Food Science Midterm Examination

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

Proton

Neutron

Electron

Reacton

FCS-FS-3 a. Describe the parts of an atom.

Explanation

FCS-FS-3 a. Describe the parts of an atom.

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

Appearance

Taste

Sounds

Olfactory

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

Explanation

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

3. ____________________ is anything that has mass and takes up space.

Atom

Matter

Property

Molecule

Matter is the correct answer because it refers to anything that has mass and occupies space. It includes both atoms and molecules, as well as any other substance or material that can be physically observed or measured. Matter is the fundamental building block of the universe and is present in various forms, such as solids, liquids, and gases.

Explanation

Matter is the correct answer because it refers to anything that has mass and occupies space. It includes both atoms and molecules, as well as any other substance or material that can be physically observed or measured. Matter is the fundamental building block of the universe and is present in various forms, such as solids, liquids, and gases.

4. Water's unexpectedly high menting point and boiling points are due to hydrogen bonds.

True

False

Water's unexpectedly high melting and boiling points are due to hydrogen bonds. Hydrogen bonds are strong intermolecular forces that occur between the positively charged hydrogen atom of one water molecule and the negatively charged oxygen atom of another water molecule. These hydrogen bonds result in a higher amount of energy required to break the bonds and change the state of water from solid to liquid (melting) or from liquid to gas (boiling). This is why water has a higher melting and boiling point compared to other similar-sized molecules.

Explanation

Water's unexpectedly high melting and boiling points are due to hydrogen bonds. Hydrogen bonds are strong intermolecular forces that occur between the positively charged hydrogen atom of one water molecule and the negatively charged oxygen atom of another water molecule. These hydrogen bonds result in a higher amount of energy required to break the bonds and change the state of water from solid to liquid (melting) or from liquid to gas (boiling). This is why water has a higher melting and boiling point compared to other similar-sized molecules.

5. A mixture in which particles are evenly distributed but do not dissolve.

Colloidal dispersion

Condensation point

Density

Sublimation

A colloidal dispersion is a mixture where particles are evenly distributed but do not dissolve. In this type of mixture, the particles are larger than those in a solution and do not settle out over time. Instead, they remain suspended in the medium, creating a stable dispersion. This can be seen in examples such as milk or fog, where tiny particles are dispersed throughout a liquid or gas.

Explanation

A colloidal dispersion is a mixture where particles are evenly distributed but do not dissolve. In this type of mixture, the particles are larger than those in a solution and do not settle out over time. Instead, they remain suspended in the medium, creating a stable dispersion. This can be seen in examples such as milk or fog, where tiny particles are dispersed throughout a liquid or gas.

6. The sensitivity to pH makes red cabbage a natural ___________________________.

Indicator

Buffer

Titration

Sugar

The sensitivity to pH refers to the ability of red cabbage to change color in response to changes in acidity or alkalinity. This property makes red cabbage a natural indicator, as it can be used to determine the pH of a solution by observing the color change.

Explanation

The sensitivity to pH refers to the ability of red cabbage to change color in response to changes in acidity or alkalinity. This property makes red cabbage a natural indicator, as it can be used to determine the pH of a solution by observing the color change.

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

Evaluation panel

Appearance

Sensory evaluation

Taste buds

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.

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.

8. Managing kilocalories in the diet is important because _____________________.

It helps people gain or lose needed weight

Different sources of kilocalories also supply different nutrients

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

All of the above

SPS7. The student will relate transformations and flow of energy within a system.

Explanation

SPS7. The student will relate transformations and flow of energy within a system.

9. The ratio of mass to volume

Density

Polar molecule

Immiscibility

Condensation point

Density is the correct answer because it refers to the ratio of mass to volume. Density is a physical property of matter that describes how much mass is contained within a given volume. It is calculated by dividing the mass of an object by its volume. Density is an important property in science and engineering as it helps determine the buoyancy, solubility, and behavior of substances.

Explanation

Density is the correct answer because it refers to the ratio of mass to volume. Density is a physical property of matter that describes how much mass is contained within a given volume. It is calculated by dividing the mass of an object by its volume. Density is an important property in science and engineering as it helps determine the buoyancy, solubility, and behavior of substances.

10. A measure of relative acidity in a solution

PH

Titration

Buffer

Base

pH is a measure of the relative acidity or alkalinity of a solution. It indicates the concentration of hydrogen ions present in the solution. A lower pH value indicates higher acidity, while a higher pH value indicates higher alkalinity. pH is measured on a scale ranging from 0 to 14, with 7 being considered neutral. Therefore, pH is the correct answer as it directly relates to measuring the acidity of a solution.

Explanation

pH is a measure of the relative acidity or alkalinity of a solution. It indicates the concentration of hydrogen ions present in the solution. A lower pH value indicates higher acidity, while a higher pH value indicates higher alkalinity. pH is measured on a scale ranging from 0 to 14, with 7 being considered neutral. Therefore, pH is the correct answer as it directly relates to measuring the acidity of a solution.

11. A positively charged particle

Hydrogen ion

Hydroxide ion

Titration

Anthocyanin

A hydrogen ion is a positively charged particle that consists of a single proton. In solution, it is often represented as H+. Hydrogen ions play a crucial role in many chemical reactions, particularly in acidic solutions. They are involved in processes such as acid-base reactions, titrations, and the formation of salts. In biological systems, hydrogen ions also help regulate pH levels and are important for the functioning of enzymes and other proteins. Therefore, the given answer "hydrogen ion" is correct.

Explanation

A hydrogen ion is a positively charged particle that consists of a single proton. In solution, it is often represented as H+. Hydrogen ions play a crucial role in many chemical reactions, particularly in acidic solutions. They are involved in processes such as acid-base reactions, titrations, and the formation of salts. In biological systems, hydrogen ions also help regulate pH levels and are important for the functioning of enzymes and other proteins. Therefore, the given answer "hydrogen ion" is correct.

12. Cooking foods successfully depends on controlling ____________________________.

How much energy a food absorbs

How quickly a food absorbs energy

The rate of energy transfer

All of the above

SPS7. The student will relate transformations and flow of energy within a system.

Explanation

SPS7. The student will relate transformations and flow of energy within a system.

13. How will participating in school orginazations help your career?

You will develop leadership and team-building skills.

Your personal image will be boosted.

You will not have to get a license

You are guaranteed a job after graduation

FCS-FS-1. Students will define food science and explore careers in food science.

Explanation

FCS-FS-1. Students will define food science and explore careers in food science.

14. The temperature at which a substance has enough energy to break from a solid to a liquid structure.

Melting point

Boiling point

Starting point

Freezing point

The melting point refers to the temperature at which a substance transitions from a solid to a liquid state. At this temperature, the substance gains enough energy to break the intermolecular forces holding its particles together in a solid structure. As a result, the particles become more mobile and can move past each other, forming a liquid.

Explanation

The melting point refers to the temperature at which a substance transitions from a solid to a liquid state. At this temperature, the substance gains enough energy to break the intermolecular forces holding its particles together in a solid structure. As a result, the particles become more mobile and can move past each other, forming a liquid.

15. What troublesome product results from water's ability to take apart metallic elements and hold their ions in solution?

Hard water

Soft water

No water

Boiling point

Hard water is the correct answer because it is formed when water contains high levels of dissolved minerals such as calcium and magnesium. These minerals are obtained when water comes into contact with metallic elements and holds their ions in solution. Hard water can cause various issues like scale buildup in pipes and appliances, reduced effectiveness of soaps and detergents, and can also leave spots on dishes and fixtures.

Explanation

Hard water is the correct answer because it is formed when water contains high levels of dissolved minerals such as calcium and magnesium. These minerals are obtained when water comes into contact with metallic elements and holds their ions in solution. Hard water can cause various issues like scale buildup in pipes and appliances, reduced effectiveness of soaps and detergents, and can also leave spots on dishes and fixtures.

16. What term describes water that is locked in the chemical structure of food?

Bound water

Free water

Heat of fusion

Tenderacity

Bound water refers to water molecules that are tightly bound within the chemical structure of food. This means that the water is not easily released or separated from the food. Bound water is important for maintaining the structural integrity and texture of food, as well as influencing its overall moisture content. Unlike free water, which is easily separated from the food, bound water requires more energy or specific processes to be released. The term "bound water" accurately describes water that is locked within the chemical structure of food.

Explanation

Bound water refers to water molecules that are tightly bound within the chemical structure of food. This means that the water is not easily released or separated from the food. Bound water is important for maintaining the structural integrity and texture of food, as well as influencing its overall moisture content. Unlike free water, which is easily separated from the food, bound water requires more energy or specific processes to be released. The term "bound water" accurately describes water that is locked within the chemical structure of food.

17. Hydrogen ions and hydroxide ions ________________.

Carry opposite charges

Are products of ionization

May combine to form water

All are true

Hydrogen ions and hydroxide ions carry opposite charges and are products of ionization. Additionally, they have the ability to combine to form water. Therefore, all of the given statements are true.

Explanation

Hydrogen ions and hydroxide ions carry opposite charges and are products of ionization. Additionally, they have the ability to combine to form water. Therefore, all of the given statements are true.

18. A strong attraction between polar molecules that have covalent bonds

Hydrogen bond

Condensation point

Density

Sublimation

A hydrogen bond is a strong attraction between polar molecules that have covalent bonds. It occurs when a hydrogen atom, which is covalently bonded to an electronegative atom such as oxygen, nitrogen, or fluorine, is attracted to another electronegative atom in a different molecule. This attraction is due to the difference in electronegativity between the atoms involved, causing a partial positive charge on the hydrogen atom and a partial negative charge on the electronegative atom. Hydrogen bonds are responsible for many important biological processes, such as the structure of DNA and the folding of proteins.

Explanation

A hydrogen bond is a strong attraction between polar molecules that have covalent bonds. It occurs when a hydrogen atom, which is covalently bonded to an electronegative atom such as oxygen, nitrogen, or fluorine, is attracted to another electronegative atom in a different molecule. This attraction is due to the difference in electronegativity between the atoms involved, causing a partial positive charge on the hydrogen atom and a partial negative charge on the electronegative atom. Hydrogen bonds are responsible for many important biological processes, such as the structure of DNA and the folding of proteins.

19. ______________ occurs when caids and bases mixed in solutions each "cancel out" the effects of the other.

Neutralization

Titration

Molarity

Anthocyanin

Neutralization occurs when acids and bases are mixed in solutions and their effects cancel out each other. This process involves the transfer of protons from the acid to the base, resulting in the formation of water and a salt. The pH of the solution becomes neutral, around 7, indicating that the concentration of H+ and OH- ions are equal. This reaction is commonly used to neutralize the acidity or alkalinity of a solution and is important in various applications, such as in the pharmaceutical industry and in the human body to maintain proper pH levels.

Explanation

Neutralization occurs when acids and bases are mixed in solutions and their effects cancel out each other. This process involves the transfer of protons from the acid to the base, resulting in the formation of water and a salt. The pH of the solution becomes neutral, around 7, indicating that the concentration of H+ and OH- ions are equal. This reaction is commonly used to neutralize the acidity or alkalinity of a solution and is important in various applications, such as in the pharmaceutical industry and in the human body to maintain proper pH levels.

20. An element described as electronegative _________________.

All of the answers are true

Exerts a negative charge

May become a part of a polar molecule

Attracts shared electrons

An element described as electronegative is characterized by several properties. It exerts a negative charge, meaning it has a tendency to gain electrons. This element may become a part of a polar molecule, which occurs when there is an uneven distribution of electrons. Lastly, an electronegative element attracts shared electrons, meaning it pulls electrons towards itself when forming chemical bonds. Overall, all of these statements accurately describe the behavior and properties of an electronegative element.

Explanation

An element described as electronegative is characterized by several properties. It exerts a negative charge, meaning it has a tendency to gain electrons. This element may become a part of a polar molecule, which occurs when there is an uneven distribution of electrons. Lastly, an electronegative element attracts shared electrons, meaning it pulls electrons towards itself when forming chemical bonds. Overall, all of these statements accurately describe the behavior and properties of an electronegative element.

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

Taste buds

Volatile

Taste blind

Flavorless

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.

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.

22. When heat is applied to a substance, its molecules ________________________

Move apart until they no longer touch

Move more quickly

Tumble and flow past each other

Remain locked in the same structure

FCS-FS-4 b. Compare the effect of various temperatures on rates of chemical and physical reactions.

Explanation

FCS-FS-4 b. Compare the effect of various temperatures on rates of chemical and physical reactions.

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

Food Technologist

Packaging Scientist

Food Science Teacher

Dietetic Technician

FCS-FS- 1e. Evaluate and list careers in food science and list the educational requirements.

Explanation

FCS-FS- 1e. Evaluate and list careers in food science and list the educational requirements.

24. The temperature at which a substance has enough energy to break a solid from a liquid structure.

Melting point

Boiling point

Latent heat

Sublimation

The melting point is the temperature at which a substance transitions from a solid to a liquid state. At this temperature, the substance has absorbed enough energy to overcome the forces holding its particles in a solid structure, allowing them to move more freely and form a liquid. Therefore, the melting point represents the temperature at which the solid structure breaks and the substance becomes a liquid.

Explanation

The melting point is the temperature at which a substance transitions from a solid to a liquid state. At this temperature, the substance has absorbed enough energy to overcome the forces holding its particles in a solid structure, allowing them to move more freely and form a liquid. Therefore, the melting point represents the temperature at which the solid structure breaks and the substance becomes a liquid.

25. A mixture in which particles are evenly distributed but do not dissolve.

Density

Electronegativity

Colloidal dispersion

Latent heat

A colloidal dispersion is a mixture where particles are evenly distributed but do not dissolve. In a colloidal dispersion, the particles are larger than those in a solution but smaller than those in a suspension. These particles remain dispersed throughout the mixture due to the repulsive forces between them, preventing them from settling. This type of mixture is commonly found in various everyday products such as milk, paint, and gelatin.

Explanation

A colloidal dispersion is a mixture where particles are evenly distributed but do not dissolve. In a colloidal dispersion, the particles are larger than those in a solution but smaller than those in a suspension. These particles remain dispersed throughout the mixture due to the repulsive forces between them, preventing them from settling. This type of mixture is commonly found in various everyday products such as milk, paint, and gelatin.

26. A ratio of mass to unit volume

Density

Immiscibility

Polar molecule

Sublimation

Density is a measure of how much mass is contained in a given volume. It is calculated by dividing the mass of an object by its volume. Density is a fundamental property of matter and can be used to identify substances and determine their purity. It is commonly used in various fields such as physics, chemistry, and engineering.

Explanation

Density is a measure of how much mass is contained in a given volume. It is calculated by dividing the mass of an object by its volume. Density is a fundamental property of matter and can be used to identify substances and determine their purity. It is commonly used in various fields such as physics, chemistry, and engineering.

27. To do a titration of an acid solution, you need to know _________________.

The volume of the acid solution

The volume of a basic solution

The concentration of the basic solution

All are true

To do a titration of an acid solution, it is necessary to know the volume of the acid solution, as this is the solution being titrated. Additionally, the volume of a basic solution is required, as this is the solution being added to the acid solution during the titration process. Lastly, the concentration of the basic solution is needed, as it allows for the calculation of the amount of acid that has reacted. Therefore, all of these statements are true and essential for performing a titration of an acid solution.

Explanation

To do a titration of an acid solution, it is necessary to know the volume of the acid solution, as this is the solution being titrated. Additionally, the volume of a basic solution is required, as this is the solution being added to the acid solution during the titration process. Lastly, the concentration of the basic solution is needed, as it allows for the calculation of the amount of acid that has reacted. Therefore, all of these statements are true and essential for performing a titration of an acid solution.

28. A substance that prevents blood from becoming too acidic or basic

Buffer

Base

Acid

PH

A buffer is a substance that helps maintain the pH level of a solution by preventing it from becoming too acidic or basic. It achieves this by accepting or donating protons (H+) to maintain a stable pH. In other words, a buffer acts as a "sponge" for excess hydrogen ions, preventing drastic changes in pH. Therefore, a buffer is the correct answer for a substance that prevents blood from becoming too acidic or basic.

Explanation

A buffer is a substance that helps maintain the pH level of a solution by preventing it from becoming too acidic or basic. It achieves this by accepting or donating protons (H+) to maintain a stable pH. In other words, a buffer acts as a "sponge" for excess hydrogen ions, preventing drastic changes in pH. Therefore, a buffer is the correct answer for a substance that prevents blood from becoming too acidic or basic.

29. A plant pigment used to test pH

Anthocyanin

Acid

Buffer

Titration

Anthocyanin is a plant pigment that is commonly used to test pH levels. It changes color depending on the acidity or alkalinity of the solution it is in. This makes it a useful indicator for determining the pH of a substance. Acid, buffer, and titration are all related terms but do not specifically refer to a plant pigment used for pH testing.

Explanation

Anthocyanin is a plant pigment that is commonly used to test pH levels. It changes color depending on the acidity or alkalinity of the solution it is in. This makes it a useful indicator for determining the pH of a substance. Acid, buffer, and titration are all related terms but do not specifically refer to a plant pigment used for pH testing.

30. A substance with a pH value of 3.4 is more _______________________ than one with a value of 7.8

Acidic

Basic

Neutral

Equivalent

A substance with a pH value of 3.4 is more acidic than one with a value of 7.8. pH is a measure of the acidity or alkalinity of a substance on a scale of 0-14. A pH value below 7 indicates acidity, and as the pH value decreases, the acidity increases. Therefore, a substance with a pH of 3.4 is more acidic than a substance with a pH of 7.8, which is close to neutral.

Explanation

A substance with a pH value of 3.4 is more acidic than one with a value of 7.8. pH is a measure of the acidity or alkalinity of a substance on a scale of 0-14. A pH value below 7 indicates acidity, and as the pH value decreases, the acidity increases. Therefore, a substance with a pH of 3.4 is more acidic than a substance with a pH of 7.8, which is close to neutral.

31. The more heat you apply to boiling water, the hotter it becomes.

True

False

The statement is false because boiling water cannot become hotter regardless of the amount of heat applied. Once water reaches its boiling point, which is 100 degrees Celsius or 212 degrees Fahrenheit at sea level, it cannot get any hotter. At this point, the energy supplied to the water is used to convert it from a liquid to a gas, not to increase its temperature. Therefore, no matter how much heat is applied, boiling water will remain at the same temperature.

Explanation

The statement is false because boiling water cannot become hotter regardless of the amount of heat applied. Once water reaches its boiling point, which is 100 degrees Celsius or 212 degrees Fahrenheit at sea level, it cannot get any hotter. At this point, the energy supplied to the water is used to convert it from a liquid to a gas, not to increase its temperature. Therefore, no matter how much heat is applied, boiling water will remain at the same temperature.

32. The chemical name for a gravy that separates into a liquid portion and chicken fat portion.

Emulsion

Surface tension

Polar molecule

Melting point

An emulsion is a mixture of two immiscible substances, such as oil and water, where one substance is dispersed as tiny droplets within the other. In the case of a gravy that separates into a liquid portion and chicken fat portion, it can be considered an emulsion because the fat is dispersed as droplets in the liquid portion. The emulsion can be stabilized by the presence of emulsifiers, which help prevent the fat droplets from coalescing and separating. Therefore, the term "emulsion" is the most appropriate explanation for the given scenario.

Explanation

An emulsion is a mixture of two immiscible substances, such as oil and water, where one substance is dispersed as tiny droplets within the other. In the case of a gravy that separates into a liquid portion and chicken fat portion, it can be considered an emulsion because the fat is dispersed as droplets in the liquid portion. The emulsion can be stabilized by the presence of emulsifiers, which help prevent the fat droplets from coalescing and separating. Therefore, the term "emulsion" is the most appropriate explanation for the given scenario.

33. How would you describe the orange juice and vegetable oil in a ham glaze, as these two liquids relate to each other/

Immiscible

Irrascible

Heat of fusion

Latent heat

The correct answer is "Immiscible." Immiscible refers to two substances that are not capable of being mixed together to form a homogeneous solution. In the context of a ham glaze, orange juice and vegetable oil would be immiscible because they do not blend together to form a uniform mixture. Instead, they would separate into distinct layers or droplets within the glaze.

Explanation

The correct answer is "Immiscible." Immiscible refers to two substances that are not capable of being mixed together to form a homogeneous solution. In the context of a ham glaze, orange juice and vegetable oil would be immiscible because they do not blend together to form a uniform mixture. Instead, they would separate into distinct layers or droplets within the glaze.

34. Water's molecules' strong attraction for each other creates what skin-like effect where water contacts another substance?

Surface tension

Medium

Free

Solvent

Water's molecules have a strong attraction for each other, which creates a skin-like effect when water comes into contact with another substance. This effect is known as surface tension. Surface tension is the result of cohesive forces between water molecules at the surface, causing them to be more strongly attracted to each other than to the molecules in the air or the substance they are in contact with. This creates a "skin" or barrier on the water's surface, allowing certain objects to float or be supported by the surface tension.

Explanation

Water's molecules have a strong attraction for each other, which creates a skin-like effect when water comes into contact with another substance. This effect is known as surface tension. Surface tension is the result of cohesive forces between water molecules at the surface, causing them to be more strongly attracted to each other than to the molecules in the air or the substance they are in contact with. This creates a "skin" or barrier on the water's surface, allowing certain objects to float or be supported by the surface tension.

35. Having an equal number of hydrogen atoms and hydrogen ions.

Neutral

Molarity

Base

Acid

A solution is considered neutral when it has an equal number of hydrogen ions (H+) and hydroxide ions (OH-). In this context, having an equal number of hydrogen atoms and hydrogen ions would mean that the solution is neutral. The terms "molarity," "base," and "acid" are not directly related to the given explanation and can be disregarded.

Explanation

A solution is considered neutral when it has an equal number of hydrogen ions (H+) and hydroxide ions (OH-). In this context, having an equal number of hydrogen atoms and hydrogen ions would mean that the solution is neutral. The terms "molarity," "base," and "acid" are not directly related to the given explanation and can be disregarded.

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

Food Science Teacher

Food Scientist

Food Product Developer

Agricultural Scientist

FCS-FS-1 e. Evaluate and list careers in food science and list the educational requirements.

Explanation

FCS-FS-1 e. Evaluate and list careers in food science and list the educational requirements.

37. On the pH scale, ___________________.

Higher values indicate greater acidity

Lower values indicate greater acidity

A neutral solution has a value of 14

None of the above

On the pH scale, lower values indicate greater acidity. This is because the pH scale is logarithmic, meaning that each unit represents a tenfold difference in acidity or alkalinity. A lower pH value indicates a higher concentration of hydrogen ions, which is characteristic of acidic solutions. Higher values on the pH scale, on the other hand, indicate a lower concentration of hydrogen ions and are associated with alkaline or basic solutions. Therefore, the correct answer is that lower values on the pH scale indicate greater acidity.

Explanation

On the pH scale, lower values indicate greater acidity. This is because the pH scale is logarithmic, meaning that each unit represents a tenfold difference in acidity or alkalinity. A lower pH value indicates a higher concentration of hydrogen ions, which is characteristic of acidic solutions. Higher values on the pH scale, on the other hand, indicate a lower concentration of hydrogen ions and are associated with alkaline or basic solutions. Therefore, the correct answer is that lower values on the pH scale indicate greater acidity.

38. A substance that responds to pH by changing color

Indicator

PH

Water

Base

An indicator is a substance that can be used to determine the pH of a solution by changing color. It is typically a weak acid or base that undergoes a color change when it reacts with acidic or basic solutions. Indicators are commonly used in chemistry and biology experiments to determine the acidity or alkalinity of a solution.

Explanation

An indicator is a substance that can be used to determine the pH of a solution by changing color. It is typically a weak acid or base that undergoes a color change when it reacts with acidic or basic solutions. Indicators are commonly used in chemistry and biology experiments to determine the acidity or alkalinity of a solution.

39. A(n) _________________ solution has a one-to-one ratio of hydrogen ions to hydroxide ions.

Neutral

Acidic

Basic

Totalitarian

A neutral solution has a one-to-one ratio of hydrogen ions to hydroxide ions. This means that the concentration of hydrogen ions (H+) is equal to the concentration of hydroxide ions (OH-), resulting in a balanced pH level of 7. In a neutral solution, the number of acidic and basic ions are equal, creating a state of equilibrium.

Explanation

A neutral solution has a one-to-one ratio of hydrogen ions to hydroxide ions. This means that the concentration of hydrogen ions (H+) is equal to the concentration of hydroxide ions (OH-), resulting in a balanced pH level of 7. In a neutral solution, the number of acidic and basic ions are equal, creating a state of equilibrium.

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

A salted cracker

Cold pizza

Hot, sweetened cider

Salted mashed potatoes

Hot, sweetened cider is likely to be the food with the strongest taste because it combines the elements of heat, sweetness, and liquid. Heat enhances the perception of taste, while sweetness adds a strong flavor profile. Additionally, the liquid form allows for better distribution of flavors on the taste buds, intensifying the overall taste experience.

Explanation

Hot, sweetened cider is likely to be the food with the strongest taste because it combines the elements of heat, sweetness, and liquid. Heat enhances the perception of taste, while sweetness adds a strong flavor profile. Additionally, the liquid form allows for better distribution of flavors on the taste buds, intensifying the overall taste experience.

41. Blood is kept at a healthy, slightly basic pH by ___________.

An adequate supply of basic foods in the diet

Basic fluids secreted in the digestive tract

Various buffering agents in the blood

Antacid dietary supplements

The correct answer is various buffering agents in the blood. Buffering agents in the blood help maintain a stable pH by neutralizing any excess acids or bases. These agents include bicarbonate ions, proteins, and phosphates. They can accept or donate hydrogen ions, depending on whether the blood becomes too acidic or too basic. This ensures that the blood pH remains within a narrow range, which is essential for proper functioning of enzymes and other biological processes.

Explanation

The correct answer is various buffering agents in the blood. Buffering agents in the blood help maintain a stable pH by neutralizing any excess acids or bases. These agents include bicarbonate ions, proteins, and phosphates. They can accept or donate hydrogen ions, depending on whether the blood becomes too acidic or too basic. This ensures that the blood pH remains within a narrow range, which is essential for proper functioning of enzymes and other biological processes.

42. Five liters of a 3 M solution of ammonia contains _________________.

0.66 moles of ammonia

1.66 moles of ammonia

8 moles of ammonia

15 moles of ammonia

A 3 M solution means that there are 3 moles of ammonia dissolved in 1 liter of solution. Since we have 5 liters of solution, we can multiply the concentration by the volume to find the number of moles of ammonia present. Therefore, 3 moles/L * 5 L = 15 moles of ammonia in the solution.

Explanation

A 3 M solution means that there are 3 moles of ammonia dissolved in 1 liter of solution. Since we have 5 liters of solution, we can multiply the concentration by the volume to find the number of moles of ammonia present. Therefore, 3 moles/L * 5 L = 15 moles of ammonia in the solution.

43. A substance that releases hydroxide ions in solution

Base

Neutral

Acid

Molarity

A base is a substance that releases hydroxide ions in solution. When a base is dissolved in water, it dissociates into hydroxide ions (OH-) and a positive ion. These hydroxide ions can react with hydrogen ions (H+) from an acid to form water. Bases are known for their ability to neutralize acids and have a pH greater than 7.

Explanation

A base is a substance that releases hydroxide ions in solution. When a base is dissolved in water, it dissociates into hydroxide ions (OH-) and a positive ion. These hydroxide ions can react with hydrogen ions (H+) from an acid to form water. Bases are known for their ability to neutralize acids and have a pH greater than 7.

44. An acid breaks down into _______________ in solution.

Hydrogen ions

Acid

Water

Concentration

When an acid is dissolved in a solution, it dissociates or breaks down into hydrogen ions. This is because acids are substances that release hydrogen ions (H+) when dissolved in water. These hydrogen ions are responsible for the acidic properties of the solution. Therefore, the correct answer is hydrogen ions.

Explanation

When an acid is dissolved in a solution, it dissociates or breaks down into hydrogen ions. This is because acids are substances that release hydrogen ions (H+) when dissolved in water. These hydrogen ions are responsible for the acidic properties of the solution. Therefore, the correct answer is hydrogen ions.

45. An atom is to an element as a ________________.

Solid is to a liquid

Molecule is to a compound

Solution is to a mixture

Pure substance is to a mixture

FCS-FS-3 e. Compare and contrast elements and compounds and explain the difference between ionic and covalent bonds and compounds.

Explanation

FCS-FS-3 e. Compare and contrast elements and compounds and explain the difference between ionic and covalent bonds and compounds.

46. Methods of heat transfer are alike in that all ___________________.

Have the same rates of reaction

Use the same medium to transfer heat

Transfer energy from a hotter substance to a cooler one

Are equally suitable for all foods

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.

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.

47. The direct change of a substance from solid to gas

Sublimation

Boiling point

Melting point

Latent heat

Sublimation refers to the direct change of a substance from a solid to a gas, without going through the liquid phase. This process occurs when the substance is heated and the vapor pressure of the solid exceeds the atmospheric pressure. The particles of the solid gain enough energy to break the intermolecular forces and escape as gas. Examples of substances that undergo sublimation include dry ice (solid carbon dioxide) and mothballs (naphthalene).

Explanation

Sublimation refers to the direct change of a substance from a solid to a gas, without going through the liquid phase. This process occurs when the substance is heated and the vapor pressure of the solid exceeds the atmospheric pressure. The particles of the solid gain enough energy to break the intermolecular forces and escape as gas. Examples of substances that undergo sublimation include dry ice (solid carbon dioxide) and mothballs (naphthalene).

48. What word describes water that releases from a zucchini when it's boiled or shredded?

Free

Bound

Immiscible

Defunct

When a zucchini is boiled or shredded, water is released from it. This water is not bound or immiscible, meaning it is not trapped or unable to mix with other substances. Additionally, the water is not defunct, as that term refers to something that is no longer functioning or in use. Therefore, the word that best describes the water released from a boiled or shredded zucchini is "free."

Explanation

When a zucchini is boiled or shredded, water is released from it. This water is not bound or immiscible, meaning it is not trapped or unable to mix with other substances. Additionally, the water is not defunct, as that term refers to something that is no longer functioning or in use. Therefore, the word that best describes the water released from a boiled or shredded zucchini is "free."

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

Contains food molecules dissolved in gases

Carries odor, which is important in food science

Contains volatile substances

Is chemically different from both the chicken broth and the water

FCS-FS-3 b. Describe solutions, heterogeneous mixtures, and homogeneous mixtures and explain their similarities and differences.

Explanation

FCS-FS-3 b. Describe solutions, heterogeneous mixtures, and homogeneous mixtures and explain their similarities and differences.

50. The hydrogen bonds in water _______________.

Create a polar molecule

Make it a good emulsifier

Give it many properties

Are easily broken

Water is a polar molecule because of the presence of hydrogen bonds. These bonds form between the positively charged hydrogen atoms of one water molecule and the negatively charged oxygen atom of another water molecule. This creates an uneven distribution of charge within the molecule, with the oxygen atom being slightly negative and the hydrogen atoms being slightly positive. This polarity allows water to dissolve many substances, form cohesive forces, and exhibit other unique properties. Therefore, the hydrogen bonds in water create a polar molecule.

Explanation

Water is a polar molecule because of the presence of hydrogen bonds. These bonds form between the positively charged hydrogen atoms of one water molecule and the negatively charged oxygen atom of another water molecule. This creates an uneven distribution of charge within the molecule, with the oxygen atom being slightly negative and the hydrogen atoms being slightly positive. This polarity allows water to dissolve many substances, form cohesive forces, and exhibit other unique properties. Therefore, the hydrogen bonds in water create a polar molecule.

51. A measurement that indicates the moles of solute per liter of solution

Molarity

Polarity

Equivalence point

Anthocyanin

Molarity is a measurement that indicates the moles of solute per liter of solution. It is a unit of concentration commonly used in chemistry. By knowing the molarity, one can determine the amount of solute present in a given volume of solution. This measurement is important in various chemical reactions and calculations, as it helps in determining the stoichiometry and making accurate dilutions. Therefore, molarity is the correct answer to the given question.

Explanation

Molarity is a measurement that indicates the moles of solute per liter of solution. It is a unit of concentration commonly used in chemistry. By knowing the molarity, one can determine the amount of solute present in a given volume of solution. This measurement is important in various chemical reactions and calculations, as it helps in determining the stoichiometry and making accurate dilutions. Therefore, molarity is the correct answer to the given question.

52. The description "5 g of sodium per liter" refers to the _________________________.

Concentration

Buffer

Base

PH

The description "5 g of sodium per liter" refers to the concentration of sodium in the solution. Concentration refers to the amount of a substance present in a given volume of a solution. In this case, it indicates that there are 5 grams of sodium dissolved in every liter of the solution.

Explanation

The description "5 g of sodium per liter" refers to the concentration of sodium in the solution. Concentration refers to the amount of a substance present in a given volume of a solution. In this case, it indicates that there are 5 grams of sodium dissolved in every liter of the solution.

53. A solution reaches its ________________ point when a base and acid contribute equal number of ions.

Equivalence

Neutralization

Titration

Concentration

When a solution reaches its equivalence point, it means that the base and acid in the solution have reacted in such a way that they contribute an equal number of ions. This is often achieved through a process called neutralization, where the acid and base react to form a salt and water. Titration is a common method used to determine the equivalence point in a chemical reaction. Concentration, on the other hand, refers to the amount of solute present in a given volume of solution and is not directly related to the equivalence point.

Explanation

When a solution reaches its equivalence point, it means that the base and acid in the solution have reacted in such a way that they contribute an equal number of ions. This is often achieved through a process called neutralization, where the acid and base react to form a salt and water. Titration is a common method used to determine the equivalence point in a chemical reaction. Concentration, on the other hand, refers to the amount of solute present in a given volume of solution and is not directly related to the equivalence point.

54. Taste buds differ from olfactory organs in that ______________________________________.

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

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

Olfactory organs perceive sensations more rapidly than taste buds do.

All of the above.

The correct answer is "All of the above." Taste buds differ from olfactory organs in multiple ways. Firstly, taste buds respond to particles dissolved in liquid, while olfactory organs respond to particles dissolved in air. Secondly, taste buds detect a few basic tastes, while olfactory organs can recognize many different odors. Lastly, olfactory organs perceive sensations more rapidly than taste buds do. Therefore, all of the given statements are true and differentiate taste buds from olfactory organs.

Explanation

The correct answer is "All of the above." Taste buds differ from olfactory organs in multiple ways. Firstly, taste buds respond to particles dissolved in liquid, while olfactory organs respond to particles dissolved in air. Secondly, taste buds detect a few basic tastes, while olfactory organs can recognize many different odors. Lastly, olfactory organs perceive sensations more rapidly than taste buds do. Therefore, all of the given statements are true and differentiate taste buds from olfactory organs.

55. The energy needed for 1.0 g of a substance to change from a liquid to a gas.

Latent heat

Density

Heat of fusion

Heat of vaporization

The correct answer is "heat of vaporization." Heat of vaporization refers to the amount of energy required for a substance to change from a liquid to a gas at a constant temperature. It is a specific type of latent heat, which represents the energy absorbed or released during a phase change. The heat of vaporization is a crucial factor in determining the boiling point of a substance and is typically measured in units of joules per gram (J/g).

Explanation

The correct answer is "heat of vaporization." Heat of vaporization refers to the amount of energy required for a substance to change from a liquid to a gas at a constant temperature. It is a specific type of latent heat, which represents the energy absorbed or released during a phase change. The heat of vaporization is a crucial factor in determining the boiling point of a substance and is typically measured in units of joules per gram (J/g).

56. Temperature at which liquid water exerts an upward pressure equal to that of the downward pressure.

Boiling point

Melting point

Electronegativity

Immiscibility

The boiling point is the temperature at which a liquid, such as water, exerts an upward pressure equal to the downward pressure. At this temperature, the vapor pressure of the liquid becomes equal to the atmospheric pressure, causing the liquid to change into a gas.

Explanation

The boiling point is the temperature at which a liquid, such as water, exerts an upward pressure equal to the downward pressure. At this temperature, the vapor pressure of the liquid becomes equal to the atmospheric pressure, causing the liquid to change into a gas.

57. The energy used and released when 1.0 g of a substance changes between liquid and solid phases

Heat of fusion

Sublimation

Heat of vaporization

Density

The correct answer is "heat of fusion." Heat of fusion refers to the energy used or released when a substance changes between its liquid and solid phases. This energy is required to break the intermolecular forces holding the particles together in the solid phase and convert them into the liquid phase. It is a specific type of energy transfer associated with phase changes.

Explanation

The correct answer is "heat of fusion." Heat of fusion refers to the energy used or released when a substance changes between its liquid and solid phases. This energy is required to break the intermolecular forces holding the particles together in the solid phase and convert them into the liquid phase. It is a specific type of energy transfer associated with phase changes.

58. A stage of titration that indicates neutralization

Equivalence point

Hydrogen ion

Water

Indicator

The equivalence point is the stage of titration where the amount of acid and base being reacted is stoichiometrically equivalent. At this point, all the hydrogen ions from the acid and hydroxide ions from the base have reacted to form water. The indicator used in the titration changes color at the equivalence point, indicating that neutralization has occurred. Therefore, the equivalence point is the stage of titration that indicates neutralization.

Explanation

The equivalence point is the stage of titration where the amount of acid and base being reacted is stoichiometrically equivalent. At this point, all the hydrogen ions from the acid and hydroxide ions from the base have reacted to form water. The indicator used in the titration changes color at the equivalence point, indicating that neutralization has occurred. Therefore, the equivalence point is the stage of titration that indicates neutralization.

59. Dissolving two moles of solute in one liter of solvent gives you a solution with a(n) ________________ of 2.0.

Molarity

Polarity

Titration

Concentration

When two moles of solute are dissolved in one liter of solvent, the resulting solution has a molarity of 2.0. Molarity is a measure of the concentration of a solution and is defined as the number of moles of solute per liter of solvent. In this case, since two moles of solute are dissolved in one liter of solvent, the molarity is 2.0.

Explanation

When two moles of solute are dissolved in one liter of solvent, the resulting solution has a molarity of 2.0. Molarity is a measure of the concentration of a solution and is defined as the number of moles of solute per liter of solvent. In this case, since two moles of solute are dissolved in one liter of solvent, the molarity is 2.0.

60. A basic solution contains a high proportion of ___________________.

Hydroxide ions

Ionization

Buffers

Strength

A basic solution contains a high proportion of hydroxide ions. This is because hydroxide ions, OH-, are responsible for the basic properties of a solution. In a basic solution, the concentration of hydroxide ions is higher compared to the concentration of hydrogen ions (H+). The presence of hydroxide ions allows the solution to neutralize acids and increase the pH level. Therefore, a high proportion of hydroxide ions is indicative of a basic solution.

Explanation

A basic solution contains a high proportion of hydroxide ions. This is because hydroxide ions, OH-, are responsible for the basic properties of a solution. In a basic solution, the concentration of hydroxide ions is higher compared to the concentration of hydrogen ions (H+). The presence of hydroxide ions allows the solution to neutralize acids and increase the pH level. Therefore, a high proportion of hydroxide ions is indicative of a basic solution.

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

Factory evaluation

Consumer evaluation

Sensory evaluation

Food evaluation

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

Explanation

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

62. All of the statements are true of compounds EXCEPT _________________.

Compounds are composed of various elements

A molecule is the smallest unit of a molecular compound

A compound is a pure substance

The processes that form compounds can't be reversed.

FCS-FS-3e. Compare and contrast elements and compounds and explain the difference between ionic and covalent bonds and compounds.

Explanation

FCS-FS-3e. Compare and contrast elements and compounds and explain the difference between ionic and covalent bonds and compounds.

63. A Dietetic technician _________________________.

Must have a Master's Degree

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

Works without guidance

All of the above

FCS-FS-1 e. Evaluate and list careers in food science and list the educational requirements.

Explanation

FCS-FS-1 e. Evaluate and list careers in food science and list the educational requirements.

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

The whole chicken will burn outside before it cooks inside

The chicken pieces will absorb more energy than the whole chicken

The chicken pieces will be done sooner

The whole chicken will be done sooner

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.

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.

65. What general word applies to water in its role as a setting for vital chemical reactions?

Medium

Free

Bound

Hard water

Water is often referred to as a "medium" because it provides the necessary environment or setting for vital chemical reactions to occur. As a medium, water has unique properties that make it an ideal solvent for many substances, allowing them to dissolve and react with each other. Its ability to dissolve ions and polar molecules makes it crucial for various biochemical reactions in living organisms. Therefore, "medium" is the appropriate general word that applies to water in its role as a setting for vital chemical reactions.

Explanation

Water is often referred to as a "medium" because it provides the necessary environment or setting for vital chemical reactions to occur. As a medium, water has unique properties that make it an ideal solvent for many substances, allowing them to dissolve and react with each other. Its ability to dissolve ions and polar molecules makes it crucial for various biochemical reactions in living organisms. Therefore, "medium" is the appropriate general word that applies to water in its role as a setting for vital chemical reactions.

66. A chemical reaction that produces water and salts

Neutralization

Aerobic activity

Anaerobic activity

Concentration

Neutralization is the correct answer because it refers to a chemical reaction that occurs when an acid and a base react to form water and a salt. This reaction involves the transfer of protons from the acid to the base, resulting in the formation of water and a compound known as a salt. Neutralization reactions are commonly used in various applications, such as in the production of medicines, the treatment of acidic soil, and the neutralization of stomach acids.

Explanation

Neutralization is the correct answer because it refers to a chemical reaction that occurs when an acid and a base react to form water and a salt. This reaction involves the transfer of protons from the acid to the base, resulting in the formation of water and a compound known as a salt. Neutralization reactions are commonly used in various applications, such as in the production of medicines, the treatment of acidic soil, and the neutralization of stomach acids.

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

Increasing the force and frequency of molecular collision

Creating "hot spots" in sugars and fats

Releasing the heat energy stored in food

Raising a food's specific heat

FCS-FS-4 b. Compare the effect of various temperatures on rates of chemical and physical reactions.

Explanation

FCS-FS-4 b. Compare the effect of various temperatures on rates of chemical and physical reactions.

68. A procedure done to determine the molarity of a solution

Titration

Molarity

Concentration

Tonsilectomy

Titration is the correct answer because it is a procedure used to determine the molarity or concentration of a solution. In titration, a known concentration of a solution, called the titrant, is slowly added to a solution of unknown concentration, called the analyte, until the reaction between the two is complete. By measuring the volume of titrant required to reach the endpoint of the reaction, the molarity or concentration of the analyte can be calculated. Tonsilectomy is unrelated to determining the molarity of a solution and is therefore not the correct answer.

Explanation

Titration is the correct answer because it is a procedure used to determine the molarity or concentration of a solution. In titration, a known concentration of a solution, called the titrant, is slowly added to a solution of unknown concentration, called the analyte, until the reaction between the two is complete. By measuring the volume of titrant required to reach the endpoint of the reaction, the molarity or concentration of the analyte can be calculated. Tonsilectomy is unrelated to determining the molarity of a solution and is therefore not the correct answer.

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

Classification as a mixture

Molecular make up

Phase

Formula

FCS-FS-3 c. Define and differentiate between chemical and physical changes in food.

Explanation

FCS-FS-3 c. Define and differentiate between chemical and physical changes in food.

70. The energy a substance uses or releases to change phase.

Latent heat

Heat of vaporization

Sublimation

Electronegativity

Latent heat refers to the energy that a substance either uses or releases when it undergoes a phase change, such as from solid to liquid or liquid to gas. This energy is not associated with a change in temperature but rather with the change in the substance's state. It is called "latent" because it is hidden or concealed within the substance and is not easily detectable. Therefore, latent heat is the correct answer to the given question.

Explanation

Latent heat refers to the energy that a substance either uses or releases when it undergoes a phase change, such as from solid to liquid or liquid to gas. This energy is not associated with a change in temperature but rather with the change in the substance's state. It is called "latent" because it is hidden or concealed within the substance and is not easily detectable. Therefore, latent heat is the correct answer to the given question.

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

Physical property

Organic property

Chemical property

Compound.

A physical property refers to a characteristic of a substance that can be observed or measured without causing any chemical change to the substance. This means that the substance remains the same even after the measurement or observation is made. Examples of physical properties include color, density, melting point, and conductivity. Organic property and chemical property both refer to specific types of properties that involve changes in the substance. Compound, on the other hand, refers to a substance that is made up of two or more elements chemically bonded together.

Explanation

A physical property refers to a characteristic of a substance that can be observed or measured without causing any chemical change to the substance. This means that the substance remains the same even after the measurement or observation is made. Examples of physical properties include color, density, melting point, and conductivity. Organic property and chemical property both refer to specific types of properties that involve changes in the substance. Compound, on the other hand, refers to a substance that is made up of two or more elements chemically bonded together.

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

Homogeneous mixtures

Heterogeneous mixtures

Elements

Compounds

Heterogeneous mixtures are composed of different substances that can be easily distinguished by sight. In these mixtures, the components are not evenly distributed and can be seen as separate phases or particles. This is in contrast to homogeneous mixtures, where the components are uniformly mixed and cannot be visually distinguished. Elements and compounds are pure substances, not mixtures.

Explanation

Heterogeneous mixtures are composed of different substances that can be easily distinguished by sight. In these mixtures, the components are not evenly distributed and can be seen as separate phases or particles. This is in contrast to homogeneous mixtures, where the components are uniformly mixed and cannot be visually distinguished. Elements and compounds are pure substances, not mixtures.

73. A base in solution ________________.

Produces hydroxide ions

Produces hydrogen ions

Neutralizes the solution

Lower's the solution's pH

A base in solution produces hydroxide ions. When a base is dissolved in water, it dissociates and releases hydroxide ions (OH-) into the solution. These hydroxide ions then react with hydrogen ions (H+) to form water molecules, thereby increasing the concentration of hydroxide ions in the solution. This increase in hydroxide ion concentration leads to an increase in pH, making the solution more basic. Therefore, the correct answer is that a base in solution produces hydroxide ions.

Explanation

A base in solution produces hydroxide ions. When a base is dissolved in water, it dissociates and releases hydroxide ions (OH-) into the solution. These hydroxide ions then react with hydrogen ions (H+) to form water molecules, thereby increasing the concentration of hydroxide ions in the solution. This increase in hydroxide ion concentration leads to an increase in pH, making the solution more basic. Therefore, the correct answer is that a base in solution produces hydroxide ions.

74. Because basic foods take longer to dissolve in the mouth, their _______________ taste tends to linger on the taste buds.

Bitter

Sweet

Sour

Umami

Basic foods, such as bitter ones, take longer to dissolve in the mouth. This extended contact with the taste buds allows the taste of bitterness to linger on the tongue. Therefore, the correct answer is "bitter."

Explanation

Basic foods, such as bitter ones, take longer to dissolve in the mouth. This extended contact with the taste buds allows the taste of bitterness to linger on the tongue. Therefore, the correct answer is "bitter."

75. ___________________________ of water, in which molecules separate into hydrogen and hydroxide ions, occurs in a small percentage of water molecules.

Ionization

Polarity

Molarity

Acidification

Ionization is the process in which water molecules separate into hydrogen and hydroxide ions. This occurs in a small percentage of water molecules.

Explanation

Ionization is the process in which water molecules separate into hydrogen and hydroxide ions. This occurs in a small percentage of water molecules.

76. A result of a hydrogen ion and hydroxide ion bonding

Water

Base

Neutral

Acid

When a hydrogen ion (H+) and a hydroxide ion (OH-) bond together, they form a water molecule (H2O). This is a neutral substance because the positive charge of the hydrogen ion is balanced by the negative charge of the hydroxide ion. Therefore, the correct answer is water.

Explanation

When a hydrogen ion (H+) and a hydroxide ion (OH-) bond together, they form a water molecule (H2O). This is a neutral substance because the positive charge of the hydrogen ion is balanced by the negative charge of the hydroxide ion. Therefore, the correct answer is water.

77. One sign that neutralization has occurred is _______________.

A blue indicator

A slippery feel

The presence of water

The presence of anthocyanins

The presence of water is a sign that neutralization has occurred because neutralization is a chemical reaction between an acid and a base, resulting in the formation of a salt and water. Therefore, the presence of water indicates that the acid and base have reacted and neutralized each other.

Explanation

The presence of water is a sign that neutralization has occurred because neutralization is a chemical reaction between an acid and a base, resulting in the formation of a salt and water. Therefore, the presence of water indicates that the acid and base have reacted and neutralized each other.

78. Covalently bonded atoms, arranged to create a clear division of positive and negative charges.

Polar molecule

Boiling point

Sublimation

Colloidal dispersion

A polar molecule is formed when covalently bonded atoms are arranged in a way that creates a clear division of positive and negative charges. This occurs when there is an unequal sharing of electrons between the atoms, resulting in a partial positive charge on one end and a partial negative charge on the other end of the molecule. Due to these charges, polar molecules have specific properties such as having a higher boiling point and being able to undergo sublimation. Colloidal dispersion, on the other hand, refers to the scattering of particles in a medium, and is not directly related to the arrangement of charges in a molecule.

Explanation

A polar molecule is formed when covalently bonded atoms are arranged in a way that creates a clear division of positive and negative charges. This occurs when there is an unequal sharing of electrons between the atoms, resulting in a partial positive charge on one end and a partial negative charge on the other end of the molecule. Due to these charges, polar molecules have specific properties such as having a higher boiling point and being able to undergo sublimation. Colloidal dispersion, on the other hand, refers to the scattering of particles in a medium, and is not directly related to the arrangement of charges in a molecule.

79. A solution is:

The qualities of a food identified by the senses

A homogeneous mixture in which one substance is disolved in another

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

The information gathered during an experiment.

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.

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.

80. Texture is the combined effect of _________________________.

Flavor and mouthfeel

Flavor and temperature

Mouthfeel and sound

Taste and sound

Texture is the combined effect of mouthfeel and sound. Mouthfeel refers to the physical sensations experienced in the mouth while consuming food, such as the smoothness, thickness, or creaminess. Sound, on the other hand, refers to the auditory cues produced when food is chewed or bitten, like the crunchiness or crispiness. Both mouthfeel and sound contribute to the overall perception of texture in food.

Explanation

Texture is the combined effect of mouthfeel and sound. Mouthfeel refers to the physical sensations experienced in the mouth while consuming food, such as the smoothness, thickness, or creaminess. Sound, on the other hand, refers to the auditory cues produced when food is chewed or bitten, like the crunchiness or crispiness. Both mouthfeel and sound contribute to the overall perception of texture in food.

81. The energy a substance uses or releases to change phase

Boiling point

Latent heat

Heat of fusion

Immiscibility

Latent heat refers to the energy that a substance either absorbs or releases during a phase change without changing its temperature. This energy is used to break or form intermolecular bonds, resulting in a change of state (such as melting, boiling, or condensing). The term "latent" means hidden, as this heat is not apparent in the substance's temperature. Therefore, latent heat is the correct answer as it accurately describes the energy used or released during a phase change.

Explanation

Latent heat refers to the energy that a substance either absorbs or releases during a phase change without changing its temperature. This energy is used to break or form intermolecular bonds, resulting in a change of state (such as melting, boiling, or condensing). The term "latent" means hidden, as this heat is not apparent in the substance's temperature. Therefore, latent heat is the correct answer as it accurately describes the energy used or released during a phase change.

82. Water helps regulate body temperature through ____________.

Sublimation

Surface tension

Heat of vaporization

Emulsification

Water helps regulate body temperature through its high heat of vaporization. This means that water requires a large amount of heat energy to change from a liquid to a gas phase. When our body temperature rises, water in our sweat glands evaporates, taking away heat from our skin and cooling us down. This process helps maintain a stable body temperature and prevents overheating.

Explanation

Water helps regulate body temperature through its high heat of vaporization. This means that water requires a large amount of heat energy to change from a liquid to a gas phase. When our body temperature rises, water in our sweat glands evaporates, taking away heat from our skin and cooling us down. This process helps maintain a stable body temperature and prevents overheating.

83. A substance that releases hydrogen ions in a solution

Acid

Base

Neutral

Buffer

An acid is a substance that releases hydrogen ions in a solution. This means that when an acid is dissolved in water, it dissociates and releases hydrogen ions (H+). These hydrogen ions make the solution acidic. Acids are known for their sour taste and ability to react with metals and bases. Examples of common acids include hydrochloric acid (HCl) and sulfuric acid (H2SO4).

Explanation

An acid is a substance that releases hydrogen ions in a solution. This means that when an acid is dissolved in water, it dissociates and releases hydrogen ions (H+). These hydrogen ions make the solution acidic. Acids are known for their sour taste and ability to react with metals and bases. Examples of common acids include hydrochloric acid (HCl) and sulfuric acid (H2SO4).

84. Any solution becomes more ______________ as you add solute.

Concentrated

Acidic

Basic

Neutral

As you add solute to a solution, the amount of solute particles increases relative to the solvent particles. This leads to a higher concentration of solute in the solution, making it more concentrated. Therefore, the correct answer is "concentrated".

Explanation

As you add solute to a solution, the amount of solute particles increases relative to the solvent particles. This leads to a higher concentration of solute in the solution, making it more concentrated. Therefore, the correct answer is "concentrated".

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

Smells

Tastes

Sounds

Feels

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.

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.

86. A measurement that tells the amount of a substance per unit of volume

Concentration

Molarity

Titration

Indicator

Concentration is the correct answer because it refers to the measurement of the amount of a substance per unit of volume. It is a way to express the relative amount of solute in a solution or the strength of a solution. Concentration can be measured in various units such as molarity, percent by volume, or parts per million. It is an important concept in chemistry and is used to determine the properties and behavior of solutions.

Explanation

Concentration is the correct answer because it refers to the measurement of the amount of a substance per unit of volume. It is a way to express the relative amount of solute in a solution or the strength of a solution. Concentration can be measured in various units such as molarity, percent by volume, or parts per million. It is an important concept in chemistry and is used to determine the properties and behavior of solutions.

87. A base in which few molecules ionize is called _______________.

Weak

Dilute

Neutral

All of the above

A base in which few molecules ionize is called weak. This means that only a small fraction of the base molecules dissociate into ions when dissolved in water. In contrast, a strong base would completely ionize and dissociate into ions when dissolved in water. Therefore, the correct answer is weak.

Explanation

A base in which few molecules ionize is called weak. This means that only a small fraction of the base molecules dissociate into ions when dissolved in water. In contrast, a strong base would completely ionize and dissociate into ions when dissolved in water. Therefore, the correct answer is weak.

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

Taste

Consumer

Laboratory

Sensory evaluation

FCS-FS 2 a. Identify physical, physicochemical, and chemical techniques used for assessing food quality.

Explanation

FCS-FS 2 a. Identify physical, physicochemical, and chemical techniques used for assessing food quality.

89. Lowering air pressure lowers water's boiling point by ___________.

Reducing the resistance water must overcome to boil

Reducing water's surface tension

Reducing water's density

All of the answers are true

Lowering air pressure reduces the resistance water must overcome to boil. When air pressure is decreased, the boiling point of water decreases as well. This is because at lower air pressure, the molecules in the water can escape more easily, requiring less energy to transition from the liquid phase to the gas phase. Therefore, the resistance water faces to boil is reduced when air pressure is lowered.

Explanation

Lowering air pressure reduces the resistance water must overcome to boil. When air pressure is decreased, the boiling point of water decreases as well. This is because at lower air pressure, the molecules in the water can escape more easily, requiring less energy to transition from the liquid phase to the gas phase. Therefore, the resistance water faces to boil is reduced when air pressure is lowered.

90. A basic, 2 M solution could be used to carry out the ________________ of a solution of unknown acidity.

Titration

Molarity

Acid

Anthocyanin

A basic, 2 M solution could be used to carry out the titration of a solution of unknown acidity. Titration is a process in which a solution of known concentration (in this case, a basic solution with a concentration of 2 M) is slowly added to a solution of unknown concentration (the solution of unknown acidity) until a reaction between the two solutions is complete. By measuring the volume of the known solution required to react completely with the unknown solution, the concentration of the unknown solution can be determined.

Explanation

A basic, 2 M solution could be used to carry out the titration of a solution of unknown acidity. Titration is a process in which a solution of known concentration (in this case, a basic solution with a concentration of 2 M) is slowly added to a solution of unknown concentration (the solution of unknown acidity) until a reaction between the two solutions is complete. By measuring the volume of the known solution required to react completely with the unknown solution, the concentration of the unknown solution can be determined.

91. Hard water results from water's effectiveness as a dispersing medium.

True

False

Hard water does not result from water's effectiveness as a dispersing medium. Hard water is water that contains high levels of minerals such as calcium and magnesium. The hardness of water is not related to its effectiveness as a dispersing medium.

Explanation

Hard water does not result from water's effectiveness as a dispersing medium. Hard water is water that contains high levels of minerals such as calcium and magnesium. The hardness of water is not related to its effectiveness as a dispersing medium.

92. The destruction of nutrients through boiling illustrates a problem associated with ______________.

Hard water

Water's properties as a solvent

Low atmospheric pressure

Sublimation

Boiling water causes the destruction of nutrients because water's properties as a solvent allow it to dissolve and carry away the nutrients present in the food. When water is heated, it becomes a better solvent and can leach out the nutrients, resulting in their destruction. This problem is associated with water's ability to dissolve substances, including nutrients, when it is heated.

Explanation

Boiling water causes the destruction of nutrients because water's properties as a solvent allow it to dissolve and carry away the nutrients present in the food. When water is heated, it becomes a better solvent and can leach out the nutrients, resulting in their destruction. This problem is associated with water's ability to dissolve substances, including nutrients, when it is heated.

93. The ______________ of acids and bases describes the percentage of molecules that form ions in acidity.

Strength

Buffer

Indicator

PH

The term "strength" refers to the ability of acids and bases to form ions in acidity. It describes the percentage of molecules that dissociate into ions when the substance is dissolved in water. A strong acid or base will fully dissociate into ions, while a weak acid or base will only partially dissociate. Therefore, the strength of an acid or base determines its ability to contribute to the acidity of a solution.

Explanation

The term "strength" refers to the ability of acids and bases to form ions in acidity. It describes the percentage of molecules that dissociate into ions when the substance is dissolved in water. A strong acid or base will fully dissociate into ions, while a weak acid or base will only partially dissociate. Therefore, the strength of an acid or base determines its ability to contribute to the acidity of a solution.

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

Food

Laboratory

Object Evaluation

Sensory Evaluation

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

Explanation

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

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

Nutrition Researcher

Dietetic Technician

Community Nutritionist

Registered Dietician

FCS-FS-1. Students will define food science and explore careers in food science.

Explanation

FCS-FS-1. Students will define food science and explore careers in food science.

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

Object evaluation

Sensory evaluation

Consumer evaluation

Volatility evaluation

FCS-FS 2 e. Describe the role of science in the development of new food products and the use of the scientific method.

Explanation

FCS-FS 2 e. Describe the role of science in the development of new food products and the use of the scientific method.

97. Acids in foods pose little health risk because __________________________.

They are only slightly soluble

They are weak

They are not often used in food

All of the above

Acids in foods pose little health risk because they are weak. Weak acids are less likely to cause harm or damage to the body compared to strong acids. They have a lower concentration of hydrogen ions, making them less corrosive and less likely to cause irritation or tissue damage. Therefore, consuming foods that contain weak acids is generally safe and does not pose significant health risks.

Explanation

Acids in foods pose little health risk because they are weak. Weak acids are less likely to cause harm or damage to the body compared to strong acids. They have a lower concentration of hydrogen ions, making them less corrosive and less likely to cause irritation or tissue damage. Therefore, consuming foods that contain weak acids is generally safe and does not pose significant health risks.

98. The MOST reliable way to find a pH level is with _______________.

Litmus paper

Anthocyanins

A pH scale

A ph meter

A pH meter is the most reliable way to find a pH level because it directly measures the concentration of hydrogen ions in a solution. It provides a precise and accurate reading of the pH value, allowing for more precise analysis and control of pH levels. Litmus paper can give a rough estimate of pH but is not as accurate as a pH meter. Anthocyanins are pigments found in plants and are not used for measuring pH. A pH scale is a reference tool that shows the range of pH values but does not provide an actual measurement.

Explanation

A pH meter is the most reliable way to find a pH level because it directly measures the concentration of hydrogen ions in a solution. It provides a precise and accurate reading of the pH value, allowing for more precise analysis and control of pH levels. Litmus paper can give a rough estimate of pH but is not as accurate as a pH meter. Anthocyanins are pigments found in plants and are not used for measuring pH. A pH scale is a reference tool that shows the range of pH values but does not provide an actual measurement.

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

Steaming veggies

Making Chicken noodle Soup

Broiling a steak

Microwaving a potato

Steaming veggies and making chicken noodle soup are great examples of convection heat transfer because both involve the transfer of heat through a fluid (water or broth) that is heated and then circulated around the food. In both cases, the hot fluid comes into direct contact with the food, transferring heat to it and cooking it. This process is known as convection, where heat is transferred through the movement of a fluid. On the other hand, broiling a steak and microwaving a potato involve different heat transfer mechanisms (radiation and microwaves, respectively) and do not involve the circulation of a heated fluid.

Explanation

Steaming veggies and making chicken noodle soup are great examples of convection heat transfer because both involve the transfer of heat through a fluid (water or broth) that is heated and then circulated around the food. In both cases, the hot fluid comes into direct contact with the food, transferring heat to it and cooking it. This process is known as convection, where heat is transferred through the movement of a fluid. On the other hand, broiling a steak and microwaving a potato involve different heat transfer mechanisms (radiation and microwaves, respectively) and do not involve the circulation of a heated fluid.

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

Boiling Spaghetti on the stove top

Making a hamburger on a barbeque grill

Making Pancakes

Grilling French Toast on a griddle

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 the heat source. In conduction, heat is transferred through direct contact between objects of different temperatures. In this case, the griddle or pan is heated, and the heat is transferred to the food through direct contact, cooking it evenly. Boiling spaghetti and making a hamburger on a barbeque grill involve other heat transfer methods such as convection and radiation, as the heat is transferred through a liquid or through the air.

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 the heat source. In conduction, heat is transferred through direct contact between objects of different temperatures. In this case, the griddle or pan is heated, and the heat is transferred to the food through direct contact, cooking it evenly. Boiling spaghetti and making a hamburger on a barbeque grill involve other heat transfer methods such as convection and radiation, as the heat is transferred through a liquid or through the air.

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