<span>Amino acids which are known to be linked by peptide bonds they form polypeptide chains.
Proteins are linear polymers are formed by way of linking an a-carboxy group of one amino acid to a-amino of different amino acids which have peptide bond. The formation which results from two amino acids which result in a loss of a water molecule. The best process of the reaction is hydrolysis.</span>
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:
Explanation: See images below for explanation
Silver?
Fun FACT : An apple, potato, and onion all taste the same if you eat them with your nose plugged
