Question: What atoms are in sour foods?
Hypothesis:
The most higher the concentration of loose hydrogen atom, the more sour the food.
Procedures:
1. Get five cups for each food dropping.
2. Add five drops of food droppings to each cup.
3. Add a drop of dye to each cup.
Data:
The color of the dye shows the concentration of loose hydrogen atoms in the food Pink has the highest concentration of loose hydrogen atoms and is the most sour.
Next is orange, then olive green, then green, and lastly blue.
Results:
Lemon juice has the highest concentration of loose hydrogen atom. Vinegar is next, then orange juice, milk, and finally water.
Explanation:
The more concentration of loose hydrogen atom in a substance the sour it gets.
Sour Food:
What are acids and bases?
Acids are substances that produce hydrogen ion in water solution. Bases are substances that hydroxide ion in water solution.
What is a molecule?
The smallest unit in a substance that can exist alone and retain the character of that substance.
Why is pH important in the ocean?
pH of the ocean is determined by a need to balance the deposition and burial of CaCO3 on the sea floor against the influx of Ca2+ and CO32- into the ocean from dissolving rocks on land, called weathering.
Question: What molecules make the hole in the bread?
Hypothesis: Sugar when mixed with yeast turns into carbon dioxide.
Procedures:
Add 3 scoops of yeast into a tube.
Add 3 scoops of sugar.
Fill the tube 3/4s full with warm water.
Use a stick to stir the yeast and sugar into the water until the water is the same color as the yeast.
Reaction in the tube takes time.
Get a flashlight and flash the light to the side of the tube.
Notice the small bubbles streaming up
Data: Yeast is a living thing that feed on the sugar molecules. It breaks the sugar molecules apart into new molecules. Carbon dioxide gas molecules make the tiny bubbles you saw in the tube.
Results: The chemical reaction in the tube also happens in bread. Yeast added to bread dough breaks apart the sugar molecules in flour. The carbon dioxide gas molecules make bubbles. The carbon dioxide gas bubbles are trapped in the bread dough and leave holes when the bread is baked.
Explanation: The chemical reaction between yeast added to bread dough breaks apart sugar molecules and leaves holes in the bread when it is baked.
Holes in Bread:
What gas causes the bubble?
Carbon Dioxide (CO2)
How was the gas produced?
Yeast converts sugar molecules into CO2.
How does CO2 get in the ocean?
The ocean absorbs CO2. CO2 dissolves easily in cold water.
Hypothesis:
The most higher the concentration of loose hydrogen atom, the more sour the food.
Procedures:
1. Get five cups for each food dropping.
2. Add five drops of food droppings to each cup.
3. Add a drop of dye to each cup.
Data:
The color of the dye shows the concentration of loose hydrogen atoms in the food Pink has the highest concentration of loose hydrogen atoms and is the most sour.
Next is orange, then olive green, then green, and lastly blue.
Results:
Lemon juice has the highest concentration of loose hydrogen atom. Vinegar is next, then orange juice, milk, and finally water.
Explanation:
The more concentration of loose hydrogen atom in a substance the sour it gets.
Sour Food:
What are acids and bases?
Acids are substances that produce hydrogen ion in water solution. Bases are substances that hydroxide ion in water solution.
What is a molecule?
The smallest unit in a substance that can exist alone and retain the character of that substance.
Why is pH important in the ocean?
pH of the ocean is determined by a need to balance the deposition and burial of CaCO3 on the sea floor against the influx of Ca2+ and CO32- into the ocean from dissolving rocks on land, called weathering.
Question: What molecules make the hole in the bread?
Hypothesis: Sugar when mixed with yeast turns into carbon dioxide.
Procedures:
Add 3 scoops of yeast into a tube.
Add 3 scoops of sugar.
Fill the tube 3/4s full with warm water.
Use a stick to stir the yeast and sugar into the water until the water is the same color as the yeast.
Reaction in the tube takes time.
Get a flashlight and flash the light to the side of the tube.
Notice the small bubbles streaming up
Data: Yeast is a living thing that feed on the sugar molecules. It breaks the sugar molecules apart into new molecules. Carbon dioxide gas molecules make the tiny bubbles you saw in the tube.
Results: The chemical reaction in the tube also happens in bread. Yeast added to bread dough breaks apart the sugar molecules in flour. The carbon dioxide gas molecules make bubbles. The carbon dioxide gas bubbles are trapped in the bread dough and leave holes when the bread is baked.
Explanation: The chemical reaction between yeast added to bread dough breaks apart sugar molecules and leaves holes in the bread when it is baked.
Holes in Bread:
What gas causes the bubble?
Carbon Dioxide (CO2)
How was the gas produced?
Yeast converts sugar molecules into CO2.
How does CO2 get in the ocean?
The ocean absorbs CO2. CO2 dissolves easily in cold water.
No comments:
Post a Comment