The Chemistry of Cake
Posted: Tue Oct 17, 2017 9:00 am
So
In our chemistry class, we are being assigned a project to investigate a chemical process that we observe in common-day occurrences. As you could probably tell, we decided to look at the science behind cake. Specifically, we'll be looking at how cake rises, and be testing one variable ingredient in different amounts to see how it affects how fluffy the cake is. We will be measuring the density of each cake to find how "fluffy" each one is. We are required to try asking an expert, and this is our question to you: What would you recommend we test? Right now, we are looking at using eggs or flour as our variable, because they are the ingredients with the largest amount of mass in the cake. We haven't done any research as of right now, but we plan to look further into our experiment soon. Thanks!
In our chemistry class, we are being assigned a project to investigate a chemical process that we observe in common-day occurrences. As you could probably tell, we decided to look at the science behind cake. Specifically, we'll be looking at how cake rises, and be testing one variable ingredient in different amounts to see how it affects how fluffy the cake is. We will be measuring the density of each cake to find how "fluffy" each one is. We are required to try asking an expert, and this is our question to you: What would you recommend we test? Right now, we are looking at using eggs or flour as our variable, because they are the ingredients with the largest amount of mass in the cake. We haven't done any research as of right now, but we plan to look further into our experiment soon. Thanks!