Baking Soda Essay

Introduction: The question being investigated in this report is, “How does vanilla, baking soda, and cinnamon affect the rate of fermentation in a 5% sucrose solution?” The hypothesis is, vanilla and cinnamon will increase the rate of fermentation while baking soda will either decrease the rate of fermentation or stay the same. The bread goes through a process called alcoholic fermentation, in which pyruvic acid is converted into Carbon Dioxide and alcohol. As pyruvic acids go through alcoholic

_IN T E R O F F IC E M E M O R A N D UM TO: DR. MICHAEL PREIS – VICE PRESIDENT OF HUTCH CORPORATIONS FROM: MAXIMILIAN PAHN – SENIOR CONSULTANT SUBJECT: EXECUTIVE SUMMARY DATE: 02/10/2013 Executive Summary: 1) Since Hutch Corporations is targeting the lower-middle, middle-income range and no specific ethnic group, the two possible locations Dalton and Hinesville seem to be the good match for a new store according to Exhibit 2. Hutch´s target market of women between the

When we began our experiment we were attempting to figure out which ratio of baking soda to vinegar produced the most thrust (or which ratio produced the most carbon dioxide). We were planning to do this by creating a baking soda and vinegar bottle rocket and measuring the distance that the bottle rocket flew. Our hypothesis was that an equal mix of baking soda and vinegar would cause the biggest reaction. We then proceeded with our experiment. Unfortunately, we were not able to get the bottle rocket

Mass effects with vinegar and baking soda Purpose: To investigate the Law of Conservation of Mass using the reaction between vinegar (acetic acid) and baking soda (sodium bicarbonate) Hypothesis: Open system: If the reactants are mixed then the mass of the remaining products will be the same as before because it will only overflow and will not have anywhere else to go. Close system: If the reactants are mixed then the mass of the remaining products will change because some of the mass will be going

1. Put 5ml, 10ml, 14ml, vinegar in the film canister and wait in line. 2 step is to put how much baking soda in the paper towel and wait in line with partner. 3 step is the put baking soda in the film canister and shake it up so it can react. 4 step you record what happen and write down key concepts. Results: In trial A I put 5ml and the first attempt it was 297cm and it hit the celling. The second attempt it was 440cm and it was leaking vinegar but I pop the cap in time so it could pop and it

Baking Soda and Vinegar: Limiting Reactant Lab Background The limiting reactant of a chemical reaction is the substance that places an upper bound on the amount of product that the reaction can produce. The limiting reactant places this upper bound because the reaction must stop once all of the limiting reactant is consumed. If the relative amount of reactants is altered, then the limiting reactant may change accordingly. For example, a balanced chemical equation of a certain reaction specifies

The mixing of vinegar and baking soda causes a chemical reaction. The mixture of baking soda and vinegar caused a chemical reaction, thus inflating the balloon. Five ml of baking soda and vinegar was added into the flask and balloon. The initial temperature is -25 °C. The final temperature is -23 °C. Baking soda and vinegar that was inside the balloon started to fizzle and balloon inflate. Before the baking soda and vinegar experiment started, the temperature did not change at all. Meanwhile, during

extract, baking soda, and cinnamon affect the rate of fermentation? The original hypothesis was: if vanilla extract, baking soda, and cinnamon are mixed with a 5% sucrose solution and yeast, then vanilla extract and cinnamon will decrease the rate of fermentation, and baking soda will increase the rate of fermentation. The original hypothesis was supported because after 16 minutes the control produced 1.75 cm of bubbles and vanilla extract produced 0.75 cm, cinnamon produced 0.5 cm, and baking soda produces

come out bad. Although baking cookies may seem like a pretty simple process, it is a process that is easy to mess up even if you think you know what you are doing. People often forget that baking is all about chemical changes. Considering of all the chemical reactions that take place while baking, allow yourself to switch roles from baker to chemist, so we can analyze what makes our cookies crispy, chewy, or soft. This technical description focuses on how flour, baking soda, and the type of oven you

The Effect of Amount of Baking Powder in a Cup of Cookie Dough on the Diameter of the Cookie In this experiment, I investigated the effect of baking powder on the expansion of cookies. To experiment, I made a large batch of cookie dough and then added different amounts of baking powder to each cup of dough. My prediction was that the baking powder would rise the cookies and therefore push them out to increase the diameter. I guessed this because I know that baking powder rises cakes. From my results