Added too much baking soda
[DOC File]cul115 - Home
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The mix should not be too stiff or too sloppy. It is difficult to form good test specimens if it is too stiff. If it is too sloppy, water may separate (bleed) from the mixture. Remember that water is the key ingredient. Too much water results in weak concrete. Too little water results in a concrete that is unworkable. Suggestions: 1.
UCSB Science Line
If you added too much baking soda in part 2B, you wouldn’t have been able to calculate the amount of citric acid present. Why not? If you have 10.0 grams of citric acid and 10.0 grams of baking soda, which reactant will run out first? Jordan decides that to make the fizziest drink you should use 3 grams of baking soda for each gram of citric ...
[DOC File]Chemistry 101L - Kentucky Department of Education
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T F 35. Buttermilk pancake batter leavened with baking soda should be mixed just before serving time. T F 36. Crêpes or French pancakes are leavened with soda or baking powder. T F 37. Crêpe batter can be mixed ahead of time, but the crêpes should be fried just before serving time. Chapter 12. Basic Syrups, Creams, and Sauces. TEST QUESTIONS
[DOC File]CHAPTER 22
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Should you accidentally add too much baking soda or ammonia, either start over or add a drop or two of vinegar, stir, and recheck the pH. Acid Rain Experiments. Experiment 2: Determining the pH of Common Substances. In this experiment you will use a pH indicator to measure the pH of some fruits, common beverages, and borax. Borax is a cleaning ...
[DOC File]Acid Rain Experiments - MARRIC
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3. Why is baking soda added to recipes (other than to help make baked. goods rise)? 4. What is baking powder made up of? 5. Explain the “double acting” process of baking powder. What happens at. each step? 6. How would your baked good taste if you added too much baking powder. to your recipe? 7.
[DOC File]Chemistry Enhanced Scope & Sequence
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Rise too much with large holes. Added triple amount of baking powder. 3. Hard and dry ( Forgot to add milk. / ( Added too much flour./ ( Added triple amount of baking powder. 4. Cracked with a peak surface. Added too much flour. 5. Too firm and sink in the middle ( Forgot to add baking powder. / ( Opened oven door during baking. 6. Did not rise ...
[DOCX File]Weebly
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1. Place a pea-sized amount of baking soda in a small, clean test tube that has been rinsed with distilled water. 2. Add to it 1 or 2 drops of sulfuric acid (H2SO4) (CAUTION! Strong acid), and record your observations. 3. Confirm the presence of CO2 by dripping a drop of Ba(OH)2 solution down the side of the test tube as the gas bubbles are ...
[DOC File]Fizzy Drink Experiment: An Inquiry-Oriented and ...
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baking soda. i. sodium bicarbonate. used only in the presence of an acid. lemon juice. buttermilk. vinegar. yogurt. cream of tartar. baking powder. i. baking soda + acid +cornstarch. types - single acting (upon hydration) - double acting (hydration and heat) Too much / too little leavening. too much - low volume - coarse texture - soapy flavor ...
[DOC File]Mass & Mole Relationships in a Chemical Reaction
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The weight of the zinc chloride product formed can be found by evaporating the product solution to dryness. Both any excess hydrochloric acid and water will evaporate readily. The zinc chloride product has a much higher boiling point so it will not evaporate if the mixture is not heated too much.
[DOC File]2
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Baking powder consists of a mixture of baking soda and a substance called cream of tartar. Baking soda and baking powder react differently when used in cooking situations. When water is added to baking soda, it just dissolves. But when water is added to baking powder, carbon dioxide is produced. What is the purpose of the cream of tartar?
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