Lab: Spaghetti

Why was the sauce different after the baking soda was added?

• the baking soda neutralized the acid of the tomato sauce

• salt was produced by the neutralization reaction

• the change in pH changed the texture

• all of these are correct

What type of reaction occurred when you added the baking soda (a base) to the sauce?

• Physical
• Neutralization
• Condensation
• Ionization
• Emancipation proclamation

When you add the baking soda, what is happening at an atomic level in the sauce?

• The hydrogen ions from the sauce are combining with the hydroxide ions in the baking soda forming water
• A salt is produced by the neutralization reaction
• The pH is neutralized
• All of the above

One sign that neutralization has occurred is ____.

• Slippery feel
• A blue indicator
• The presence of athocyanins
• The presence of water
• A slight butter smell

Acids in food pose little health risk because ____.

• They are not used often in foods
• They are only slightly soluble
• They are weak
• All of the above
• None of the above

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

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

A substance that changes color with a change in pH is called an ____.

• unstable
• indicator
• acid
• base

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

Which of the following is a common use of acids in food preservation?

• Enhancing sweetness

• Preventing spoilage

• Increasing bitterness

• Improving texture

What happens to the pH of a solution when a strong base is added?

• It becomes more acidic

• It becomes more basic

• It remains neutral

• It becomes unstable