Titration and Food Preservation Study Guide

Vocabulary and key concepts from the chemistry titration and food preservation lecture notes.

Concentration of KOH

In a titration where $20.0\,mL$ of $0.15\,M$ $HCl(aq)$ is neutralized by $18.0\,mL$ of $KOH(aq)$, the concentration is calculated as $0.167\,M$.

Neutralization volume of $H_3PO_4$

The volume of $1.5\,M$ $H_3PO_4$ needed to neutralize $100\,mL$ of $0.75\,M$ $NaOH$ is $16.7\,mL$.

Critical pH for Bacterial Growth

The pH level foods must be below, specifically $4.6$, to stop the growth, multiplication, and survival of dangerous bacteria.

Heat in Canning

A preservation tool used to kill harmful microorganisms and deactivate natural enzymes that would cause food to spoil.

Pressure Cooker

A tool used in canning to reach temperatures higher than boiling water, necessary to destroy heat-resistant spores such as Clostridium botulinum.

Quick pack pickling

A fast preservation method where food is placed directly into a vinegar and salt brine to drop the pH and prevent bacterial life.

Fermentation

A natural process where helpful microorganisms like bacteria or yeast break down sugars into acids or alcohol to act as preservatives.

Anaerobic Process

A process that occurs completely without oxygen; in fermentation, oxygen exposure can allow the growth of bad molds or surface bacteria.

Yeast Fermentation Byproducts

The substances produced during fermentation in bread, specifically alcohol and carbon dioxide gas.

pH Indicator

A substance, such as red cabbage juice, that changes color to represent different pH levels.

Brine

A strong saltwater solution often created when salt draws out water from food during the pickling process.