Question 1

Higher altitudes have lower atmospheric pressure and it takes more energy to have the vapor pressure of the liquid reach and exceed the external air pressure.

Accepted Answer

False

Question 2

Some smoothie bars have the option to add extra vitamin C to smoothies that already contain the daily recommended value.Vitamin C is a polar molecule.Why is it unnecessary to add more than 100 percent of vitamin C recommended values to a food?
A)Vitamin C is water-soluble and can accumulate in the body
B)Vitamin C is fat-soluble and can accumulate in the body
C)Vitamin C is water-soluble and excess is passed as urine
D)Vitamin C is fat-soluble and excess is passed as urine

Accepted Answer

Vitamin C is water-soluble and excess amounts are eliminated through urine. Therefore, adding more than 100% of the recommended value is unnecessary as the body will just excrete the excess. It is important to note that taking extremely high doses of vitamin C over long periods of time can lead to adverse health effects, such as kidney stones.

Question 3

Which value is equivalent to 4 cups?
A)0.95 liters
B)20 milliliters
C)3.8 liters
D)240 milliliters

Accepted Answer

4 cups is equivalent to 0.95 liters.

Question 4

Some types of fish can contain high levels of mercury.Which property of mercury accounts for this biomagnification?
A)Solubility
B)Mass
C)Density
D)Boiling point

Accepted Answer

Mercury's solubility, especially in the form of methylmercury in water, allows it to be absorbed by aquatic organisms. This leads to biomagnification as it accumulates in higher concentrations in organisms higher up the food chain.

Question 5

Which statement explains why measurement by mass yields a more accurate measurement than measurement by volume?
A)Particles can pack differently
B)Volume is only used to describe liquids
C)It is difficult to put solids in volume measuring tools
D)Mass tools provide more decimal values than volume measuring tools

Accepted Answer

Different particles can pack differently, creating variations in volume measurement. Mass measurement, on the other hand, is not affected by the packing of particles, making it a more accurate measurement.

Question 6

A chef tastes a soup and finds that it is too acidic.What can the chef do to make it less acidic but still the same consistency without throwing out the whole pot of soup?
A)Add baking soda in small amounts
B)Boil off more water
C)Add more water
D)Add lime juice

Accepted Answer

Adding baking soda to acidic soup will help to neutralize the acid, making it less acidic without affecting the consistency of the soup. However, it should be added in small amounts and stirred well before adding more as too much baking soda can affect the flavor of the soup. Boiling off more water or adding more water will dilute the soup, changing the consistency, and adding lime juice will make it even more acidic.

Question 7

Sodium chloride is an example of a
A)weak electrolyte.
B)strong electrolyte.
C)weak acid.
D)strong acid.

Accepted Answer

Sodium chloride (NaCl) is a strong electrolyte because it completely dissociates into its ions (Na+ and Cl-) when dissolved in water, allowing the solution to conduct electricity efficiently.

Question 8

A bartender wants to make a signature drink that has three layers.Which statement describes the qualities that must be present for this layering to occur?
A)Three liquids with different densities
B)Three liquids with different boiling points
C)Three liquids with different flavors
D)Three liquids with different concentrations (proofs)

Accepted Answer

To create three distinct layers in a drink, three liquids with different densities must be used. The densest liquid should be added first, followed by the next densest, and so on. The liquids will naturally separate based on their densities, creating the layered effect. Using liquids with different boiling points, flavors, or concentrations will not necessarily result in layered drinks.

Question 9

A 12 ounce can of diet soda contains approximately 12 mg of sodium.How many moles of sodium can be found in the can?
A)0.00522 moles
B)0.522 moles
C)275.8776 moles
D)521.97 moles

Accepted Answer

To calculate the moles of sodium in the can, we need to first convert the mass of sodium (12 mg) to grams:

12 mg = 0.012 g

Next, we need to use the molar mass of sodium (22.99 g/mol) to convert grams to moles:

0.012 g Na x (1 mol Na/22.99 g Na) = 0.000522 mol Na

Rounding to three significant figures gives us 0.00522 moles of sodium in the can. Therefore, the best choice is (A).

Question 10

A recipe for peanut butter cookies calls for 1 cup of sugar,1 cup of chunky peanut butter,and 1 medium egg.The recipe yields 18 cookies.If the baker has 12.5 cups of sugar,15 cups of chunky peanut butter,and 10 eggs.How many full batches of cookies can the baker make?
A)10
B)12.5
C)15
D)18

Accepted Answer

The limiting factor is the number of eggs, which allows for 10 full batches of cookies.

Question 11

More sugar can be dissolved in hot water than cold water because the kinetic energy of the water is increased when heat is added.This increases the number of collisions with the sugar thus dissolving more of it.

Accepted Answer

When heat is added to water, the molecules move faster and collide more frequently with the sugar molecules, increasing the rate of dissolution. Therefore, more sugar can dissolve in hot water than in cold water.

Question 12

Egg whites start out translucent and become white only after heat is added.What type of change occurs when the egg turns white?
A)Chemical only
B)Physical only
C)Chemical and physical
D)Neither chemical nor physical

Accepted Answer

When egg whites turn from translucent to white upon heating, both chemical and physical changes occur. The heat causes the proteins in the egg whites to denature and coagulate, which is a chemical change, and the change in state from liquid to solid is a physical change.

Question 13

Ceviche is cooked using an acid.Which statement describes what happens to the protein when the acid is added?
A)The protein is denatured
B)The protein is oxidized
C)The protein undergoes combustion
D)The protein undergoes fermentation

Accepted Answer

When acid is added to protein, it denatures the protein by breaking down the chemical bonds that hold the protein together. This causes the protein to unfold and form new bonds with the acid molecules, resulting in the change in texture and flavor characteristic of ceviche. Oxidation, combustion, and fermentation are different chemical reactions that do not occur when acid is used to cook ceviche.

Question 14

The chemical equation for vinegar being added to water is shown. CH₃COOH + H₂O (equilibrium arrow) CH₃COO^- + H₃O⁺ Vinegar is an example of a A)weak acid B)strong acid C)weak base D)strong base

Accepted Answer

Vinegar (CH3COOH) is an example of a weak acid. When it is added to water, it undergoes a reversible reaction where the acid donates a proton (H+) to water to form hydronium ions (H3O+), and the conjugate base of the acid (CH3COO-) is formed. The chemical equation shows the equilibrium reaction where the forward and reverse reactions occur at equal rates.

Question 15

Cold brew coffee takes longer than hot brew coffee.Which physical property of coffee is responsible for this difference in time?
A)Density
B)Solubility
C)Boiling point
D)Melting point

Accepted Answer

Solubility is the key factor affecting the brewing time difference between cold brew and hot brew coffee. In hot water, coffee solubles dissolve faster, leading to a quicker brewing process compared to cold water, where the solubility rate is slower.

Question 16

A 12 fluid ounce can of diet soda contains approximately 12 mg of sodium.What is the molarity of sodium in the can if it is assumed that the only solvent is water?
A)0.0000435 M
B)0.0015 M
C)651.34 M
D)22988.5 M

Accepted Answer

To determine the molarity of sodium in the can, we need to calculate the number of moles of sodium present in one can of soda.
Given, the can contains 12 mg of sodium. To convert mg to g, we divide it by 1000:
12 mg = 0.012 g
From the periodic table, the atomic weight of sodium is 22.99 g/mol.
To find the number of moles, we divide the mass by the molar mass:
Number of moles = 0.012 g / 22.99 g/mol = 0.000522 mol
The volume of the can is given as 12 fluid ounces or approximately 355 mL. As we are assuming that the only solvent is water, we can consider the volume to be 355 mL or 0.355 L.
Now, we can calculate the molarity using the formula:
Molarity (M) = Number of moles / Volume of solution (in liters)
Molarity = 0.000522 mol / 0.355 L = 0.00147 M
Rounding off the answer to two decimal places, we get 0.0015 M. Therefore, the best choice is B which is (0.0015 M).

Question 17

A chef in Denver (the mile high city) and a chef in Tampa (sea level city) make the same recipe but the Denver chef has to modify the recipe.Why did the Denver chef have to modify the recipe?
A)The boiling point of water is higher at high altitudes
B)The boiling point of water is lower at high altitudes
C)The density of water is higher at high altitudes
D)The density of water is lower at high altitudes

Accepted Answer

The boiling point of water is lower at high altitudes due to the decrease in atmospheric pressure. This affects the cooking time and temperature, causing the Denver chef to modify the recipe accordingly.

Question 18

Cranberries naturally contain benzoic acid.The chemical equation for the addition of benzoic acid to water is shown. C₇H₆O₂ + H₂O (Equilibrium arrow) C₇H₅O₂^- + H₃O⁺ Which is the conjugate base? A)C₇H₆O₂ B)H₂O C)C₇H₅O₂- D)H₃O⁺

Accepted Answer

In the chemical equation, the species that lost a proton (H+) and gained a negative charge (sulfonate ion) is the conjugate base. In this case, it is C₇H₅O₂-, which is option C.

Question 19

Garlic and onions are often sautéed in butter before being used in recipes.Why do chefs do this?
A)Their flavors and/or odors are fat-soluble
B)They need to be cooked to rid them of bacteria
C)They take longer to be cooked than other ingredients
D)Their proteins need to be denatured before consumption

Accepted Answer

Garlic and onions contain flavor compounds and sulfur-containing chemicals that are fat-soluble, meaning they dissolve in fats and oils rather than water. Sautéing them in butter allows those flavors and aromas to be extracted and evenly distributed throughout the dish.

Question 20

Lime juice has a pH of approximately 2.0.What is the approximate concentration of H+ ions?
A)0.01M
B)0.02M
C)0.14M
D)0.30M

Accepted Answer

The pH of a solution is calculated using the formula pH = -log[H+], where [H+] is the concentration of hydrogen ions in moles per liter (M). For a pH of 2.0, [H+] = 10^(-2) = 0.01M.

Quiz 10: Brewing and Chewing

Higher altitudes have lower atmospheric pressure and it takes more energy to have the vapor pressure of the liquid reach and exceed the external air pressure.

Some smoothie bars have the option to add extra vitamin C to smoothies that already contain the daily recommended value.Vitamin C is a polar molecule.Why is it unnecessary to add more than 100 percent of vitamin C recommended values to a food?

Which value is equivalent to 4 cups?

Some types of fish can contain high levels of mercury.Which property of mercury accounts for this biomagnification?

Which statement explains why measurement by mass yields a more accurate measurement than measurement by volume?

A chef tastes a soup and finds that it is too acidic.What can the chef do to make it less acidic but still the same consistency without throwing out the whole pot of soup?

Sodium chloride is an example of a

A bartender wants to make a signature drink that has three layers.Which statement describes the qualities that must be present for this layering to occur?

A 12 ounce can of diet soda contains approximately 12 mg of sodium.How many moles of sodium can be found in the can?

A recipe for peanut butter cookies calls for 1 cup of sugar,1 cup of chunky peanut butter,and 1 medium egg.The recipe yields 18 cookies.If the baker has 12.5 cups of sugar,15 cups of chunky peanut butter,and 10 eggs.How many full batches of cookies can the baker make?

More sugar can be dissolved in hot water than cold water because the kinetic energy of the water is increased when heat is added.This increases the number of collisions with the sugar thus dissolving more of it.

Egg whites start out translucent and become white only after heat is added.What type of change occurs when the egg turns white?

Ceviche is cooked using an acid.Which statement describes what happens to the protein when the acid is added?

The chemical equation for vinegar being added to water is shown. CH3COOH + H2O (equilibrium arrow) CH3COO- + H3O+ Vinegar is an example of a

Cold brew coffee takes longer than hot brew coffee.Which physical property of coffee is responsible for this difference in time?

A 12 fluid ounce can of diet soda contains approximately 12 mg of sodium.What is the molarity of sodium in the can if it is assumed that the only solvent is water?

A chef in Denver (the mile high city) and a chef in Tampa (sea level city) make the same recipe but the Denver chef has to modify the recipe.Why did the Denver chef have to modify the recipe?

Cranberries naturally contain benzoic acid.The chemical equation for the addition of benzoic acid to water is shown. C7H6O2 + H2O (Equilibrium arrow) C7H5O2- + H3O+ Which is the conjugate base?

Garlic and onions are often sautéed in butter before being used in recipes.Why do chefs do this?

Lime juice has a pH of approximately 2.0.What is the approximate concentration of H+ ions?

The chemical equation for vinegar being added to water is shown. CH₃COOH + H₂O (equilibrium arrow) CH₃COO^- + H₃O⁺ Vinegar is an example of a

Cranberries naturally contain benzoic acid.The chemical equation for the addition of benzoic acid to water is shown. C₇H₆O₂ + H₂O (Equilibrium arrow) C₇H₅O₂^- + H₃O⁺ Which is the conjugate base?