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 See moreprocessing 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 be beneficial in the future.
  ; d) Identify scientific equipment found in the laboratory and how to properly and safely use it.
  ; 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
Litmus paper
Anthocyanins
A pH scale
A ph meter
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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
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Higher values indicate greater acidity
Lower values indicate greater acidity
A neutral solution has a value of 14
None of the above
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Weak
Dilute
Neutral
All of the above
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A blue indicator
A slippery feel
The presence of water
The presence of anthocyanins
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They are only slightly soluble
They are weak
They are not often used in food
All of the above
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Carry opposite charges
Are products of ionization
May combine to form water
All are true
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0.66 moles of ammonia
1.66 moles of ammonia
8 moles of ammonia
15 moles of ammonia
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Produces hydroxide ions
Produces hydrogen ions
Neutralizes the solution
Lower's the solution's pH
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The volume of the acid solution
The volume of a basic solution
The concentration of the basic solution
All are true
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Neutral
Molarity
Base
Acid
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Equivalence point
Hydrogen ion
Water
Indicator
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Titration
Molarity
Concentration
Tonsilectomy
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PH
Titration
Buffer
Base
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Acid
Base
Neutral
Buffer
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Hydrogen ion
Hydroxide ion
Titration
Anthocyanin
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Indicator
PH
Water
Base
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Concentration
Molarity
Titration
Indicator
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Water
Base
Neutral
Acid
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Base
Neutral
Acid
Molarity
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Molarity
Polarity
Equivalence point
Anthocyanin
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Buffer
Base
Acid
PH
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Neutralization
Aerobic activity
Anaerobic activity
Concentration
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Anthocyanin
Acid
Buffer
Titration
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Acidic
Basic
Neutral
Equivalent
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Molarity
Polarity
Titration
Concentration
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Bitter
Sweet
Sour
Umami
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Hydroxide ions
Ionization
Buffers
Strength
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Concentration
Buffer
Base
PH
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Ionization
Polarity
Molarity
Acidification
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Equivalence
Neutralization
Titration
Concentration
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Neutral
Acidic
Basic
Totalitarian
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Indicator
Buffer
Titration
Sugar
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Titration
Molarity
Acid
Anthocyanin
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Strength
Buffer
Indicator
PH
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Hydrogen ions
Acid
Water
Concentration
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Concentrated
Acidic
Basic
Neutral
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Neutralization
Titration
Molarity
Anthocyanin
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Appearance
Taste
Sounds
Olfactory
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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.
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Factory evaluation
Consumer evaluation
Sensory evaluation
Food evaluation
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Taste buds
Volatile
Taste blind
Flavorless
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Taste
Consumer
Laboratory
Sensory evaluation
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Smells
Tastes
Sounds
Feels
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Evaluation panel
Appearance
Sensory evaluation
Taste buds
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Food
Laboratory
Object Evaluation
Sensory Evaluation
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Object evaluation
Sensory evaluation
Consumer evaluation
Volatility evaluation
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Solid is to a liquid
Molecule is to a compound
Solution is to a mixture
Pure substance is to a mixture
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