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- https://chem.libretexts.org/Ancillary_Materials/Worksheets/Worksheets%3A_Analytical_Chemistry_II/Chemistry_of_Bread-MakingUse the information on this worksheet and the material on acid/base chemistry presented to you in lecture to answer the questions below. Using your prediction for the reaction above, calculate the res...Use the information on this worksheet and the material on acid/base chemistry presented to you in lecture to answer the questions below. Using your prediction for the reaction above, calculate the resulting pH of a water mixture if you add 5.2 g of baking soda to 500 mL of water. (Ignore the Na + ion in Molarity calculations) Given the reactions of baking soda and baking powder before and during the baking process:
- https://chem.libretexts.org/Bookshelves/Introductory_Chemistry/Introductory_Chemistry_(CK-12)/20%3A_Entropy_and_Free_Energy/20.05%3A_Calculating_Free_Energy_Change_(left(_Delta_Gtexto_right))This page explains the process of baking, emphasizing the importance of heating ingredients to specific temperatures for chemical reactions. It discusses the Gibbs free energy change (\(\Delta G^\text...This page explains the process of baking, emphasizing the importance of heating ingredients to specific temperatures for chemical reactions. It discusses the Gibbs free energy change (\(\Delta G^\text{o}\)), illustrated with an example of methane and water where the calculated \(\Delta G^\text{o}\) is +142.0 kJ/mol at 25°C, indicating a non-spontaneous reaction at that temperature. It also warns of the need to carefully apply these thermodynamic values across different temperatures.
- https://chem.libretexts.org/Bookshelves/Introductory_Chemistry/Introductory_Chemistry_(CK-12)/21%3A_Acids_and_Bases/21.21%3A_Hydrolysis_of_Salts_-_EquationsThis page explores the chemistry of baking, focusing on ingredients like baking powder that contribute to fluffiness through carbon dioxide. It discusses how the pH of salt solutions can vary based on...This page explores the chemistry of baking, focusing on ingredients like baking powder that contribute to fluffiness through carbon dioxide. It discusses how the pH of salt solutions can vary based on the strength of the acids and bases involved, highlighting that salts from weak acids and strong bases yield basic solutions, while those from strong acids and weak bases yield acidic solutions. The concept of salt hydrolysis is essential for determining the resulting pH of these solutions.
- https://chem.libretexts.org/Bookshelves/Introductory_Chemistry/Introductory_Chemistry_(CK-12)/02%3A_Matter_and_Change/2.14%3A_Chemical_ChangeThis page explains how cooking involves chemical changes that transform basic ingredients into new substances, exemplified by bread from flour, sugar, yeast, and water. These changes occur when elemen...This page explains how cooking involves chemical changes that transform basic ingredients into new substances, exemplified by bread from flour, sugar, yeast, and water. These changes occur when elements combine or compounds break down, leading to the creation of materials used in food, fabrics, medicine, and safety devices. Recognizing these transformations underscores chemistry's relevance in everyday life.
