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1) Introduction to Food Science > Chapter 6: Ions: Charged Particles in Solution > Flashcards

Chapter 6: Ions: Charged Particles in Solution Flashcards

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1
Q

How are acids/bases used in food science?

A
  • Food preservation

- Wine, cheese, bread making

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2
Q

Define ionization.

A

Ionization is the process of forming ions.

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3
Q

How does H3O+ form?

A

H atom breaks away and bonds with H2O

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4
Q

How does OH- form?

A

H atom remaining in the OH group shares its electron with the O atom

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5
Q

What chemical compounds are used to define acids/bases?

A

H+, H3O+, OH-

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6
Q

Define acids.

A

Acids produce H+ or H3O+ in water-based solutions and have a positive charge

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7
Q

Define bases.

A

Bases produce OH- in water-based solutions and have a negative charge

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8
Q

Define Bronsted-Lowry’s theory.

A
  • Acids/Bases separate in H2O to form ions
  • Acids: proton donors
  • Bases: proton acceptors
  • Acids and Bases react together to produce a neutral product
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9
Q

Define Lewis’s theory.

A
  • Described in terms of electrons
  • Bases donate electrons
  • Acids accept electrons
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10
Q

Name two methods to identify acids and bases.

A

1) Sensory Evaluation

2) Organic Dyes

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11
Q

How do bases feel?

A

Slippery

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12
Q

How do acids/bases taste?

A

Acids: sour
Bases: bitter

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13
Q

What colour does Litmus paper become for bases? And acids?

A

Acids: red
Bases: blue

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14
Q

How does a base affect a green vegetable?

A

Green vegetables turn brighter if a base is added

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15
Q

Name the 3 ways to measure acids and bases.

A

1) pH scale
2) Titration
3) Indicators/Organic Dyes

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16
Q

What does the pH scale measure?

A

The degree of (H+) or (H3O+) ions present in a solution

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17
Q

What do indicators do?

A

Demonstrate the degree of acidity of a solution through colour change

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18
Q

How does titration work?

A
  • Adding an acid (known pH) to an unknown base or the opposite and observe for a colour change
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19
Q

What do we need to calculate for a titration?

A

When the colour changes, calculate how many acid molecules it took to neutralize the base molecule

20
Q

Define the endpoint/equivalence point.

A

Where neutralization occurs (acid/base molecules are equal)

21
Q

What does titration require?

A

Knowing the volume and concentration of a solution

22
Q

What is a mole?

A

Avogadro’s number of particles of any substance

23
Q

What is molarity?

A

moles/L

24
Q

Name some roles of buffers.

A
  • Maintaining blood pH

- Coating aspirin (helps digestion and prevents damage to the digestive system)

25
Q

What are Tums?

A

Antiacids -> neutralize acids for heartburn

26
Q

What can a more basic stomach lead to?

A

++ chances of contaminating substances to survive

27
Q

What is a great way to preserve food?

A

Low pH

28
Q

What is botulism?

A

Caused by a toxin that affects low-acid foods with a pH above 4.6 (dealdy)

29
Q

When does yeast grow? Mold?

A

Yeast: 4.0-7.0
Mold: 2.0 to 8.5

30
Q

How do salts work to preserve food?

A

Dehydration

31
Q

What does pH affect in baking?

A

Colour, flavour, texture

32
Q

What is a chemical leavening agent?

A

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

33
Q

How does baking soda work?

A

Salt base that needs an acidic ingredient to produce CO2 for leavening

34
Q

How does baking powder work?

A

Leavens when liquid is added and again when the mixture is heated

35
Q

What is baking powder made of?

A

Baking soda, dry acids and a filler

36
Q

Give an example of how pH affects angel food cake

A

Acids are added to angel food cake to increase the white color

37
Q

How does pH affect chocolate cake?

A

Chocolate cakes have a deeper, darker colour and smoother flavour if the batter is more basic

38
Q

What happens to the pH of eggs over time? Why?

A

Eggs become more basic in storage as CO2 escapes through the egg shell

39
Q

Mousse, soufflés and meringues need fresh eggs, why?

A

Need fresh eggs because their thicker egg whites trap more air

40
Q

What happens when fruit matures?

A

Acids develop that improve juice quality, affect colour, and increase sugar content

41
Q

Why do we need to test the pH of fruit?

A

Helps determine the ideal harvest time

42
Q

What happens to red cabbage when it is cooked in acidity? Alkalinity?

A

Acid: red
Alkaline: bluish purple

43
Q

What does pH stand for?

A

power of Hydronium ions

44
Q

Are these substances acidic or basic?

Saliva, stomach, pancreatic juice, bile, blood

A 
Saliva: acidic
Stomach: acidic
Pancreatic juice: basic
Bile: basic
Blood: basic
45
Q

How can low-acid foods be preserved? How will it change the food?

A

Pickling, changes texture and flavour

1) Introduction to Food Science (20 decks)

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