Water is a better conductor of heat than air. This explains why a potato cooks much faster in boiling water than in an oven, and why you cannot place your hand in boiling water at a temperature of 212 F (100 C), but can place your hand, at least very briefly, into a 400 F (200 C) oven. Generally, metals are good conductors, and gases and liquids are poor conductors. Conduction is a relatively slow method of heat transfer because there must be physical contact to transfer energy from one molecule to adjacent molecules. Consider what happens when a metal spoon is placed in a pot of simmering soup.
This indicates that the reaction has limited the amount of moles it reacts with. The number of moles in 0.3 grams of baking powder is 0,00357mole. In vinegar it is 0,8375 moles. This indicating that as 0,00357 is smaller than 0,8357, 0,00357 is the maximum amount of moles that can interact with the moles from vinegar. Therefore, once 0,00357moles have reacted of the 0.3 grams of baking powder, the reaction will stop.
The difference in pH in fructose-glycine of pH5 is negligible but there is a difference in pH in fructose-glycine of pH8. This happens because the fructose sugar degrades more rapidly than the amino acids. At the same time, glycine was moderately lost below pH8. The final value of pH is dependent on the formation and degradation of sugar and amino acid. As the absorbance increase, the pH also increases despite the absence of browning reaction.
The first experiment demonstrated that when a cracker is placed in an environment with high relative humidity (e.g. 75%) at 25°C, it would absorb moisture from the environment until it reaches equilibrium. The moisture absorbs into the cracker due to its low water activity. The crackers would become soft as moisture is absorbed. The second experiment demonstrated that when cheese is placed in the same environment, it would lose moisture until it reaches equilibrium.
There will be a gradual decrease in difference between volume in gas per 10 seconds over the duration of time. I predict that the more baking powder is added, the more gas will be produced because there is more vinegar to react with baking powder The chemical name for baking powder is sodium bicarbonate (NaHCO3) and vinegar is acetic acid
Enzymes are proteins that catalyze chemical reaction, and they work best at their optimal conditions (optimum pH, temperature etc.) but when the environment is not close to the optimum conditions, the enzymes denature and do not function anymore1. An excellent example would of the effect of temperature on yeast fermentation would be that the bacterial cells if exposed to very high temperature (above the optimal) would no longer function since their enzymes are denatured. The yeast would produce the most Carbon dioxide in the optimal temperature (45 °C ±1/°C) and other temperatures below the optimal temperature would not produce sufficient Carbon dioxide and any temperature above will produce too much that it will lead to the sinking of the bread and death of yeast because its enzymes have been denatured, therefore the reaction will stop. The bread will certainly sink if is not exposed to the right temperature the yeast will not ferment
The water vapour condenses on the cold surface of the jar to form water. 3.6.3 Why do the candles die out at different times? Figure 7: Candles being smothered in the Candles in a Jar experiment Carbon dioxide and other gases are warm gases which expand. As the warm gases expand the remaining oxygen is pushed down to the bottom of the jar (more space for warm air). There are also now more particles of carbon dioxide and water vapour than oxygen.
The dye molecule dispersed the way it did based on the temperature of water. Warmer water causes the molecules to disperse faster than colder water. In addition, the atoms vibrate and bounce faster the hotter the water is, all ending in a uniform solution. Do you believe you would observe the same results if you changed the food coloring? Why or why not?
Enzymes function slowly in lower pH like in the pH of 1 or 2. Potato are high catalase when is being placed in a pH of 2 solution and hydrogen peroxide is added to it there will be some fizzing but not a good one. If the potato is placed in a pH of 13 and hydrogen peroxide is added there wouldn?t be any fizzing or little fizzing meaning that high pH either denature the catalase or substrate can not bind to the active site of an enzymes because its changes its shape. A potato piece in pH7 will work very well in hydrogen
3. Salt the boiling water generously. By adding salt into the cooking water, it helps the potatoes cook faster and break apart better, which will result in a fluffier and creamier result. 4. In a microwave oven or a saucepan, heat the butter and milk together up until the butter melts and the mixture