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Science Bob doing an experiment to make a fizz reaction. This is a chemical reaction because he mixing the reactants to turn into the fizz. He has vinegar and baking soda. The vinegar mixes with the baking soda to produce the chemicals that make the balloon inflate. The equation for the reaction is CH3COOH + NaHCO3 = CH3CONa + CO2 + H2O.

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Fizz Inflator Science Experiment with Science Bob

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One example of an aroma chemical change is baking a cake. Baking soda's chemical formula is 2NaHCO3. It is a leavening agent that causes a cake to rise by producing bubbles of carbon dioxide, or CO2, as well as the byproducts of water (H2O) and sodium carbonate (Na2CO3). All of this creates the chemical formula NaHCO3 Na2CO3 + H2O + CO2.

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You may not think of chemistry when you're baking a cake, but it is definitely a chemically based process. Whatever type of food you bake, the recipe's basic ingredients are involved in several chemical reactions that tie diverse ingredients together to form the finished dish.

TL;DR (Too Long; Didn't Read)

The process of cooking is a series of chemical reactions that turn separate ingredients into a cohesive, edible dish. Baking might not seem like it involves chemistry, but the ingredients you use undergo chemical changes to form the final baked good.

Gluten Formation

Most baking is based on the use of flour, the powder form of grains, nuts and beans. Wheat flour, the most commonly used type of flour in baking, is composed largely of starch and protein, with very high levels of a class of protein known collectively as gluten. When water is added to wheat flour, the gluten forms a heavy, pliable mass. This expands greatly under hot temperatures and sets with the desired airy texture.

Leavening Agents

Leavening agents such as baking soda, baking powder and yeast give baked dough its lightness. Baking soda reacts with acids in the dough to make carbon dioxide, which helps the dough to rise. Baking powder, which is baking soda with an additional acidic salt, releases carbon dioxide twice during the baking process, once when it hits water, and again when it reaches a certain temperature in the oven. Heat helps baking powder produce tiny bubbles of carbon dioxide, which make a cake light and fluffy. When yeast, a single-celled fungus that feeds on starch and sugars, is added to dough, it also releases carbon dioxide bubbles, giving the dough a light, delicate texture.

*** Ryan McVay/Photodisc/Getty Images

Browning Reactions

Sugar does much more than just sweeten a cake. When the baking temperature reaches 300 degrees Fahrenheit, sugar undergoes what is known as a Maillard reaction, a chemical reaction between amino acids, proteins and reducing sugars. The result is browning, which forms the crust of many baked goods, such as bread. The Maillard reaction is not the same as caramelization, but both work together to create appetizing golden-brown surfaces and an array of flavors. Sugar also provides a direct food source for yeast, enhancing the yeast's activity.

Emulsification and Binding

Eggs in a cake mixture may fulfill one or more of three functions. Beaten egg white is used, like baking powder, to give the dough a light, fluffy consistency. This is possible because egg white (albumen) contains lecithin, a protein that coats the air bubbles created during beating, which stops the cake from sinking during baking. ILecithin also acts as a binder to hold the cake together. When egg is used as a glaze, it also acts as a source of protein for the sugar's Maillard reaction.

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Chemical Reactions Involved in Baking a Cake

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You may not think of chemistry when you're baking a cake, but it is definitely a chemically based process. Whatever type of food you bake, the recipe's basic ingredients are involved in several chemical reactions that tie diverse ingredients together to form the finished dish.

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There is a video on making a chameleon like chemical reaction color change. They mix many ingredients such as water, a tablet, and baking soda into a beaker. She puts the beaker on a stove to get a KMnO4- solution. next she grabs another beaker with water and pours some other things to get KMnO4 solution. She pours the two solutions together to get a MnO4^2- ion which creates the chemical color change and the product of the reactants.

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Chemical Chameleon Color Changing Experiment

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This is a video that shows the temperature change when you mix vinegar and baking soda together. The person has a thermometer to show the temperature change. Before the mixture the temperature is 23.3 C and after the mixture it drops all the way to the 18.3 C. This would be an endothermic reaction because the temperature gets colder. The chemical equation for vinegar and baking soda mixing is CH3COOH + NaHCO3 = CH3COONa + CO2 + H2O.

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Chemical Reactions - Temperature change and Gas production - video 2

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this video shows two examples of precipitate. In the first example she mixes sodium carbonate solution with copper sulfate solution. One of the products is not soluble in the other so it makes a solid. The chemical equation for this is Na2CO3 + CuSO4 which creates Na2SO4+ CuCO3. In the second experiment she starts off with the same reactant and mixes it with Iron sulfate instead of copper sulfate. She shows everyone the solid properties in the beaker. The chemical equation for this is FeSO4 + Na2CO3= FeCO3 + Na2SO4.

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This is a video of a guy who grinds iron filings and sulfur powder together. Then he pours the reactants into two equal amounts into two different bowls. He heats one of the reactants strongly, and then a new compound was formed. If you take the magnet on the first bowl then all of the iron filings will be attracted. If you take a magnet to the second bowl then there will be no magnetic pull on the iron filings because ion lost its properties. The first bowl formed a heterogeneous mixture and the second formed a compound. The chemical equation for the unheated mixture is (Fe)(S) and when you heat then they form ferrous sulfide (FeS).

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Chemicals react and produce pure new substances | Chemical Compounds | Chemistry