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Acid or Base pH and You pH and Cooking Properties of Bases Properties of Acids Water
Baking Soda A 100
BASE A 100
Vinegar A 200
ACID A 200
Vitamin C A 300
ACID A 300
Tums A 400
BASE A 400
Cream of Tarter A 500
ACID A 500
One of nature’s strongest acids B 100
Stomach Acid B 100
What does pH stand for? B 200
power of Hydronium ions B 200
When an acid and a base combine, they become ______. B 300
Neutral B 300
pH of water B 400
7.0 B 400
pH levels affect characteristics of food B 500
flavor, texture, color B 500
Way to preserve a low acid food C 100
Pickling C 100
What two things activate baking powder? C 200
Moisture and Heat C 200
Avoid botulism with a pH above ____? C 300
4.6 C 300
DAILY DOUBLE C 400 DAILY DOUBLE Place A Wager
Difference between baking soda and baking powder C 400
Baking powder contains baking soda, an acid, and fillers C 400
How does age of an egg affect its pH level? C 500
Fresh eggs = more acidic Older eggs = more basic C 500
Taste D 100
Bitter D 100
pH number D 200
D 200
Color change of litmus paper D 300
Blue D 300
Electrical Charge D 400
Negative D 400
Extra _______ ions D 500
Hydroxide D 500
pH number E 100
E 100
Electrical charge E 200
Positive E 200
Color change of litmus paper E 300
Red E 300
Taste E 400
Sour E 400
Extra _______ ions E 500
Hydronium E 500
What is a solvent? F 100
Material that does the dissolving F 100
What effect does salt/sugar have on water’s temperature? F 200
Raises the boiling point and lowers the freezing point F 200
Does free water or bound water make a food more perishable? F 300
Free F 300
Example of a chemical contaminant F 400
Acid Rain Hard Water F 400
Water transfers heat through _________ and __________ F 500
Conduction and Convection F 500
The Final Jeopardy Category is: WATER Please record your wager. Click on screen to begin
Why doesn’t pasta cook more quickly at a high boil than a low boil? Click on screen to continue
Water becomes steam at 212˚F. Click on screen to continue
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