Angel Food Cake Is A Popular, Light, And Airy Cake

The primary purpose of the lab was to test and observe the effects of the process of osmosis on decalcified eggs. Before the process, the initial weights of the eggs were taken and noted. Two eggs were then immersed in a deionized water solution. The same was repeated to the other two solutions of 20% and 40% sucrose. The weights of the eggs were measured after 15 minutes to note the change in mass due to osmosis and again after 60 minutes to take the final measurement. Overall, while some human error might arise in the weighing process, care was taken in handling the eggs and during the weighing process. As such, it was found that the eggs behaved as predicted. It was found that the eggs placed in the hypertonic solution lost

The purpose to this experiment was to study the effect of osmosis in de-shelled chicken eggs in different percentages of sucrose solutions. Osmosis is the process, in which, water moves across a differentially permeable membrane. The eggs were soaked in vinegar to remove the outside hard shell but still leave the egg in its membrane. By placing the six de-shelled in different sucrose solutions, we tested the rate of osmosis. The eggs were placed in the solutions for an hour and weighed in fifteen minute intervals. Then, each weight was recorded and graphed. The results showed that the egg in the water solution gained the most weigh and the only other egg that gained a little weight was the one in the 10% solution. All the other eggs in the different solutions lost weight, even the unknown solution. According to the results the egg that was in the distilled water solution gained weight because it is the hypertonic solution. All the other eggs lost weight because they were placed in hypotonic solutions with different concentrations of sucrose. The egg that was placed in the higher concentration of sucrose lost the most weight. So, the higher the concentration of sucrose, the more water the egg lost.

More specifically for the experiment we will need four deshelled eggs, four beakers and distilled water with a certain percentage of sucrose, a timer, and a scale to weigh the eggs. Using the process of osmosis, we will determine the weight of the eggs after being soaked in the solution. The four beakers each had distilled water in them with sucrose but all contained different amounts. One beaker contained 0% sucrose. The other beakers contained 10%, 40%, and an “unknown” amount of sucrose. Before placing the eggs into the solution, we are to weigh each egg separately to the nearest 0.1g and record this in table. Once that step has been completed, we then place one egg in each of the beakers separately that was marked with the amounts of sucrose. At fifteen-minute intervals, remove the deshelled egg from the water inside the beaker and wipe off all the excess water. After that process has been completed, we will weigh each egg separately to see if they have gained or lost their mass/weight. Once each egg has been weighed accurately, the recorded data is placed in the table provided. This step goes on for an hour. The deshelled eggs in this experiment will increase in mass in the different types of distilled water. This lab session provided the class with the evidence that diffusion and osmosis occurs within the different types of solutions.

It is time to take measurements and collect data. Take a ruler and measure the height of both eggs. The take a bit of yarn (enough to wrap around the eggs) and wrap the yarn around both eggs separately to get their individual circumferences. Then place both eggs on the grams scale individually to get their weights. Observe their color and shape to get some qualitative data. Rinse the beakers and fill both with 125 ml of water each. Place one egg in a beaker and place the other egg in the other beaker. Record the density by subtracting the current reading of water in the cup by the original amount of water in the beaker. To begin the experiment, remove the egg shells from the eggs. Take one beaker and fill it with 100 ml of vinegar. Take

For the experiment to be carried out it was required of the experimenters to first fill up two cups of the same height to the halfway point, filling one of the chosen cups with 6 tablespoons worth of table salt. Once done, it was required of the experimenters to stir the salt water solution to ensure that the salt had properly dissolved with a spoon. Once done, the two eggs would be inserted into the normal water, then the salt water – from which they determine a conclusion on data that was found.

An egg has a semi-permeable membrane, thus processes like osmosis could occur. Osmosis is the movement of water molecules from an area of higher water concentration to an area of a lower water concentration. Osmosis is important, especially for living organisms, as they help distribute nutrients in the body. An egg’s mass would change when it is soaked in different substances. The goal of this experiment was to investigate how an egg changes through osmosis. This experiment was done to show how substances affect the mass of an egg. To start off, an egg’s mass was measured by putting the egg in a beaker then placing it on a mass scale. The beaker was then filled with vinegar and left alone for twenty-four hours. After a day, the egg was taken

In conclusion, the data that was collected helped tell us that the solutions greatly affected the cell of the egg because it caused the egg’s mass to increase than decrease. Also saw how the solutions played a role in the phospholipid bilayer and saw how it altered the shape of the egg. However, it does not support my hypothesis on the affect the egg would undergo onced placed in sugar and water but sugar was not used in this experiment, but water was used and it didn’t affect the shape of the egg, all it did was cause the egg to be in a isotonic state. According to Khan Academy (2017), states that a cell is isotonic “When the extracellular fluid has the same osmolarity as the cell, there will be no net movement in or out of the cell”. Which

When the 4 eggs were weighed it was found that out of the 4 solutions, 2 were hypotonic and 2 were hypertonic. The mass of 2 of the eggs increased and the other 2 decreased after 60 minutes in the various solutions. Out of the 4, the most hypotonic solution was the distilled water; and the most hypertonic solution was the solution with 2.0M glucose. The

The Egg Experiment For our group experiment, we studied the effects of eggs versus other egg substitutes (bananas and apple sauce) in a typical chocolate chip cookie recipe. All of the batches had distinct differences due to addition or lacking of essential ingredients or compositions in the mixture. It was interesting to try to substitute different items for eggs in the recipe because eggs are such essential ingredients. Egg is used as an emulsifier because an egg itself is an emulsion; it is a mixture of protein, fat, and water all held together. The protein part of the egg is so important as an emulsifier because the protein chains stretch to bond with surrounding particles which helps the mixture stick together instead of falling apart

The eggs will increase and decrease in mass when placed solutions with different amount of solutes. This

Baking a cake may seem intimidating to most people but it really is not. All you need is a little creativity, patience and skill to master the task. It will prove not only to be fun but very therapeutic.

Everyone loves a homemade cake! However, it is certainly easier to dig out the boxed mix than it is to start a cake from scratch, so why not jazz it up? By following these simple steps, you can turn any box cake mix into a delicious homemade cake that your family is sure to love.

Throughout the city of Chicago there have been several trends of plated desserts. The trends of the past five years will be discussed. The top five pastry chefs of note in the city of Chicago will be discussed. Each of these chefs have their own style, technique, and inspirations. The style, technique, inspirations, and methodology of each of the chefs will be explained thoroughly.

The sanitation of the premise is good where it is important to make sure the cake is safe to consume by the consumer.

In the YouTube video, “Classic Chocolate Cake (Vegan and Gluten Free)”, the creator Something Vegan demonstrates her recipe of a vegan and gluten-free chocolate cake. The video starts with the finished product of the chocolate cake and then transitions to an empty bowl. She has captions in the video showing what each ingredient is and then shows them being added one by one to the bowl. She starts with the dry ingredients first, adding oat flour, rice flour, brown sugar, cocoa powder, baking soda, and salt. She then whisks the dry ingredients together and starts to add the liquid ingredients of water, oil, vanilla, and vinegar into the same bowl and mixes it into the dry ingredients. She then pours the batter into two metal pans and then transitions the video, showing the cakes once they are baked. The video once again transitions to another empty bowl which is used to make the frosting. She starts with adding powdered sugar, cocoa, and vegan