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Baking Powder Hypothesis

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Will cookies bake the same if baking powder is used instead of baking soda? This is an interesting question because if baking powder can replace baking soda, it eliminates the need for both items. It also raises the question regarding if these two ingredients are different. If they are, what different effects will they have on cookies? The hypothesis for this experiment is, if baking powder is used instead of baking soda, then the cookies will not rise.
There are several new terms being used in this report. The word leaven means to cause bread or dough to rise. Sodium bicarbonate, another name for baking soda, is a soluble white powder used as a leavening agent in baking. Decomposition is a process in which a chemical compound is broken down into simpler matter. Leavening agents are substances that, through the release of gases, cause doughs and batters to rise. Alkaline means that a substance has the opposite effect of an acid. Baking soda is a white alkaline powder. It contains one ingredient, sodium bicarbonate, a base that reacts by releasing carbon dioxide in the form of bubbles when it comes in contact with acids, such as buttermilk, coffee, and brown sugar. Baking soda is made from sodium …show more content…

This made me reconsider my original hypothesis that if baking powder is used instead of baking soda, the cookies will not rise. My new hypothesis is that if baking powder is used instead of baking soda, the cookies will continue to rise for an extended period of time and therefore be thicker than the baking soda cookies. I do expect to encounter some problems with this experiment. One problem is that the cookies in each batch could be different sizes, so they would need to bake for different amounts of time. I will try to avoid this problem by using a measuring spoon to scoop out the cookie dough, so each cookie is the same

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79 Words | 1 Pages

Alka-Seltzer is a medical drug that works as a pain reliever and an antacid. The pain reliever used is aspirin and the antacid used is baking soda. When sodium bicarbonate dissolves in water it splits apart into sodium and bicarbonate ions. The bicarbonates reacts with hydrogen ions from citric acid to form carbon dioxide gas and water. This is how the bubbles are made.

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255 Words | 2 Pages

List the various types of baked products they are used in, describing there effect on the individual products. Malt Flour: This type of flour is a special ingredient for bread makers as it promotes a strong rise, a lovely texture and a brown crust which makes the product more desirable. The active enzymes in the flour make sure that during fermentation the products grows effectively and have a good oven spring. It also helps the bread stay fresher.

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853 Words | 4 Pages

Introduction Alka-Seltzer has been on the market since 1931 and has helped to relieve indigestion and upset stomach. The tablets began to fizz and bubble when dropped into water. “The fizziness happens when baking soda (sodium bicarbonate) and citric acid react chemically in water. They yield sodium citrate, water and carbon dioxide gas, which causes bubbles.” Based on this information, we will measure the reaction time of AlKa- Seltzer dissolved in 200 ml of water at 3 different tempertures in the first portion of this experiment.

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795 Words | 4 Pages

If I had a household product labeled sodium bicarbonate, I would add an acidic substance and expect bubble to be created. As we know acid reacts with bubbles when combined with sodium bicarbonate. 2. Write the chemical equation for the reaction in well A6. B BoldI ItalicsU Underline Bulleted list Numbered list Superscript Subscript3 Words NaOh + AgNO3>>>>NaNO3 + AgOH 3.

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216 Words | 1 Pages

The tablets have 3 main ingredients: aspirin (salicylic acid), sodium bicarbonate, and citric acid. When the Alka-Seltzer

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1337 Words | 6 Pages

Research Question: To investigate and compare how different temperature (5℃, 15℃, 25℃, 35℃, 45℃) can affect the concentration of carbon dioxide in soda water through titration with sodium hydroxide solution. Introduction: Carbon dioxide plays an important role in soft drinks. Soda water is manufactured by pumping carbon dioxide into water under high pressure. Carbon dioxide dissolves in water to form carbonic acid, which is the fizz we find in soft drinks. CO2 + H2O ⇌

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1009 Words | 5 Pages

My hypothesis was correct because Diet Pepsi has the least amount of soda left in the bottle of the explosion out of Coke, Root Beer, Fanta, and Soda water. According to the data table Diet Pepsi had the smallest amount of soda left in the bottle, it had 620 mL left. I think my hypothesis was correct because like stated in the hypothesis, Diet Pepsi contains potassium benzoate, aspartame, and the carbonation which react to mentos. Specifically, the tiny pores in the mentos which helps the geyser form. Though, the other sodas tested contained carbonation, potassium benzoate and aspartame, have a role in the reaction to the

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1211 Words | 5 Pages

I predict that the more baking powder added to the vinegar, the more reaction will take place causing for more gas to be produced per 10 seconds. 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

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780 Words | 4 Pages

Next, weigh out 5 grams of sugar and 1 gram of yeast. Once in proportions, add it to test tube A. Thoroughly mix around the sugar, yeast, and tap water. You can do this by shaking the test tube gently. Make sure you do not turn it upside down. Then, cover the top of the test tube with a balloon and gently place it into a 400mL beaker filled up about half way (about 250mL) with water.

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336 Words | 2 Pages

Everyone knows the simple and easy experiment of vinegar and baking soda, but do you really know how it works. This paper will not only explain what makes these two very different chemicals react, but also what materials you will need to accomplish this easy science experiment. Baking soda and vinegar are two different chemical with two very different uses, they are not really even supposed to be used for a science experiment, take vinegar for example, some individuals use vinegar for cooking. Baking soda has a very different use, it is used for bee-stings. When vinegar and baking soda are combined, the hydrogen ions in the vinegar interact with the sodium and bicarbonate in the baking soda.

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734 Words | 3 Pages

Then the balloon is lifted up so that the baking soda runs into bottle to react with the vinegar inside. Immediately the balloon is inflated by the carbon dioxide formed. The baking soda is kept constant when the experiment is repeated for another different amount of vinegar. Results/Findings When sodium bicarbonate and vinegar mix,

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902 Words | 4 Pages

The wax melted first, followed by the salt, and lastly the sugar. The salt not only burned before the sugar, but developed a brown color throughout most of the substance at a faster pace. In the water solubility test, the salt dissolved in the water, as soon as it was properly mixed and the sugar dissolved in the water as well, but was stirred for a longer period of time until it was completely dissolved. The wax did not dissolve in the water, however bits of the substance broke off from the main piece. With this information, the final results included: wax as a nonpolar covalent compound, since the substance melted first and was not soluble in water; salt as a polar covalent compound, since the substance was soluble in water and the second to melt; and sugar as an ionic compound because the substance melted last and was soluble in

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1332 Words | 6 Pages

Which will make the dough to rise, and the alcohol produced mostly evaporates from the dough during the baking process. As fermentation occurs each yeast cell forms a centre around which carbon dioxide bubbles form. Each of the bubbles is surrounded by a thin film of gluten form cells inside the dough piece. When these cells fill with gas the dough is increased in size. During rising, if any large gas holes formed, they will be released by kneading.

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1859 Words | 8 Pages

What is the effect of temperatures 10°C , 20°C, 40°C, 60°C and 70°C ± 1/°C on yeast fermentation when baking bread? ii. Aim: The focal aim of this experiment is to investigate the effect that temperature has on the growth and respiration of yeast (Saccharomyces cerevisiae) fermentation. iii.

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1174 Words | 5 Pages

Top 15 Home Remedies for Foot Odor Did you realize that our feet have 250,000 sweat organs! What's more, that they create around 250 ml of sweat every day! Isn't that a lot of sweat enough to give you foot smell? Truth be told, you may sweat all the more paying little respect to temperature or climate and if you have more motivations to get sweat-soaked feet because of hormonal changes occurring in your body.

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