https://padlet.com/emafabryova2025/h6a9t42lyxspz7og en-us 2021-04-19 16:32:36 UTC 2025-10-14 22:32:11 UTC hello@padlet.com emafabryova2025 https://padlet.com/emafabryova2025/h6a9t42lyxspz7og/wish/1434017554 when the ions in sodium bicarbonate mix with the ones in acetic acid, 2 new chemicals are formed; carbonic acid and sodium acetate. This reaction causes the whole solution to fizz.]]> 2021-04-19 16:36:44 UTC https://padlet.com/emafabryova2025/h6a9t42lyxspz7og/wish/1434017554 emafabryova2025 https://padlet.com/emafabryova2025/h6a9t42lyxspz7og/wish/1434018624 when the tablet is dropped into the water, carbon dioxide is formed and released into the air. the carbon dioxide rising is what makes the solution fizz. the base of the alka seltzer tablets is sodium bicarbonate. which reacts with the hydrogen atoms inside the water, creating the carbon dioxide. ]]> 2021-04-19 16:36:57 UTC https://padlet.com/emafabryova2025/h6a9t42lyxspz7og/wish/1434018624 emafabryova2025 https://padlet.com/emafabryova2025/h6a9t42lyxspz7og/wish/1434088022 the heating ad had ammonium nitrate and a bag of water inside. when you hit the heating pad, the water reacts with the ammonium nitrate creating an endothermic reaction. when the reaction begins, heat is being absorbed from around the pad making it seem cold. ]]> 2021-04-19 16:49:34 UTC https://padlet.com/emafabryova2025/h6a9t42lyxspz7og/wish/1434088022 emafabryova2025 https://padlet.com/emafabryova2025/h6a9t42lyxspz7og/wish/1434124339 banana (as well as a lot of fruits) are highly reactive with an airborne hormone called ethylene that helps signal the ripening process. when a banana is exposed to too much ethylene over a period of time, it will start to ripe to the point that it turns brown. the full process of a banana ripening is a chemical change. in the beginning (when the banana is still green) the green chlorophyll pigments are broken down and replaced with new yellow ones. this is all because the acids in the banana are reacting with the ethylene in the air. ]]> 2021-04-19 16:56:26 UTC https://padlet.com/emafabryova2025/h6a9t42lyxspz7og/wish/1434124339 emafabryova2025 https://padlet.com/emafabryova2025/h6a9t42lyxspz7og/wish/1434158802 many different metals (especially silver) are reactive with sulfur. when the metals are exposed to the sulfur, they react and start to change color (tarnish). when the silver and sulfur react, they create silver sulfide. when a layer of silver sulfide is created on top of the original silver, a brownish color is formed and the silver is darkened. ]]> 2021-04-19 17:02:52 UTC https://padlet.com/emafabryova2025/h6a9t42lyxspz7og/wish/1434158802 emafabryova2025 https://padlet.com/emafabryova2025/h6a9t42lyxspz7og/wish/1460406755 when an egg decomposes, gases are produced which causes the egg to to have the "rotten" smell. when the egg rots, hydrogen sulfide is produced and is the reason to why the egg smells. ]]> 2021-04-26 16:25:40 UTC https://padlet.com/emafabryova2025/h6a9t42lyxspz7og/wish/1460406755 emafabryova2025 https://padlet.com/emafabryova2025/h6a9t42lyxspz7og/wish/1460414543 when milk rots, fungus starts growing inside making the solids grow inside. this also makes the milk smell rotten. ]]> 2021-04-26 16:27:06 UTC https://padlet.com/emafabryova2025/h6a9t42lyxspz7og/wish/1460414543 emafabryova2025 https://padlet.com/emafabryova2025/h6a9t42lyxspz7og/wish/1460490513 when paper is burned, the products result in the formation carbon monoxide and carbon dioxide. these gasses are the reason that burning paper gives of that odor. ]]> 2021-04-26 16:40:47 UTC https://padlet.com/emafabryova2025/h6a9t42lyxspz7og/wish/1460490513 emafabryova2025 https://padlet.com/emafabryova2025/h6a9t42lyxspz7og/wish/1460492597 when a cake is baked, the heat is the reason it form into a fluffy solid. the heat causes the sodium bicarbonate to form bubbles, make the cake fluffy. the eggs in the case solidify in the heat, making it firm.]]> 2021-04-26 16:41:10 UTC https://padlet.com/emafabryova2025/h6a9t42lyxspz7og/wish/1460492597 emafabryova2025 https://padlet.com/emafabryova2025/h6a9t42lyxspz7og/wish/1460613184 when an egg is heated, the proteins bond with each other. the longer the egg is kept in the heat, the more the proteins bond; making the egg more firm. ]]> 2021-04-26 17:03:10 UTC https://padlet.com/emafabryova2025/h6a9t42lyxspz7og/wish/1460613184 emafabryova2025 https://padlet.com/emafabryova2025/h6a9t42lyxspz7og/wish/1479110968 2021-04-30 16:57:07 UTC https://padlet.com/emafabryova2025/h6a9t42lyxspz7og/wish/1479110968 emafabryova2025 https://padlet.com/emafabryova2025/h6a9t42lyxspz7og/wish/1479122157 2021-04-30 16:59:36 UTC https://padlet.com/emafabryova2025/h6a9t42lyxspz7og/wish/1479122157 emafabryova2025 https://padlet.com/emafabryova2025/h6a9t42lyxspz7og/wish/1490663263 2021-05-04 16:57:02 UTC https://padlet.com/emafabryova2025/h6a9t42lyxspz7og/wish/1490663263 emafabryova2025 https://padlet.com/emafabryova2025/h6a9t42lyxspz7og/wish/1490668768 2021-05-04 16:58:04 UTC https://padlet.com/emafabryova2025/h6a9t42lyxspz7og/wish/1490668768 emafabryova2025 https://padlet.com/emafabryova2025/h6a9t42lyxspz7og/wish/1490673182 2021-05-04 16:58:53 UTC https://padlet.com/emafabryova2025/h6a9t42lyxspz7og/wish/1490673182