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Questions and Answers
Weak acids are able to diffuse through the plasma membrane in their undissociated form.
Weak acids are able to diffuse through the plasma membrane in their undissociated form.
True
Strong acids primarily prevent microbial growth by existing in a dissociated form.
Strong acids primarily prevent microbial growth by existing in a dissociated form.
False
The acidification of the cytoplasm occurs when the pH is greater than the pKa of the weak acid.
The acidification of the cytoplasm occurs when the pH is greater than the pKa of the weak acid.
False
Charged ions from dissociated weak acids can diffuse back through the plasma membrane.
Charged ions from dissociated weak acids can diffuse back through the plasma membrane.
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The cytoplasm has a near neutral pH, which facilitates the dissociation of weak acids.
The cytoplasm has a near neutral pH, which facilitates the dissociation of weak acids.
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Acids can mask the aftertaste of sweeteners in fruit drinks.
Acids can mask the aftertaste of sweeteners in fruit drinks.
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Only strong acids exhibit antimicrobial activity in food applications.
Only strong acids exhibit antimicrobial activity in food applications.
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Emulsifying salts such as disodium phosphate are used to increase the pH in the preparation of processed cheese.
Emulsifying salts such as disodium phosphate are used to increase the pH in the preparation of processed cheese.
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Excessive use of alkaline agents can enhance flavor in food products.
Excessive use of alkaline agents can enhance flavor in food products.
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Calcium ions are replaced by sodium ions through ionic exchange during the heating of cheese with emulsifying salts.
Calcium ions are replaced by sodium ions through ionic exchange during the heating of cheese with emulsifying salts.
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Emulsifying salts are detrimental in the production of cultured butter as they increase acidity.
Emulsifying salts are detrimental in the production of cultured butter as they increase acidity.
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Processed cheeses can become difficult to manage when fat separates from protein during melting without the use of additives.
Processed cheeses can become difficult to manage when fat separates from protein during melting without the use of additives.
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Acetic acid is the main component of vinegar and is used as a flavoring agent in the food industry.
Acetic acid is the main component of vinegar and is used as a flavoring agent in the food industry.
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Glacial acetic acid is a commonly used ingredient in the food industry.
Glacial acetic acid is a commonly used ingredient in the food industry.
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Citric acid is synthesized using maleic anhydride.
Citric acid is synthesized using maleic anhydride.
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The freezing point of pure acetic acid is 16.6°C, which makes it freeze to an icelike solid.
The freezing point of pure acetic acid is 16.6°C, which makes it freeze to an icelike solid.
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Citric acid is exclusively produced through bacterial fermentation.
Citric acid is exclusively produced through bacterial fermentation.
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Acetic acid can help reduce Salmonella's resistance to heat during mayonnaise production.
Acetic acid can help reduce Salmonella's resistance to heat during mayonnaise production.
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Tartaric acid can only be obtained through synthetic processes.
Tartaric acid can only be obtained through synthetic processes.
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Citric acid is utilized in seafood processing to inactivate enzymes.
Citric acid is utilized in seafood processing to inactivate enzymes.
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Acetic acid accounts for less than 60% of all acidulants consumed in the food industry.
Acetic acid accounts for less than 60% of all acidulants consumed in the food industry.
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Tartaric acid can be used as a chelating agent in canned fruit product production.
Tartaric acid can be used as a chelating agent in canned fruit product production.
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Phosphoric acid exists naturally in significant quantities.
Phosphoric acid exists naturally in significant quantities.
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Cream of tartar reacts with bicarbonate at lower temperatures.
Cream of tartar reacts with bicarbonate at lower temperatures.
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DATEM is an emulsifier used in baking to improve the gluten network in dough.
DATEM is an emulsifier used in baking to improve the gluten network in dough.
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Food-grade phosphoric acid is used to create a sweet taste in beverages.
Food-grade phosphoric acid is used to create a sweet taste in beverages.
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Tartaric acid is a good flavor enhancer for grape and raspberry flavors.
Tartaric acid is a good flavor enhancer for grape and raspberry flavors.
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Phosphoric acid is commonly labeled as additive E339.
Phosphoric acid is commonly labeled as additive E339.
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Tartaric acid has a strong sweet taste.
Tartaric acid has a strong sweet taste.
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Tartaric acid is used solely as a flavor enhancer in food products.
Tartaric acid is used solely as a flavor enhancer in food products.
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Cream of tartar is useful in baking powder and leavening systems.
Cream of tartar is useful in baking powder and leavening systems.
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Double-acting baking powders contain both fast-acting and slow-acting acids.
Double-acting baking powders contain both fast-acting and slow-acting acids.
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Cornstarch is used in baking powder primarily to enhance its flavor.
Cornstarch is used in baking powder primarily to enhance its flavor.
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Baking powders need moisture to function effectively and produce carbon dioxide.
Baking powders need moisture to function effectively and produce carbon dioxide.
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Single-acting baking powders can provide a second rise in the oven.
Single-acting baking powders can provide a second rise in the oven.
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Saccharomyces cerevisiae is commonly used in the fermentation of beer and bread.
Saccharomyces cerevisiae is commonly used in the fermentation of beer and bread.
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The primary role of bases in baking is to act solely as leavening agents.
The primary role of bases in baking is to act solely as leavening agents.
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Baking powder loses its effectiveness if exposed to moisture before use.
Baking powder loses its effectiveness if exposed to moisture before use.
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Potato starch is commonly used in baking powders to improve flavor.
Potato starch is commonly used in baking powders to improve flavor.
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Ripe olives are treated with a 0.25%-2% NaOH solution to enhance their color and flavor.
Ripe olives are treated with a 0.25%-2% NaOH solution to enhance their color and flavor.
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Biological leavening agents such as baker's yeast do not produce carbon dioxide.
Biological leavening agents such as baker's yeast do not produce carbon dioxide.
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Study Notes
Additives
- Acids
- Bases
- Buffer systems and salts
- Chelating agents
- Antioxidants
- Emulsifiers
- Gums
- Flavor substances
- Flavor enhancers
- Stabilizers & thickeners
- Anticaking agents
- Gases
- Firming texturizers
- Clarifying agents
- Flour bleaching agents
- Colorants
- Fat replacers
- Antimicrobial agents
- Sweeteners
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Description
Test your knowledge on various food additives, including acids, bases, and colorants, as well as their functions like emulsifiers and stabilizers. This quiz covers essential concepts related to food preservation and enhancement. Ideal for students and professionals in food science and technology.
