Food Science Final Exam

Reviewed by Editorial Team
The ProProfs editorial team is comprised of experienced subject matter experts. They've collectively created over 10,000 quizzes and lessons, serving over 100 million users. Our team includes in-house content moderators and subject matter experts, as well as a global network of rigorously trained contributors. All adhere to our comprehensive editorial guidelines, ensuring the delivery of high-quality content.
Learn about Our Editorial Process
| By DianeMoroney
D
DianeMoroney
Community Contributor
Quizzes Created: 18 | Total Attempts: 6,399
| Attempts: 483 | Questions: 135
Please wait...
Question 1 / 135
0 %
0/100
Score 0/100
1. When choosing a sugar as a sweetener, food technologists must consider that __________.

Explanation

When choosing a sugar as a sweetener, food technologists must consider that some sugars are sweeter than others, temperature affects the sweetness of some sugars, and different people may perceive sweetness in different ways. This means that the choice of sugar will impact the overall taste and sweetness of the food or beverage being produced. Additionally, the sweetness of certain sugars may change depending on the temperature at which they are used. Furthermore, individuals may have varying sensitivities to sweetness, so what may be perceived as sweet by one person may not be as sweet to another.

Submit
Please wait...
About This Quiz
Food Science Final Exam - Quiz

This final exam explores the chemical properties of foods, focusing on pH levels, buffering agents, acidity, bases, and neutralization indicators.

Tell us your name to personalize your report, certificate & get on the leaderboard!
2. Sahmirah eats very little meat, so she takes a Vitamin B-12 supplement.  Coach tells her:

Explanation

The correct answer is "Dang Girl! You obviously know your vitamins! Good Job!" because Sahmirah is taking a Vitamin B-12 supplement, which shows that she is aware of the importance of this vitamin and is taking steps to ensure she gets enough of it despite her limited meat consumption. The coach praises her for this knowledge and proactive approach to her health.

Submit
3. How would you describe the orange juice and vegetable oil in a ham glaze, as these two liquids relate to each other/

Explanation

The correct answer is "Immiscible." Immiscible refers to two substances that cannot be mixed together to form a homogeneous solution. In the context of a ham glaze, orange juice and vegetable oil would be immiscible because they do not blend together to form a uniform mixture. Instead, they would separate into distinct layers or droplets when combined.

Submit
4. An atom is made of all of the following EXCEPT _______________________.

Explanation

FCS-FS-3 a. Describe the parts of an atom.

Submit
5. Diabetes is an illness that can cause dangerously high levels of blood sugar.

Explanation

Diabetes is a chronic medical condition characterized by high levels of blood sugar. It occurs when the body either does not produce enough insulin or cannot effectively use the insulin it produces. This leads to an accumulation of glucose in the bloodstream, resulting in high blood sugar levels. If left untreated or uncontrolled, diabetes can lead to various complications and health problems. Therefore, it is true that diabetes can cause dangerously high levels of blood sugar.

Submit
6. Shay transfers the last few cups of milk to a glass jar to save refrigerator space.

Explanation

The correct answer explains that Shay is losing some vitamins by transferring the milk to a glass jar because vitamins can be degraded when exposed to light.

Submit
7. When his doctor prescribes antibiotics for a respiratory infection, Dominic adds broccoli and mustard greens to his plate.

Explanation

The correct answer is "Very Smart Dominic! Dark green veggies are powerhouses for a lot of vitamins and minerals." This answer acknowledges Dominic's wise choice of adding broccoli and mustard greens to his plate. Dark green vegetables are known to be rich in vitamins and minerals, making them a healthy choice, especially when dealing with a respiratory infection.

Submit
8. Dre'Shianna uses iodized salt.

Explanation

Iodized salt is a great way to avoid goiter because it contains iodine, which is necessary for the production of thyroid hormones. Goiter is often caused by a deficiency in iodine, so using iodized salt helps to ensure that the body has enough iodine to prevent goiter. Regular salt, on the other hand, does not contain iodine and therefore does not provide this benefit.

Submit
9. Why might a food be fermented?

Explanation

Fermentation is a process that involves the conversion of sugars in food into alcohol, acids, or gases by the action of microorganisms. This process can help preserve food by creating an acidic environment that inhibits the growth of harmful bacteria. Additionally, fermentation can change the flavor of food by producing new compounds and enhancing existing flavors. In some cases, fermentation can also make certain foods edible by breaking down complex molecules into simpler forms that are easier to digest. Therefore, all of the given options are valid reasons for why a food might be fermented.

Submit
10. Which of the following foods MOST likely owes its qualities to fats?

Explanation

A light, moist chocolate cake is most likely to owe its qualities to fats. Fats, such as butter or oil, are often used in baking to add moisture and richness to the cake. They also contribute to the texture and flavor of the cake, making it light and moist. The presence of fats in the cake helps to create a tender crumb and gives it a smooth and velvety mouthfeel. Additionally, fats help to enhance the flavor and aroma of the chocolate in the cake.

Submit
11. A positively charged particle

Explanation

A hydrogen ion is a positively charged particle that is formed when a hydrogen atom loses its electron. In chemistry, hydrogen ions play a crucial role in various reactions and processes. They are often involved in acid-base reactions and can determine the pH of a solution. Hydrogen ions are also important in titrations, which are used to determine the concentration of an unknown substance. Additionally, hydrogen ions can affect the color of certain compounds, such as anthocyanins, which are responsible for the vibrant colors in many fruits and flowers.

Submit
12. Because it creates your first impression, a food's ___________________ can affect whether you like it before you taste it.

Explanation

FCS-FS 2 d. Discuss factors affecting a person’s food preference such as physical, psychological, cultural, and environmental influences.

Submit
13. Which of the following factors may cause a yeast bread recipe to flop?

Explanation

Increasing the sugar in a yeast bread recipe can cause the bread to flop because yeast needs a balanced amount of sugar to activate and produce carbon dioxide for rising. Leaving out the salt can also cause the bread to flop because salt helps to control yeast growth and strengthen gluten, which gives the bread structure. Letting the dough rise in a hot oven can lead to over-fermentation and collapse of the bread. Therefore, all of these factors can contribute to a yeast bread recipe flopping.

Submit
14. The ratio of mass to volume

Explanation

Density is the correct answer because it refers to the ratio of mass to volume. Density is a physical property of matter that describes how much mass is contained within a given volume. It is calculated by dividing the mass of an object by its volume. Density is an important characteristic of substances and can be used to identify and compare different materials.

Submit
15. A ratio of mass to unit volume

Explanation

Density is a measure of how much mass is contained within a given volume. It is calculated by dividing the mass of an object by its volume. Therefore, density is a ratio of mass to unit volume. It is a physical property that helps determine the compactness or concentration of a substance.

Submit
16. An enlargement of the thyroid gland caused by a lack of iodine.

Explanation

Goiter is an enlargement of the thyroid gland caused by a lack of iodine. The thyroid gland requires iodine to produce thyroid hormones, which regulate metabolism and growth. When there is a deficiency of iodine in the diet, the thyroid gland becomes enlarged in an attempt to produce more hormones. This enlargement of the gland results in the formation of a goiter. Symptoms of goiter may include swelling in the neck, difficulty swallowing or breathing, and hoarseness. Treatment typically involves iodine supplementation or the addition of iodized salt to the diet.

Submit
17. Jayleen notices that citrus fruits are really expensive this time of year. He buys strawberries and green peppers instead.

Explanation

The given answer suggests that Jayleen is being praised by Mrs. Moroney and Coach for paying attention during notes. This implies that Jayleen's decision to buy strawberries and green peppers instead of expensive citrus fruits was influenced by the information she learned during the notes. The statement also implies that paying attention during notes is seen as a positive trait by Mrs. Moroney and Coach, and they are proud of Jayleen for demonstrating this behavior.

Submit
18. What is the MOST important reason to control pH levels when fermenting foods?

Explanation

Controlling pH levels during the fermentation process is crucial to destroy harmful bacteria. pH levels affect the growth and survival of microorganisms, including harmful bacteria. By maintaining the right pH, which is typically acidic in fermented foods, the growth of harmful bacteria is inhibited, reducing the risk of foodborne illnesses. While developing flavor, increasing digestibility, and promoting enzyme action are also important outcomes of fermentation, the primary reason for controlling pH levels is to ensure food safety by eliminating harmful bacteria.

Submit
19. Blood is kept at a healthy, slightly basic pH by ___________.

Explanation

The correct answer is various buffering agents in the blood. Buffering agents in the blood help maintain a stable pH by neutralizing excess acids or bases. These agents include bicarbonate ions, proteins, and phosphates. They prevent drastic changes in pH that could be harmful to the body's cells and organs. This balance is crucial for the proper functioning of enzymes, proteins, and other cellular processes.

Submit
20. Cooking foods successfully depends on controlling ____________________________.

Explanation

SPS7. The student will relate transformations and flow of energy within a system.

Submit
21. The structure of fiber _________.

Explanation

The structure of fiber consists of parallel chains of glucose, which lends support to a plant's woody parts. Additionally, fiber resists human digestive enzymes, making it indigestible for humans. Therefore, the correct answer is "all of the above" as it encompasses all three statements.

Submit
22. An illness that leaves a person ____________________can make food seem flavorless, discouraging good nutrition when needed most.

Explanation

FCS-FS 2 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.

Submit
23. A measure of relative acidity in a solution

Explanation

pH is a measure of the relative acidity or alkalinity of a solution. It indicates the concentration of hydrogen ions (H+) present in the solution. A lower pH value indicates a higher concentration of hydrogen ions, making the solution more acidic. On the other hand, a higher pH value indicates a lower concentration of hydrogen ions, making the solution more alkaline. pH is commonly used in various fields, including chemistry, biology, and environmental science, to determine the acidity or alkalinity of substances and solutions.

Submit
24. The difference between meat protein and fish protein is _____________.

Explanation

The difference between meat protein and fish protein is that fish proteins cook more quickly, fish contains fewer connective proteins, and fish proteins form shorter muscle bundles.

Submit
25. The best foam would probably be made from ______________-.

Explanation

Egg whites in a glass bowl would likely be the best option for making foam. Egg whites are known for their ability to create stable foam due to their high protein content. Using a glass bowl is preferred because it is non-reactive and does not absorb any substances, ensuring that the foam remains pure. Milk in a plastic bowl may not create a stable foam due to the lower protein content in milk. Blended egg whites and yolks may not produce a stable foam as the fat content in the yolks interferes with the foam formation.

Submit
26. Managing kilocalories in the diet is important because _____________________.

Explanation

SPS7. The student will relate transformations and flow of energy within a system.

Submit
27. ____________________ is anything that has mass and takes up space.

Explanation

Matter is defined as anything that has mass and takes up space. It includes both atoms and molecules, as well as any other physical substance. Matter is the fundamental building block of the universe and can exist in various forms, such as solids, liquids, and gases.

Submit
28. What are components of every trigycleride?

Explanation

The components of every triglyceride are fatty acids, hydroxyl groups, and carboxyl groups. Triglycerides are composed of three fatty acid molecules attached to a glycerol molecule. The fatty acids contain hydroxyl groups (-OH) and carboxyl groups (-COOH), which are essential for the formation of triglycerides. The hydroxyl group is responsible for the alcohol part of the glycerol molecule, while the carboxyl group is responsible for the acid part of the fatty acid molecule. These components play a crucial role in the structure and function of triglycerides.

Submit
29. Which lipid would be the best choice for someone who wants to cut down on saturated fats?

Explanation

Soybean oil would be the best choice for someone who wants to cut down on saturated fats because it is a plant-based oil and contains lower levels of saturated fats compared to lard, butter, and palm kernel oil. Soybean oil is also rich in unsaturated fats, including omega-6 fatty acids, which are considered healthier for the body.

Submit
30. What word describes water that releases from a zucchini when it's boiled or shredded?

Explanation

The word "free" accurately describes water that releases from a zucchini when it is boiled or shredded. When zucchini is cooked or shredded, the water inside it is released and becomes separate from the vegetable. It is not bound or immiscible (incapable of being mixed) with the zucchini, and it is not defunct (no longer functioning). Therefore, the correct answer is "free."

Submit
31. A substance with a pH value of 3.4 is more _______________________ than one with a value of 7.8

Explanation

A substance with a pH value of 3.4 is more acidic than one with a value of 7.8. pH is a measure of the acidity or alkalinity of a substance, with values below 7 indicating acidity. Therefore, a substance with a pH of 3.4 is more acidic than a substance with a pH of 7.8, which is closer to neutral.

Submit
32. An acid breaks down into _______________ in solution.

Explanation

When an acid dissolves in solution, it releases hydrogen ions (H+). These hydrogen ions are responsible for the acidic properties of the solution. Therefore, the correct answer is hydrogen ions.

Submit
33. ______________ occurs when caids and bases mixed in solutions each "cancel out" the effects of the other.

Explanation

Neutralization occurs when acids and bases are mixed in solutions and their effects on each other are canceled out. This is because acids release hydrogen ions (H+) while bases release hydroxide ions (OH-). When these ions combine, they form water (H2O) and a salt. This reaction results in a neutral pH, hence the term "neutralization".

Submit
34. A big fan of Coach's hair and hairline, Bruce Almighty decides to take a supplement to improve his hair. Which one should should he choose?

Explanation

Biotin is the best choice for Bruce Almighty to improve his hair. Biotin, also known as vitamin B7, is essential for healthy hair growth. It promotes the production of keratin, a protein that makes up the structure of hair. Biotin also helps to strengthen hair follicles and prevent hair breakage. By taking a biotin supplement, Bruce can enhance the health and appearance of his hair, making it stronger and more vibrant.

Submit
35. An element described as electronegative _________________.

Explanation

An element described as electronegative exhibits several characteristics. It exerts a negative charge, which means it has a tendency to attract electrons towards itself. This property allows it to attract shared electrons in a covalent bond, making it more likely to form a polar molecule. Therefore, all of the given answers are true when describing an electronegative element.

Submit
36. A basic solution contains a high proportion of ___________________.

Explanation

A basic solution contains a high proportion of hydroxide ions. In chemistry, a solution is considered basic when it has a pH greater than 7. Hydroxide ions (OH-) are responsible for the basic nature of a solution. They are formed when a base dissolves in water and release hydroxide ions. The higher the concentration of hydroxide ions in a solution, the more basic it is. Therefore, a basic solution contains a high proportion of hydroxide ions.

Submit
37. A(n) _________________ solution has a one-to-one ratio of hydrogen ions to hydroxide ions.

Explanation

A neutral solution has an equal concentration of hydrogen ions (H+) and hydroxide ions (OH-), resulting in a one-to-one ratio. This means that the solution is neither acidic nor basic, as it does not have an excess of either hydrogen ions or hydroxide ions. The term "totalitarian" is unrelated to the concept of pH and does not apply to this question.

Submit
38. A strong attraction between polar molecules that have covalent bonds

Explanation

A hydrogen bond is a strong attraction between polar molecules that have covalent bonds. This type of bond occurs when a hydrogen atom is bonded to a highly electronegative atom, such as oxygen, nitrogen, or fluorine. The electronegative atom attracts the shared electrons in the covalent bond, creating a partial positive charge on the hydrogen atom. This partial positive charge can then interact with the partial negative charge on another electronegative atom, leading to the formation of a hydrogen bond. Hydrogen bonds are responsible for many important biological processes, such as the structure of DNA and the folding of proteins.

Submit
39. The more heat you apply to boiling water, the hotter it becomes.

Explanation

The statement is incorrect because the temperature of boiling water remains constant at 100 degrees Celsius as long as it continues to boil. Applying more heat to boiling water will not make it hotter, but it may cause it to evaporate faster.

Submit
40. What term describes water that is locked in the chemical structure of food?

Explanation

Bound water refers to water molecules that are tightly bound within the chemical structure of food. This means that the water is not easily released or separated from the food. Bound water is important for the texture, juiciness, and overall quality of food. It is different from free water, which can be easily removed or separated from the food. Heat of fusion refers to the amount of heat required to change a substance from a solid to a liquid state. Tenderacity is not a recognized term related to water or food.

Submit
41. A plant pigment used to test pH

Explanation

Anthocyanin is a plant pigment that can be used to test pH because it changes color depending on the acidity or alkalinity of the solution. In acidic conditions, anthocyanin appears red, while in alkaline conditions it appears blue or purple. This property makes it a useful indicator for determining the pH of a solution. Acid, buffer, and titration are not specifically related to plant pigments or pH testing, so they are not the correct answer in this context.

Submit
42. ___________________________ of water, in which molecules separate into hydrogen and hydroxide ions, occurs in a small percentage of water molecules.

Explanation

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

Submit
43. ___________ plays a role in fermentation by acetic-acid bacteria.

Explanation

Yeast plays a role in fermentation by acetic-acid bacteria. Yeast is a type of microorganism that is commonly used in fermentation processes, such as the production of alcoholic beverages and bread. In the case of acetic-acid bacteria, yeast is responsible for converting sugars into alcohol through the process of fermentation. This alcohol is then further metabolized by the acetic-acid bacteria to produce acetic acid, which gives vinegar its distinct sour taste. Therefore, yeast is an essential component in the fermentation process carried out by acetic-acid bacteria.

Submit
44. To get a reaction to a new food item from people who might buy it, manufacturers consult ________________________ panels,

Explanation

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

Submit
45. Sweet and sour are two of the sensations detected by the ______________________________.

Explanation

FCS-FS-2 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.

Submit
46. What troublesome product results from water's ability to take apart metallic elements and hold their ions in solution?

Explanation

Hard water is formed when water contains high levels of dissolved minerals such as calcium and magnesium ions. These ions are obtained by water's ability to dissolve metallic elements and hold their ions in solution. Hard water can cause various problems, such as scale buildup in pipes and appliances, reduced effectiveness of soaps and detergents, and can leave spots on dishes and fixtures.

Submit
47. Having an equal number of hydrogen atoms and hydrogen ions.

Explanation

When the number of hydrogen atoms and hydrogen ions is equal, the solution is considered to be neutral. In a neutral solution, the concentration of hydrogen ions (H+) is equal to the concentration of hydroxide ions (OH-), resulting in a balanced pH level. This means that the solution is neither acidic nor basic.

Submit
48. The sensitivity to pH makes red cabbage a natural ___________________________.

Explanation

The sensitivity to pH refers to the ability of red cabbage to change color in response to different levels of acidity or alkalinity. This characteristic makes it a natural indicator, as it can be used to determine the pH of a solution by observing the color change. A buffer is a solution that resists changes in pH, titration is a process of determining the concentration of a substance in a solution, and sugar does not have any relevance to the sensitivity to pH of red cabbage.

Submit
49. Fermentation is most useful to someone serving which of the following appetizers?

Explanation

Fermentation is most useful for someone serving cheese chunks and sausage slices because fermentation can enhance the flavors and textures of both cheese and sausage. Fermentation can help break down the proteins in cheese, resulting in a more complex and flavorful product. It can also add tanginess and depth to sausage, making it more delicious. Therefore, using fermented cheese and sausage can elevate the taste experience of this appetizer combination.

Submit
50. Melting and boiling points are Most related to a substance's ________________.

Explanation

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

Submit
51. Methods of heat transfer are alike in that all ___________________.

Explanation

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.

Submit
52. Lack of iron in the blood, creating a deficiency of red blood cells, characterized by extreme fatigue and susceptability to illness

Explanation

Anemia is a condition caused by a lack of iron in the blood, resulting in a deficiency of red blood cells. This condition is characterized by extreme fatigue and a higher susceptibility to illness. The other options, beriberi, scurvy, and pellagra, are not related to iron deficiency or red blood cell production.

Submit
53. This career generally  works in a laboratory and creates custom protective packaging.

Explanation

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

Submit
54. The food with the strongest taste is likely to be _______________________________.

Explanation

Hot, sweetened cider is likely to be the food with the strongest taste because it combines the elements of heat, sweetness, and potentially spices or flavors from the cider. Heat can enhance the perception of taste by activating taste buds, while sweetness can add a strong and distinct flavor. Additionally, cider often contains spices such as cinnamon or cloves, which can further contribute to its strong taste.

Submit
55. A vitamin, specifically C and the B-complex Vitamins, that dissolve and are transported throughout the body by water, thus needing daily replenishment

Explanation

Water-soluble vitamins, such as vitamin C and the B-complex vitamins, dissolve in water and are easily transported throughout the body. These vitamins cannot be stored in large amounts and are not stored in the body for long periods of time, so they need to be replenished daily through diet or supplements. Unlike fat-soluble vitamins, water-soluble vitamins are not stored in fatty tissues and any excess amounts are excreted through urine.

Submit
56. Because basic foods take longer to dissolve in the mouth, their _______________ taste tends to linger on the taste buds.

Explanation

Basic foods, such as bitter-tasting ones, take longer to dissolve in the mouth. This means that their taste molecules have more time to interact with the taste buds on the tongue, resulting in a lingering bitter taste sensation.

Submit
57. When heat is applied to a substance, its molecules ________________________

Explanation

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

Submit
58. A procedure done to determine the molarity of a solution

Explanation

Titration is a procedure used to determine the molarity or concentration of a solution. It involves adding a known solution of one substance (the titrant) to a known volume of another solution (the analyte) until a reaction between the two is complete. By measuring the volume of titrant required to reach the endpoint of the reaction, the molarity of the analyte solution can be calculated. This method is commonly used in chemistry laboratories to determine the concentration of acids, bases, or other substances in a solution.

Submit
59. A vitamin D deficiency disease in adults that causes the bones to become misshapen.

Explanation

Osteomalacia is a vitamin D deficiency disease in adults that leads to the deformation of bones. Vitamin D is essential for the absorption of calcium and phosphorus, which are necessary for bone health. When there is a deficiency of vitamin D, the body is unable to properly mineralize the bones, resulting in weakened and misshapen bones. Perricious anemia, pellagra, and beriberi are not related to bone deformities, making osteomalacia the correct answer.

Submit
60. On the pH scale, ___________________.

Explanation

On the pH scale, lower values indicate greater acidity. The pH scale measures the acidity or alkalinity of a substance, with values ranging from 0 to 14. A pH value below 7 is considered acidic, and as the value decreases, the acidity increases. Therefore, lower values on the pH scale indicate greater acidity.

Submit
61. All of the following statements are true of candy making EXCEPT ________.

Explanation

Larger crystals do not produce a smoother candy. In fact, smaller crystals produce a smoother texture in candy making. When the syrup cools and crystallizes, smaller crystals form, resulting in a smoother texture. Larger crystals can make the candy feel gritty or grainy in the mouth. Therefore, the statement "larger crystals produce a smoother candy" is not true.

Submit
62. Which scientific discovery is MOST closely linked to controlling fermentation in food?

Explanation

Pasteurization is the process of heating food or beverages to a specific temperature for a certain period of time to kill harmful bacteria and extend their shelf life. This scientific discovery is closely linked to controlling fermentation in food because it helps to prevent the growth of microorganisms that can cause spoilage and fermentation. By heating the food, pasteurization can destroy or inactivate the enzymes and microorganisms responsible for fermentation, thus preserving the quality and safety of the food product.

Submit
63. Taste buds differ from olfactory organs in that ______________________________________.

Explanation

The correct answer is "All of the above." This means that all of the statements provided in the options are true when comparing taste buds to olfactory organs. Taste buds respond to particles dissolved in liquid, while olfactory organs respond to particles dissolved in air. Taste buds detect a few basic tastes, while olfactory organs can recognize many different odors. Additionally, olfactory organs perceive sensations more rapidly than taste buds do. Therefore, all three statements correctly differentiate taste buds from olfactory organs.

Submit
64. Water's molecules' strong attraction for each other creates what skin-like effect where water contacts another substance?

Explanation

Surface tension is the result of water molecules' strong attraction for each other. This attraction causes the molecules at the surface of the water to be more strongly attracted to each other than to the air or another substance. This creates a "skin-like" effect, where the surface of the water acts as if it has a thin, elastic film. This property allows certain insects to walk on water and allows small objects, like paper clips, to float on the surface.

Submit
65. Which of the following steps is NOT helpful to making sauerkraut?

Explanation

Boiling is not helpful in making sauerkraut because it can destroy the beneficial bacteria that are responsible for the fermentation process. Fermentation is the key step in making sauerkraut, where the cabbage is salted and left to ferment naturally. Boiling would kill these bacteria and prevent the fermentation process from occurring. Therefore, boiling is not a helpful step in making sauerkraut.

Submit
66. An atom is to an element as a ________________.

Explanation

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

Submit
67. If you cook individual pieces of chicken and a whole chicken under the same conditions, ______________________.

Explanation

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.

Submit
68. A mixture in which particles are evenly distributed but do not dissolve.

Explanation

A colloidal dispersion refers to a mixture in which particles are evenly distributed but do not dissolve. In a colloidal dispersion, the particles are larger than those in a solution but smaller than those in a suspension. These particles remain suspended in the medium due to the balance between attractive and repulsive forces. This type of mixture can be seen in substances like milk, fog, or gelatin, where particles are dispersed throughout the medium but do not dissolve.

Submit
69. The destruction of nutrients through boiling illustrates a problem associated with ______________.

Explanation

When water is boiled, it reaches a high temperature which leads to the destruction of nutrients present in the water. This happens because water's properties as a solvent allow it to dissolve and carry away different substances, including nutrients. Therefore, the destruction of nutrients through boiling highlights the problem associated with water's properties as a solvent.

Submit
70. To do a titration of an acid solution, you need to know _________________.

Explanation

To do a titration of an acid solution, it is necessary to know the volume of the acid solution, the volume of a basic solution, and the concentration of the basic solution. The volume of the acid solution is important to determine the stoichiometry of the reaction and calculate the amount of acid present. The volume of the basic solution is needed to determine the equivalence point of the reaction. Lastly, the concentration of the basic solution is essential to calculate the molarity of the acid solution. Therefore, all the given statements are true for a successful titration of an acid solution.

Submit
71. A substance that releases hydroxide ions in solution

Explanation

A base is a substance that releases hydroxide ions in solution. This means that when the base is dissolved in water, it will dissociate and release hydroxide ions (OH-) into the solution. Bases are known for their ability to neutralize acids and have a pH value greater than 7. They can also react with acids to form water and a salt. Examples of bases include sodium hydroxide (NaOH) and calcium hydroxide (Ca(OH)2).

Submit
72. A characteristic that can be observed or measured without changing the substance into something else is a ___________.

Explanation

A physical property refers to a characteristic of a substance that can be observed or measured without altering the substance's chemical composition. This means that the substance remains the same even when its physical properties are measured or observed. Examples of physical properties include color, density, melting point, and conductivity.

Submit
73. The energy needed for 1.0 g of a substance to change from a liquid to a gas.

Explanation

The correct answer is "heat of vaporization" because it refers to the amount of energy required for a substance to change from a liquid to a gas at its boiling point. This process involves breaking intermolecular forces and converting the substance's state of matter, resulting in the absorption of heat energy. The heat of vaporization is specific to each substance and is typically measured in joules per gram (J/g).

Submit
74. Covalently bonded atoms, arranged to create a clear division of positive and negative charges.

Explanation

A polar molecule is formed when there is an unequal distribution of electron density between the atoms in a molecule. In this case, the covalently bonded atoms are arranged in such a way that there is a clear division of positive and negative charges within the molecule. This creates a dipole moment, with one end of the molecule being more positive and the other end being more negative. The presence of this dipole moment makes the molecule polar.

Submit
75. A mixture in which particles are evenly distributed but do not dissolve.

Explanation

A colloidal dispersion is a mixture where particles are evenly distributed but do not dissolve. In this type of mixture, the particles are suspended in a medium and can be seen under a microscope. The particles are larger than those in a solution but smaller than in a suspension. This allows for a stable dispersion where the particles do not settle out over time.

Submit
76. A measurement that indicates the moles of solute per liter of solution

Explanation

Molarity is a measurement that indicates the moles of solute per liter of solution. It is a unit of concentration commonly used in chemistry to express the amount of solute dissolved in a given amount of solvent. Molarity is calculated by dividing the number of moles of solute by the volume of the solution in liters. It is an important concept in many chemical calculations and is used to determine the amount of reactants required in a chemical reaction or to calculate the concentration of a solution.

Submit
77. A substance that prevents blood from becoming too acidic or basic

Explanation

A buffer is a substance that helps maintain the pH of a solution by resisting changes in acidity or alkalinity. It can prevent the blood from becoming too acidic or basic by absorbing or releasing hydrogen ions (H+) to maintain a stable pH level. Buffers are important in biological systems as they help regulate the pH and ensure that essential biological processes can occur within a narrow pH range.

Submit
78. The temperature at which a substance has enough energy to break a solid from a liquid structure.

Explanation

The melting point refers to the temperature at which a substance transitions from a solid to a liquid state. At this temperature, the substance has absorbed enough energy to break the bonds holding its particles together in a solid structure, allowing them to move freely and take on the characteristics of a liquid.

Submit
79. The energy a substance uses or releases to change phase

Explanation

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. It is the heat energy absorbed or released during these phase transitions without a change in temperature. This term is used to describe the amount of energy required to break the intermolecular forces holding the particles together in a solid or liquid, or the energy released when these forces are formed during condensation or solidification.

Submit
80. The chemical name for a gravy that separates into a liquid portion and chicken fat portion.

Explanation

An emulsion is a mixture of two immiscible substances, in this case, a liquid portion and chicken fat portion. Emulsions are stabilized by the addition of an emulsifier, which helps to prevent the separation of the two substances. Therefore, the chemical name for a gravy that separates into a liquid portion and chicken fat portion would be an emulsion.

Submit
81. The MOST reliable way to find a pH level is with _______________.

Explanation

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, allowing for more precise adjustments and control of pH levels. Litmus paper can only provide a rough estimate and is less accurate. Anthocyanins are pigments found in plants and have no direct relation to measuring pH levels. A pH scale is a reference tool that helps in understanding pH levels but does not provide an actual measurement.

Submit
82. A substance that responds to pH by changing color

Explanation

An indicator is a substance that can be used to determine the pH of a solution by changing color. When an indicator is added to a solution, it reacts with the hydrogen ions (H+) or hydroxide ions (OH-) present, causing a color change that can be used to determine the acidity or alkalinity of the solution. This property makes indicators useful in various applications, such as in chemistry experiments, medical tests, and quality control processes.

Submit
83. The niacin deficiency disease which is characterized by diarrhea and dermatitis and can lead to dementia and death

Explanation

Pellagra is a niacin deficiency disease that is characterized by symptoms such as diarrhea and dermatitis. If left untreated, it can progress to more severe conditions like dementia and even death. Therefore, pellagra is the correct answer for the given description. Night blindness is caused by a deficiency in vitamin A, scurvy is caused by a deficiency in vitamin C, and beriberi is caused by a deficiency in thiamine (vitamin B1). These conditions do not match the symptoms described in the question.

Submit
84. A solution is:

Explanation

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.

Submit
85. Individual substances that are dissimilar and can be recognized by sight are ________________.

Explanation

Heterogeneous mixtures consist of individual substances that are dissimilar and can be recognized by sight. In these mixtures, the different components are not evenly distributed and can be easily distinguished from one another. This is in contrast to homogeneous mixtures, where the components are uniformly distributed and cannot be visually distinguished. Elements and compounds, on the other hand, are pure substances and not mixtures.

Submit
86. A vitamin D deficiency disease in adults that causes the bones to become soft and misshapened

Explanation

Osteomalacia is a vitamin D deficiency disease in adults that leads to the softening and misshaping of bones. This condition occurs due to a lack of vitamin D, which is essential for the absorption of calcium and phosphorus in the body. Without sufficient levels of these minerals, the bones become weak and prone to fractures. Osteomalacia is different from rickets, which is a similar condition that affects children. Provitamination and scurvy are unrelated to vitamin D deficiency and do not cause soft and misshapened bones.

Submit
87. ____________________________ applies science to food choices, to identify and develop those traits that make a food appealing.

Explanation

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

Submit
88. Which of the following statements is NOT true of fats in frying?

Explanation

The statement "A fat gives best results when it reaches its smoke point" is not true of fats in frying. When a fat reaches its smoke point, it begins to break down and release smoke, indicating that it is being oxidized and can potentially create harmful compounds. It is generally recommended to avoid heating fats beyond their smoke point to maintain their quality and avoid the production of smoke and off-flavors in the food being fried.

Submit
89. A substance that releases hydrogen ions in a solution

Explanation

An acid is a substance that releases hydrogen ions in a solution. This means that when an acid is dissolved in water, it donates hydrogen ions (H+) to the solution. These hydrogen ions make the solution more acidic. Acids have a pH value less than 7 and can react with bases to form salts and water.

Submit
90. An orange plant pigment that can be changed into vitamin A in the intestines and liver.

Explanation

Beta carotene is an orange plant pigment that can be converted into vitamin A in the intestines and liver. This conversion occurs through a process called enzymatic cleavage, where beta carotene is broken down into retinol, the active form of vitamin A. This conversion is important because vitamin A plays a crucial role in various bodily functions, including vision, immune function, and cell growth. Therefore, consuming foods rich in beta carotene, such as carrots, sweet potatoes, and spinach, can help ensure an adequate intake of vitamin A.

Submit
91. A simple sugar's properties result from ________.

Explanation

The properties of a simple sugar are determined by how atoms are arranged in its molecules. The arrangement of atoms affects the sugar's chemical and physical properties, such as its solubility, taste, and reactivity. Different arrangements can result in sugars with different properties, even if they have the same chemical formula.

Submit
92. Steam rising from a bowl of hot soup is considered a solution because it _____________________.

Explanation

FCS-FS-3 b. Describe solutions, heterogeneous mixtures, and homogeneous mixtures and explain their similarities and differences.

Submit
93. Adding heat speeds the rate of chemical reations in food by ________________________________.

Explanation

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

Submit
94. Texture is the combined effect of _________________________.

Explanation

Texture is the combined effect of mouthfeel and sound. Mouthfeel refers to the physical sensations experienced in the mouth when consuming food or drink, such as the smoothness, creaminess, or thickness. Sound, on the other hand, refers to the auditory cues produced when consuming certain foods, such as the crunchiness of a chip or the sizzle of frying. Together, these two factors contribute to the overall perception of texture in food.

Submit
95. Any solution becomes more ______________ as you add solute.

Explanation

As you add solute to a solution, the amount of solute particles increases in relation to the solvent. This leads to a higher concentration of solute in the solution, making it more concentrated. Therefore, the correct answer is "concentrated".

Submit
96. The energy used and released when 1.0 g of a substance changes between liquid and solid phases

Explanation

Heat of fusion refers to the energy used and released when a substance changes between its solid and liquid phases. It is the amount of heat required to convert a unit mass of a substance from a solid to a liquid at its melting point, or vice versa. This process involves the breaking or formation of intermolecular bonds, resulting in either absorption or release of energy. Therefore, the correct answer is heat of fusion.

Submit
97. A solution reaches its ________________ point when a base and acid contribute equal number of ions.

Explanation

When a solution reaches its "equivalence" point, it means that the base and acid in the solution have contributed an equal number of ions. This indicates that the reaction between the base and acid is complete and the solution is neutralized. The term "equivalence" refers to the point at which the reactants have been consumed in stoichiometric amounts, resulting in a balanced chemical equation. This is commonly observed in titration experiments, where a known concentration of one solution is gradually added to another until the equivalence point is reached.

Submit
98. The way a food _________________________ when you eat it affects your perception of how it feels.

Explanation

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.

Submit
99. Which of the following is NOT TRUE of fats in the diet?

Explanation

Fats in foods are not generally easy to identify because they can be hidden in various forms, such as invisible fats in processed foods or cooking oils used in preparation. It can be challenging to determine the fat content of a food item without reading labels or having specific knowledge about the ingredients used.

Submit
100. Acids in foods pose little health risk because __________________________.

Explanation

Acids in foods pose little health risk because they are weak. Weak acids do not ionize completely in water, which means they release fewer hydrogen ions and have a lower acidity level. This lower acidity level makes them less harmful to the body when consumed in moderate amounts. Strong acids, on the other hand, can cause tissue damage and other health issues if ingested. Therefore, the fact that the acids in foods are weak helps to ensure that they do not pose a significant health risk.

Submit
101. The thiamin deficiency dieases, which is characterized by weakness, loss of appetite, irritability, poor arm and leg corrdination, and a tingling throughout the body.

Explanation

Beriberi is a thiamin deficiency disease that is characterized by symptoms such as weakness, loss of appetite, irritability, poor arm and leg coordination, and a tingling sensation throughout the body. This condition is caused by a lack of thiamin (vitamin B1) in the diet, which is essential for the proper functioning of the nervous system and energy production.

Submit
102. The description "5 g of sodium per liter" refers to the _________________________.

Explanation

The description "5 g of sodium per liter" refers to the concentration. Concentration is a measure of the amount of a substance dissolved in a given volume of solution. In this case, it is indicating that there are 5 grams of sodium dissolved in each liter of solution.

Submit
103. The effects of diabetes illustrate the _________.

Explanation

The effects of diabetes illustrate the importance of glucose to the body. Diabetes is a condition characterized by high blood sugar levels, indicating a problem with the body's ability to regulate glucose. This highlights the crucial role that glucose plays in the body's functioning and the detrimental effects that occur when this regulation is disrupted.

Submit
104. Hydrolysis is important to physical health because it ________.

Explanation

Hydrolysis is important to physical health because it reduces carbohydrates to glucose. This process breaks down complex carbohydrates into simpler molecules, specifically glucose, which is the primary source of energy for the body. By converting carbohydrates into glucose, hydrolysis ensures that the body can efficiently utilize this energy source for various bodily functions and maintain optimal physical health.

Submit
105. Water helps regulate body temperature through ____________.

Explanation

Water helps regulate body temperature through its high heat of vaporization. When the body gets too hot, sweat glands release water onto the skin. As this sweat evaporates, it takes heat energy from the body, cooling it down. This process is possible due to water's high heat of vaporization, which means it requires a significant amount of heat energy to convert water from a liquid to a gas.

Submit
106. The hydrogen bonds in water _______________.

Explanation

The hydrogen bonds in water create a polar molecule. Water is a polar molecule because the oxygen atom is more electronegative than the hydrogen atoms, causing the electrons to spend more time near the oxygen atom. This creates a partial negative charge on the oxygen atom and partial positive charges on the hydrogen atoms. The polarity of water allows it to form hydrogen bonds with other water molecules and other polar molecules, giving it unique properties such as high surface tension, the ability to dissolve many substances, and a high boiling point.

Submit
107. A base in which few molecules ionize is called _______________.

Explanation

A base in which few molecules ionize is called weak because it does not fully dissociate into ions in solution. This means that only a small fraction of the base molecules break apart into ions, resulting in a lower concentration of ions in the solution compared to a strong base.

Submit
108. A basic, 2 M solution could be used to carry out the ________________ of a solution of unknown acidity.

Explanation

A basic, 2 M solution could be used to carry out the titration of a solution of unknown acidity. Titration is a technique used in chemistry to determine the concentration of an unknown solution by reacting it with a solution of known concentration (in this case, a basic 2 M solution). By carefully measuring the volume of the known solution required to neutralize the unknown solution, the acidity or alkalinity of the unknown solution can be determined.

Submit
109. Auriell limits foods rich in Vitamin A to avoid getting excessive doses of that nutrient.

Explanation

The correct answer is stating that the girl is mistaken in thinking that she can get excessive doses of Vitamin A from food alone. The answer implies that the girl's belief is incorrect and that she can only get excessive doses of Vitamin A from supplements, not from food.

Submit
110. A vitamin E deficiency condtion that is sometimes seen in premature babies and is characterized by broken red blood cells, resulting in weakeness and listlessness.

Explanation

Erythrocyte hemolysis is the correct answer because it refers to the condition of broken red blood cells, which is a characteristic of the vitamin E deficiency condition described in the question. This condition is sometimes seen in premature babies and can lead to weakness and listlessness.

Submit
111.  Temperature at which liquid water exerts an upward pressure equal to that of the downward pressure.

Explanation

The boiling point is the temperature at which liquid water exerts an upward pressure equal to the downward pressure. At this temperature, the vapor pressure of the liquid equals the atmospheric pressure, causing the liquid to rapidly convert into vapor or gas. This process is known as boiling.

Submit
112. Hard water results from water's effectiveness as a dispersing medium.

Explanation

Hard water does not result from water's effectiveness as a dispersing medium. Hard water is caused by the presence of high levels of minerals, such as calcium and magnesium, in the water. These minerals can accumulate and cause scale buildup in pipes and appliances. The effectiveness of water as a dispersing medium refers to its ability to dissolve and disperse substances, but it is not directly related to the hardness of water.

Submit
113. A base in solution ________________.

Explanation

When a base is dissolved in a solution, it produces hydroxide ions (OH-). These hydroxide ions then react with hydrogen ions (H+) present in the solution, leading to the formation of water molecules. This process is known as neutralization, where the base neutralizes the solution by balancing the pH. Therefore, the correct answer is that a base in solution produces hydroxide ions.

Submit
114. Member of a(n) ________________________panel judge a food from a unique perspective, since they are the ones who helped develop the product.

Explanation

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

Submit
115. A stage of titration that indicates neutralization

Explanation

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 have been neutralized by the hydroxide ions from the base, resulting in the formation of water. Therefore, the equivalence point indicates neutralization.

Submit
116. A measurement that tells the amount of a substance per unit of volume

Explanation

Concentration is the correct answer because it refers to the measurement of the amount of a substance per unit of volume. It is a quantitative measure that indicates how much of a solute is dissolved in a solvent. Concentration can be expressed 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 strength or dilution of a solution.

Submit
117. A result of a hydrogen ion and hydroxide ion bonding

Explanation

When a hydrogen ion (H+) and a hydroxide ion (OH-) bond together, they form water (H2O). This reaction is known as neutralization, where an acid and a base react to produce a neutral substance. In this case, the hydrogen ion is from the acid and the hydroxide ion is from the base, and their combination results in the formation of water, which is a neutral substance. Therefore, the correct answer is water.

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

Explanation

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.

Submit
119. Supersaturated sugar solutions are possible because ________.

Explanation

Supersaturated sugar solutions are possible because sugar is more soluble in a hotter solute. When a solute, such as sugar, is dissolved in a solvent, such as water, the solute particles break apart and mix with the solvent particles. The solubility of a solute refers to how much of it can dissolve in a given amount of solvent at a specific temperature. In the case of sugar, it is more soluble in a hotter solute because the increased temperature increases the kinetic energy of the solvent particles, allowing them to move more rapidly and break apart the sugar particles more effectively. This results in a higher concentration of dissolved sugar in the solution, creating a supersaturated sugar solution.

Submit
120. Chocolate cakes and candy bars wouldn't be as enjoyable without the fermentation action of  _____________ bacteria.

Explanation

Proteolytic bacteria play a crucial role in the fermentation process of chocolate cakes and candy bars. These bacteria break down proteins into smaller peptides and amino acids, which contribute to the development of flavors and textures in the final products. Without the activity of proteolytic bacteria, the cakes and candy bars would lack the complex and enjoyable taste that fermentation brings.

Submit
121. The direct change of a substance from solid to gas

Explanation

Sublimation refers to the direct change of a substance from solid to gas without going through the liquid phase. This process occurs when the substance's vapor pressure exceeds its surrounding pressure, causing it to bypass the liquid phase and directly convert into a gas. This phenomenon is commonly observed in substances such as dry ice (solid carbon dioxide) and mothballs (naphthalene).

Submit
122. A chemical reaction that produces water and salts

Explanation

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. In this reaction, the acidic and basic properties of the reactants are neutralized, resulting in the formation of a neutral product. This process is commonly used in various applications, such as in the treatment of acidic wastewater or in the preparation of neutral solutions for laboratory experiments.

Submit
123. All of the statements are true of compounds EXCEPT _________________.

Explanation

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

Submit
124. The ______________ of acids and bases describes the percentage of molecules that form ions in acidity.

Explanation

The term "strength" refers to the extent or degree of acidity or basicity of a solution. In the context of acids and bases, it describes the percentage of molecules that dissociate into ions when dissolved in water. A strong acid or base is one that completely ionizes, meaning a high percentage of its molecules form ions in solution.

Submit
125. Through __________________________________, food technologists measure food traits with a scientific precision that most people are not capable of.

Explanation

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

Submit
126. What general word applies to water in its role as a setting for vital chemical reactions?

Explanation

Water acts as a medium for vital chemical reactions because it provides a suitable environment for these reactions to occur. It has unique properties such as its ability to dissolve many substances, its high heat capacity, and its role as a solvent. These properties allow water to facilitate the movement of molecules and ions, making it an ideal medium for chemical reactions to take place.

Submit
127. Which of the following foods is MOST likely to become rancid?

Explanation

Fried foods, such as onion rings, are more likely to become rancid compared to other options listed. This is because frying in oil introduces oxygen to the food, which can lead to oxidation and the development of rancidity. Additionally, the high fat content in fried foods provides an ideal environment for the oxidation process to occur.

Submit
128. One sign that neutralization has occurred is _______________.

Explanation

Neutralization is a chemical reaction that occurs when an acid and a base react to form a salt and water. Water is always produced as a result of this reaction. Therefore, the presence of water indicates that neutralization has occurred.

Submit
129. ____________ bacteria are welcome on a head of cabbage that is destined to become sauerkraut.

Explanation

Indigenous bacteria are welcome on a head of cabbage that is destined to become sauerkraut because they play a crucial role in the fermentation process. These bacteria are naturally present on the cabbage and help to convert the sugars in the cabbage into lactic acid, which gives sauerkraut its distinctive tangy flavor. The presence of indigenous bacteria ensures that the fermentation process occurs properly and results in the desired flavor and texture of sauerkraut.

Submit
130. Proteins in the body fill all of the following functions EXCEPT ________.

Explanation

Proteins in the body serve various functions, including forming the main substance in hormones, building replacement cells, and balancing pH levels. However, they do not directly supply lasting energy. While proteins can be broken down into amino acids, which can be used as an energy source, their primary role is not to provide energy but rather to support growth, repair, and maintenance of the body's tissues and organs.

Submit
131. Which of the following functions is NOT filled by fats in the body?

Explanation

Fats in the body do not primarily serve the function of providing immediate energy. While fats can be used as a source of energy, carbohydrates are the body's preferred and most efficient source of immediate energy. Fats are mainly stored and utilized for long-term energy storage, insulation, cushioning internal organs, transporting vitamins, and promoting a constant body temperature.

Submit
132. Lowering air pressure lowers water's boiling point by ___________.

Explanation

Lowering air pressure reduces the resistance water must overcome to boil. When the air pressure is lower, the boiling point of water decreases, meaning that it requires less energy for the water molecules to break free from the liquid phase and turn into vapor. This is because at lower air pressure, there are fewer air molecules pushing down on the surface of the water, making it easier for the water molecules to escape into the gas phase. Therefore, reducing the resistance water must overcome to boil is the correct explanation for how lowering air pressure affects water's boiling point.

Submit
133. What is the basic difference between the fermentation of coffee cherries and of tea leaves?

Explanation

The basic difference between the fermentation of coffee cherries and tea leaves is that coffee fermentation uses bacteria, while tea fermentation does not. This means that during the fermentation process of coffee cherries, bacteria are involved in breaking down the sugars and converting them into acids, which affects the flavor of the coffee. In contrast, tea leaves undergo a process called oxidation, where the enzymes present in the leaves react with oxygen, resulting in chemical changes that give tea its characteristic flavor.

Submit
134. Denaturation is the process that ________________.

Explanation

Denaturation is the process that must precede coagulation. This means that denaturation occurs before coagulation takes place. Denaturation refers to the unfolding or disruption of the structure of a protein, which is necessary for coagulation to occur. Coagulation, on the other hand, involves the formation of insoluble clumps or aggregates of proteins. Therefore, denaturation is a prerequisite for coagulation to happen.

Submit
135. Over time, the protein in eggs tend to ________________.

Explanation

Over time, the protein in eggs undergoes a process called "break down". This means that the protein molecules in the eggs gradually decompose or degrade, resulting in a loss of their structural integrity and functionality. This breakdown can be caused by various factors such as heat, enzymes, and chemical reactions. As a result, the eggs become less firm and lose their original texture and consistency.

Submit
View My Results

Quiz Review Timeline (Updated): Feb 27, 2024 +

Our quizzes are rigorously reviewed, monitored and continuously updated by our expert board to maintain accuracy, relevance, and timeliness.

  • Current Version
  • Feb 27, 2024
    Quiz Edited by
    ProProfs Editorial Team
  • Dec 09, 2014
    Quiz Created by
    DianeMoroney
Cancel
  • All
    All (135)
  • Unanswered
    Unanswered ()
  • Answered
    Answered ()
When choosing a sugar as a sweetener, food technologists must consider...
Sahmirah eats very little meat, so she takes a Vitamin B-12...
How would you describe the orange juice and vegetable oil in a ham...
An atom is made of all of the following EXCEPT...
Diabetes is an illness that can cause dangerously high levels of blood...
Shay transfers the last few cups of milk to a glass jar to save...
When his doctor prescribes antibiotics for a respiratory infection,...
Dre'Shianna uses iodized salt.
Why might a food be fermented?
Which of the following foods MOST likely owes its qualities to fats?
A positively charged particle
Because it creates your first impression, a food's...
Which of the following factors may cause a yeast bread recipe to flop?
The ratio of mass to volume
A ratio of mass to unit volume
An enlargement of the thyroid gland caused by a lack of iodine.
Jayleen notices that citrus fruits are really expensive this time of...
What is the MOST important reason to control pH levels when fermenting...
Blood is kept at a healthy, slightly basic pH by ___________.
Cooking foods successfully depends on controlling...
The structure of fiber _________.
An illness that leaves a person ____________________can make food seem...
A measure of relative acidity in a solution
The difference between meat protein and fish protein is _____________.
The best foam would probably be made from ______________-.
Managing kilocalories in the diet is important because...
____________________ is anything that has mass and takes up space.
What are components of every trigycleride?
Which lipid would be the best choice for someone who wants to cut down...
What word describes water that releases from a zucchini when it's...
A substance with a pH value of 3.4 is more _______________________...
An acid breaks down into _______________ in solution.
______________ occurs when caids and bases mixed in solutions each...
A big fan of Coach's hair and hairline, Bruce Almighty decides to...
An element described as electronegative _________________.
A basic solution contains a high proportion of ___________________.
A(n) _________________ solution has a one-to-one ratio of hydrogen...
A strong attraction between polar molecules that have covalent bonds
The more heat you apply to boiling water, the hotter it becomes.
What term describes water that is locked in the chemical structure of...
A plant pigment used to test pH
___________________________ of water, in which molecules separate into...
___________ plays a role in fermentation by acetic-acid bacteria.
To get a reaction to a new food item from people who might buy it,...
Sweet and sour are two of the sensations detected by the...
What troublesome product results from water's ability to take...
Having an equal number of hydrogen atoms and hydrogen ions.
The sensitivity to pH makes red cabbage a natural...
Fermentation is most useful to someone serving which of the...
Melting and boiling points are Most related to a substance's...
Methods of heat transfer are alike in that all ___________________.
Lack of iron in the blood, creating a deficiency of red blood cells,...
This career generally  works in a laboratory and...
The food with the strongest taste is likely to be...
A vitamin, specifically C and the B-complex Vitamins, that...
Because basic foods take longer to dissolve in the mouth, their...
When heat is applied to a substance, its molecules...
A procedure done to determine the molarity of a solution
A vitamin D deficiency disease in adults that causes the bones to...
On the pH scale, ___________________.
All of the following statements are true of candy making EXCEPT...
Which scientific discovery is MOST closely linked to controlling...
Taste buds differ from olfactory organs in that...
Water's molecules' strong attraction for each other creates...
Which of the following steps is NOT helpful to making sauerkraut?
An atom is to an element as a ________________.
If you cook individual pieces of chicken and a whole chicken under the...
A mixture in which particles are evenly distributed but do not...
The destruction of nutrients through boiling illustrates a problem...
To do a titration of an acid solution, you need to know...
A substance that releases hydroxide ions in solution
A characteristic that can be observed or measured without changing the...
The energy needed for 1.0 g of a substance to change from a liquid to...
Covalently bonded atoms, arranged to create a clear division of...
A mixture in which particles are evenly distributed but do not...
A measurement that indicates the moles of solute per liter of solution
A substance that prevents blood from becoming too acidic or basic
The temperature at which a substance has enough energy to break a...
The energy a substance uses or releases to change phase
The chemical name for a gravy that separates into a liquid portion and...
The MOST reliable way to find a pH level is with _______________.
A substance that responds to pH by changing color
The niacin deficiency disease which is characterized by diarrhea and...
A solution is:
Individual substances that are dissimilar and can be recognized by...
A vitamin D deficiency disease in adults that causes the bones to...
____________________________ applies science to food choices, to...
Which of the following statements is NOT true of fats in frying?
A substance that releases hydrogen ions in a solution
An orange plant pigment that can be changed into vitamin A in the...
A simple sugar's properties result from ________.
Steam rising from a bowl of hot soup is considered a solution because...
Adding heat speeds the rate of chemical reations in food by...
Texture is the combined effect of _________________________.
Any solution becomes more ______________ as you add solute.
The energy used and released when 1.0 g of a substance changes between...
A solution reaches its ________________ point when a base and acid...
The way a food _________________________ when you eat it affects your...
Which of the following is NOT TRUE of fats in the diet?
Acids in foods pose little health risk because...
The thiamin deficiency dieases, which is characterized by weakness,...
The description "5 g of sodium per liter" refers to the...
The effects of diabetes illustrate the _________.
Hydrolysis is important to physical health because it ________.
Water helps regulate body temperature through ____________.
The hydrogen bonds in water _______________.
A base in which few molecules ionize is called _______________.
A basic, 2 M solution could be used to carry out the ________________...
Auriell limits foods rich in Vitamin A to avoid getting excessive...
A vitamin E deficiency condtion that is sometimes seen in premature...
 Temperature at which liquid water exerts an upward pressure...
Hard water results from water's effectiveness as a dispersing...
A base in solution ________________.
Member of a(n) ________________________panel judge a food from a...
A stage of titration that indicates neutralization
A measurement that tells the amount of a substance per unit of volume
A result of a hydrogen ion and hydroxide ion bonding
Dissolving two moles of solute in one liter of solvent gives you a...
Supersaturated sugar solutions are possible because ________.
Chocolate cakes and candy bars wouldn't be as enjoyable without...
The direct change of a substance from solid to gas
A chemical reaction that produces water and salts
All of the statements are true of compounds EXCEPT _________________.
The ______________ of acids and bases describes the percentage of...
Through __________________________________, food technologists measure...
What general word applies to water in its role as a setting for vital...
Which of the following foods is MOST likely to become rancid?
One sign that neutralization has occurred is _______________.
____________ bacteria are welcome on a head of cabbage that is...
Proteins in the body fill all of the following functions EXCEPT...
Which of the following functions is NOT filled by fats in the body?
Lowering air pressure lowers water's boiling point by ___________.
What is the basic difference between the fermentation of coffee...
Denaturation is the process that ________________.
Over time, the protein in eggs tend to ________________.
Alert!

Advertisement