Team 1
0
Team 2
0
Teams
Name
Score
1
2
3
4
5
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7
8
9
10
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16
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×
thief
Give points!
5
10
15
20
25
×
fairy
Take points!
5
10
15
20
25
×
gift
Win 25 points!
Okay!
×
banana
Go to last place!
Oops!
×
trap
No points!
Oops!
×
shark
Other team loses 20 points!
Okay!
×
shark
Other team loses 15 points!
Okay!
×
banana
Go to last place!
Oops!
15
×
Retrogradation
the firming of a gel during cooling and standing
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Check
Okay!
Check
15
×
Viscosity
the resistance of a mixture to flow.
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Check
Okay!
Check
15
×
Amylopectin
Starches that have a branched structure
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Check
Okay!
Check
15
×
Stability
the ability of a thickened mixture to remain constant over time and temperature changes
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Okay!
Check
15
×
Slurries
uncooked mixtures of water and starch
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Check
Okay!
Check
15
×
Translucency
a measure of how much light can pass through an object
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Check
Okay!
Check
15
×
Gels
starch mixtures that are rigid
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Okay!
Check
15
×
Carbohydrate gums
polysaccharides that are soluble in water and extracted from plants.
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Check
Okay!
Check
15
×
Amylose
when units in starches are are linked in a line (linear)
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Check
Okay!
Check
15
×
cross-linked starch
changed chemically so cross-bonding or cross-linking takes place between starch molecules.
Oops!
Check
Okay!
Check
15
×
Beurre manie
a mixture of equal amounts by weight of butter and flour
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Check
Okay!
Check
×
lifesaver
Give 20 points!
Oops!
×
magnet
Take 10 points!
Okay!
×
fairy
Take points!
5
10
15
20
25
×
thief
Give points!
5
10
15
20
25
15
×
Starch
a molecule that consist of molecules of 100 to several thousand glucose units linked in chains
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Check
Okay!
Check
15
×
Pectins
complex carbohydrates that are found in plant cells and made of chemical derivatives of sugar called sugar acids.
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Check
Okay!
Check
×
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