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 :))
Answer:
a. friction
Explanation:
What is a common unbalanced force acting in motion? Common forces that are often unbalanced include the force of gravity and applied forces. When these forces are unbalanced, objects accelerate, change their position and find new configurations for which all forces are again balanced.
Friction is a kind of force.
<span>explain why the dissolved component does not settle out of a solution -
</span><span>Before saturation, there are attractive forces between solute and solvent. after saturation, the capacity for the attractive forces is reached and no more solute can be dissolved</span>
