Sugar Cookie Experiment

“There are many hidden dangers in life, be grateful that one of your hidden dangers is only a pink sugar cookie.” that is what the nurse said to me before saying, “I’m sorry that your Valentine’s Day ended like this, sweetie.” which inspired me as I walked out of the emergency room on February 14, 2008, I was 10 years old at the time. The day began just like any other day, giggling and biking to Wakanda Elementary School with my friends. It was Valentine’s Day and we were going to walk with our

How Do You Make the Best Cookie? Who doesn’t love a good cookie? The quest for that melt-in-your-mouth, gooey, and blissful tasting cookie is a never-ending battle. My science experiment will answer the age-old question: Is it possible to make the perfect cookie? My science experiment is identifying the best method for making the most delicious cookie. If I vary the amount of time I refrigerate the cookie dough, then the batch that was freshly baked will be moister and ultimately

The Effect of Amount of Baking Powder in a Cup of Cookie Dough on the Diameter of the Cookie In this experiment, I investigated the effect of baking powder on the expansion of cookies. To experiment, I made a large batch of cookie dough and then added different amounts of baking powder to each cup of dough. My prediction was that the baking powder would rise the cookies and therefore push them out to increase the diameter. I guessed this because I know that baking powder rises cakes. From my results

wonder why the cookie does what it does. We never ask why the cookie is sometimes too chewy or too crumbly. Usually, we make the batter, scoop it onto a cookie sheet, and put it in the oven to bake. The only reason we have a cookie is because each ingredient does what it is supposed to. Sugar causes the cookie batter to spread in the pan. Some salt will strengthen a cookie’s flavor. Salt also strengthens the protein in a dough, making cookies chewier (Fine Cooking). This experiment, however, questions

Question What will the outcome be if the amount of baking soda is substituted with an equal amount of baking powder in a standard chocolate chip cookie? Knowledge Probe Scientific Knowledge: From previous experiences with baking cookies we are aware that if you accidentally use baking powder instead of soda, the cookies will increase in thickness and will result in a sponge-like texture. Baking soda and baking powder are similar, but have different reactions to the ingredients in baking cookies

The Egg Experiment For our group experiment, we studied the effects of eggs versus other egg substitutes (bananas and apple sauce) in a typical chocolate chip cookie recipe. All of the batches had distinct differences due to addition or lacking of essential ingredients or compositions in the mixture. It was interesting to try to substitute different items for eggs in the recipe because eggs are such essential ingredients. Egg is used as an emulsifier because an egg itself is an emulsion; it is

chocolate cookies. You can with most cookie recipes to experiment your own taste. Remenmber brown sugar cookie believes toughest guy is used. I do not think it needs to be adjusted a lot. First let's start with the ingredients. INGREDIENTS: 4 cups (1 ounce) squares unsweetened chocolate 1 cup butter 2 cups all-purpose flour 2 cups cake mix yellow 1 teaspoon baking powder 2 teaspoons baking powder 1/2 teaspoon salt 1 1/2 cups white sugar 1 cup brown sugar 4 eggs Teaspoon vanilla extract 2

will the egg white and sugar mixture insulate it well enough so it won’t melt? Hypothesis If I put the ice cream into the egg white mixture and heat it up in the oven at 260°, it will not melt because of the insulation. Variables Independent Variables The independent variables are those that are changed throughout the experiment. In my experiment I am going to change the amount of egg white mixture on the ice cream (in my first experiment I put very little and the experiment didn’t work out). I

What Makes the Best Cookie? By Marisa Peres How do you make the best cookie? A possible way is to refrigerate the cookie dough before putting it in the oven. First, you need to know what cookie dough is. Cookie dough is made up of ingredients joined together that haven't been baked yet that has the texture of dough. It is put in the oven to bake, and when they are ready, you have cookies. Chilled cookie dough might make your cookies better. When the batter sits in the fridge, the wet and dry ingredients

Ionic Gelation: Materials: Sodium Alginate Modernist Pantry Calcium Chloride Modernist Pantry Spirulina Citric acid food grade buffer Experiment Design: Batch experiments were executed out to estimate the effectiveness of encapsulation using ionic gelation in reducing the bitterness of Spirulina protein. Morphological properties and sensory properties were evaluated to study the encapsulation efficiency of the hydrogen beads. Preparation of alginate beads: Plain alginate solution was prepared

this experiment, 5 ml, 10 ml, 15 ml, and 20 ml of lemon juice will be added to a sugar solution and this is the independent variable. The sizes of the crystals will be measured in millimeters and the experiment, will help to find, if an acid such as lemon juice, does affect the diameter of sugar crystals. The hypothesis is if the amount of lemon juice in the solution increases, then the diameter of the rock candy will decrease because the acid within the lemon juice will break down the sugars in the

Percent Sugar Lab Purpose: To determine the percent of sugar in soda, produce, or other grocery product. Introduction: Every day people eat food to provide them with nutrients that they need to survive. Food supplies a person with energy, protein, carbohydrates, vitamins, and minerals they need for life. But do people consider how much sugar is in the food and drinks they ingest? In this lab the student calculated the amount of sugar found in foods and drinks they ingested every day to find that

INTRODUCTION Each of our habits has a different catalyst and offers a unique payoff. Some are simple and others are complex, drawing upon emotional triggers and offering subtle neurochemical prizes. But every habit, no matter its complexity, is flexible, liable to change. The most addicted alcoholic can become not intoxicated. The most dysfunctional families can transform themselves. A high school dropout can become a very efficacious executive. Changing habits is not just a matter of willpower,

Biological Molecules Experiment-Specific Questions Experiment 1: Monosaccharide Test 1. Fill in the table below with the results from the monosaccharide test experiment, and your conclusions based on those results. Results Monosaccharide Test Solution Initial Color Color with Benedict's Solution Color After Heating Monosaccharide? glucose solution      clear   blue   orange   yes water      clear   blue   blue no   sucrose solution      clear   blue

The milk is mixed with sugar into a taffy like consistency where it will then be blended with chocolate liquor. The milk adds the sweet taste and smooth texture while the chocolate liquor adds the chocolate flavor. By combining chocolate liquor, milk and sugar it creates a chocolate crumb where it is then ground into a fine powder to create chocolate paste. The chocolate paste is refined in