Review acids and bases

Which process involves the reaction between an acid and a base to form water and a salt?

• A. Saponification

• B. Esterification

• C. Neutralization

• D. Fermentation

• E. Hydrolysis

Tags

NGSS.MS-PS1-5

pH is important for the quality of food because it contributes to___.

• color
• taste
• texture
• safety
• all of these

Tags

NGSS.MS-PS1-2

On the pH scale,______

• A. A neutral solution has a value of 14
• B. Lower values indicate greater acidity
• C. Higher values indicate greater acidity
• D. All of the above
• E. None of the above

The difference observed in the color of chocolate cupcake is due to ___. (this is based on our lab)

• different amounts of cocoa
• one had more butter
• one had more sugar
• the pH was different

Why is vinegar (pH 2) described as a weak acid?

• it produces a high number of hydroxide ions
• it produces a high number of hydrogen ions
• only a few molecules ionize
• all of the above
• none of the above

If you used too much baking soda, a spaghetti sauce might taste salty because _____.

• you measured wrong
• the neutralization reaction produces salt
• that is just how it tastes
• none of the above

The difference observed in the color of the chocolate cupcake is due to ___. (this is based on our lab)

• different amounts of cocoa
• one had more butter
• one had more sugar
• the pH was different

Pairing lemon juice (an acid) with salmon (a base) will counter the flavors of each, giving the dish great flavors.

• true

• false

The cupcakes had a different pH because one used only baking powder, and the other used both baking powder and baking soda.

• True
• False

Tags

NGSS.MS-PS1-2

The MOST reliable way to find a pH level is with

• A. Concentration

• B. Litmus paper

• C. A pH scale

• D. A pH meter

• E. Taste