Test: acids and bases

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

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

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

Baking soda is a base, so the cupcake with only baking powder is more basic than the one with both baking soda and baking powder.

• True
• False

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

• Neutralization
• Condensation
• Ionization
• Emancipation proclamation

When you add the baking soda to tomato sauce, 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

Tags

NGSS.MS-PS1-2

NGSS.MS-PS1-5

A base in which few molecules ionize is called ____.

• Neutral
• Weak
• Dilute
• All of these

One sign that neutralization has occurred is ____.

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

Acids in foods pose little health risk because ____.

• they are not used often in food
• they are highly soluble
• they are weak
• all of the above

A base in which few molecules ionize is called ____

• A. Neutral
• B. Dilute
• C. Weak
• D. All of the above