https://padlet.com/jami_gersonde/9hu2z9ly7drn Baking bread is a real life activity that uses a process similar to what is occurring in the barf bag. In each of the bread recipes pictured, sugar is used as a reactant for the yeast. Each of the recipes call for a different amount of sugar. Which recipe do you think will have the quickest rising, dough based on the amount of sugar used? Use evidence from the investigation to explain your thinking. Press the + sign on the bottom right to record your thoughts using the Padlet page below. en-us 2019-03-01 18:23:43 UTC 2023-03-30 01:12:26 UTC hello@padlet.com jami_gersonde https://padlet.com/jami_gersonde/9hu2z9ly7drn/wish/336991305 2019-03-01 18:57:47 UTC https://padlet.com/jami_gersonde/9hu2z9ly7drn/wish/336991305 jami_gersonde https://padlet.com/jami_gersonde/9hu2z9ly7drn/wish/336991570 2019-03-01 18:58:19 UTC https://padlet.com/jami_gersonde/9hu2z9ly7drn/wish/336991570 https://padlet.com/jami_gersonde/9hu2z9ly7drn/wish/337505354 I think the rising rate would be the same because the ratio of sugar to yeast is the same. 2:1/2 and 1:1/4 are equivalent ]]> 2019-03-04 15:32:17 UTC https://padlet.com/jami_gersonde/9hu2z9ly7drn/wish/337505354 https://padlet.com/jami_gersonde/9hu2z9ly7drn/wish/337505358 I think that the French bread with have the quickest rising dough because if the sugar is the reactant then the more you add the greater the reaction. Which is what you want.


]]> 2019-03-04 15:32:17 UTC https://padlet.com/jami_gersonde/9hu2z9ly7drn/wish/337505358 https://padlet.com/jami_gersonde/9hu2z9ly7drn/wish/337505412 I think that the French bread will have the qickiest rising dough because they added mor super for a faster chemical reaction.

]]> 2019-03-04 15:32:23 UTC https://padlet.com/jami_gersonde/9hu2z9ly7drn/wish/337505412 https://padlet.com/jami_gersonde/9hu2z9ly7drn/wish/337505546 I think the French Bread will have the quickest rising because it has the most amount of sugar and the more sugar will cause a bigger reaction with the yeast.]]> 2019-03-04 15:32:39 UTC https://padlet.com/jami_gersonde/9hu2z9ly7drn/wish/337505546 https://padlet.com/jami_gersonde/9hu2z9ly7drn/wish/337505723 I think it would be the French bread. It has a 1/2 cup of sugar rather than the German style bread which has a 1/4 cup of sugar.]]> 2019-03-04 15:33:01 UTC https://padlet.com/jami_gersonde/9hu2z9ly7drn/wish/337505723 https://padlet.com/jami_gersonde/9hu2z9ly7drn/wish/337505873 Kevin
3/4/19
I Think the one with the most sugar will have the quickest and longest rising because it has more sugar therefore it’ll causing the reaction to be exspanded, that’s why the FrenchBread With the most sugar would have a quicker reaction.]]> 2019-03-04 15:33:19 UTC https://padlet.com/jami_gersonde/9hu2z9ly7drn/wish/337505873 https://padlet.com/jami_gersonde/9hu2z9ly7drn/wish/337506080 I think that both of them will rise at the same time because the ratio for the German bread is 1:1/4, but the French bread is 2:1/4. The same thing!]]> 2019-03-04 15:33:46 UTC https://padlet.com/jami_gersonde/9hu2z9ly7drn/wish/337506080 https://padlet.com/jami_gersonde/9hu2z9ly7drn/wish/337506092 I think that the French Bread will rise quicker because it requires more sugar and we’ve learnt that sugar is what produces carbon dioxide.]]> 2019-03-04 15:33:48 UTC https://padlet.com/jami_gersonde/9hu2z9ly7drn/wish/337506092 https://padlet.com/jami_gersonde/9hu2z9ly7drn/wish/337506206
Cooper jones

I think the French bread would be the fastest rising dough because the yeast has more sugar to consume and the more sugar it consumes the more carbon dioxide it produces which will make the dough rise faster.]]> 2019-03-04 15:33:59 UTC https://padlet.com/jami_gersonde/9hu2z9ly7drn/wish/337506206 https://padlet.com/jami_gersonde/9hu2z9ly7drn/wish/337506247 I think that the French bread will have quicker rising because it has more sugar which means the more sugar that is consumed by the yeast means more carbon dioxide which will cause it to rise ]]> 2019-03-04 15:34:05 UTC https://padlet.com/jami_gersonde/9hu2z9ly7drn/wish/337506247 https://padlet.com/jami_gersonde/9hu2z9ly7drn/wish/337506255 I think it is the French bread wil procure the fastest because it has the most sugar, and more sugar allows it to rise fastest. Compared to the German bread.]]> 2019-03-04 15:34:06 UTC https://padlet.com/jami_gersonde/9hu2z9ly7drn/wish/337506255 https://padlet.com/jami_gersonde/9hu2z9ly7drn/wish/337506271 The German stollen bread uses more sugar, which serves as a reactant for the bread. Which would cause the product to have more carbon dioxide.]]> 2019-03-04 15:34:09 UTC https://padlet.com/jami_gersonde/9hu2z9ly7drn/wish/337506271 https://padlet.com/jami_gersonde/9hu2z9ly7drn/wish/337506282 The German Stollen Bread will have the fastes rising dough because even though it has less amount of sugar, the yeast is call rapid yeast so that could make the dough rise faster.]]> 2019-03-04 15:34:11 UTC https://padlet.com/jami_gersonde/9hu2z9ly7drn/wish/337506282 https://padlet.com/jami_gersonde/9hu2z9ly7drn/wish/337506286 French bread will rise faster because the German stollen bread only uses 1/4 cup of sugar as the French bread bread uses 1/2 cup of sugar will cuase the reaction to happen in the French bread , and not the German stollen bread.]]> 2019-03-04 15:34:11 UTC https://padlet.com/jami_gersonde/9hu2z9ly7drn/wish/337506286 https://padlet.com/jami_gersonde/9hu2z9ly7drn/wish/337506324 The French Bread uses more sugar which is the reactant for the bread. Which would probably cause the product to have more carbon dioxide becuase of the chemical change.]]> 2019-03-04 15:34:15 UTC https://padlet.com/jami_gersonde/9hu2z9ly7drn/wish/337506324 https://padlet.com/jami_gersonde/9hu2z9ly7drn/wish/337506383 I believe that the French bread would have the quickest rising because the amount of sugar that is use will have a greater reaction compared to the German stollen bread.]]> 2019-03-04 15:34:23 UTC https://padlet.com/jami_gersonde/9hu2z9ly7drn/wish/337506383 https://padlet.com/jami_gersonde/9hu2z9ly7drn/wish/337506505 I think the French bread will have the fastest reaction because it has the most sugar which mainly causes the reaction of carbon dioxide and gas production so the bag will inflate faster]]> 2019-03-04 15:34:38 UTC https://padlet.com/jami_gersonde/9hu2z9ly7drn/wish/337506505 https://padlet.com/jami_gersonde/9hu2z9ly7drn/wish/337506537 I believe that the French toast would have the most reaction because there is more sugar.]]> 2019-03-04 15:34:42 UTC https://padlet.com/jami_gersonde/9hu2z9ly7drn/wish/337506537 chloegbutler https://padlet.com/jami_gersonde/9hu2z9ly7drn/wish/337506588 I think that the French Bread will have the fastest rising dough because we know that carbon dioxide makes bread rise. We can infer that adding more reactant would result in more of the product being produced. Since more CO2 makes the bread rise more, the French Bread would see the greatest CO2 production and therefore would rise faster.]]> 2019-03-04 15:34:49 UTC https://padlet.com/jami_gersonde/9hu2z9ly7drn/wish/337506588 https://padlet.com/jami_gersonde/9hu2z9ly7drn/wish/337506630 I think the French bread will be the quickest to blow up because it has more sugar in it than thegerman stolen bread


Josiah’s analysts ]]> 2019-03-04 15:34:55 UTC https://padlet.com/jami_gersonde/9hu2z9ly7drn/wish/337506630 https://padlet.com/jami_gersonde/9hu2z9ly7drn/wish/337506646 I think that the recipe with the most amount of sugar(French Bread)  would rise quicker, because if the sugar is the reactant for the yeast, and yeast is an ingredient for rising, and sugar helps the yeast rise quicker. The more sugar you have the quicker the bread will rise due to having a vast amount of a reactant. ]]> 2019-03-04 15:34:57 UTC https://padlet.com/jami_gersonde/9hu2z9ly7drn/wish/337506646 https://padlet.com/jami_gersonde/9hu2z9ly7drn/wish/337506762 French bread will have the quickest rising dough because the amount of the sugar is larger compared to the German Stollen bread. The amount matters in this case because the sugar is our reactant, therefore the larger amount will cause an increase in speed.]]> 2019-03-04 15:35:13 UTC https://padlet.com/jami_gersonde/9hu2z9ly7drn/wish/337506762 https://padlet.com/jami_gersonde/9hu2z9ly7drn/wish/337506826 I think the French Bread will have the quicker rising because it actually does have more sugar and with the barf experiment we've previously done we've noticed that due to the sugar. The sugar as you know is the reactant and because of that we see inflation. You could also say that carbon dioxide could be the product. So with the experiment we've just completed we know that there was a chemical reaction known as gas production/ inflation. So I think since there is more sugar in the French Bread the reaction will not only be faster but larger/greater. In conclusion I think the French Bread would have the quickest rising. ]]> 2019-03-04 15:35:21 UTC https://padlet.com/jami_gersonde/9hu2z9ly7drn/wish/337506826 https://padlet.com/jami_gersonde/9hu2z9ly7drn/wish/337506868 I think that the French bread will be quicker because the sugar is the reactant so the more of the reactant will cause a quicker product.


]]> 2019-03-04 15:35:27 UTC https://padlet.com/jami_gersonde/9hu2z9ly7drn/wish/337506868 https://padlet.com/jami_gersonde/9hu2z9ly7drn/wish/337507250 Based on the recipes provided, I believe that the French bread will rise the fastest. The French Bread requires 1/2 a cup of sugar, while the Stollen bread requires 1/4 a cup of sugar. Since sugar is the reactant the more surgery you have Better the reaction will be.]]> 2019-03-04 15:36:17 UTC https://padlet.com/jami_gersonde/9hu2z9ly7drn/wish/337507250