Ch 6.

Question 1

Acid

Answer 1

Produce hydrogen or hydronium ions in waters based solutions with a positive charge

Question 2

Base

Answer 2

Produce hydroxide ions in water based solutions and have a negative charge

Question 3

Buffer

Answer 3

A compound that helps stabilize pH by absorbing excess acids or bases in a solution

Question 4

Concentration

Answer 4

The amount of a substance in a given space

Question 5

Equivalence point

Answer 5

When neutralization occurs

Question 6

Hydrogen ion

Answer 6

Bonds with water molecule forming a hydronium ion

Question 7

Indicator

Answer 7

Demonstrate the degree of acidity in a solution

Question 8

Ionization

Answer 8

The process of forming ions

Question 9

Leavening agent

Answer 9

Acid and a base that neutralized batters and doughs to lighten or aerate baked products

Question 10

Molarity

Answer 10

Moles of a solute per liter of solution

Question 11

Mole

Answer 11

Number of particles of any substance

Question 12

Neutralization

Answer 12

Equal amounts of acids and bases react to form water + salt

Question 13

pH scale

Answer 13

Expressed the degree of concentration of hydrogen or hydronium ions present

Question 14

Salt

Answer 14

Acids and bases form a compound with ionic bonds

Question 15

Titration

Answer 15

The method of adding an acid with a known ph to an unknown base, or adding a base with a known pH to an unknown acid

Question 16

Characteristics of Acids

Answer 16

Sour, Litmus is red, pHydrion paper is orange red

Question 17

Characteristics of bases

Answer 17

Slippery, bitter, litmus is blue, pHydrion paper is blue green

Question 18

Examples of acids

Answer 18

Lemon juice, fruit juice, vinegar

Question 19

Examples of bases

Answer 19

Milk, ammonia, baking soda

Question 20

Difference between baking soda and baking powder

Answer 20

Baking soda is a base that needs an acid ingredient to produce carbon dioxide for leavening.

Baking powder includes baking soda, dry acids, and a filler that leavens when liquid is added and again when the mixture is heated

Question 21

Does CO2 make foods more basic or acidic

Answer 21

Acidic

Question 22

Name Common leavening agents

Answer 22

Baking powder, baking soda, yeast

Question 23

What is a leavening agent only used commercially

Answer 23

Ammonium Bicarbonate

Question 24

What is the most accurate method of measuring pH? Least accurate?

Answer 24

Most: pH meter

Least: litmus

Question 25

Scale of acids

Answer 25

1.0-6.9

Question 26

Scale of Bases

Answer 26

7.1-14.0

Question 27

Scale of neutral

Answer 27

7

Question 28

How does double acting baking powder work?

Answer 28

Releases gas in 2 stages: when mixed with a liquid and when heated

Question 29

How does pH affect physical appearance of food

Answer 29

Color, texture

Question 30

How does pH affect Angel Food Cake

Answer 30

White color

Question 31

How does pH affect chocolate cake

Answer 31

Darker color, smoother flavor

Question 32

Yeast grows at what scale?

Answer 32

4.0-7.0

Question 33

Mold grows from what scale?

Answer 33

2.0-8.5

Question 34

How does pH affect digestion

Answer 34

The pH balance of various substances such as enzymes and stomach acid