The Functional And Chemical Properties Of A Meringue

The experiment procedure is first, get your materials, shells, water, vinegar, measuring spoon, a cup, and a beaker. Next,

The egg shell completely disappears due to the vinegar reacting with the egg; bubbles form on the surface of the vinegar and on the egg because carbon dioxide was produced from

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

Before you begin, always wash your hands. First we begin by blending with the wooden spoon, in one of the large bowls the brown sugar and the one-cup white sugar. Soften the margarine or butter in the microwavable bowl in the microwave for fifteen seconds. After you add the margarine to the sugar, mix them together. Add the peanut butter to the batter then mix again. In the small cup crack each egg separately, and add the yolk part to the batter and stir. Set the mixture aside for the time being. In the other large bowl measure out and sift the flour, baking soda, and salt. Once sifted together, carefully add to the sugar and butter mixture. Blend together carefully. It may take a little elbow grease. Once completely blended, add the vanilla and stir till it is mixed on. The hard part is now over. Make sure that there are no lumps of sugar, pieces of eggshell, and clumps of baking soda. Nobody wants to bite into those! From the batter, scoop out a teaspoon size amount out and roll in your hands until it looks like a sphere. Roll it again, but this time, roll it around in 1/2 cup of white sugar until completely coated. Once achieved, place on the baking sheet. Continue this process of shaping the cookie until twelve and been formed and are two inches apart from each other on the cookie sheet. Take the fork and gently press two fork prints on each cookie, one

Latin Dance has evolved into a vivid kaleidoscope of many different cultures dancing to the beat of a single drum. These types of music which find their origin in African influence have developed into a meshwork of individual sounds and have grown to be identified with a particular culture. An example of such can be seen in the evolution and history of one of these, Merengue. This type of dance is native to the Carribean, however, it has developed and taken its precedence in the Dominican Republic. This Carribean nation has been crucial to the spread of this music on an international level.

Throughout the story “Perfume” by Patrick Suskind, Grenouille is presented as an outsider who is a product of both social and moral decay shown through his birth, description of the setting and description of Grenouille’s characteristics.

Materials: The materials you will need to complete my version of the egg drop successfully is 1 plastic cup, a bag of powdered sugar, tin/ aluminum foil, carpenter’s tape, and 1 large egg.

Probably the most important step when making crème brulee is separating the egg yolks from the egg whites. The yolk is the yellow center and the white is liquid around it. The first step in separating the center from the white is to get a trash can so the whites can just fall right in for easy clean up. Then crack the egg

The purpose of this experiment was to find out which liquid had the greatest effect on an egg. We tried out liquids such as vinegar, water, and syrup. We thought that the vinegar would affect the egg’s mass the most. This was our claim because the egg would absorb water from the vinegar, making it bigger. Also, the chemicals may react in a way that would change the appearance of the egg.

We mechanically aerate the mix by whisking, utilising the hand mixer set on the aeration level. This is to ensure we are creating volume and making the cake mixture light and fluffy. Agitation via whisking in our recipe creates air cells within the mixture, making our cake easier to digest, mixing the ingredients together evenly, and creating a delicate texture ideal for a catering event. The beaten egg during the whisking process contributes body to the mixture, the binding nature of the egg surrounding and sealing the air in the mixture before baking. In addition, we also encounter chemical aeration in our recipe with the inclusion of baking powder in our batter.

To use the properties of diffusion and osmosis to see the effects of either corn syrup or water on a shell-less raw egg over a three day period. While looking to see the effects of these liquids on the raw egg, one can also apply the properties of hypotonic, hypertonic, and isotonic solutions.

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

During Sunday morning Jorja and I made meringues. It took us about 45 minutes to prepare which was longer than what the site suggested. One of the reasons we took quite long is because we kept stopping the electric beater to see if the sugar dissolved in the egg whites. Once we finished making the meringues we used 2 teaspoons to spoon the meringue onto the lined trays evenly. It took about an hour and a half for the meringue to become crispy on the outside. We stayed nearby the meringues in the oven making sure they weren’t burnt on the outside and kept checking if the outside looked crispy enough. A challenge I came across was knowing if the inside of the meringue was cooked enough. We managed to find out if they were cooked enough

There are other simple products that can be used in conjunction with edible glitter and sprinkles to achieve professional looking results. Pre-made royal icing or gum paste flowers, for example, can be added to the cake with just a touch of butter cream. Royal icing flowers usually come in different colors, but gum paste flowers may need to be painted. There are different edible paints for cake decorating and most are simple to apply. Edible spray paint is very simple and will give the cake a professional touch that can be achieved by most. Using edible paints and luster dust on gum paste flowers can create a beautiful piece for the cake. Also, choosing the appropriate colors for the frosting can customize the cake for any occasion. This can be achieved with gel paste which comes in a rainbow of colors. There are so many ways one could decorate a cake and make it look as if they bought it from a store.

1. Thin slices of cooked egg white with same size (about 0.5 cm²) are placed in four test tubes.