Food Science Final Exam

135 Questions | Total Attempts: 77

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Food Science Final Exam

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Questions and Answers
  • 1. 
    The MOST reliable way to find a pH level is with _______________.
    • A. 

      A ph meter

    • B. 

      Litmus paper

    • C. 

      Anthocyanins

    • D. 

      A pH scale

  • 2. 
    Blood is kept at a healthy, slightly basic pH by ___________.
    • A. 

      An adequate supply of basic foods in the diet

    • B. 

      Basic fluids secreted in the digestive tract

    • C. 

      Various buffering agents in the blood

    • D. 

      Antacid dietary supplements

  • 3. 
    On the pH scale, ___________________.
    • A. 

      Higher values indicate greater acidity

    • B. 

      Lower values indicate greater acidity

    • C. 

      A neutral solution has a value of 14

    • D. 

      None of the above

  • 4. 
    A base in which few molecules ionize is called _______________.
    • A. 

      Weak

    • B. 

      Dilute

    • C. 

      Neutral

    • D. 

      All of the above

  • 5. 
    One sign that neutralization has occurred is _______________.
    • A. 

      A blue indicator

    • B. 

      A slippery feel

    • C. 

      The presence of water

    • D. 

      The presence of anthocyanins

  • 6. 
    Acids in foods pose little health risk because __________________________.
    • A. 

      They are only slightly soluble

    • B. 

      They are weak

    • C. 

      They are not often used in food

    • D. 

      All of the above

  • 7. 
    A base in solution ________________.
    • A. 

      Produces hydroxide ions

    • B. 

      Produces hydrogen ions

    • C. 

      Neutralizes the solution

    • D. 

      Lower's the solution's pH

  • 8. 
    To do a titration of an acid solution, you need to know _________________.
    • A. 

      The volume of the acid solution

    • B. 

      The volume of a basic solution

    • C. 

      The concentration of the basic solution

    • D. 

      All are true

  • 9. 
    Having an equal number of hydrogen atoms and hydrogen ions.
    • A. 

      Neutral

    • B. 

      Molarity

    • C. 

      Base

    • D. 

      Acid

  • 10. 
    A stage of titration that indicates neutralization
    • A. 

      Equivalence point

    • B. 

      Hydrogen ion

    • C. 

      Water

    • D. 

      Indicator

  • 11. 
    A procedure done to determine the molarity of a solution
    • A. 

      Titration

    • B. 

      Molarity

    • C. 

      Concentration

    • D. 

      Tonsilectomy

  • 12. 
    A measure of relative acidity in a solution
    • A. 

      PH

    • B. 

      Titration

    • C. 

      Buffer

    • D. 

      Base

  • 13. 
    A substance that releases hydrogen ions in a solution
    • A. 

      Acid

    • B. 

      Base

    • C. 

      Neutral

    • D. 

      Buffer

  • 14. 
    A positively charged particle
    • A. 

      Hydrogen ion

    • B. 

      Hydroxide ion

    • C. 

      Titration

    • D. 

      Anthocyanin

  • 15. 
    A substance that responds to pH by changing color
    • A. 

      Indicator

    • B. 

      PH

    • C. 

      Water

    • D. 

      Base

  • 16. 
    A measurement that tells the amount of a substance per unit of volume
    • A. 

      Concentration

    • B. 

      Molarity

    • C. 

      Titration

    • D. 

      Indicator

  • 17. 
    A result of a hydrogen ion and hydroxide ion bonding
    • A. 

      Water

    • B. 

      Base

    • C. 

      Neutral

    • D. 

      Acid

  • 18. 
    A substance that releases hydroxide ions in solution
    • A. 

      Base

    • B. 

      Neutral

    • C. 

      Acid

    • D. 

      Molarity

  • 19. 
    A measurement that indicates the moles of solute per liter of solution
    • A. 

      Molarity

    • B. 

      Polarity

    • C. 

      Equivalence point

    • D. 

      Anthocyanin

  • 20. 
    A substance that prevents blood from becoming too acidic or basic
    • A. 

      Buffer

    • B. 

      Base

    • C. 

      Acid

    • D. 

      PH

  • 21. 
    A chemical reaction that produces water and salts
    • A. 

      Neutralization

    • B. 

      Aerobic activity

    • C. 

      Anaerobic activity

    • D. 

      Concentration

  • 22. 
    A plant pigment used to test pH
    • A. 

      Anthocyanin

    • B. 

      Acid

    • C. 

      Buffer

    • D. 

      Titration

  • 23. 
    A substance with a pH value of 3.4 is more _______________________ than one with a value of 7.8
    • A. 

      Acidic

    • B. 

      Basic

    • C. 

      Neutral

    • D. 

      Equivalent

  • 24. 
    Dissolving two moles of solute in one liter of solvent gives you a solution with a(n) ________________ of 2.0.
    • A. 

      Molarity

    • B. 

      Polarity

    • C. 

      Titration

    • D. 

      Concentration

  • 25. 
    Because basic foods take longer to dissolve in the mouth, their _______________ taste tends to linger on the taste buds.
    • A. 

      Bitter

    • B. 

      Sweet

    • C. 

      Sour

    • D. 

      Umami

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