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:
The correct option is: a. degrees Celsius
Explanation:
The anion gap is the difference in the cations and anions in plasma, serum or urine, calculated from medical lab test results. It can be calculated by measuring the concentration of the anions or cations, which are expressed in millimoles/litre (mmol/L) or milliequivalents/liter (mEq/L).
The temperature in this test is expressed in degrees Celsius (°C).
The values of the coefficients would be 4, 5, 4, and 6 respectively.
<h3>Balancing chemical equations</h3>
The equation of the reaction can be represented by the following chemical equation:
ammonia (g) + oxygen (g) ---> nitrogen monoxide (g) + water (g)
+
--->
+ 
Thus, the coefficient of ammonia will be 4, that of oxygen will be 5, that of nitrogen monoxide will be 4, and that of water will be 6.
More on balancing chemical equations can be found here: brainly.com/question/15052184
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