Food Science Midterm Examination

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.

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.

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.

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.

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).

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.

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.

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.

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.

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.

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

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

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

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.

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.

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.

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

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.

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

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.

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.

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.

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.

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."

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

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.

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.

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.

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.

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.

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.

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.

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).

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".

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.

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.

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.

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

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.

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.

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.

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.

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.

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

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

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

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.

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.

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.

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.