He found that elaborate of cookie can make the cookie different like soft and chewy cookie versus crispy and thin cookie. The recipe is also can make cookie difference like sugar most of cookie recipes are sugar, but the brown one should use
The cookie taste really good. They had a sweet buttery and chocolate taste and they was warm. The edge of the cookie had a crunch to them was and the middle of the cookies was soft. After the cookies set out for a while the cookies got a little harder but they were still
Pop Rocks and soda have a very interesting chemical reaction with each other. Soda is a very pressurized drink that has carbon dioxide in it. Carbon dioxide is a pressurized chemical. When it is shaken, it fizzes, and causes pressure, and overflows releasing the carbon dioxide. It is similar to the Pop Rocks.
Mesa Verde is most well known for its cliff dwellings found in the sandstone of its dynamic landscape. The Mesa Verde National park was originally established for the main purpose of preserving these very same archaeological sites. Without the geology of the area these dwellings might never have come to be, or preserved so splendidly. While it has many different geological formations on the property John Carrara states that “The Mesa Verde is essentially a broad, flat, upland surface sloping gently to the south and dissected by deep canyons containing ephemeral streams.” (Carrara 2014) The majority of the rock formation found in the park were formed from sediments from the crustaceous age (Carrara 2014) .
Stuff Matters: Delicious Some people say that eating chocolate is better than kissing. Studies have been conducted showing that the sensation of melting chocolate is far more intense and long lasting than the brain activity measured while a couple kissed. What is it about chocolate, that makes it so pleasurable to consume? What it is about chocolate, that allows it to go from a solid to a liquid?In the chapter Delicious, Midownik discusses the process, properties, and structures for one of the most popular food/flavors in the entire world, chocolate.
Uncontrolled Environmental conditions Atmospheric conditions The controlled variable Concentration of amylase was kept under control by measuring the amount of amylase used and also it was made sure the percentage of amylase used was 1%. The Amount of amylase/starch used were kept to 5cm3 at all times. Materials needed Beakers Bunsen burner Test tube Thermometer Stopwatch Test plate Glass rod Starch Amylase solution Water bath Iodine solution. Test tube holder Labels Marker Procedure First 5 test tubes were taken and labeled with numbers from 1 to
There were two quick freezing methods which were developed. Both methods included packaging the food beforehand. In the first method, the package of food would be placed between two metal belts which were at -40°F to -45° F with the use of calcium chloride solution. The second method of quick freezing is a more popular technique.
I. Introduction This experiment uses calorimetry to measure the specific heat of a metal. Calorimetry is used to observe and measure heat flow between two substances. The heat flow is measured as it travels from a higher temperature to a lower one. Specific heat is an amount of heat required to raise the temperature of one gram of anything one degree Celsius. Specific heat is calculated using several equations using the base equation: q=mc∆T II.
The melting properties of cocoa butter and chocolate are very important, as the melting is what delivers the ‘feel’ and taste of the chocolate to the mouth. It becomes important to characterize and understand the melting properties of the chocolate as it is related to essential consumer aspects. One of the best analytical techniques for this purpose is differential scanning calorimetry (DSC). Differential Scanning Calorimetry measures the heat flow into or from a sample under heating, cooling or isothermal conditions.
Also, salt is an ionic compound and not a polar covalent compound, even though it did not melt last, due to the fact that the elements Na and Cl, both lose or gain an electron and then bond because of their opposite charges, which is a property only ionic bonds possess. The wax was the only substance whose results were synonymous with my hypothesis, since it required a low temperature for its melting point and was not soluble in water, both properties of nonpolar covalent compounds. Potential sources of error included not labeling the spots each substance was placed in the aluminum foil boat, seeing as the result for sugar seemed to be the correct conclusion for salt and vice versa. A future experiment would involve individually testing each substance in an aluminum foil boat, of the same brand, on a heat plate in order to avoid uncertainty. Each substance should be timed to record the precise time each substance began to melt or burn.