures to ensure food safety. By identifying potential problems, such as biological, chemical, and physical hazards, the HACCP system allows for proactive measures to be taken in order to prevent foodborne illnesses and ensure the safety of consumers.

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  • 18. 

    ____________________________ applies science to food choices, to identify and develop those traits that make a food appealing.

    • A.

      Factory evaluation

    • B.

      Consumer evaluation

    • C.

      Sensory evaluation

    • D.

      Food evaluation

    Correct Answer
    C. Sensory evaluation
    Explanation
    FCS-FS-12 d. Discuss factors affecting a person’s food preference such as physical, psychological, cultural, and environmental influences.

    Rate this question:

  • 19. 

    The more ___________________________substances a food contains, the more flavorful it becomes when heated.

    • A.

      Volatile

    • B.

      Flavorful

    • C.

      Olfactory

    • D.

      Taste blind

    Correct Answer
    A. Volatile
    Explanation
    FCS-FS-12 d. Discuss factors affecting a person’s food preference such as physical, psychological, cultural, and environmental influences.

    Rate this question:

  • 20. 

    The compound represented as NaCHO3 _______________________.

    • A.

      Has three elements in each molecule

    • B.

      Has seven atoms in each molecule

    • C.

      Is called Sodium bicarbonate

    • D.

      All of the above

    Correct Answer
    C. Is called Sodium bicarbonate
    Explanation
    FCS-FS-3 d. Recognize chemical symbols, formulas, and equations for common elements found in food.

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  • 21. 

    An atom is to an element as a ________________.

    • A.

      Solid is to a liquid

    • B.

      Molecule is to a compound

    • C.

      Solution is to a mixture

    • D.

      Pure substance is to a mixture

    Correct Answer
    B. Molecule is to a compound
    Explanation
    FCS-FS-3 e. Compare and contrast elements and compounds and explain the difference between ionic and covalent bonds and compounds.

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  • 22. 

    Steam rising from a bowl of hot soup is considered a solution because it _____________________.

    • A.

      Contains food molecules dissolved in gases

    • B.

      Carries odor, which is important in food science

    • C.

      Contains volatile substances

    • D.

      Is chemically different from both the chicken broth and the water

    Correct Answer
    A. Contains food molecules dissolved in gases
    Explanation
    FCS-FS-3 b. Describe solutions, heterogeneous mixtures, and homogeneous mixtures and explain their similarities and differences.

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  • 23. 

    Melting and boiling points are Most related to a substance's ________________.

    • A.

      Classification as a mixture

    • B.

      Molecular make up

    • C.

      Phase

    • D.

      Formula

    Correct Answer
    C. Phase
    Explanation
    FCS-FS-3 c. Define and differentiate between chemical and physical changes in food.

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  • 24. 

    All of the statements are true of compounds EXCEPT _________________.

    • A.

      Compounds are composed of various elements

    • B.

      A molecule is the smallest unit of a molecular compound

    • C.

      A compound is a pure substance

    • D.

      The processes that form compounds can't be reversed.

    Correct Answer
    C. A compound is a pure substance
    Explanation
    FCS-FS-3e. Compare and contrast elements and compounds and explain the difference between ionic and covalent bonds and compounds.

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  • 25. 

    An atom is made of all of the following EXCEPT _______________________.

    • A.

      Proton

    • B.

      Neutron

    • C.

      Electron

    • D.

      Reacton

    Correct Answer
    D. Reacton
    Explanation
    FCS-FS-3 a. Describe the parts of an atom.

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  • 26. 

    Methods of heat transfer are alike in that all ___________________.

    • A.

      Have the same rates of reaction

    • B.

      Use the same medium to transfer heat

    • C.

      Transfer energy from a hotter substance to a cooler one

    • D.

      Are equally suitable for all foods

    Correct Answer
    C. Transfer energy from a hotter substance to a cooler one
    Explanation
    FCS-FS-4 a. Explain how heat is transferred in the cooking, baking, and thermal preservation processes and demonstrate the methods of boiling, roasting, and microwaving.

    Rate this question:

  • 27. 

    Managing kilocalories in the diet is important because _____________________.

    • A.

      It helps people gain or lose needed weight

    • B.

      Different sources of kilocalories also supply different nutrients

    • C.

      Choosing too many high-kilocalorie foods can lead to health problems

    • D.

      All of the above

    Correct Answer
    D. All of the above
    Explanation
    SPS7. The student will relate transformations and flow of energy within a system.

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  • 28. 

    Adding heat speeds the rate of chemical reations in food by ________________________________.

    • A.

      Increasing the force and frequency of molecular collision

    • B.

      Creating "hot spots" in sugars and fats

    • C.

      Releasing the heat energy stored in food

    • D.

      Raising a food's specific heat

    Correct Answer
    A. Increasing the force and frequency of molecular collision
    Explanation
    FCS-FS-4 b. Compare the effect of various temperatures on rates of chemical and physical reactions.

    Rate this question:

  • 29. 

    If you cook individual pieces of chicken and a whole chicken under the same conditions, ______________________.

    • A.

      The whole chicken will burn outside before it cooks inside

    • B.

      The chicken pieces will absorb more energy than the whole chicken

    • C.

      The chicken pieces will be done sooner

    • D.

      The whole chicken will be done sooner

    Correct Answer
    C. The chicken pieces will be done sooner
    Explanation
    FCS-FS-4 a. Explain how heat is transferred in the cooking, baking, and thermal preservation processes and demonstrate the methods of boiling, roasting, and microwaving.

    Rate this question:

  • 30. 

    When heat is applied to a substance, its molecules ________________________

    • A.

      Move apart until they no longer touch

    • B.

      Move more quickly

    • C.

      Tumble and flow past each other

    • D.

      Remain locked in the same structure

    Correct Answer
    B. Move more quickly
    Explanation
    FCS-FS-4 b. Compare the effect of various temperatures on rates of chemical and physical reactions.

    Rate this question:

  • 31. 

    Cooking foods successfully depends on controlling ____________________________.

    • A.

      How much energy a food absorbs

    • B.

      How quickly a food absorbs energy

    • C.

      The rate of energy transfer

    • D.

      All of the above

    Correct Answer
    D. All of the above
    Explanation
    SPS7. The student will relate transformations and flow of energy within a system.

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  • 32. 

    An uncalibrated cylinder that is used to hold small amounts is a  ____________________________.

    • A.

      Balance

    • B.

      Beaker

    • C.

      Test tube

    • D.

      Buret

    Correct Answer
    C. Test tube
    Explanation
    FCS-FS-1 d. Identify scientific equipment found in the laboratory and how to properly and safely use it.

    Rate this question:

  • 33. 

    A _____________________is a cone -shaped container used for swirling liquids.

    • A.

      Erlenmeyer flask

    • B.

      Beaker

    • C.

      Buret

    • D.

      Test tube

    Correct Answer
    A. Erlenmeyer flask
    Explanation
    FCS-FS-1 d. Identify scientific equipment found in the laboratory and how to properly and safely use it.

    Rate this question:

  • 34. 

    A wide glass cylinder used for measuring approximate amounts is a(n) ______________________.

    • A.

      Beaker

    • B.

      Balance

    • C.

      Erlenmeyer flask

    • D.

      Thermometer

    Correct Answer
    A. Beaker
    Explanation
    FCS-FS-1 d. Identify scientific equipment found in the laboratory and how to properly and safely use it.

    Rate this question:

  • 35. 

    A Dietetic technician _________________________.

    • A.

      Must have a Master's Degree

    • B.

      Can help people make food choices that fit into their diet plans

    • C.

      Works without guidance

    • D.

      All of the above

    Correct Answer
    B. Can help people make food choices that fit into their diet plans
    Explanation
    FCS-FS-1 e. Evaluate and list careers in food science and list the educational requirements.

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  • 36. 

    Which job allows for the widest range of jobs in the nutrition area?

    • A.

      Nutrition Researcher

    • B.

      Dietetic Technician

    • C.

      Community Nutritionist

    • D.

      Registered Dietician

    Correct Answer
    D. Registered Dietician
    Explanation
    FCS-FS-1. Students will define food science and explore careers in food science.

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  • 37. 

    How will participating in school orginazations help your career?

    • A.

      You will develop leadership and team-building skills.

    • B.

      Your personal image will be boosted.

    • C.

      You will not have to get a license

    • D.

      You are guaranteed a job after graduation

    Correct Answer
    A. You will develop leadership and team-building skills.
    Explanation
    FCS-FS-1. Students will define food science and explore careers in food science.

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  • 38. 

    This career generally  works in a laboratory and creates custom protective packaging.

    • A.

      Food Technologist

    • B.

      Packaging Scientist

    • C.

      Food Science Teacher

    • D.

      Dietetic Technician

    Correct Answer
    B. Packaging Scientist
    Explanation
    FCS-FS- 1e. Evaluate and list careers in food science and list the educational requirements.

    Rate this question:

  • 39. 

    Works in a laboratory and food kitchen. Beginning wage $40,000. Top wage around $80,000.

    • A.

      Food Science Teacher

    • B.

      Food Scientist

    • C.

      Food Product Developer

    • D.

      Agricultural Scientist

    Correct Answer
    B. Food Scientist
    Explanation
    FCS-FS-1 e. Evaluate and list careers in food science and list the educational requirements.

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  • 40. 

    The _______________________________________ goes to restaurants  to inspect the cleanliness of the kitchen and "front end." Gives a letter grade or percentage grade to the establishment.

    • A.

      Food Product Developer

    • B.

      Food Researcher

    • C.

      Food Inspector

    • D.

      Food Science Teacher

    Correct Answer
    C. Food Inspector
    Explanation
    FCS-FS-1. Students will define food science and explore careers in food science.

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  • 41. 

    The following is NOT a Food Science Teacher at North Springs:

    • A.

      Ms. Bachus

    • B.

      Ms. Bouie

    • C.

      Ms. Burton-Moroney

    • D.

      Mrs. Claus

    Correct Answer
    D. Mrs. Claus
    Explanation
    The correct answer is Mrs. Claus. Mrs. Claus is not a Food Science Teacher at North Springs.

    Rate this question:

  • 42. 

    Check box(es) Question: When one thinks of  the Heat Trasfer CONDUCTION the following would be cooked by this method:

    • A.

      Grilling French Toast on a griddle

    • B.

      Boiling Spaghetti on the stove top

    • C.

      Making a hamburger on a barbeque grill

    • D.

      Making Pancakes

    Correct Answer(s)
    A. Grilling French Toast on a griddle
    D. Making Pancakes
    Explanation
    The correct answer is Grilling French Toast on a griddle and Making Pancakes. Both of these cooking methods involve direct contact between the food and a hot surface, which is a characteristic of conduction heat transfer. In both cases, the heat from the griddle is transferred to the food, cooking it evenly and creating a crispy texture.

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  • 43. 

    Checkbox(es) type question. Which of the following are great examples of Convection heat transfer?

    • A.

      Steaming veggies

    • B.

      Making Chicken noodle Soup

    • C.

      Broiling a steak

    • D.

      Microwaving a potato

    Correct Answer(s)
    A. Steaming veggies
    B. Making Chicken noodle Soup
    Explanation
    Steaming veggies and making chicken noodle soup are great examples of convection heat transfer because both involve the transfer of heat through the movement of a fluid (water or steam) around the food. In steaming, the heat from the boiling water transfers to the vegetables through the steam, while in making chicken noodle soup, the heat from the boiling broth transfers to the ingredients through convection currents. Broiling a steak and microwaving a potato, on the other hand, are examples of heat transfer through radiation and direct heat transfer respectively, not convection.

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  • 44. 

    Texture is the combined effect of _________________________.

    • A.

      Flavor and mouthfeel

    • B.

      Flavor and temperature

    • C.

      Mouthfeel and sound

    • D.

      Taste and sound

    Correct Answer
    C. Mouthfeel and sound
    Explanation
    Texture is the combined effect of mouthfeel and sound. Mouthfeel refers to the physical sensations experienced in the mouth, such as the smoothness, chewiness, or creaminess of a food. Sound, on the other hand, refers to the auditory cues associated with texture, such as the crunchiness or sizzling sound of certain foods. Both mouthfeel and sound contribute to the overall perception of texture in food.

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  • 45. 

    The food with the strongest taste is likely to be _______________________________.

    • A.

      A salted cracker

    • B.

      Cold pizza

    • C.

      Hot, sweetened cider

    • D.

      Salted mashed potatoes

    Correct Answer
    C. Hot, sweetened cider
    Explanation
    Hot, sweetened cider is likely to have the strongest taste among the given options. The combination of hot temperature and sweetness intensifies the flavor, making it more pronounced and noticeable. The heat helps to release the aroma and flavors of the cider, while the sweetness adds a strong, distinct taste. This combination of factors makes hot, sweetened cider the food with the strongest taste among the options provided.

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  • 46. 

    Taste buds differ from olfactory organs in that ______________________________________.

    • A.

      Taste buds respond to particles dissolved in liquid; olfactory organs, to those dissolved in air.

    • B.

      Tastebuds detect a few basic tastes, while olfactory organs recognize many different odors.

    • C.

      Olfactory organs perceive sensations more rapidly than taste buds do.

    • D.

      All of the above.

    Correct Answer
    D. All of the above.
    Explanation
    The correct answer is "All of the above." This means that all the statements provided in the options are true. Taste buds differ from olfactory organs in that they respond to particles dissolved in liquid, whereas olfactory organs respond to particles dissolved in air. Additionally, taste buds detect a few basic tastes, while olfactory organs recognize many different odors. Lastly, olfactory organs perceive sensations more rapidly than taste buds do. Therefore, all of these statements accurately describe the differences between taste buds and olfactory organs.

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  • 47. 

    ____________________ is anything that has mass and takes up space.

    • A.

      Atom

    • B.

      Matter

    • C.

      Property

    • D.

      Molecule

    Correct Answer
    B. Matter
    Explanation
    Matter is the correct answer because it refers to anything that has mass and occupies space. It encompasses all physical substances and objects, such as atoms, molecules, and properties. Matter is the fundamental building block of the universe and can exist in various forms, including solids, liquids, and gases.

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  • 48. 

    A characteristic that can be observed or measured without changing the substance into something else is a ___________.

    • A.

      Physical property

    • B.

      Organic property

    • C.

      Chemical property

    • D.

      Compound.

    Correct Answer
    A. Physical property
    Explanation
    A physical property is a characteristic that can be observed or measured without changing the substance into something else. It refers to properties such as color, density, melting point, boiling point, and conductivity, which can be determined through physical means without altering the chemical composition of the substance. This distinguishes it from chemical properties, which involve the ability of a substance to undergo a chemical change or reaction. Organic property and compound are not accurate choices as they do not specifically refer to characteristics that can be observed or measured without changing the substance.

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  • 49. 

    ________________________ is also called the "buffet disease."

    • A.

      Listeria Monocytogenes

    • B.

      E.coli

    • C.

      Salmonellosis

    • D.

      Staph

    Correct Answer
    A. Listeria Monocytogenes
    Explanation
    Listeria Monocytogenes is also called the "buffet disease" because it is commonly associated with foodborne outbreaks that occur in settings such as buffets or salad bars. This bacterium can contaminate a variety of foods, including deli meats, soft cheeses, and raw vegetables, and can cause a serious infection called listeriosis when consumed. Symptoms of listeriosis can include fever, muscle aches, and gastrointestinal issues, and it can be particularly dangerous for pregnant women, newborns, the elderly, and individuals with weakened immune systems. Therefore, Listeria Monocytogenes is referred to as the "buffet disease" due to its association with foodborne outbreaks in buffet-style settings.

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  • 50. 

    Individual substances that are dissimilar and can be recognized by sight are ________________.

    • A.

      Homogeneous mixtures

    • B.

      Heterogeneous mixtures

    • C.

      Elements

    • D.

      Compounds

    Correct Answer
    B. Heterogeneous mixtures
    Explanation
    Heterogeneous mixtures consist of individual substances that are visibly different and can be recognized by sight. In these mixtures, the components are not evenly distributed and can be easily distinguished from each other. This is in contrast to homogeneous mixtures, where the components are evenly distributed and cannot be visually distinguished. Elements and compounds are pure substances, not mixtures.

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