Food Science Final Exam
Good Luck!
- 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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