Cup Of Baking Powder Experiment

The main goal of the Cookies unit was to solve the Unit Problem. The unit problem introduced us to the Woos, the owners of a cookie bakery. The Woos want to find the most profitable combination of plain and iced cookies to bake and sell in their store. We were given several constraints for this problem. According to the Woo’s recipes, a dozen normal cookies requires one pound of cookie dough, and a dozen iced cookies requires .7 pounds of cookie dough. The Woo family only has 110 pounds of cookie dough in stock, which will affect the number of cookies that can be made. The iced cookies also need icing, obviously. A dozen of iced cookies required .4 pounds of icing and the Woos only have 32 pounds of icing in stock.

Our objective for the Sherlock Holmes Experiment was to illustrate that some chemicals can be identified or differentiated by simple chemical tests, such as solubility, pH, or color tests. In our group we had to test come common powders such as Alka-Seltzer, baking soda, flour, Vitamin C (ascorbic acid), and salt. Other chemicals that were used to do this experiment were vinegar, and Iodine 2 Solution. The equipment used to do this experiment was red litmus paper, and 5 test tubes per group.

In the case of more than 3 dozens of cookies we have to consider the fact that the mixing bowl can only hold for up to three dozens of cookies. Thus, we have 12+4*(2+1+2)+1=33 min of valuable time with costs of ((33/60)*L)/4=0,1375. So the maximum is reached when we produce up to 3 dozens, but we should give discounts on 3+ orders, too.

I believe mystery powder 14 is powdered sugar (sucrose). I was first able to eliminate both of the known flours, the cornstarch and the baking powder with a vinegar solubility test because the powder immediately fizzed and, after being stirred with a toothpick, dissolved. The powders I was able to eliminate either did not bubble or did not dissolve into the vinegar. Noting the physical properties, that the powder was a bright, opaque white that formed small clumps, I predicted that the powder was powdered sugar. To confirm my prediction, I performed three other tests. The heat test was consistent was powdered sugar, resulting in streams of smoke, a sweet smell, and a caramelization of the powder. The sodium hydroxide (NaOH) test further support

Have you ever tried to bake peanut butter cookies, and for some reason they were a complete flap because they were dry and crunchy, too moist and crumbly, or perhaps they had a terrible taste? Well, I have discovered this cool new recipe and I have never failed at making them. Have no fear, the ultimate peanut butter cookie recipe is here.

Assuming that we add another oven, the cycle time of the ovens would be 5 minutes. The new bottleneck for the entire process would now be that of mixing the ingredients and dishing the cookies onto the tray, a process which takes 8 minutes for 1 batch of cookies.

A chemical change can be caused by combining two compounds, such as baking soda (NaHCO3) and vinegar (CH3COOH). The change that is taking place is because of the chemical property of reactivity. When these two compounds react CO2 is produced. In this experiment we wanted to see how much baking soda, added to 10mL of vinegar, would cause a film canister rocket to shoot the farthest. I predicted that 10mL of baking soda would shoot the farthest because it would be equal to the amount of vinegar in the canister. The independent variable in this experiment was the amount of baking soda and the dependent variable was how far the lid would shoot.

Page 1 Mr.Baker owns a bakery and bakes his famous peanut butter cookies in his hometown. Everyone has tried the cookies and loves them.

Natalie Koebel spent much of her childhood learning the art of cookie-making from her grandmother. They passed many happy hours mastering every type of cookie imaginable and later creating new recipes that were both healthy and delicious. Now at the start of her second year in college, Natalie is investigating various possibilities for starting her own business as part of the requirements of the entrepreneurship program in which she is enrolled.

During the experiment it confirmed that more glue would make the silly putty more thicker. I accept the hypothesis because the silly putty was more thicker when I used 3-5 tablespoons of glue and 1 tablespoon of borax, if I didn’t use at least 3 tablespoons of glue then it would be very liquidy and slimy. For example, with only one tablespoon of glue, it wasn’t even putty like, it was a liquid. But if I used at least 3 tablespoons it was a putty and I could take it out of the bag. One thing I learned from the experiment is that you need to take your time and be as accurate as possible or else you are going to be unsuccessful and this applies in a real-life situation when I have a job. Experimental errors that could of occurred was in one of

“Beep! Beep! Beep! Beeeeeeep!” my alarm clock was piercing my eardrums. I got up slowly, my alarm clock still going off. It seemed as if the loudness was just getting louder and louder. Finally, I stumbled out of bed, turning my alarm off. After I got dressed, I went downstairs to pack my mother’s amazing cookies for school. Her secret is adding the right measure of mixing because mixing develops gluten in the sugar, making the cookies a chewy consistency, adding the right measure of shape because round dough balls take longer to bake, resulting in softer, thicker cookies, besides adding the correct amount of spacing because cookies baked at low temperatures spread more during baking and need approximately 2 inches between them. It also depends on the temperature, and the quantity of time you bake them for because a low temperature and longer baking time yield crisper, thinner cookies; a higher heat and shorter baking time makes softer, thicker cookies. My mom taught me these rules of cooking when I was around five. What can I say, I guess I just have a way of cooking.

They will become much better at making one type of cookie rather than many; total flow time will

The baking trays are required for three activities, namely, filling it and keeping it ready for baking, baking it in the oven, and cooling it after baking is done. Since the baking and cooling processes will be going on for at most one tray at a given time and the mixing process gets material ready for at most three trays of one dozen each, five trays would be sufficient, though, even three trays would serve the purpose if mixing and filling activities are done properly. Hence, it is advisable for Kristen 's Cookie Company to go for at least three baking trays to maximize its productivity.

The bottleneck operation would be the speed of operation, which is time you spend in preparing and baking. The speed with which you can produce cookies depends on the cycle time of baking. If we can rent another oven, it will increase our efficiency in order to make more cookies with lower cost. Because mixer can mix ingredients for up to three dozens cookies, each oven can hold a tray per time. This change would give us solution for production constraints. After increasing capacity of oven, it will make us start our new orders every 5 minutes and 7.5 dozens per hour. So we are willing to pay $200-$300 to rent an extra oven.

-Date the bread was purchased: All bread samples will be from the same loaf purchased the day the experiment begins.