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QFTCIRS Game 7, Rounds 7-8: Food and other flags of Canada
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Mark Brader
Jan 8, 2020, 3:58:08 AM1/8/20
to
These questions were written to be asked in Toronto on 2019-11-04,
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 to the newsgroup in a single followup,
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 the Red Smarties and are
used here by permission, but have been reformatted and may have
been retyped and/or edited by me. For further information see
my 2019-10-16 companion posting on "Questions from the Canadian
Inquisition (QFTCI*)".
* Game 7, Round 7 - Science - Food
1. This chemical reaction involving amino acids and sugars occurs
when food is browned, and gives browned food its distinctive
flavor. The flavor of a seared steak and a bread crust are in
part caused by this reaction. What reaction?
2. The five basic tastes are sweetness, sourness, bitterness,
saltiness and what fifth taste? The name we want is a loanword
from Japanese.
3. This food is normally poisonous due to its tetrodotoxin content,
and thus preparation is strictly controlled by law. Only chefs
who have qualified after three or more years of training are
allowed to prepare this food. Name it.
4. This food, technically a type of berry, is a member of the
deadly nightshade family. They were once thought to be
poisonous, but this was due to their acidic quality which leeched
lead out of the pewter plates they were sometimes served on.
What food?
5. Raw cookie dough sickens dozens of people each year, and many
think it is due to raw eggs. While eggs are occasionally the
culprit, which other cookie ingredient is often a carrier of
E. coli bacteria and should never be eaten raw?
6. If you are taking statins, some blood-pressure medication,
or any of a number of other medications, this fruit and its
juice should be avoided. It can increase concentrations of
certain drugs, and block the uptake of others. Name the fruit.
7. This baking ingredient is a by-product of winemaking. When grape
juice is fermented, the ingredient precipitates out of the grape
juice and forms "wine crystals". These crystals in their crude
form are called "beeswing", and are collected and purified into
a white powder sometimes used in meringues. Name the ingredient.
8. This type of bean contains a relatively high amount of toxins,
and need to be pre-soaked and cooked to the boiling point for
at least 10 minutes before eating. The FDA recommends boiling
for at least 30 minutes. Thankfully, beans from a can are safe
to eat immediately.
9. Storing this flavorful ingredient in oil, while delicious,
is often a source of deadly botulism poisoning. Commercial
preparations are flash-heated to kill botulism, but many people
are sickened when this flavor ingredient is added fresh to oil
for storage in home kitchens.
10. The term "Chinese restaurant syndrome" was coined in the 1960s
and vilified a common food additive. The term came from
a letter written to the "New England Journal of Medicine"
expressing the author's discomfort after eating repeatedly at
Chinese restaurants. This is believed to have been a hoax.
What additive was thus maligned?
* Game 7, Round 8 - Canadiana - Other Flags of Canada
Please see the handout at:
http://www.eskimo.com/~scs/msb/7-8/other.pdf
and identify each of the following flags.
1. Mi'kmaq nation.
2. Naval ensign.
3. Acadian flag.
4. Iroquois Confederacy.
5. Newfoundland tricolor.
6. Yukon.
7. Governor-General of Canada.
8. Scarborough.
9. RCAF Ensign.
10. Labrador.
So there were 3 decoys. Decode the rot13 if you like and identify
them for fun, but for no points.
11. Pnanqvna pragraavny synt.
12. Senapb-Nyoregna synt.
13. Arjsbhaqynaq synt orsber 1965.
--
Mark Brader | "Valjean... serves 19 years for stealing a loaf of bread:
Toronto | a punishment that he regards as unjust, though in fact
m...@vex.net | it reflects well on the status of French baking."
--Anthony Lane
My text in this article is in the public domain.
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 to the newsgroup in a single followup,
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 the Red Smarties and are
used here by permission, but have been reformatted and may have
been retyped and/or edited by me. For further information see
my 2019-10-16 companion posting on "Questions from the Canadian
Inquisition (QFTCI*)".
* Game 7, Round 7 - Science - Food
1. This chemical reaction involving amino acids and sugars occurs
when food is browned, and gives browned food its distinctive
flavor. The flavor of a seared steak and a bread crust are in
part caused by this reaction. What reaction?
2. The five basic tastes are sweetness, sourness, bitterness,
saltiness and what fifth taste? The name we want is a loanword
from Japanese.
3. This food is normally poisonous due to its tetrodotoxin content,
and thus preparation is strictly controlled by law. Only chefs
who have qualified after three or more years of training are
allowed to prepare this food. Name it.
4. This food, technically a type of berry, is a member of the
deadly nightshade family. They were once thought to be
poisonous, but this was due to their acidic quality which leeched
lead out of the pewter plates they were sometimes served on.
What food?
5. Raw cookie dough sickens dozens of people each year, and many
think it is due to raw eggs. While eggs are occasionally the
culprit, which other cookie ingredient is often a carrier of
E. coli bacteria and should never be eaten raw?
6. If you are taking statins, some blood-pressure medication,
or any of a number of other medications, this fruit and its
juice should be avoided. It can increase concentrations of
certain drugs, and block the uptake of others. Name the fruit.
7. This baking ingredient is a by-product of winemaking. When grape
juice is fermented, the ingredient precipitates out of the grape
juice and forms "wine crystals". These crystals in their crude
form are called "beeswing", and are collected and purified into
a white powder sometimes used in meringues. Name the ingredient.
8. This type of bean contains a relatively high amount of toxins,
and need to be pre-soaked and cooked to the boiling point for
at least 10 minutes before eating. The FDA recommends boiling
for at least 30 minutes. Thankfully, beans from a can are safe
to eat immediately.
9. Storing this flavorful ingredient in oil, while delicious,
is often a source of deadly botulism poisoning. Commercial
preparations are flash-heated to kill botulism, but many people
are sickened when this flavor ingredient is added fresh to oil
for storage in home kitchens.
10. The term "Chinese restaurant syndrome" was coined in the 1960s
and vilified a common food additive. The term came from
a letter written to the "New England Journal of Medicine"
expressing the author's discomfort after eating repeatedly at
Chinese restaurants. This is believed to have been a hoax.
What additive was thus maligned?
* Game 7, Round 8 - Canadiana - Other Flags of Canada
Please see the handout at:
http://www.eskimo.com/~scs/msb/7-8/other.pdf
and identify each of the following flags.
1. Mi'kmaq nation.
2. Naval ensign.
3. Acadian flag.
4. Iroquois Confederacy.
5. Newfoundland tricolor.
6. Yukon.
7. Governor-General of Canada.
8. Scarborough.
9. RCAF Ensign.
10. Labrador.
So there were 3 decoys. Decode the rot13 if you like and identify
them for fun, but for no points.
11. Pnanqvna pragraavny synt.
12. Senapb-Nyoregna synt.
13. Arjsbhaqynaq synt orsber 1965.
--
Mark Brader | "Valjean... serves 19 years for stealing a loaf of bread:
Toronto | a punishment that he regards as unjust, though in fact
m...@vex.net | it reflects well on the status of French baking."
--Anthony Lane
My text in this article is in the public domain.
Dan Blum
Jan 8, 2020, 9:58:08 AM1/8/20
to
Mark Brader <m...@vex.net> wrote:
> * Game 7, Round 7 - Science - Food
> 1. This chemical reaction involving amino acids and sugars occurs
> when food is browned, and gives browned food its distinctive
> flavor. The flavor of a seared steak and a bread crust are in
> part caused by this reaction. What reaction?
Maillard
> * Game 7, Round 7 - Science - Food
> 1. This chemical reaction involving amino acids and sugars occurs
> when food is browned, and gives browned food its distinctive
> flavor. The flavor of a seared steak and a bread crust are in
> part caused by this reaction. What reaction?
> 2. The five basic tastes are sweetness, sourness, bitterness,
> saltiness and what fifth taste? The name we want is a loanword
> from Japanese.
> 3. This food is normally poisonous due to its tetrodotoxin content,
> and thus preparation is strictly controlled by law. Only chefs
> who have qualified after three or more years of training are
> allowed to prepare this food. Name it.
> 4. This food, technically a type of berry, is a member of the
> deadly nightshade family. They were once thought to be
> poisonous, but this was due to their acidic quality which leeched
> lead out of the pewter plates they were sometimes served on.
> What food?
> 5. Raw cookie dough sickens dozens of people each year, and many
> think it is due to raw eggs. While eggs are occasionally the
> culprit, which other cookie ingredient is often a carrier of
> E. coli bacteria and should never be eaten raw?
> 6. If you are taking statins, some blood-pressure medication,
> or any of a number of other medications, this fruit and its
> juice should be avoided. It can increase concentrations of
> certain drugs, and block the uptake of others. Name the fruit.
> 7. This baking ingredient is a by-product of winemaking. When grape
> juice is fermented, the ingredient precipitates out of the grape
> juice and forms "wine crystals". These crystals in their crude
> form are called "beeswing", and are collected and purified into
> a white powder sometimes used in meringues. Name the ingredient.
> 9. Storing this flavorful ingredient in oil, while delicious,
> is often a source of deadly botulism poisoning. Commercial
> preparations are flash-heated to kill botulism, but many people
> are sickened when this flavor ingredient is added fresh to oil
> for storage in home kitchens.
> 10. The term "Chinese restaurant syndrome" was coined in the 1960s
> and vilified a common food additive. The term came from
> a letter written to the "New England Journal of Medicine"
> expressing the author's discomfort after eating repeatedly at
> Chinese restaurants. This is believed to have been a hoax.
> What additive was thus maligned?
> * Game 7, Round 8 - Canadiana - Other Flags of Canada
M; L
> 2. Naval ensign.
F
> 3. Acadian flag.
J
> 4. Iroquois Confederacy.
L; M
> 5. Newfoundland tricolor.
K; A
> 6. Yukon.
C
> 7. Governor-General of Canada.
D
> 8. Scarborough.
B; H
> 9. RCAF Ensign.
G
> 10. Labrador.
I; E
--
_______________________________________________________________________
Dan Blum to...@panix.com
"I wouldn't have believed it myself if I hadn't just made it up."
Bruce Bowler
Jan 8, 2020, 11:24:38 AM1/8/20
to
On Wed, 08 Jan 2020 02:58:02 -0600, Mark Brader wrote:
> These questions were written to be asked in Toronto on 2019-11-04, 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 to the newsgroup in a single followup, 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 the Red Smarties and are used
> here by permission, but have been reformatted and may have been retyped
> and/or edited by me. For further information see my 2019-10-16
> companion posting on "Questions from the Canadian Inquisition (QFTCI*)".
>
>
> * Game 7, Round 7 - Science - Food
>
> 1. This chemical reaction involving amino acids and sugars occurs
> when food is browned, and gives browned food its distinctive flavor.
> The flavor of a seared steak and a bread crust are in part caused by
> this reaction. What reaction?
Maillard
> These questions were written to be asked in Toronto on 2019-11-04, 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 to the newsgroup in a single followup, 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 the Red Smarties and are used
> here by permission, but have been reformatted and may have been retyped
> and/or edited by me. For further information see my 2019-10-16
> companion posting on "Questions from the Canadian Inquisition (QFTCI*)".
>
>
> * Game 7, Round 7 - Science - Food
>
> 1. This chemical reaction involving amino acids and sugars occurs
> when food is browned, and gives browned food its distinctive flavor.
> The flavor of a seared steak and a bread crust are in part caused by
> this reaction. What reaction?
> 2. The five basic tastes are sweetness, sourness, bitterness,
> saltiness and what fifth taste? The name we want is a loanword from
> Japanese.
> 3. This food is normally poisonous due to its tetrodotoxin content,
> and thus preparation is strictly controlled by law. Only chefs who
> have qualified after three or more years of training are allowed to
> prepare this food. Name it.
> 4. This food, technically a type of berry, is a member of the
> deadly nightshade family. They were once thought to be poisonous,
> but this was due to their acidic quality which leeched lead out of
> the pewter plates they were sometimes served on. What food?
> 5. Raw cookie dough sickens dozens of people each year, and many
> think it is due to raw eggs. While eggs are occasionally the
> culprit, which other cookie ingredient is often a carrier of E. coli
> bacteria and should never be eaten raw?
> 6. If you are taking statins, some blood-pressure medication,
> or any of a number of other medications, this fruit and its juice
> should be avoided. It can increase concentrations of certain drugs,
> and block the uptake of others. Name the fruit.
> 7. This baking ingredient is a by-product of winemaking. When grape
> juice is fermented, the ingredient precipitates out of the grape
> juice and forms "wine crystals". These crystals in their crude form
> are called "beeswing", and are collected and purified into a white
> powder sometimes used in meringues. Name the ingredient.
> 8. This type of bean contains a relatively high amount of toxins,
> and need to be pre-soaked and cooked to the boiling point for at
> least 10 minutes before eating. The FDA recommends boiling for at
> least 30 minutes. Thankfully, beans from a can are safe to eat
> immediately.
> 9. Storing this flavorful ingredient in oil, while delicious,
> is often a source of deadly botulism poisoning. Commercial
> preparations are flash-heated to kill botulism, but many people are
> sickened when this flavor ingredient is added fresh to oil for
> storage in home kitchens.
> 10. The term "Chinese restaurant syndrome" was coined in the 1960s
> and vilified a common food additive. The term came from a letter
> written to the "New England Journal of Medicine" expressing the
> author's discomfort after eating repeatedly at Chinese restaurants.
> This is believed to have been a hoax.
> What additive was thus maligned?
>
> * Game 7, Round 8 - Canadiana - Other Flags of Canada
>
> Please see the handout at:
>
> http://www.eskimo.com/~scs/msb/7-8/other.pdf
>
> and identify each of the following flags.
>
> 1. Mi'kmaq nation.
> 2. Naval ensign.
> 3. Acadian flag.
> 4. Iroquois Confederacy.
> 5. Newfoundland tricolor.
> 6. Yukon.
> 7. Governor-General of Canada.
> 8. Scarborough.
> 9. RCAF Ensign.
Erland Sommarskog
Jan 8, 2020, 2:44:31 PM1/8/20
to
Mark Brader (m...@vex.net) writes:
> * Game 7, Round 7 - Science - Food
>
> 1. This chemical reaction involving amino acids and sugars occurs
> when food is browned, and gives browned food its distinctive
> flavor. The flavor of a seared steak and a bread crust are in
> part caused by this reaction. What reaction?
Dehydration
> * Game 7, Round 7 - Science - Food
>
> 1. This chemical reaction involving amino acids and sugars occurs
> when food is browned, and gives browned food its distinctive
> flavor. The flavor of a seared steak and a bread crust are in
> part caused by this reaction. What reaction?
> 2. The five basic tastes are sweetness, sourness, bitterness,
> saltiness and what fifth taste? The name we want is a loanword
> from Japanese.
> 5. Raw cookie dough sickens dozens of people each year, and many
> think it is due to raw eggs. While eggs are occasionally the
> culprit, which other cookie ingredient is often a carrier of
> E. coli bacteria and should never be eaten raw?
> 6. If you are taking statins, some blood-pressure medication,
> or any of a number of other medications, this fruit and its
> juice should be avoided. It can increase concentrations of
> certain drugs, and block the uptake of others. Name the fruit.
> 8. This type of bean contains a relatively high amount of toxins,
> and need to be pre-soaked and cooked to the boiling point for
> at least 10 minutes before eating. The FDA recommends boiling
> for at least 30 minutes. Thankfully, beans from a can are safe
> to eat immediately.
> 10. The term "Chinese restaurant syndrome" was coined in the 1960s
> and vilified a common food additive. The term came from
> a letter written to the "New England Journal of Medicine"
> expressing the author's discomfort after eating repeatedly at
> Chinese restaurants. This is believed to have been a hoax.
> What additive was thus maligned?
> * Game 7, Round 8 - Canadiana - Other Flags of Canada
>
> Please see the handout at:
>
> http://www.eskimo.com/~scs/msb/7-8/other.pdf
>
> and identify each of the following flags.
>
> 1. Mi'kmaq nation.
L
> 2. Naval ensign.
F
> 3. Acadian flag.
A
> 2. Naval ensign.
F
> 3. Acadian flag.
> 4. Iroquois Confederacy.
J
> 5. Newfoundland tricolor.
K
> 6. Yukon.
> 7. Governor-General of Canada.
I
> 8. Scarborough.
E
> 9. RCAF Ensign.
G
> 10. Labrador.
Joshua Kreitzer
Jan 8, 2020, 8:52:07 PM1/8/20
to
m...@vex.net (Mark Brader) wrote in news:QOudneP-C5oHBIjDnZ2dnUU7-
a3N...@giganews.com:
> * Game 7, Round 7 - Science - Food
>
> 1. This chemical reaction involving amino acids and sugars occurs
> when food is browned, and gives browned food its distinctive
> flavor. The flavor of a seared steak and a bread crust are in
> part caused by this reaction. What reaction?
Maillard reaction
> 2. The five basic tastes are sweetness, sourness, bitterness,
> saltiness and what fifth taste? The name we want is a loanword
> from Japanese.
umami
> 3. This food is normally poisonous due to its tetrodotoxin content,
> and thus preparation is strictly controlled by law. Only chefs
> who have qualified after three or more years of training are
> allowed to prepare this food. Name it.
fugu
> 4. This food, technically a type of berry, is a member of the
> deadly nightshade family. They were once thought to be
> poisonous, but this was due to their acidic quality which leeched
> lead out of the pewter plates they were sometimes served on.
> What food?
tomato
> 6. If you are taking statins, some blood-pressure medication,
> or any of a number of other medications, this fruit and its
> juice should be avoided. It can increase concentrations of
> certain drugs, and block the uptake of others. Name the fruit.
grapefruit
> 8. This type of bean contains a relatively high amount of toxins,
> and need to be pre-soaked and cooked to the boiling point for
> at least 10 minutes before eating. The FDA recommends boiling
> for at least 30 minutes. Thankfully, beans from a can are safe
> to eat immediately.
fava beans (?)
> 10. The term "Chinese restaurant syndrome" was coined in the 1960s
> and vilified a common food additive. The term came from
> a letter written to the "New England Journal of Medicine"
> expressing the author's discomfort after eating repeatedly at
> Chinese restaurants. This is believed to have been a hoax.
> What additive was thus maligned?
monosodium glutamate
> * Game 7, Round 8 - Canadiana - Other Flags of Canada
>
> Please see the handout at:
>
> http://www.eskimo.com/~scs/msb/7-8/other.pdf
>
> and identify each of the following flags.
>
> 1. Mi'kmaq nation.
M; A
> 2. Naval ensign.
F
> 3. Acadian flag.
J
> 4. Iroquois Confederacy.
A; M
> 5. Newfoundland tricolor.
K; I
> 6. Yukon.
L; C
> 7. Governor-General of Canada.
D
> 8. Scarborough.
C; E
> 9. RCAF Ensign.
G
> 10. Labrador.
C
> 12. Senapb-Nyoregna synt.
J
> 13. Arjsbhaqynaq synt orsber 1965.
I
--
Joshua Kreitzer
grom...@hotmail.com
a3N...@giganews.com:
> * Game 7, Round 7 - Science - Food
>
> 1. This chemical reaction involving amino acids and sugars occurs
> when food is browned, and gives browned food its distinctive
> flavor. The flavor of a seared steak and a bread crust are in
> part caused by this reaction. What reaction?
> 2. The five basic tastes are sweetness, sourness, bitterness,
> saltiness and what fifth taste? The name we want is a loanword
> from Japanese.
> 3. This food is normally poisonous due to its tetrodotoxin content,
> and thus preparation is strictly controlled by law. Only chefs
> who have qualified after three or more years of training are
> allowed to prepare this food. Name it.
> 4. This food, technically a type of berry, is a member of the
> deadly nightshade family. They were once thought to be
> poisonous, but this was due to their acidic quality which leeched
> lead out of the pewter plates they were sometimes served on.
> What food?
> 6. If you are taking statins, some blood-pressure medication,
> or any of a number of other medications, this fruit and its
> juice should be avoided. It can increase concentrations of
> certain drugs, and block the uptake of others. Name the fruit.
> 8. This type of bean contains a relatively high amount of toxins,
> and need to be pre-soaked and cooked to the boiling point for
> at least 10 minutes before eating. The FDA recommends boiling
> for at least 30 minutes. Thankfully, beans from a can are safe
> to eat immediately.
> 10. The term "Chinese restaurant syndrome" was coined in the 1960s
> and vilified a common food additive. The term came from
> a letter written to the "New England Journal of Medicine"
> expressing the author's discomfort after eating repeatedly at
> Chinese restaurants. This is believed to have been a hoax.
> What additive was thus maligned?
> * Game 7, Round 8 - Canadiana - Other Flags of Canada
>
> Please see the handout at:
>
> http://www.eskimo.com/~scs/msb/7-8/other.pdf
>
> and identify each of the following flags.
>
> 1. Mi'kmaq nation.
> 2. Naval ensign.
F
> 3. Acadian flag.
> 4. Iroquois Confederacy.
A; M
> 5. Newfoundland tricolor.
K; I
> 6. Yukon.
L; C
> 7. Governor-General of Canada.
D
> 8. Scarborough.
> 9. RCAF Ensign.
G
> 10. Labrador.
C
> So there were 3 decoys. Decode the rot13 if you like and identify
> them for fun, but for no points.
>
> 11. Pnanqvna pragraavny synt.
B
> them for fun, but for no points.
>
> 11. Pnanqvna pragraavny synt.
> 12. Senapb-Nyoregna synt.
J
> 13. Arjsbhaqynaq synt orsber 1965.
--
Joshua Kreitzer
grom...@hotmail.com
Pete Gayde
Jan 9, 2020, 12:29:41 PM1/9/20
to
> These questions were written to be asked in Toronto on 2019-11-04,
> 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 to the newsgroup in a single followup,
> 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 the Red Smarties and are
> used here by permission, but have been reformatted and may have
> been retyped and/or edited by me. For further information see
> my 2019-10-16 companion posting on "Questions from the Canadian
> Inquisition (QFTCI*)".
>
>
> * Game 7, Round 7 - Science - Food
>
> 1. This chemical reaction involving amino acids and sugars occurs
> when food is browned, and gives browned food its distinctive
> flavor. The flavor of a seared steak and a bread crust are in
> part caused by this reaction. What reaction?
Caramelization
> 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 to the newsgroup in a single followup,
> 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 the Red Smarties and are
> used here by permission, but have been reformatted and may have
> been retyped and/or edited by me. For further information see
> my 2019-10-16 companion posting on "Questions from the Canadian
> Inquisition (QFTCI*)".
>
>
> * Game 7, Round 7 - Science - Food
>
> 1. This chemical reaction involving amino acids and sugars occurs
> when food is browned, and gives browned food its distinctive
> flavor. The flavor of a seared steak and a bread crust are in
> part caused by this reaction. What reaction?
>
> 2. The five basic tastes are sweetness, sourness, bitterness,
> saltiness and what fifth taste? The name we want is a loanword
> from Japanese.
>
> 3. This food is normally poisonous due to its tetrodotoxin content,
> and thus preparation is strictly controlled by law. Only chefs
> who have qualified after three or more years of training are
> allowed to prepare this food. Name it.
>
> 4. This food, technically a type of berry, is a member of the
> deadly nightshade family. They were once thought to be
> poisonous, but this was due to their acidic quality which leeched
> lead out of the pewter plates they were sometimes served on.
> What food?
>
> 5. Raw cookie dough sickens dozens of people each year, and many
> think it is due to raw eggs. While eggs are occasionally the
> culprit, which other cookie ingredient is often a carrier of
> E. coli bacteria and should never be eaten raw?
>
> 6. If you are taking statins, some blood-pressure medication,
> or any of a number of other medications, this fruit and its
> juice should be avoided. It can increase concentrations of
> certain drugs, and block the uptake of others. Name the fruit.
>
> 7. This baking ingredient is a by-product of winemaking. When grape
> juice is fermented, the ingredient precipitates out of the grape
> juice and forms "wine crystals". These crystals in their crude
> form are called "beeswing", and are collected and purified into
> a white powder sometimes used in meringues. Name the ingredient.
>
> 8. This type of bean contains a relatively high amount of toxins,
> and need to be pre-soaked and cooked to the boiling point for
> at least 10 minutes before eating. The FDA recommends boiling
> for at least 30 minutes. Thankfully, beans from a can are safe
> to eat immediately.
>
> 9. Storing this flavorful ingredient in oil, while delicious,
> is often a source of deadly botulism poisoning. Commercial
> preparations are flash-heated to kill botulism, but many people
> are sickened when this flavor ingredient is added fresh to oil
> for storage in home kitchens.
>
> 10. The term "Chinese restaurant syndrome" was coined in the 1960s
> and vilified a common food additive. The term came from
> a letter written to the "New England Journal of Medicine"
> expressing the author's discomfort after eating repeatedly at
> Chinese restaurants. This is believed to have been a hoax.
> What additive was thus maligned?
>
>
> * Game 7, Round 8 - Canadiana - Other Flags of Canada
>
> Please see the handout at:
>
> http://www.eskimo.com/~scs/msb/7-8/other.pdf
>
> and identify each of the following flags.
>
> 1. Mi'kmaq nation.
> 2. Naval ensign.
F
> 3. Acadian flag.
> 4. Iroquois Confederacy.
M
> 5. Newfoundland tricolor.
A; K
> 6. Yukon.
C
> 7. Governor-General of Canada.
> 8. Scarborough.
K; L
> 9. RCAF Ensign.
G
> 10. Labrador.
>
> So there were 3 decoys. Decode the rot13 if you like and identify
> them for fun, but for no points.
>
> 11. Pnanqvna pragraavny synt.
> 12. Senapb-Nyoregna synt.
> 13. Arjsbhaqynaq synt orsber 1965.
Dan Tilque
Jan 10, 2020, 9:21:58 AM1/10/20
to
On 1/8/20 12:58 AM, Mark Brader wrote:
>
>
> * Game 7, Round 7 - Science - Food
>
> 1. This chemical reaction involving amino acids and sugars occurs
> when food is browned, and gives browned food its distinctive
> flavor. The flavor of a seared steak and a bread crust are in
> part caused by this reaction. What reaction?
>
> 2. The five basic tastes are sweetness, sourness, bitterness,
> saltiness and what fifth taste? The name we want is a loanword
> from Japanese.
unami
>
>
> * Game 7, Round 7 - Science - Food
>
> 1. This chemical reaction involving amino acids and sugars occurs
> when food is browned, and gives browned food its distinctive
> flavor. The flavor of a seared steak and a bread crust are in
> part caused by this reaction. What reaction?
>
> 2. The five basic tastes are sweetness, sourness, bitterness,
> saltiness and what fifth taste? The name we want is a loanword
> from Japanese.
>
> 3. This food is normally poisonous due to its tetrodotoxin content,
> and thus preparation is strictly controlled by law. Only chefs
> who have qualified after three or more years of training are
> allowed to prepare this food. Name it.
>
> 4. This food, technically a type of berry, is a member of the
> deadly nightshade family. They were once thought to be
> poisonous, but this was due to their acidic quality which leeched
> lead out of the pewter plates they were sometimes served on.
> What food?
>
> 5. Raw cookie dough sickens dozens of people each year, and many
> think it is due to raw eggs. While eggs are occasionally the
> culprit, which other cookie ingredient is often a carrier of
> E. coli bacteria and should never be eaten raw?
>
> 6. If you are taking statins, some blood-pressure medication,
> or any of a number of other medications, this fruit and its
> juice should be avoided. It can increase concentrations of
> certain drugs, and block the uptake of others. Name the fruit.
>
> 7. This baking ingredient is a by-product of winemaking. When grape
> juice is fermented, the ingredient precipitates out of the grape
> juice and forms "wine crystals". These crystals in their crude
> form are called "beeswing", and are collected and purified into
> a white powder sometimes used in meringues. Name the ingredient.
>
> 8. This type of bean contains a relatively high amount of toxins,
> and need to be pre-soaked and cooked to the boiling point for
> at least 10 minutes before eating. The FDA recommends boiling
> for at least 30 minutes. Thankfully, beans from a can are safe
> to eat immediately.
>
> 9. Storing this flavorful ingredient in oil, while delicious,
> is often a source of deadly botulism poisoning. Commercial
> preparations are flash-heated to kill botulism, but many people
> are sickened when this flavor ingredient is added fresh to oil
> for storage in home kitchens.
>
> 10. The term "Chinese restaurant syndrome" was coined in the 1960s
> and vilified a common food additive. The term came from
> a letter written to the "New England Journal of Medicine"
> expressing the author's discomfort after eating repeatedly at
> Chinese restaurants. This is believed to have been a hoax.
> What additive was thus maligned?
>
>
> * Game 7, Round 8 - Canadiana - Other Flags of Canada
>
> Please see the handout at:
>
> http://www.eskimo.com/~scs/msb/7-8/other.pdf
>
> and identify each of the following flags.
>
> 1. Mi'kmaq nation.
M
> 2. Naval ensign.
F
> 3. Acadian flag.
> 2. Naval ensign.
F
> 3. Acadian flag.
J
> 4. Iroquois Confederacy.
L
> 4. Iroquois Confederacy.
L
> 5. Newfoundland tricolor.
K
> 6. Yukon.
I
K
> 6. Yukon.
> 7. Governor-General of Canada.
D
> 8. Scarborough.
> 9. RCAF Ensign.
G
> 10. Labrador.
E
>
> So there were 3 decoys. Decode the rot13 if you like and identify
> them for fun, but for no points.
>
> 11. Pnanqvna pragraavny synt.
> 12. Senapb-Nyoregna synt.
> 13. Arjsbhaqynaq synt orsber 1965.
>
--
Dan Tilque
> them for fun, but for no points.
>
> 11. Pnanqvna pragraavny synt.
> 12. Senapb-Nyoregna synt.
> 13. Arjsbhaqynaq synt orsber 1965.
>
--
Mark Brader
Jan 11, 2020, 1:45:06 AM1/11/20
to
Mark Brader:
> 2. The five basic tastes are sweetness, sourness, bitterness,
> saltiness and what fifth taste? The name we want is a loanword
> from Japanese.
Umami. 4 for Dan Blum, Bruce, Joshua, Pete, and Dan Tilque.
3 for Erland.
> 3. This food is normally poisonous due to its tetrodotoxin content,
> and thus preparation is strictly controlled by law. Only chefs
> who have qualified after three or more years of training are
> allowed to prepare this food. Name it.
Fugu (blowfish or puffer fish). 4 for Dan Blum, Bruce, Joshua,
Pete, and Dan Tilque.
> 4. This food, technically a type of berry, is a member of the
> deadly nightshade family. They were once thought to be
> poisonous, but this was due to their acidic quality which
> [leached] lead out of the pewter plates they were sometimes
> served on. What food?
Tomato. 4 for Dan Blum, Bruce, Joshua, and Dan Tilque.
> 5. Raw cookie dough sickens dozens of people each year, and many
> think it is due to raw eggs. While eggs are occasionally the
> culprit, which other cookie ingredient is often a carrier of
> E. coli bacteria and should never be eaten raw?
Flour. 4 for Dan Blum, Bruce, and Erland. 3 for Pete.
> 6. If you are taking statins, some blood-pressure medication,
> or any of a number of other medications, this fruit and its
> juice should be avoided. It can increase concentrations of
> certain drugs, and block the uptake of others. Name the fruit.
Grapefruit. 4 for everyone -- Dan Blum, Bruce, Erland, Joshua,
Pete, and Dan Tilque.
The scientists who discovered this grapefruit-drug interaction
were actually trying to test whether alcohol interacted with a
certain drug. Naturally they had to give small amounts of alcohol
to some test subjects and not to others. To keep people from knowing
which group they were in, they had to mask the taste of the alcohol,
and they chose concentrated grapefruit juice because its taste was
strong enough. They added alcohol to it for some subjects and not
for others -- but what they found was that somehow the drug was
affecting *both* groups more strongly than it should have.
> 7. This baking ingredient is a by-product of winemaking. When grape
> juice is fermented, the ingredient precipitates out of the grape
> juice and forms "wine crystals". These crystals in their crude
> form are called "beeswing", and are collected and purified into
> a white powder sometimes used in meringues. Name the ingredient.
Cream of tartar. 4 for Bruce.
> 8. This type of bean contains a relatively high amount of toxins,
> and need to be pre-soaked and cooked to the boiling point for
> at least 10 minutes before eating. The FDA recommends boiling
> for at least 30 minutes. Thankfully, beans from a can are safe
> to eat immediately.
Kidney, red, or white beans.
> 9. Storing this flavorful ingredient in oil, while delicious,
> is often a source of deadly botulism poisoning. Commercial
> preparations are flash-heated to kill botulism, but many people
> are sickened when this flavor ingredient is added fresh to oil
> for storage in home kitchens.
Garlic. 4 for Dan Blum and Bruce.
> 10. The term "Chinese restaurant syndrome" was coined in the 1960s
> and vilified a common food additive. The term came from
> a letter written to the "New England Journal of Medicine"
> expressing the author's discomfort after eating repeatedly at
> Chinese restaurants. This is believed to have been a hoax.
> What additive was thus maligned?
Monosodium glutamate (accepting MSG). 4 for Dan Blum, Bruce, Joshua,
Pete, and Dan Tilque.
> * Game 7, Round 8 - Canadiana - Other Flags of Canada
> Please see the handout at:
> http://www.eskimo.com/~scs/msb/7-8/other.pdf
> and identify each of the following flags.
This was the easiest round in the original game.
> 1. Mi'kmaq nation.
H.
> 2. Naval ensign.
F. (Note the anchor.) 4 for Dan Blum, Erland, Joshua, Pete,
and Dan Tilque.
> 3. Acadian flag.
A. (Note the French tricolor as background.) 4 for Erland.
> 4. Iroquois Confederacy.
L. 4 for Dan Tilque. 3 for Dan Blum.
> 5. Newfoundland tricolor.
K. (Duh -- the only tricolor on the page.) 4 for Bruce, Erland,
and Dan Tilque. 3 for Dan Blum and Joshua. 2 for Pete.
> 6. Yukon.
C. (Note the dog, a husky or malamute.) 4 for Dan Blum and Pete.
2 for Joshua.
> 7. Governor-General of Canada.
D. (Note the crown.) 4 for Dan Blum, Joshua, and Dan Tilque.
> 8. Scarborough.
E. (Note the bluffs.) 4 for Erland. 2 for Joshua.
> 9. RCAF Ensign.
G. (Note the roundel.) 4 for everyone.
> 10. Labrador.
M.
> So there were 3 decoys. Decode the rot13 if you like and identify
> them for fun, but for no points.
Only Joshua tried these, but he got all three.
> 11. Canadian centennial flag.
B. (Duh.)
To be more suitable for celebratory use, it was available in a range
of background colors. See: http://fotw.info/images/c/ca_1967pc.jpg
> 12. Franco-Albertan flag.
J. (Note the fleur-de-lis and the wild rose.)
> 13. Newfoundland flag before 1965.
I. ("Terra Nova" = "New Land".)
Scores, if there are no errors:
GAME 7 ROUNDS-> 2 3 4 6 7 8 BEST
TOPICS-> Geo His Ent Can Sci Can FOUR
Dan Blum 28 28 24 4 32 22 112
Joshua Kreitzer 28 20 36 4 24 19 108
Dan Tilque 32 32 16 0 20 20 104
Bruce Bowler 23 16 19 4 36 8 94
Erland Sommarskog 28 20 -- -- 11 20 79
Pete Gayde -- -- 16 0 19 14 49
--
Mark Brader, Toronto, m...@vex.net
The time-sharing system was designed very much for the convenience
of its first users, who happened also to be its designers and im-
plementers. In practice it has proved to be convenient and effective
for all its users, be they novice or expert. --John Lions
> These questions were written to be asked in Toronto on 2019-11-04,
> and should be interpreted accordingly... For further information
> see my 2019-10-16 companion posting on "Questions from the Canadian
> Inquisition (QFTCI*)".
> * Game 7, Round 7 - Science - Food
> 1. This chemical reaction involving amino acids and sugars occurs
> when food is browned, and gives browned food its distinctive
> flavor. The flavor of a seared steak and a bread crust are in
> part caused by this reaction. What reaction?
Maillard reaction. 4 for Dan Blum, Bruce, and Joshua.
> Inquisition (QFTCI*)".
> * Game 7, Round 7 - Science - Food
> 1. This chemical reaction involving amino acids and sugars occurs
> when food is browned, and gives browned food its distinctive
> flavor. The flavor of a seared steak and a bread crust are in
> part caused by this reaction. What reaction?
> 2. The five basic tastes are sweetness, sourness, bitterness,
> saltiness and what fifth taste? The name we want is a loanword
> from Japanese.
3 for Erland.
> 3. This food is normally poisonous due to its tetrodotoxin content,
> and thus preparation is strictly controlled by law. Only chefs
> who have qualified after three or more years of training are
> allowed to prepare this food. Name it.
Pete, and Dan Tilque.
> 4. This food, technically a type of berry, is a member of the
> deadly nightshade family. They were once thought to be
> poisonous, but this was due to their acidic quality which
> served on. What food?
Tomato. 4 for Dan Blum, Bruce, Joshua, and Dan Tilque.
> 5. Raw cookie dough sickens dozens of people each year, and many
> think it is due to raw eggs. While eggs are occasionally the
> culprit, which other cookie ingredient is often a carrier of
> E. coli bacteria and should never be eaten raw?
> 6. If you are taking statins, some blood-pressure medication,
> or any of a number of other medications, this fruit and its
> juice should be avoided. It can increase concentrations of
> certain drugs, and block the uptake of others. Name the fruit.
Pete, and Dan Tilque.
The scientists who discovered this grapefruit-drug interaction
were actually trying to test whether alcohol interacted with a
certain drug. Naturally they had to give small amounts of alcohol
to some test subjects and not to others. To keep people from knowing
which group they were in, they had to mask the taste of the alcohol,
and they chose concentrated grapefruit juice because its taste was
strong enough. They added alcohol to it for some subjects and not
for others -- but what they found was that somehow the drug was
affecting *both* groups more strongly than it should have.
> 7. This baking ingredient is a by-product of winemaking. When grape
> juice is fermented, the ingredient precipitates out of the grape
> juice and forms "wine crystals". These crystals in their crude
> form are called "beeswing", and are collected and purified into
> a white powder sometimes used in meringues. Name the ingredient.
> 8. This type of bean contains a relatively high amount of toxins,
> and need to be pre-soaked and cooked to the boiling point for
> at least 10 minutes before eating. The FDA recommends boiling
> for at least 30 minutes. Thankfully, beans from a can are safe
> to eat immediately.
> 9. Storing this flavorful ingredient in oil, while delicious,
> is often a source of deadly botulism poisoning. Commercial
> preparations are flash-heated to kill botulism, but many people
> are sickened when this flavor ingredient is added fresh to oil
> for storage in home kitchens.
> 10. The term "Chinese restaurant syndrome" was coined in the 1960s
> and vilified a common food additive. The term came from
> a letter written to the "New England Journal of Medicine"
> expressing the author's discomfort after eating repeatedly at
> Chinese restaurants. This is believed to have been a hoax.
> What additive was thus maligned?
Pete, and Dan Tilque.
> * Game 7, Round 8 - Canadiana - Other Flags of Canada
> Please see the handout at:
> http://www.eskimo.com/~scs/msb/7-8/other.pdf
> and identify each of the following flags.
> 1. Mi'kmaq nation.
H.
> 2. Naval ensign.
F. (Note the anchor.) 4 for Dan Blum, Erland, Joshua, Pete,
and Dan Tilque.
> 3. Acadian flag.
A. (Note the French tricolor as background.) 4 for Erland.
> 4. Iroquois Confederacy.
L. 4 for Dan Tilque. 3 for Dan Blum.
> 5. Newfoundland tricolor.
K. (Duh -- the only tricolor on the page.) 4 for Bruce, Erland,
and Dan Tilque. 3 for Dan Blum and Joshua. 2 for Pete.
> 6. Yukon.
C. (Note the dog, a husky or malamute.) 4 for Dan Blum and Pete.
2 for Joshua.
> 7. Governor-General of Canada.
D. (Note the crown.) 4 for Dan Blum, Joshua, and Dan Tilque.
> 8. Scarborough.
E. (Note the bluffs.) 4 for Erland. 2 for Joshua.
> 9. RCAF Ensign.
G. (Note the roundel.) 4 for everyone.
> 10. Labrador.
M.
> So there were 3 decoys. Decode the rot13 if you like and identify
> them for fun, but for no points.
> 11. Canadian centennial flag.
B. (Duh.)
To be more suitable for celebratory use, it was available in a range
of background colors. See: http://fotw.info/images/c/ca_1967pc.jpg
> 12. Franco-Albertan flag.
J. (Note the fleur-de-lis and the wild rose.)
> 13. Newfoundland flag before 1965.
I. ("Terra Nova" = "New Land".)
Scores, if there are no errors:
GAME 7 ROUNDS-> 2 3 4 6 7 8 BEST
TOPICS-> Geo His Ent Can Sci Can FOUR
Dan Blum 28 28 24 4 32 22 112
Joshua Kreitzer 28 20 36 4 24 19 108
Dan Tilque 32 32 16 0 20 20 104
Bruce Bowler 23 16 19 4 36 8 94
Erland Sommarskog 28 20 -- -- 11 20 79
Pete Gayde -- -- 16 0 19 14 49
--
Mark Brader, Toronto, m...@vex.net
The time-sharing system was designed very much for the convenience
of its first users, who happened also to be its designers and im-
plementers. In practice it has proved to be convenient and effective
for all its users, be they novice or expert. --John Lions
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