They all help baked goods
Sodium bicarbonate(baking soda) is commonly reacts with acids such as buttermilk or lemon by creating a chemical reaction
Baking powder often reacts with bases by releasing a gas
Tartaric acid(cream of tartar) has a chemical reaction that creates a gas to lighten batter
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:
![\frac{[magenta\ phenolphthalein]}{[colorless\ phenolphthalein]}=31.62](https://tex.z-dn.net/?f=%5Cfrac%7B%5Bmagenta%5C%20phenolphthalein%5D%7D%7B%5Bcolorless%5C%20phenolphthalein%5D%7D%3D31.62)
Explanation:
Considering the Henderson- Hasselbalch equation for the calculation of the pH of the buffer solution as:
![pH=pKa+\log\frac{[base]}{[acid]}](https://tex.z-dn.net/?f=pH%3DpKa%2B%5Clog%5Cfrac%7B%5Bbase%5D%7D%7B%5Bacid%5D%7D)
Where Ka is the dissociation constant of the acid.
pKa of phenolphthalein = 9.40
pH = 10.9
So,
![10.9=9.40+\log\frac{[magenta\ phenolphthalein]}{[colorless\ phenolphthalein]}](https://tex.z-dn.net/?f=10.9%3D9.40%2B%5Clog%5Cfrac%7B%5Bmagenta%5C%20phenolphthalein%5D%7D%7B%5Bcolorless%5C%20phenolphthalein%5D%7D)
Packing
Explanation:
Ionic crystals are brittle due to the tight packing of their crystals. This provides little to no mobility between one another.
- Brittleness implies having little to no elasticity.
- Ionic crystals are held together by strong crystal lattice forces
- These forces prevents crystals from freely rotating and moving space.
- It holds them rigidly and fixed in place.
- Ionic crystals are hard and held electrostatic forces.
learn more:
Ionic compounds brainly.com/question/6071838
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