Food Science Final Exam

135 Questions | By DianeMoroney | Updated: Aug 30, 2022 | Attempts: 96

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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