From: gromit82@hotmail.com   
      
   On Friday, September 8, 2023 at 12:23:26 AM UTC-5, Mark Brader wrote:   
   >    
   > * Game 9, Round 4 - Science - On Food And Cooking    
   >    
   > The title of this round is borrowed From Harold McGee's "On Food    
   > and Cooking: The Science and Lore of the Kitchen".    
   >    
   > 1. Name the active chemical component that makes chili peppers hot.    
   > It is a chemical irritant and neurotoxin for mammals, including    
   > humans, and produces that burning sensation.    
      
   capsaicin   
       
   > 3. What type of mixture is defined as a fine dispersion of minute    
   > droplets of one liquid in another in which it is not soluble    
   > or miscible? Mayonnaise and Hollandaise sauce are examples of    
   > these mixtures.    
      
   emulsion   
      
   > 4. Microorganisms like yeast and bacteria usually play a role    
   > in this process, in which a substance breaks down into a    
   > simpler substance. Examples of foods produced or preserved by    
   > this process include yogurt, kimchi, and wine.    
      
   fermentation   
      
   > 5. Yeast is an important ingredient in many breads. When preparing    
   > the dough, to quote Harold McGee: "The yeast cells feed on the    
   > _____, producing _____ and alcohol." Fill in either blank.    
      
   sugar   
      
   > 8. What is the chemical reaction where atoms lose electrons,    
   > the cause of cut avocados or apples turning brown?    
      
   ionization   
       
   > 9. Name the chemical reaction between amino acids and reducing    
   > sugars that gives browned food its distinctive flavor --    
   > or, to quote Alton Brown, it makes things "golden, brown,    
   > and delicious". Hint: it is not caramelization.    
      
   Maillard reaction   
      
   > 10. What cooking method, also a French phrase, involves sealing    
   > food, typically in a plastic pouch, and immersing it in a    
   > water bath for longer than usual cooking times, at a precisely    
   > regulated temperature?    
      
   sous vide   
       
   > * Game 9, Round 6 - Geography History - Geography of the Roman Empire    
   >    
   > 1. Traditionally, the city of Rome was founded on how many hills?    
      
   7   
      
   > 2. Those hills all lie on the east bank of which river?    
      
   Tiber   
      
   > 3. The eastern portion of the boundary between Italy proper and    
   > the rest of the Roman Empire was marked by which historically    
   > significant river?    
      
   Rubicon   
      
   > 4. Starting in 122, what formed the boundary between the Roman    
   > Empire and the unconquered territory of the Caledonians?    
      
   Hadrian's Wall   
      
   > 5. The Roman province of Africa extended at times into three    
   > modern-day countries, but in which one was its core?    
      
   Libya   
      
   > 6. The Roman province of Asia lay within which modern-day country?    
      
   Turkiye   
      
   > 7. The Roman city of Lutetia corresponds to which French city?   
      
   Paris   
       
   > 8. The Roman city of Mediolanum corresponds to which Italian city?    
      
   Milan   
      
   > 9. The Roman military camp of Vindobona corresponds to which city    
   > on the Danube?    
      
   Vienna   
      
   > 10. The Roman outpost of Colonia Claudia Ara Agrippinensium had    
   > its name shortened to become which German city?    
      
   Cologne   
      
   --   
   Joshua Kreitzer   
   gromit82@hotmail.com   
      
   --- SoupGate-Win32 v1.05   
    * Origin: you cannot sedate... all the things you hate (1:229/2)