Review acids and bases

What is the chemical reaction in which hydrogen and hydroxide ions combine to produce water?

• A. Concentration
• B. Neutralization
• C. Ionization
• D. Titration
• E. Assimilation

Tags

NGSS.MS-PS1-1

NGSS.MS-PS1-5

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

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

Tags

NGSS.MS-PS1-2

On a pH scale,______

• A. A neutral solution has a value of 14
• B. Lower values indicate greater acidity
• C. Higher values indicate greater acidity
• D. All of the above
• E. None of the above

The MOST reliable way to find a pH level is with

• A. Concentration
• B. Litmus paper
• C. A pH scale
• D. A pH meter
• E. Tatse

One sign that neutralization has occurred is _____

• A. A blue Indicator
• B. A slippery feel
• C. A presence of anthocyanins
• D. The presence of water
• E. All of the above

Acids in food pose little health risk because______

• A. They are only slightly soluble
• B. They are not used often in foods
• C. They are weak
• D. All of the above
• E. None of the above

A base in solution____

• A. Neutralizes the solution
• B. Produces hydrogen ions
• C. Produces hydroxide ions
• D. Lowers solution's ions
• E. Is where the hydrogen army stays

The neutralization reaction between acids and bases produces _____.

• gas (carbon dioxide)
• salt
• water
• all of the above
• none of these

Tags

NGSS.MS-PS1-5

The pH of a solution and the strength of an acid describe different properties of the same solution

• true
• false

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