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    140 - Lab 7 - Baking Powder Stoichiometry

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    140 - Lab 7 - Baking Powder Stoichiometry

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    179 views3 pages

    140 - Lab 7 - Baking Powder Stoichiometry

    Uploaded by

    tahjsalmon

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    of 3

    LABORATORY EXERCISE 7: Baking Powder Stoichiometry

    PART I: Memo to Lab Groups

    Consumer Research, Inc.


    Food Quality Section
    Washington, D.C.
    TO: GenChemCo - Colorado Mountain College
    Glenwood Springs, CO

    Re: Analysis of three brands of baking powder (using


    stoichiometry)

    As you know, the main active ingredient in baking powder is


    sodium bicarbonate. When it decomposes, carbon dioxide is
    released which makes the dough rise. In the laboratory, we can
    release carbon dioxide from sodium bicarbonate through the
    following reaction: Sodium bicarbonate reacts with hydrochloric
    acid to form sodium chloride, water and carbon dioxide. Using
    your experience with stoichiometry, we would like you to examine
    the enclosed three brands of baking powder and determine their
    respective sodium bicarbonate content.

    Please, rank the brands with regards to their sodium bicarbonate


    content from highest to lowest, and compare the sodium
    bicarbonate content with price to determine which brand is the
    best buy. We expect to include your results in the next edition of
    "Best Values in Baking Powder."

    We are looking forward to the results of your study.

    Sincerely yours,

    R. Meckelsburger
    Director
    Food Research Department
    PART II: InterLab Memo

    GenChemCo Industries
    COLORADO MOUNTAIN COLLEGE

    InterLab Memo:

    As you can see from the attached letter, our group was asked to
    analyze and rank three brands of baking powder.

    I would like the class as a whole to brainstorm on the following


    ideas:

    1) How can we determine the mass of sodium bicarbonate


    (NaHCO3) in the baking powder based on our knowledge of
    stoichiometry (and the reaction provided by Consumer Research,
    Inc),

    NaHCO3 + (inert components) + HCl --> NaCl + inert components +


    H2O + CO2

    2) How can we calculate the strength and amount of HCl needed.


    Remember, we should use excess HCl.

    3) How should we design our experimental procedure to perform


    the desired analyses.

    4) Brands of Baking Powder Used: Calumet $ 1.39/7 ox; Clabber


    Girl $ 1.19/10 oz; Red Star $ 1.97/10 oz.

    5) Remember that CO2 is heavier than air.

    Each group will need to conduct the analysis of one of the baking
    powder brands and share their data with the other groups so that
    each group can determine their own ranking and identify the "best
    buy".
    Each work-group will submit a report (due two weeks from today)
    which should include the following sections:

    1. Initial Working Hypothesis. (Include all hypotheses you plan to


    test)

    2. Initial Working Plan. (Include specific procedures you use)

    3. Your Data.
    ---Please show ALL measurements and calculations of your groups
    share of the project.

    4. Analysis of the Data


    ---Does the data support your hypothesis? Why? Why not?

    5. Further Steps Taken.


    ---Did you do anything beyond your initial working plan? Why?
    What did you find?

    6. A Letter of Response.
    ---Each group should submit a response directed to the client
    outlining what you did, what you found, and how this addresses
    the questions proposed by the client.

    ADDITIONAL QUESTION: 1. Explain in one or two paragraphs how


    this lab exercise can be used to demonstrate the "Scientific
    Method"

    All contents copyrighted (c) 1998


    Peter Jeschofnig, Ph.D., Professor of Science, Colorado Mountain College
    All Rights reserved

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