Question: Baking a Cake Without Flour.
Hypothesis: I think that when I remove the flour from the standard cake recipe, I'll end up with a flat but tasty cake.
Procedure: I baked two cakes during my experiment. For my control, I baked a cake following a normal recipe. I used the Double Fudge Cake recipe on page 292 of the Betty Crocker Cookbook. For my experimental cake, I followed the same recipe but left out the flour. I first obtained a 2-quart mixing bowl.
Results: My control cake, which I cooked for 25 minutes, measured 4 cm high. Eight out of ten tasters that I picked at random from the class found it to be an acceptable dessert. After 25 minutes of baking, my experimental cake was 1.5 cm high and all ten tasters refused to eat it because it was burnt to a crisp.
What did I learn?/Conclusion: Since the experimental cake burned, my results did not support my hypothesis. I think that the cake burned because it had less mass, but cooked for the same amount of time. I propose that the baking time be shortened in subsequent trials.
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I hope this helped :))
<span> hydraulic pumps, flying machines, and war machines.</span>
Question:
What's the article about?
It’s all based on you but yours could be anything hard you went through and how you overcame it. Also say how it made you the person you are today
Answer:
increase
Explanation:
Let's suppose we have a sample of air in a closed container. We heat the container and we want to predict what would happen to the pressure.
According to Gay-Lussac's law, the pressure of a gas is directly proportional to its absolute temperature.
Thus, if we increased the temperature of the air by heating it, its pressure would increase.
If a sample of air in a closed container was heated, the total pressure of the air would increase.
