Lab report pH, taste and color

One difference between solutions and a colloid is that

• a. solutions are mixtures colloids are compounds
• b. colloids are more likely than solutes to separate from their liquid phase
• c. concentration affects state change only in colloids
• d. all of the above

The purpose of whisking the heavy whipping cream was to disperse air bubbles in the continuous phase.

• true
• false

The cream was the ___ phase.

• dispersed phase
• continuous phase

The substance in which particles are distributed in a colloid is called the continuous phase.

• true
• false

Water's ability to form bubbles through surface tension is used when making a ___.

• a. suspension
• b. solution
• c. compound
• d. foam

The best milk foam would be made from ___

• a. warm light whipping cream
• b. cold light whipping cream
• c. warm heavy whipping cream
• d. cold heavy whipping cream

In a colloid or emulsion, the part that is spread through the continuous phase is called the ___.

• a. solute
• b. solvent
• c. dispersed phase
• d. continuous phase

When combining the whipped cream and the chocolate, it is important that you fold the cream into the chocolate so that ___.

• a. you do not break the bubbles and collapse the foam
• b. you get all the chocolate mixed in
• c. so the cream doesn't splash
• d. because that is what the recipe says to do

The difference observed in the color of the cupcake is due to ___.

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

One sign that neutralization has occurred is ____.

• A blue indicator
• A slippery feel
• The production of water
• The presence of anthocyanins
• All of the above