3. THIS IS

4. With Host... Your

5. 100 200 300 400 500 Acid or Base pH and You pH and Cooking Properties of Bases Properties of Acids Water

6. Baking Soda A 100

7. BASE A 100

8. Vinegar A 200

9. ACID A 200

10. Vitamin C A 300

11. ACID A 300

12. Tums A 400

13. BASE A 400

14. Cream of Tarter A 500

15. ACID A 500

16. One of nature’s strongest acids B 100

17. Stomach Acid B 100

18. What does pH stand for? B 200

19. power of Hydronium ions B 200

20. When an acid and a base combine, they become ______. B 300

21. Neutral B 300

22. pH of water B 400

23. 7.0 B 400

24. pH levels affect characteristics of food B 500

25. flavor, texture, color B 500

26. Way to preserve a low acid food C 100

27. Pickling C 100

28. What two things activate baking powder? C 200

29. Moisture and Heat C 200

30. Avoid botulism with a pH above ____? C 300

31. 4.6 C 300

32. DAILY DOUBLE C 400 DAILY DOUBLE Place A Wager

33. Difference between baking soda and baking powder C 400

34. Baking powder contains baking soda, an acid, and fillers C 400

35. How does age of an egg affect its pH level? C 500

36. Fresh eggs = more acidic Older eggs = more basic C 500

37. Taste D 100

38. Bitter D 100

39. pH number D 200

40. 7.1-14.0 D 200

41. Color change of litmus paper D 300

42. Blue D 300

43. Electrical Charge D 400

44. Negative D 400

45. Extra _______ ions D 500

46. Hydroxide D 500

47. pH number E 100

48. 1.0-6.9 E 100

49. Electrical charge E 200

50. Positive E 200

51. Color change of litmus paper E 300

52. Red E 300

53. Taste E 400

54. Sour E 400

55. Extra _______ ions E 500

56. Hydronium E 500

57. What is a solvent? F 100

58. Material that does the dissolving F 100

59. What effect does salt/sugar have on water’s temperature? F 200

60. Raises the boiling point and lowers the freezing point F 200

61. Does free water or bound water make a food more perishable? F 300

62. Free F 300

63. Example of a chemical contaminant F 400

64. Acid Rain Hard Water F 400

65. Water transfers heat through _________ and __________ F 500

66. Conduction and Convection F 500

67. The Final Jeopardy Category is: WATER Please record your wager. Click on screen to begin

68. Why doesn’t pasta cook more quickly at a high boil than a low boil? Click on screen to continue

69. Water becomes steam at 212˚F. Click on screen to continue

70. Thank You for Playing Jeopardy! Game Designed By C. Harr-MAIT