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AP Chemistry Bread Experiment

Created by Vineeth Joseph and Daniel Chen
by

Daniel Chen

on 26 October 2014

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Transcript of AP Chemistry Bread Experiment

Research on Vinegar and Baking Soda
Bread Experiment
Vinegar is a naturally occurring substance, which is mainly composed of acetic acid ( CH3COOH). Vinegar is created by breaking down ethanol(C2H6O) into acetic acid by means of bacteria.
Vinegar
Since salt is a bicarbonate(salt with the negatively charged ion HCO3) it reacts with the vinegar because it is an acetic acid to produce carbon dioxide. The vinegar and baking soda exchange atoms, The hydrogen atoms in the vinegar meets the hydrogen and oxygen atoms in the baking soda to form water. The acetate ions grab sodium to form sodium acetate and the remaining carbon dioxide escapes as gas bubbles.


Vinegar's Reaction to Baking Soda
They react because vinegar and baking soda have alot of energy which they don'y need. To get rid of the high energy they react and form Carbon Dioxide, water, and Sodium Acetate which have less energy than the reactants.
Vinegar's Reaction to Baking Soda Continued
Hypothesis
If vinegar is added to the bread, then
the vinegar will react with the baking powder and cause the bread to rise less, compared to the bread without vinegar. This is because baking soda causes the bread to rise in the bread by enlargening gas bubbles when carbon dioxide is released inside the oven. When vinegar will be added the baking soda will immediatly release the carbon dioxide and will not allow for thebread to rise to rise because there won't be any or there will be a small amount of carbon dioxide left.
By Daniel Chen and Vineeth Joseph
Baking Soda's Effect on Bread Rising
The baking soda enlargens the bubles in the batter to make bread rise. This happens when the baking soda reacts with acid salts in the bread releasing carbon dioxide, the gas bubbles expand because of the carbon diocide and causes the bread to rise.
Experimental Procedures
Ingredients

3 cups of all-purpose flour
1/3 cup of white sugar
1 teaspoon of salt
1 tablespoon of baking soda
1 egg
2 cups of buttermilk
1/4 cup of melter butter

2 tablespoons of vinegar for the first experimental variable.
4 tablespoons of vinegar for the second experimental variable.
Dependent avariable
Height of the bread(cm) based on how much it rose
Independent Variable
Vinegar, and the amount added to the bread
Controlled Variables
1. Amount of each ingredient.
2. Amount of Vinegar to each experimental variable.
3. Temperature of the oven(325 degrees).
4. Height of each dough
Steps
Step 1
Combine all of the ingredients together in a bowl. mix until just moistened. pour into pan.




Step 2
Split the dough into 3; add 2 tablespoons of vinegar to #2, add 4 tablespoons of vinegar to #3, and leave the remaining piece (#1) without any vinegar.
Step 3
Place the different doughs into oven at 325 degrees Fahrenheit for 65 minutes
Step 4
Steps 4: Measure in centimeters how much each dough rose in each bread
Trial 1
Trial 2
Backgroud Information
Data Results
Trial 3
Average Results
Controlled Variables
Conclusion
Based on our experimentation, our hypothesis was proven to be true because the average height of the bread decreased as more tablespoons of vinegar was added to the batter the height of the bread decreased. This is because the vinegar reacted with the bakingsoda causeing all of the carbondioxide gass the be released before the baking process. There is one main thing that we could have improved to make sure the experiment was accurate and that is making sure the mass of the bread was similar before baking it.
Cited Sources
"Bread Science101." Www.exploratorium.edu. N.p., n.d. Web. 30 Aug. 2014.

"Chemical Formula." For Vinegar. N.p., n.d. Web. 29 Aug. 2014.

"Past Question." Past Question. N.p., n.d. Web. 30 Aug. 2014.

"Irresistible Irish Soda Bread." Allrecipes.com. N.p., n.d. Web. 30 Aug. 2014.


Baking Soda
Baking soda is a chemical compund with the formula NaHCO3, where Na is the sodium ion, and HCO3 is the bicarbonate ion. The reaction of baking soda and an acid like vinegar in water produces the same carbonic acid. This is important, because carbonic acid breaks down in water to make water and carbon dioxide.
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