This Examination covers 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. &n
Latent heat
Heat of vaporization
Sublimation
Electronegativity
Litmus paper
Anthocyanins
A pH scale
A ph meter
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
Higher values indicate greater acidity
Lower values indicate greater acidity
A neutral solution has a value of 14
None of the above
Weak
Dilute
Neutral
All of the above
A blue indicator
A slippery feel
The presence of water
The presence of anthocyanins
They are only slightly soluble
They are weak
They are not often used in food
All of the above
Carry opposite charges
Are products of ionization
May combine to form water
All are true
0.66 moles of ammonia
1.66 moles of ammonia
8 moles of ammonia
15 moles of ammonia
Produces hydroxide ions
Produces hydrogen ions
Neutralizes the solution
Lower's the solution's pH
The volume of the acid solution
The volume of a basic solution
The concentration of the basic solution
All are true
Neutral
Molarity
Base
Acid
Equivalence point
Hydrogen ion
Water
Indicator
Titration
Molarity
Concentration
Tonsilectomy
PH
Titration
Buffer
Base
Acid
Base
Neutral
Buffer
Hydrogen ion
Hydroxide ion
Titration
Anthocyanin
Indicator
PH
Water
Base
Concentration
Molarity
Titration
Indicator
Water
Base
Neutral
Acid
Base
Neutral
Acid
Molarity
Molarity
Polarity
Equivalence point
Anthocyanin
Buffer
Base
Acid
PH
Neutralization
Aerobic activity
Anaerobic activity
Concentration
Anthocyanin
Acid
Buffer
Titration
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