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Imagine you have about 500 ml of soufflé batter, at 27°C, a pressure of 1.0 atm, and with about 0.02 moles of gas inside. As it heats inside the oven, the soufflé batter will expand since its structure is not rigid. Let's heat this batter to 127°C,. You might expect the pressure to go up again, just like the popcorn. However, this souffle batter isn't as strong as the rigid popcorn kernel! Soufflé batters are very delicate and soft. They tend to contain whipped fluffy egg whites, full of gas bubbles. The souffle batter can't hold its shape under an increased pressure, so, we have to maintain the pressure within the souffle remains the same as that of the surrounding air. Note: assuming no new gases are formed or disappear (which is not completely true in reality!). 1. What will be the soufflé's volume after cooking? Show complete solution.

Imagine you have about 500 ml of soufflé batter, at 27°C, a pressure of 1.0 atm, and with about 0.02 moles of gas inside. As it heats inside the oven, the soufflé batter will expand since its structure is not rigid. Let's heat this batter to 127°C,. You might expect the pressure to go up again, just like the popcorn. However, this souffle batter isn't as strong as the rigid popcorn kernel! Soufflé batters are very delicate and soft. They tend to contain whipped fluffy egg whites, full of gas bubbles. The souffle batter can't hold its shape under an increased pressure, so, we have to maintain the pressure within the souffle remains the same as that of the surrounding air. Note: assuming no new gases are formed or disappear (which is not completely true in reality!). 1. What will be the soufflé's volume after cooking? Show complete solution.

General Chemistry - Standalone book (MindTap Course List)
General Chemistry - Standalone book (MindTap Course List)
11th Edition
ISBN:9781305580343
Author:Steven D. Gammon, Ebbing, Darrell Ebbing, Steven D., Darrell; Gammon, Darrell Ebbing; Steven D. Gammon, Darrell D.; Gammon, Ebbing; Steven D. Gammon; Darrell
Publisher:Steven D. Gammon, Ebbing, Darrell Ebbing, Steven D., Darrell; Gammon, Darrell Ebbing; Steven D. Gammon, Darrell D.; Gammon, Ebbing; Steven D. Gammon; Darrell
Chapter5: The Gaseous State
Section: Chapter Questions
Problem 5.28QP
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What will be the soufflé’s volume after cooking? Show complete solution.

Imagine you have about 500 ml of soufflé batter, at 27°C, a pressure of 1.0 atm, and with about 0.02 moles of gas inside. As it heats inside the oven, the soufflé batter will expand since its structure is not rigid. Let's heat this batter to 127°C,. You might expect the pressure to go up again, just like the popcorn. However, this souffle batter isn't as strong as the rigid popcorn kernel! Soufflé batters are very delicate and soft. They tend to contain whipped fluffy egg whites, full of gas bubbles. The souffle batter can't hold its shape under an increased pressure, so, we have to maintain the pressure within the souffle remains the same as that of the surrounding air. Note: assuming no new gases are formed or disappear (which is not completely true in reality!). 1. What will be the soufflé's volume after cooking? Show complete solution.
Transcribed Image Text:Imagine you have about 500 ml of soufflé batter, at 27°C, a pressure of 1.0 atm, and with about 0.02 moles of gas inside. As it heats inside the oven, the soufflé batter will expand since its structure is not rigid. Let's heat this batter to 127°C,. You might expect the pressure to go up again, just like the popcorn. However, this souffle batter isn't as strong as the rigid popcorn kernel! Soufflé batters are very delicate and soft. They tend to contain whipped fluffy egg whites, full of gas bubbles. The souffle batter can't hold its shape under an increased pressure, so, we have to maintain the pressure within the souffle remains the same as that of the surrounding air. Note: assuming no new gases are formed or disappear (which is not completely true in reality!). 1. What will be the soufflé's volume after cooking? Show complete solution.
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