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.
-
I hope this helped :))
Answer:
0.446
Explanation:
ccu = 3035.655 / 104 g x (98.9 - 33.5) = 0.446 J / g 0 C
Answer:
4.43 g
Explanation:
The reaction between sodium chloride and flourine gas is given as;
NaCl + F2 --> NaF + Cl2
From the stochiometry of the equation;
1 mol of NaCl reacts eith 1 mol of F2 to form 1 mol of NaF and Cl2
Mass of 1 mol of F2 = 38g
Mass of 1 mol of sodium flouride, NaF = 42g
This means 38g of flourine reacted with NaCl to form 42g of NaF
xg of F2 would form 4.9g of NaF
38 = 42
x = 4.9
x = 4.9 * 38 / 42
x = 4.43 g
the answer would be B an atom that has lost an electron
i need help ls i thank its book 500 grams
