GAME NAME:

FOOD CHEMISTRY 2009

SINGLE JEOPARDY!®  

CATEGORY 1

CATEGORY 2

CATEGORY 3

CATEGORY 4

CATEGORY 5

CATEGORY 6

FULL SIZE
CATEGORY

ABBREVIATED
CATEGORY

Explanation

CHEMICALS WE USE

COMMON

CHEMS

STINGS AND BURNS

STINGS

AND

BURNS

PH

PH

ACID AND BASE KNOWLEDGE

COLORS AND RISERS

COLOR

AND RISE

POTPOURRI

POTPOUR

POLYMERS AND EMULSIFIERS

POLY &

EMULSE

CLUE 1

ROW VALUE
200 POINTS


Response 1

TABLE SALT FORMULA

WHAT IS NA CL

ACID IN SOUR MILK

LACTIC

ACIDS ARE SUBSTANCES THAT

RELEASE A LOT OF

PROTONS

THE RED COLOR IN TOMATOES

IS FROM THIS CHEMICAL

LYCOPENE

THE STIMULANT CHEMICAL IN

TEA, COFFEE, AND COLA

CAFFEINE

MAIN POLYMER IN JELLO THAT

CROSSLINKS TO HOLD LIQUID

AND MAKE IT JIGGLE

GELATIN

CLUE 2

ROW VALUE
400 POINTS


Response 2

COMPOSITION OF BAKING

SODA

WHAT IS NAHCO3

HOT SUBSTANCE IN PEPPER

CAPSAICIN

WATER IS NEUTRAL PH, WHICH

IS THIS NUMBER

7

THE GREEN COLOR IN SPINACH

IS FROM THIS CHEMICAL

CHLOROPHYLL

STEAM EXPANDS IN A KERNEL

TO MAKE THIS FOOD EXPLODE

AND TURN INSIDE OUT

POPCORN

MAIN POLYMER IN BREAD

WHICH LETS IT HOLD CO2

BUBBLES AND RISE

WHAT IS GLUTEN

CLUE 3

ROW VALUE
600 POINTS


Response 3

ACID IN VINEGAR

WHAT IS ACETIC ACID

ACID IN BEE STINGS

FORMIC ACID

ACIDS AND BASES REACT TO

MAKE NEW COMPOUNDS

(SOMETIMES GASES) AND THIS

WATER

THE BROWN COLOR IN COLA

COMES FROM HEATING SUGAR

TO MAKE THIS

CARAMEL

JUICE FROM THIS FRUIT IS

QUITE ACIDIC, SO YOU CAN

USE IT FOR INVISIBLE INK

LEMON

POLYMERIZATION OF EGG

WHITE MAKES THIS PIE

TOPPING

WHAT IS MERINGUE

CLUE 4

ROW VALUE
800 POINTS


Response 4

TABLE SUGAR

WHAT IS SUCROSE

ACID THAT STINGS EYES WHEN

CUTTING ONIONS

SULFURIC

THE JUICE OF THIS VEGETABLE

TURNS GREEN IN BASES AND

PINK IN ACIDS

RED CABBAGE

THIS FUNGI IS IMPORTANT IN

MAKING CO2 AND GIVING A

RISE TO BREAD

YEAST

THIS IS THE ALCOHOL IN

ALCOHOLIC BEVERAGES LIKE

WINE AND BEER

ETHANOL, OR ETHYL

ALCOHOL

LECITHIN FROM THIS

EMULSIFIES MAYONNAISE SO

IT DOES NOT SEPARATE

WHAT IS EGG YOLK

CLUE 5

ROW VALUE
1000 POINTS


Response 5

BUBBLES IN CHAMPAGNE AND

SODA

WHAT IS CARBON

DIOXIDE

ACID THAT MAKES LEMONS

SOUR

CITRIC

THE 1-14 PH SCALE MEASURES

HOW MANY OF THESE ARE

PRESENT

PROTONS

WHEN THIS IS DOUBLE ACTING,

IT HAS TWO KINDS OF ACID,

ONE FOR ROOM

TEMPERATURE, AND ONE FOR

OVEN TEMPERATURE

WHAT IS BAKING

POWDER

20, 200, 2000, OR 20,000? THE

NUMBER OF CALORIES PER

DAY FOR AN ADULT

2000

OIL AND VINEGAR DRESSING

SEPARATES BECAUSE

VINEGAR IS HYDROPHILIC AND

OIL IS THIS

WHAT IS HYDROPHOBIC

 CATEGORY:   

TURNING SOUR  

FINAL JEOPARDY!®  

 CLUE:   

THE MAIN SUGAR IN MILK ISLACTOSE. WHEN IT TURNSSOUR IN BUTTERMILK, THEMAIN ACID IS THIS   

 Response:   

WHAT IS LACTIC ACID?

JEOPARDY! is a registered trademark of Jeopardy Productions, Inc. © 2010 Jeopardy Productions, Inc. All Rights reserved. Classroom Jeopardy! © Educational Insights

 GAME NAME:

FOOD CHEMISTRY 2009

DOUBLE JEOPARDY!®  

CATEGORY 1

CATEGORY 2

CATEGORY 3

CATEGORY 4

CATEGORY 5

CATEGORY 6

FULL SIZE
CATEGORY

ABBREVIATED
CATEGORY

Explanation

CLUE 1

ROW VALUE
400 POINTS


Response 1

CLUE 2

ROW VALUE
800 POINTS


Response 2

CLUE 3

ROW VALUE
1200 POINTS


Response 3

CLUE 4

ROW VALUE
1600 POINTS


Response 4

CLUE 5

ROW VALUE
2000 POINTS


Response 5

 CATEGORY:   

TURNING SOUR  

FINAL JEOPARDY!®  

 CLUE:   

THE MAIN SUGAR IN MILK ISLACTOSE. WHEN IT TURNSSOUR IN BUTTERMILK, THEMAIN ACID IS THIS   

 Response:   

WHAT IS LACTIC ACID?

JEOPARDY! is a registered trademark of Jeopardy Productions, Inc. © 2010 Jeopardy Productions, Inc. All Rights reserved. Classroom Jeopardy! © Educational Insights