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 :))
Are produced along with a large quantitu of heat
Because there are so many different values of numbers, it would be impractical to use 1Ω, 2Ω, 3Ω... etc... Using colored bands helps make reading it a little easier to the trained eye. There are hundreds of thousands, if not tens of millions of different resistors would need to exist to cover every value. So you just use something called "preferred values" with their resistance values posted on them instead.
Answer: The closeness, arrangement and motion of the particles in a substance change when it changes state. Materials are a store of internal energy , due to the motion of particles and the chemical bonds between them. When a substance is heated, its internal energy increases: the movement of its particles increases.
Explanation:
