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Food Science Fundamentals of Chemistry Quiz

Total questions: 25

Worksheet time: 13mins

Name
Class
Date
1.

Convection heating occurs in:

a)

a liquid or a solid.

b)

a liquid or a gas.

c)


a solid or a gas.

d)


D. only in gas

2.

Which of the following has the highest specific heats of any known substance?

a)

Water

b)

Oil

c)


Fat

d)


Orange Juice

3.

Anything that takes up space and has mass is called:

a)

Acid.

b)

Base.

c)


C. Matter.

d)


D. Substance.

4.

The smallest particles of an element that keep its chemical properties are called:

a)

Atoms.

b)

Chemicals.

c)


Solutions.

d)


D. Substances.

5.

Which is not true of a solution?

a)

Consists of a homogeneous mixture

b)

Components cannot be identified by sight

c)

Individual substances are dissimilar and can be identified by sight

d)

May be any combination of solids, liquids, or gases dissolved in each other

6.

Which is the chemical symbol for caffeine?

a)

NaCl

b)

NaHCO3

c)

C8H10N4O2

d)

C14H18N2O5

7.

Of the four element symbols, which represents the element least likely used in food science?

a)

C

b)

Fe

c)

H

d)

Na

8.

When substances change into other substances, the change is referred to as a/an:

a)

Chemical bond.

b)

Chemical reaction.

c)

Ionic compound.

d)

Physical change.

9.

A negatively charged particle that moves around the nucleus of an atom is a/an:

a)

Electron.

b)

Ion.

c)

Neutron.

d)

Proton.

10.

Which describes the union formed when atoms share electrons with each other?

a)

Atomic mass

b)

Chemical solution

c)

Covalent bond

d)

Ionic bond

11.

Which is not one of the properties that is changed during a physical change?

a)

Ion

b)

Phase

c)

Shape

d)

Size

12.

Which is not a phase change?

a)

Condensation

b)

Freezing

c)

Salinization

d)

Vaporization

13.

What is the angle between the nuclei of the hydrogen atoms and the nucleus of the oxygen atom in a water molecule?

a)

45°

b)

75°

c)

95°

d)

D. 105°

14.

What is the medium through which something is carried for nearly every chemical
reaction that sustains life?

a)

Hydrogen

b)

Oxygen

c)

Petroleum

d)

Water

15.

A substance’s mass per unit of volume is called its:

a)

Covalence.

b)

Density.

c)

Tension.

d)

Weight.

16.

The energy required to cause a phase change without a change in temperature is
called:

a)

Heat transfer.

b)

Latent heat.

c)

Surface tension.

d)

The melting point.

17.

Which has a pH closest to pure water on the pH scale?

a)

Coffee

b)

Milk

c)

Soft drink

d)

Vinegar

18.

When a solution has a pH of 7, it:

a)

Contains more free hydrogen ions than free hydroxide ions.

b)

Is acidic.

c)

Is basic.

d)

Has an equal number of hydrogen ions and hydroxide ions.

19.

A common method used in the laboratory to determine the concentration of an acid or base is:

a)

Filtration.

b)

Ionization.

c)

Sedimentation.

d)

Titration.

20.

What is a major cause for the purchase of over $250 million in antacids every year?

a)

Dieting

b)

Increase use of vegetables in the diet

c)

Overeating

d)

Products made by biotechnology

21.

What is said to be one of the first food science “textbooks?”

a)

Cookbooks

b)

Researches on the Chemistry of Food by German chemist Justus von Liebig

c)

Food Science Today by author George Washington Carver

d)

1923 Nutrition Labeling and Education Act

22.

George Washington Carver developed over 100 products from what three southern commodities?

a)

peanuts, pecans, and sweet potatoes

b)

peanuts, cotton, and strawberries

c)

corn, sweet potatoes, and squash

d)

tomatoes, pecans, and salmon

23.

What do scientists enhance or eliminate in a plant or animal to improve agricultural products through biotechnology?

a)

traits

b)

sugar

c)

wheat

d)

nutrition

24.

Which is MOST true of “entry-level” jobs?

a)

Does not require training or experience

b)

Available once a person has served as an apprentice

c)

Must be certified

d)

Requires a post-graduate degree

25.

Which practice is central to sustainable agriculture?

a)

Integrated pest management

b)

Eliminating animals from the diet

c)

Producing enough food to allow for waste

d)

Relying on pesticides for the control of insects