The Five Ziploc Bags

During this activity, the students will look through a recipe book, which I will provide. They will chose a recipe and prepare it. For example, if they chose to do a fruit salad they will chose four different fruits let an adult cut them up and put them into a bowl.

Firstly the main apparatus was set up (a retort stand with a bosshead and clamp attached)

Before, I started I made a prediction for the experiment. I thought the salt on top of the seed and inside the paper towel would soak up water and dehydrate the seed and make the paper towel go dryer

Materials: Observation 1; 1 cup of water, 2 cups of sugar, 1 glass jar, 1 wooden skewer, 1 plate and 2 clothespins. Observation 2; 1 cup of water, 3 cups of sugar, 1 glass jar, 1 wooden skewer, 1 plate, 5 drops of red food coloring, and one plate.

A chef wants to see if the quality of bread (e.g., texture and appearance) is increased by

3% hydrogen peroxide, a household blender, potatoes (3 medium size potatoes, that are peeled and quartered), tap water, 8 test tubes, 8 transfer pipets, sugar packets, salt, a small saucepan, a refrigerator with a freezer, stove, 4 clear plastic cups, tongs (to remove test tubes from boiling water), 4 coffee cups, cheesecloth to filter the potato extract, a wax pencil or Sharpie marker, a ruler, scale or balance, 250 ml graduated cylinder, and oven mitt or tongs.

Students will label 3 test tubes hot, cold, and room temperature and place potato cub (3X3X3 cm)

The materials used during the experiment included three plastic cups, three gummy bears, masking tape, marker, balance, calculator, tray, one plastic spoon, a measurement tray, and a ruler. The three plastic cups were used to hold the tap water, salt water, and sugar water. The masking tape and marker were used to label each cup with the

Jelly beans to help with the experiment for taste and smell (supplied by the teacher).

Write theories for each of your experiments performed here. They may not be the same as anyone else!

In another test tube, put 1 mL of hamburger meal slurry. Repeat steps 2 and 3 with the hamburger meal slurry and record the results in Table 2.

The experimental procedures for Lab 2 were provided on Blackboard labelled as “Pre-Lab 2: Techniques & Measurement”.

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

Describe what you did in the experiment, and include methods and materials used. Do not

(6.2)Material and Methods in the process or exercise of measuring the starch we were used the following material and how we used them to conduct the experiment. Obtain seven tubes the material to be tested table 6.1 and then add seven to ten drops of iodine to each tube, and then record the color of the tubes contents in table 6.1