Acids & Bases in Food Science Flashcards

Study Notes

Matter

Defined as everything possessing mass and occupying space.
Encompasses all physical substances in the universe.

Acid

Chemical substance that neutralizes alkalis and can corrode metals.
Characteristically sour; changes litmus paper to red.
Plays a crucial role in processes such as food digestion.

Base

Chemical species that donates electrons or hydroxide ions.
Accepts protons; often appears slippery to the touch.
Solids that counteract acids in chemical reactions.

Baking Soda

Chemical formula: NaHCO₃; known as sodium bicarbonate.
Appears as a crystalline white solid, often in powder form.
Commonly used in cooking and baking, and has applications in oral hygiene.

Vinegar

Primarily composed of acetic acid and water.
Produced through the fermentation of ethanol by acetic acid bacteria.
Widely used in cooking, pickling, and food preservation.

pH

Measurement of acidity or basicity in aqueous solutions.
pH value of less than 7 indicates acidity, while a value greater than 7 indicates basicity.
Essential in food science to understand flavor profiles and preservation.

pH Scale

Ranges from 0 to 14, determining the acidity of a substance.
A pH of 7 represents neutrality; values below are acidic, above are basic.
Used in various scientific applications, including food science.

Acid-Base Indicator

A substance that shows the degrees of acidity or basicity through color changes.
Useful in determining the pH level of solutions in experiments and cooking.

Red Litmus Paper

Changes color to red when exposed to solutions with a pH below 4.5.
Employed to test for acidic properties in various contexts.

Blue Litmus Paper

Changes color to blue in the presence of solutions with a pH above 8.2.
Used to identify basic properties of substances.

Description

Explore the essential concepts of acids and bases in food science through these flashcards. Whether you're a student or a food science enthusiast, these definitions will help you grasp the fundamental terms related to matter, acids, and their properties.