Water You Thinking
Water is made of two hydrogen atoms and one of these atoms.
What is oxygen?
Shaking oil and vinegar creates a temporary emulsion. This is the type of energy that forces them together.
What is mechanical energy?
Heavy cream, butter, and oil all contain large amounts of this ingredient component.
What is fat?
Albumen, found in egg whites, is an example of this type of molecule.
What is protein?
A scientific statement that predicts what will happen AND explains why.
What is a hypothesis?
The substance that gets dissolved in a solution, like sugar in lemonade, is called this.
What is a solute?
Oil molecules repel water because they have this water-fearing property.
What is hydrophobic?
When whipped, the fat in cream helps trap and stabilize these.
What are air bubbles?
When you whisk egg whites and they turn into a foam, you are adding this type of energy to the system.
What is mechanical energy?
In a controlled experiment, this is the original, unchanged recipe that all test results are compared against.
What is the control group?
This property of water helps explain why it can dissolve many charged or polar substances like salt and sugar.
What is polarity?
This type of mixture forms when two liquids that normally do not mix are forced together, like oil and vinegar in salad dressing.
What is an emulsion?
This protein network forms in dough when water and flour proteins combine through mixing or kneading. It gives bread its chew and structure.
What is gluten?
Adding heat to eggs increases particle movement, causing proteins to unfold and connect. This type of energy is responsible for that transformation.
What is thermal energy?
To know what caused a change in a recipe experiment, scientists try to change only one of these at a time.
What is a variable?
When lemonade mix spreads evenly throughout water and does not settle or separate, the new mixture formed is called this.
What is a solution?
Egg yolk or mustard helps oil and vinegar stay mixed in salad dressing by surrounding oil droplets. This describes the ingredient’s function as this.
What is an emulsifier or surfactant?
Fat reduces gluten formation because it coats flour proteins and blocks their interaction with this ingredient that is necessary for gluten to form.
What is water?
This is the term for what happens to a protein when heat, acid, or mechanical force causes it to unfold and change structure.
What is denaturation?
The ingredient you intentionally change in an experiment is called this.
What is the independent variable?
Crushing a sugar cube into powder helps it dissolve faster because it increases this, allowing more contact between the solute and solvent.
What is surface area?
In butter-making, the emulsion inverts. The fat goes from being the dispersed phase to being this.
What is the continuous phase?
This type of fat is usually liquid at room temperature because its molecules have bends that prevent them from packing tightly together.
What is unsaturated fat?
When acid is added to egg whites and causes them to firm up, the acid changes the protein’s folded structure by disrupting these weak interactions between molecules.
What are hydrogen bonds?
Bob says removing eggs made a cake collapse and uses height measurements and observations to prove it. This shows his claim is supported by this.
What is evidence or data?