From: stephen.w.perry@gmail.com   
      
   On Friday, September 8, 2023 at 1:23:26 AM UTC-4, 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.    
      
   capsaicin   
      
   > 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.    
      
   casein   
      
   > 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.    
      
   sugars, carbon dioxide   
      
   > 6. Please decode the rot13 for questions #6-7 only after you are    
   > finished with the preceding questions. The process of making    
   > yeast breads involves a series of alternating work and rest    
   > periods. The work periods are where the dough is mixed, kneaded,    
   > or folded. During the rest periods, the yeast ferments the    
   > dough, producing gases which leaven the dough. What name is    
   > given to these rest periods?    
      
   rising   
      
   > 7. Give the acronym -- or the full name if you like -- for the    
   > fermentation starter culture used in the preparation of sour    
   > foods and beverages such as kombucha. It consists of lactic    
   > acid bacteria, acetic acid bacteria, and yeast -- and usually    
   > looks like a gelatinous blob.    
      
   labaab   
      
   > 8. What is the chemical reaction where atoms lose electrons,    
   > the cause of cut avocados or apples turning brown?    
      
    the oxygen-reactive enzyme is exposed to oxygen   
      
   > 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.    
      
   the 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?    
      
   seven   
      
   > 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?    
      
   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?    
      
   paris france   
      
   > 8. The Roman city of Mediolanum corresponds to which Italian city?    
      
   milan italy   
      
   > 9. The Roman military camp of Vindobona corresponds to which city    
   > on the Danube?    
      
   vienna austria   
      
   > 10. The Roman outpost of Colonia Claudia Ara Agrippinensium had    
   > its name shortened to become which German city?    
      
   cologne germany   
      
   > --    
   > Mark Brader | "Some societies define themselves by being open to new    
   > Toronto | influences, others define their identity by resisting.    
   > m...@vex.net | In either case, they take the consequences."    
   > --Donna Richoux    
   > My text in this article is in the public domain.   
      
   swp, who is reaping the rewards of his son being in  the culinary school   
      
   --- SoupGate-Win32 v1.05   
    * Origin: you cannot sedate... all the things you hate (1:229/2)