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 :))
i think it's I
I was confused by IV then search on gg and it said ZnSO4 should be Zn2SO4 instead but still im not sure Zn2SO4 is real
The correct answer is a. This is because the pH of a solution is defined as -log10(concentration of H+ ions). An inverse logarithmic scale such as this means that a solution with a lower concentration of H+ ions will have a higher pH than one with a higher concentration. Therefore we know that the pH of the second sample will be higher than the first.
Since the logarithmic scale has the base 10, a change by 1 on the scale is a consequence of multiplication/division of the H+ concentration by a factor of 10. As the scale is inverse, this means that a decrease of concentration by factor 1000 is equivalent to increasing the pH by (1000/10) = 3.
