1. Arrange students into groups. Each group needs at least ONE person who has a mobile device.
2. If their phone camera doesn't automatically detect and decode QR codes, ask students to
4. Cut them out and place them around your class / school.
1. Give each group a clipboard and a piece of paper so they can write down the decoded questions and their answers to them.
2. Explain to the students that the codes are hidden around the school. Each team will get ONE point for each question they correctly decode and copy down onto their sheet, and a further TWO points if they can then provide the correct answer and write this down underneath the question.
3. Away they go! The winner is the first team to return with the most correct answers in the time available. This could be within a lesson, or during a lunchbreak, or even over several days!
4. A detailed case study in how to set up a successful QR Scavenger Hunt using this tool can be found here.
Question | Answer |
| 1. A molecule containing a very large number of atoms, such as a protein, nucleic acid, or synthetic polymer. | MACROMOLECULE | 2. Materials made of long, repeating chains of molecules | POLYMERS | 3. A molecule that forms the basic unit for polymers, which are the building blocks of proteins | MONOMERS | 4. A chemical reaction between two compounds where one of the products is water. | DEHYDRATION REACTION | 5. The chemical breakdown of a compound due to reaction with water. | HYDROLYSIS | 6. One of the three main classes of foods and a source of energy | CARBOHYDRATES | 7. The most basic form of carbohydrates. | MONOSACCHARIDES | 8. A molecule formed by two monosaccharides. | DISACCHARIDES | 9. A large molecule made of many smaller monosaccharideS. | POLYSSACHARIDE | 10. A white, tasteless, solid carbohydrate, (C6H10O5)n, occurring in the form of minute granules in the seeds, tubers, and other parts of plants, and forming an important constituent of rice, corn, wheat, beans, potatoes, and many other vegetable foods. | STARCH | 11. A substance deposited in bodily tissues as a store of carbohydrates. It is a polysaccharide which forms glucose on hydrolysis. | GLYCOGEN | 12. An insoluble substance which is the main constituent of plant cell walls and of vegetable fibers such as cotton. It is a polysaccharide consisting of chains of glucose monomers. | CELLULOSE | 13. A fibrous substance consisting of polysaccharides and forming the major constituent in the exoskeleton of arthropods and the cell walls of fungi. | CHITIN | 14. Any of a class of organic compounds that are fatty acids or their derivatives and are insoluble in water but soluble in organic solvents. | LIPIDS | 15. Along with proteins and carbohydrates, one of the three nutrients used as energy sources by the body. | FAT | 16. The primary components of lipids | FATTY ACIDS | 17. The major form of fat stored by the body. | TRIGLYCERIDE | 18. A fat that contains only saturated fatty acids, is solid at room temperature, and comes chiefly from animal food products. | SATURATED FATTY ACID | 19. A fat that is liquid at room temperature and comes from a plant, such as olive, peanut, corn, cottonseed, sunflower, safflower, or soybean oil. | UNSATURATED FAT | 20. An unhealthy substance that is made through the chemical process of hydrogenation of oils. | TRANS FAT |
A molecule containing a very large number of atoms, such as a protein, nucleic acid, or synthetic polymer.&choe=UTF-8
Question 1 (of 20)
Materials made of long, repeating chains of molecules&choe=UTF-8
Question 2 (of 20)
A molecule that forms the basic unit for polymers, which are the building blocks of proteins&choe=UTF-8
Question 3 (of 20)
A chemical reaction between two compounds where one of the products is water.&choe=UTF-8
Question 4 (of 20)
The chemical breakdown of a compound due to reaction with water.&choe=UTF-8
Question 5 (of 20)
One of the three main classes of foods and a source of energy&choe=UTF-8
Question 6 (of 20)
The most basic form of carbohydrates.&choe=UTF-8
Question 7 (of 20)
A molecule formed by two monosaccharides.&choe=UTF-8
Question 8 (of 20)
A large molecule made of many smaller monosaccharideS.&choe=UTF-8
Question 9 (of 20)
A white, tasteless, solid carbohydrate, (C6H10O5)n, occurring in the form of minute granules in the seeds, tubers, and other parts of plants, and forming an important constituent of rice, corn, wheat, beans, potatoes, and many other vegetable foods.&choe=UTF-8
Question 10 (of 20)
A substance deposited in bodily tissues as a store of carbohydrates. It is a polysaccharide which forms glucose on hydrolysis.&choe=UTF-8
Question 11 (of 20)
An insoluble substance which is the main constituent of plant cell walls and of vegetable fibers such as cotton. It is a polysaccharide consisting of chains of glucose monomers.&choe=UTF-8
Question 12 (of 20)
A fibrous substance consisting of polysaccharides and forming the major constituent in the exoskeleton of arthropods and the cell walls of fungi.&choe=UTF-8
Question 13 (of 20)
Any of a class of organic compounds that are fatty acids or their derivatives and are insoluble in water but soluble in organic solvents.&choe=UTF-8
Question 14 (of 20)
Along with proteins and carbohydrates, one of the three nutrients used as energy sources by the body. &choe=UTF-8
Question 15 (of 20)
The primary components of lipids&choe=UTF-8
Question 16 (of 20)
The major form of fat stored by the body.&choe=UTF-8
Question 17 (of 20)
A fat that contains only saturated fatty acids, is solid at room temperature, and comes chiefly from animal food products.&choe=UTF-8
Question 18 (of 20)
A fat that is liquid at room temperature and comes from a plant, such as olive, peanut, corn, cottonseed, sunflower, safflower, or soybean oil.&choe=UTF-8
Question 19 (of 20)
An unhealthy substance that is made through the chemical process of hydrogenation of oils.&choe=UTF-8
Question 20 (of 20)
