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 :))
<span>2.40 - 1.68 =0.72 g of oxigen
moles = 0.72/16 g/mol=0.045
moles x = 1.68/ 55.9=0.03
0.03/0.03 = 1 = x
0.045 / 0.03 = 1.5 = O
to get whole numbers multiply by 2
x2O3
X2O3 +3 CO = 2 X + 3 CO2</span>
For this system, we use Dalton's law of partial pressures where the total pressure of a gas mixture is said to be equal to the sum of the partial pressures of the gases. The partial pressure of each gas would be calculated by the product of the mole fraction and the original pressure of the gas. We do as follows:
Total pressure = x1P1 + x2P2
Total pressure = (2.0 / 7.0 )(3.5) + (1.5/7.0)(2.6)
Total pressure = 1.56 atm
