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school of chemical and life sciences | Effects of Various Raising Agents on Physical Appearance in Baked Muffins | Prepared for Dr Alvin Teo | | | | | Done By: FS1204 Chua Wei Lin (121878A) Lim Woon Ling (125916L) Naageswari Duriraju (122586M) Siti Saleha Binte Adam (124654X) Meenakshi (120751A) 1st August 2012 ABSTRACT Many types of raising agents are used in baking products. Raising agents release carbon dioxide during baking‚ allowing the products to rise. In
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yields. INTRODUCTION Electrolysis is a widely used technique in the large-scale preparation of several industrially important inorganic chemicals‚ one of which is potassium peroxodisufate. The S2O82- ion is one of the strongest known oxidizing agents‚ even stronger than H2O2‚ and will oxidize many elements to their highest oxidation states. The amount of product generated depended on the total number of electrons passed through the solution. Because of the product of the current I (in amps)
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CHAPTER I The Problem and the Background Introduction According to Bruce-Gregorios (2006)‚ “chelating agents are substances which combine with calcium ions and other salts (e. g. iron and magnesium deposits) to form weakly dissociated complexes and facilitate removal of calcium salt.” Chelating agents are organic compounds capable of linking together metal ions to form complex ring-like structure called chelates. Chelators act according to a general principle: the chelator forms a complex with
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I was only 19‚ written by red gum‚ an Australian band is a song about the Vietnam War. It is an extremely moving song‚ as from what we gather from the title‚ the song is about a young lad who was only 19 when he first went off to fight in the war. In the song‚ there is a lot of alliteration used such as the phrase “passing-out parade at Puckapunyal” and “Frankie kicked a mine the day that mankind kicked the moon”. A passing out parade is a sort of graduation ceremony for soldiers one they have
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Sarin Gas is one the most deadly and toxic gases that has no color and no scent. The formula for this chemical is C4H10FO2P or a more complicated formula or CH3P(=O)(F)(OCH(CH3)2) . This destructive weapon was innovated as a herbicide during the 193040s which is labeled as a nerve agent. Sarin is capable of causing the fatality of someone or the suffocating of a person by just inhaling a low concentration of Sarin gas. Sarin is considered a chiral molecule since it contains four chemical substituents connected to a tetrahedral phosphorus center
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AQUEOUS SOLUTION B Y RESULTS AND DISCUSSION Considered as moderately weak oxidizing agent‚ Iodine was used for the determination of strong reductants. Standard iodine solutions were found to have smaller electrode potentials as compared with the other oxidants‚ gaining them the advantage of imparting a degree of selectivity essential in the determination of strong reducing agents amid the presence of weak agents. Although regular re-standardization was essential for Iodine solution due to its
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Design Lab Experiment Question: In oxidation-reduction reactions‚ or redox reactions‚ are strengths of reducing and oxidizing agents different from each reaction? Theory of an experiment: 1. Determine the relative strengths of oxidizing agents and reducing agents. 2. Study some simple oxidation-reduction reactions Hypothesis: Relative strengths of reducing and oxidizing agents differ from each reaction. Background Information: Whenever electrons are lost by one substance‚ they must be gained by
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OUTLINE 1. Intro- Chemical and biological weapons first appeared in a large quantity in the First World War. Chemical weapons‚ such as sarin‚ nerve gas‚ and mustard gas‚ have to be made in a laboratory. Biological weapons‚ such as Typhus‚ Q fever‚ and Anthrax‚ can be viruses or bacteria. Chemical and Biological weapons have few advantages and so many disadvantages that the advantages aren’t worth the possible effects. 2. Paragraph 1-advantages that can be turned into disadvantages a. Point 1-killing
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OBJECTIVES : To compare the final product of two different method and ingredient and investigate the factor contributed with the final product’s appearance. EVALUATIONS TREATMENT 1 Fine texture‚ smooth‚ and even pores Thin crust TREATMENT 2 Has tunnel at the centre‚ dark brown. Soggy Thick‚ Tough and harden DISCUSSIONS Chocolate cake from first recipe gives great texture of crumb and crust of the cake. In contrast‚ the second cake give a worse texture of the crumb
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