teaspoons lemon juice 3 cups flour 1 1/2 teaspoons baking soda 1/4 teaspoon salt 3/4 cup butter‚ softened 2 1/8 cups sugar 3 large eggs 2 teaspoons vanilla 1 1/2 cups buttermilk (I didn’t have buttermilk‚ I put 1 1/2 tsp. of vinegar into milk to make buttermilk) First preheat oven to 275°‚ grease & flour a 9 x 13 pan‚ in a small bowl‚ Mix mashed banana with the lemon juice; set aside. In a medium bowl‚ mix flour‚ baking soda and salt; set aside. In a large bowl‚ cream 3/4
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Laboratory ReportTitle: Observations of Chemical ChangesDate: 9/9/13Name: Purpose: The purpose of this experiment is for the student to gain knowledge and experience regarding how avariety of chemicals react to one another. In addition‚ the student should also gain a betterunderstanding of the household chemicals that they use in their day to day lives.Procedure:Observe the chemical changes that occur by mixing a list of chemicals (provided in the lab manual).Add 2 drops of the first chemical
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reaction of the oxygen with a burning ember. I then captured more oxygen in the bulb with the hydrogen‚ and observed itʼs reaction of extinguishing the flame. I then produced carbon dioxide in a few different ways. Put lime water in a well‚ mixed baking soda and vinegar‚ and observed the limewater turning murky and grey‚ an indication of CO2. Then did the same with a well of bromothymol blue which indicated an acid. I exposed this gas to a flame and the flame extinguished immediately. I then combined alka-seltzer
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The purpose of this experiment is to discover the physical and chemical properties of the studied gases. In discovering these properties it allows the student or observer the ability to identify these gases when they come into contact with them. Procedure Before I began the procedure I gathered all my supplies from the given list in the manual. From there I began the actual experiment and diluted the HCL placed in a test tube and then placed the ZN in the tube as well. I placed the stopper
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without changing the makeup of matter. In the lab‚ there were many examples of physical properties. One example was the portion of the lab (Station 9) in which we observed baking soda‚ before we added it to vinegar. The baking soda had some physical properties as well. It was a white‚ powdery‚ solid‚ before being added to the vinegar. The color was white and the texture was powdery. Another example of physical properties in the lab was the salt‚ before it was placed in water. The salt was a smooth white
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Physical and Chemical Properties Peter Jeschofnig‚ Ph.D. Version 42-0188-00-01 Lab RepoRt assistant This document is not meant to be a substitute for a formal laboratory report. The Lab Report Assistant is simply a summary of the experiment’s questions‚ diagrams if needed‚ and data tables that
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steps to baking a cake will need many ingredients to be perfected. Only the exact amount of ingredients should be used to bake a chocolate cake‚ using more can possibly ruin the cake. First‚ you must sift the dry ingredients together. The dry ingredients are flour‚ sugar‚ salt‚ baking soda‚ and cocoa. Simply place everything in a sieve and shake it back and forth over a bowl to eliminate clumps. Second‚ you will need to Stir in the liquid ingredients and stir well. These are the vinegar‚ oil‚ vanilla
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Physical and chemical ProPerties Physical and Chemical Properties Lab RepoRt assistant This document is not meant to be a substitute for a formal laboratory report. The Lab Report Assistant is simply a summary of the experiment’s questions‚ diagrams if needed‚ and data tables that should be addressed in a formal lab report. The intent is to facilitate students’ writing of lab reports by providing this information in an editable file which can be sent to an instructor. Substance Name Mg Cu Zn
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The Effects of Heat on the pH of the Vegetable and Their Pigment PURPOSE The purpose of this experiment is to see how pH levels of certain vegetables change while being cooked in four different mediums (frying‚ boiling‚ steaming‚ roasting)‚ and how the varying pH levels change the coloring of the vegetables. We will analyze how the different method of cooking/heating changes the levels of pH. BACKGROUND INFORMATION This experiment is based around the different pigments in vegetables‚ of which
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humidity etc.) Materials: 2 apples A stopwatch A camera 7 cups 7 plates Paper and pen (for labels) 300mL of vinegar 300mL of orange juice 300mL of lemon juice 300mL of milk 300mL of water 300mL of methylated spirits 300mL of baking soda solution 1 serrated knife Method: 1. Gather all materials and determine the pH of the 7 substances used. 2. Make the baking soda solution by dissolving the powder into water at a ratio of 1:3. 3. Pour each substance into a cup; roughly 150mL of
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