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Baking Powder Lab

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Conclusion The question investigated was if baking powder, cornstarch, or flour will affect the rate of fermentation. The hypothesis being tested was that all the ingredients will have around the same rate of fermentation because they all contain 0-0.3 grams of sugar. The hypothesis is rejected. This is because after twelve minutes, baking powder had 2.2 centimeters of bubbles, cornstarch had 2.1 centimeters of bubbles, flour has 1.3 cm of bubbles, and the control had 0.5 centimeters of bubbles. Two errors in the experiment include that one of the ingredients used was baking powder. Baking powder naturally creates carbon dioxide bubbles so the fact that it created 2.2 centimeters in the experiment isn’t completely the yeast, which skews

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