To add on, yeast is one of the many important ingredients used in baking. This enzyme converts sugar (glucose) to carbon dioxide and ethanol which causes foaming. The foaming liquid travels into the air pockets and lets loose carbon dioxide and alcohol making the dough rise and hold high. The alcohol let off contributes to the bread’s own flavor. For example, when baker’s make dough for bread, they use yeast to make the dough rise and become bigger, fluffier and softer.
Explain the effect that the flow tube radius change had on flow rate. How well did the results compare with your prediction? The increase of flow tube radius increased the flow rate, as predicted. 3. Describe the effect that radius changes have on the laminar flow of a fluid.
In this experiment, the amount of energy (heat) involved in a chemical change will be determined. When alcohol burns it produces carbon dioxide and water as products. Energy is also released in the reaction. The alcohols that will be used are, methanol CH3OH, ethanol CH3CH2OH, propanol CH3(CH)2OH, butanol C4H9OH, octanol C8H18O, and paraffin wax C25H52. The heat obtained when a known mass of alcohol or paraffin wax burns will be used to warm a measured volume of water.
4. Also it helps the students to understand how yeast works and reacts to different chemicals. * Is important to shake the yeast suspension just before you add some to the test tube because all the yeast is in the bottom and you need to get it to the top to get them to the tube. * My graph shows that the amount of food and the activity of yeast were different because we put different amount of yeast. * The test tube should be set up in exactly the same way except for the differences amount of molasses because if not they would be a different result in the lab.
Name: Alexis Savastano How Does pH Affect an Enzyme? Catalase is an enzyme that helps decompose the toxic hydrogen peroxide that is produced during normal cell activities. The products of this reaction are water and oxygen gas. The pressure of the oxygen gas in a closed container increases as oxygen is produced. Any increase in the rate of reaction will cause an increase in the pressure of the oxygen.
Explain how the process of blanching is used in the food industry and why a specific temperature is required. -Blanching is used in the food industry to quickly heat products containing peroxidase to denature the proteins in an attempt to stop peroxidase from producing the foul-tasting hydrogen peroxide molecules. A specific temperature is required because the food needs to be heated, but not so much so that it gets cooked, or not so little so that the peroxidase remains
All these bubbles cause the bread to rise. Temperature is one of important reason that cause the dough rise. The enzyme activity work best in favourable temperature and the yeast will grow best. If the temperature is too high, it will kills the enzyme. Time is one of factor that influence the dough rising.
On the other hand, the most amount of foam will be produced when yeast is reacted with the hydrogen peroxide with a higher concentration (in this experiment’s case, highest being 3.0%), signifying a faster rate of reaction when the substrate concentration is higher. With this, it is predicted that as the concentration of the substrate increases, so does the rate of reaction. | | Scientific explanation for
Hypothesis With increasing temperature of sodium thiosulphate the reaction rate will increase as well. Justification As the collision theory states for a chemical reaction to occur particles need to collide at a certain speed and angle. Increasing the temperature gives particles more energy, so they move faster. As they move faster more collisions happen, hence more successful collision, which increases the rate of the reaction1. Materials> Hydrochloric acid HCl(l)> Sodium triosulphate Na2S2O3(l)> 250 ml3 beaker> 50 ml3 conical flask> 2 x 25 ml3 measuring cylinder> Thermometer> Stop clock> Tea kettle> Blank card> Pen Variables Reaction time is the dependent variable, as it depends on the temperature of the solution.
This principle is stated in Boyle's Law. Energy for the expansion is drawn from the expanding gas itself, thus causing a lowering of temperature in the gas. Steam engines and turbines, rockets, and internal combustion engines are powered by the expansion of gases. Bread rises in baking because heat expands the carbon dioxide gas it contains. Expansion of Liquids Unlike gases, liquids expand at different rates, depending on their composition.