the making of a cake is the scientific experiment explain it based on the following. Ingredient used process of making scientific phenomena involved with reference of sorting reaction motion
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The process of baking a cake mimics everything that is a science experiment. Just like in a science experiment there are mixing of chemicals and logical steps involved in the process, the same happens when one is baking a cake.
The one baking the cake here represents the chemist or the scientist carrying out a chemical experiment.
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Baking of cake as a scientific experiment based on the ingredients used:
In a scientific experiment in the lab, many times different chemicals are mixed together. The scientists uses different chemicals to demonstrate an idea or a phenomenon.
While baking a cake, the baker also makes use of a wide variety of chemicals such as Sodium hydrogen carbonate(2NaHCO3 which is the baking powder), eggs (protein), wheat flour, butter and liquid.
These different chemicals (ingredients) are used to make what finally is taken out of the oven as a cake.
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Baking of cake as a scientific process on the process of making.
A good scientific experiment involves a lot of chemical reactions that result in new products and by products.
The baking of cake involves a lot of chemical reactions that bring about the final cake. The process involved include:
- Mixing of the wheat with the ingredients - which acts as the base for the whole process.
- The baking powder used undergoes the following reaction in the mixture to produce CO2, water and sodium bicarbonate:
2NaHCO3 = Na2CO3 + H20 + CO2.
The CO2 is the chemical component in the cake that gives it the fluffy spongy feel and look. This is because the CO2 produced fills the cake, making air sacs in it, thus giving it the characteristic spongy look and feel.
- The eggs used in baking cake have an important chemical action as well. The eggs act as the emulsify allowing the non-water components like butter and the water based components like milk to mix up well.
- The eggs also have an important role in giving the cake its structure as the protein content get firm while heated.
The baker mixes the different ingredients in a timely manner after sorting them out and knowing what goes in after the other. The baker can experiment with different formulas with different ingredients to end up with different results, meaning different kind of cakes with different kind of looks.
The one baking the cake here represents the chemist or the scientist carrying out a chemical experiment.
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Baking of cake as a scientific experiment based on the ingredients used:
In a scientific experiment in the lab, many times different chemicals are mixed together. The scientists uses different chemicals to demonstrate an idea or a phenomenon.
While baking a cake, the baker also makes use of a wide variety of chemicals such as Sodium hydrogen carbonate(2NaHCO3 which is the baking powder), eggs (protein), wheat flour, butter and liquid.
These different chemicals (ingredients) are used to make what finally is taken out of the oven as a cake.
-------------------------------------------------------------------------------------------------------------
Baking of cake as a scientific process on the process of making.
A good scientific experiment involves a lot of chemical reactions that result in new products and by products.
The baking of cake involves a lot of chemical reactions that bring about the final cake. The process involved include:
- Mixing of the wheat with the ingredients - which acts as the base for the whole process.
- The baking powder used undergoes the following reaction in the mixture to produce CO2, water and sodium bicarbonate:
2NaHCO3 = Na2CO3 + H20 + CO2.
The CO2 is the chemical component in the cake that gives it the fluffy spongy feel and look. This is because the CO2 produced fills the cake, making air sacs in it, thus giving it the characteristic spongy look and feel.
- The eggs used in baking cake have an important chemical action as well. The eggs act as the emulsify allowing the non-water components like butter and the water based components like milk to mix up well.
- The eggs also have an important role in giving the cake its structure as the protein content get firm while heated.
The baker mixes the different ingredients in a timely manner after sorting them out and knowing what goes in after the other. The baker can experiment with different formulas with different ingredients to end up with different results, meaning different kind of cakes with different kind of looks.
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