From: pete.gayde@gmail.com   
      
   Mark Brader wrote:   
   > These questions were written to be asked in Toronto on 2023-07-17,   
   > and should be interpreted accordingly.   
   >   
   > On each question you may give up to two answers, but if you give   
   > both a right answer and a wrong answer, there is a small penalty.   
   > Please post all your answers in a single followup to the newsgroup,   
   > based only on your own knowledge.  (In your answer posting, quote   
   > the questions and place your answer below each one.)  I will reveal   
   > the correct answers in about 3 days.   
   >   
   > All questions were written by members of Bloor St. Irregulars and   
   > are used here by permission, but have been reformatted and may   
   > have been retyped and/or edited by me.  For further information   
   > please see my 2023-05-24 companion posting on "Questions from the   
   > Canadian Inquisition (QFTCI*)".   
   >   
   >   
   > * 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.   
      
   Capcasin   
      
   >   
   > 2. Name the animal protein that binds to  and lessens its   
   >     effects -- which is why animal milk can be effective to soothe   
   >     the burn, whereas pure plant-based "milks" are not.   
      
   Lactose   
      
   >   
   > 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.   
      
   Suspension   
      
   >   
   > 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.   
      
   Heat; Gluten   
      
   >   
   > 6. Please decode the rot13 for questions #6-7 only after you are   
   >     finished with the preceding questions.  Gur cebprff bs znxvat   
   >     lrnfg oernqf vaibyirf n frevrf bs nygreangvat jbex naq erfg   
   >     crevbqf.  Gur jbex crevbqf ner jurer gur qbhtu vf zvkrq, xarnqrq,   
   >     be sbyqrq.  Qhevat gur erfg crevbqf, gur lrnfg srezragf gur   
   >     qbhtu, cebqhpvat tnfrf juvpu yrnira gur qbhtu.  Jung anzr vf   
   >     tvira gb gurfr erfg crevbqf?   
      
   Proofing   
      
   >   
   > 7. Tvir gur npebalz -- be gur shyy anzr vs lbh yvxr -- sbe gur   
   >     srezragngvba fgnegre phygher hfrq va gur cercnengvba bs fbhe   
   >     sbbqf naq orirentrf fhpu nf xbzohpun.  Vg pbafvfgf bs ynpgvp   
   >     npvq onpgrevn, nprgvp npvq onpgrevn, naq lrnfg -- naq hfhnyyl   
   >     ybbxf yvxr n tryngvabhf oybo.   
   >   
   > 8. What is the chemical reaction where atoms lose electrons,   
   >     the cause of cut avocados or apples turning brown?   
      
   Oxidization   
      
   >   
   > 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.   
   >   
   > 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?   
      
   Po   
      
   >   
   > 4. Starting in 122, what formed the boundary between the Roman   
   >     Empire and the unconquered territory of the Caledonians?   
      
   English Channel; Alps   
      
   >   
   > 5. The Roman province of Africa extended at times into three   
   >     modern-day countries, but in which one was its core?   
      
   Libya; Tunisia   
      
   >   
   > 6. The Roman province of Asia lay within which modern-day country?   
      
   Turkey   
      
   > 7. The Roman city of Lutetia corresponds to which French city?   
      
   Lutece   
      
   > 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   
      
   >   
      
   Pete Gayde   
      
   --- SoupGate-Win32 v1.05   
    * Origin: you cannot sedate... all the things you hate (1:229/2)