Leavening Agents: The Chemistry of Baking Discovered with a Computer-Based Learning
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[1] University of Pavol Jozef Šafárik
University of Pavol Jozef Šafárik
Eslovaquia
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- Localización: Journal of chemical education, ISSN 0021-9584, Vol. 97, Nº 4, 2020, págs. 1190-1194
- Idioma: inglés
- Texto completo no disponible (Saber más ...)
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Resumen
Knowing the volume of evolved gases is helpful to select an optimal leavening agent for a particular application. The comparison of leavening agents, their reactions through the baking process in the modern and attractive way, is presented here. A gas pressure sensor probe was used to monitor the pressure change due to the carbon dioxide produced in the decomposition as a function of time. The experiment is simple to set up, uses nonhazardous materials, and provides students with an opportunity to engage with commonly used household products. It was conducted by over 200 high school students. Both students and teachers found the activity interesting. Students’ engagement was increased by seeing the real-world application of this activity. Most students and teachers recommended this activity to be part of the laboratory practices.
