For this experiment Savreen, Lydia, and I made cookies and researched the chemistry components involved in making them. The first thing we did was find a good recipe. The ingredients used were flour, baking soda, salt, butter, white sugar, brown sugar, Vanilla extract, an egg, water, and chocolate chips. After knowing the ingredients we were going to using we researched the chemistry part of the lab.
All of the chemistry goes on while the dough cooks so the first thing we found was how the dough spreads. The ingredient that holds the ball of dough together is the butter, so when you put it in the oven the dough heats up causing the butter to melt. When the butter melts the dough loses its structural integrity and starts to spread.
Next we found out how the cookie rises. At about 212 degrees Fahrenheit the water begins to turn to steam. The cookie rises as the water vapor pushes through the dough. Eventually the baking soda starts to break down into carbon dioxide gas which makes the cookie rise even more.
The cookie gets it's flavor when two chemical reactions take place. The first is caramelization. The solid odorless sugar crystals begin to break down into a brown, fragrant liquid. This gives the cookie its taste and smell. The cookie also gets flavor and smell from the proteins in the flour and raw egg.
Looking back, I think I'm really happy about this lab. Me and my partners worked really good together and got work done even though we are all friends. Every one did their equal share of work. I'm also happy that I took the time to think further about the chemistry in baking, because I've never really questioned the science in making food. I think that by doing this lab I've learned that I should be questioning the science behind everyday things in my life.
All of the chemistry goes on while the dough cooks so the first thing we found was how the dough spreads. The ingredient that holds the ball of dough together is the butter, so when you put it in the oven the dough heats up causing the butter to melt. When the butter melts the dough loses its structural integrity and starts to spread.
Next we found out how the cookie rises. At about 212 degrees Fahrenheit the water begins to turn to steam. The cookie rises as the water vapor pushes through the dough. Eventually the baking soda starts to break down into carbon dioxide gas which makes the cookie rise even more.
The cookie gets it's flavor when two chemical reactions take place. The first is caramelization. The solid odorless sugar crystals begin to break down into a brown, fragrant liquid. This gives the cookie its taste and smell. The cookie also gets flavor and smell from the proteins in the flour and raw egg.
Looking back, I think I'm really happy about this lab. Me and my partners worked really good together and got work done even though we are all friends. Every one did their equal share of work. I'm also happy that I took the time to think further about the chemistry in baking, because I've never really questioned the science in making food. I think that by doing this lab I've learned that I should be questioning the science behind everyday things in my life.