Which Ingredient To Make The Most Bubbles
The question being addressed in this lab is which ingredient will produce the most bubbles? If baking powder, baking soda, and salt are added to different test tubes of sugar water, then baking soda will have the most effect on the rate of fermentation (create the most bubbles). This hypothesis is rejected. Based off of data, the hypothesis was rejected. The ingredient that produced the most bubbles was baking powder. In the experiment finishing at 20 min., the control had 2.5 cm of bubbles produced, the salt produced 1.5 cm of bubbles, the baking soda produced 1.5 cm of bubbles, and finally the baking powder produced 6 cm of bubbles. This then shows that based off of the results from the experiment, baking powder produced the most amount of
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The experiment could be improved by doing one test tube at a time. This will improve the test because it will give you most exact results because the scientist will be able to focus more on that one test tube and make every move as perfect and exact as possible. Another way to improve your experiment could be to clean out test tubes better before using it for the experiment. The class before was using the same test tube and might not have washed them out well enough. If the test tubes still have ingredients in them, it may affect the way that the fermentation occurs whether it be improving the rate or decreasing the rate of fermentation. Either way, the rate could be changed causing the results to not be accurate. If a baker was trying to achieve very fluffy bread, the baker should include baking powder, because when reacted with the sugar water and yeast, it produces a high rate of fermentation. If a baker wants to avoid ingredients that may decrease the fluffiness in bread, the baker would want to limit the amount of salt and baking soda, because it decreases the amount of fermentation that
The experiment could be improved by doing one test tube at a time. This will improve the test because it will give you most exact results because the scientist will be able to focus more on that one test tube and make every move as perfect and exact as possible. Another way to improve your experiment could be to clean out test tubes better before using it for the experiment. The class before was using the same test tube and might not have washed them out well enough. If the test tubes still have ingredients in them, it may affect the way that the fermentation occurs whether it be improving the rate or decreasing the rate of fermentation. Either way, the rate could be changed causing the results to not be accurate. If a baker was trying to achieve very fluffy bread, the baker should include baking powder, because when reacted with the sugar water and yeast, it produces a high rate of fermentation. If a baker wants to avoid ingredients that may decrease the fluffiness in bread, the baker would want to limit the amount of salt and baking soda, because it decreases the amount of fermentation that