Hazel Ann N.

Ellevera
BEED -2 1st schedule
Activity 1.1

bread

1) *Flour - Flour provides the structure in baked goods. Wheat flour contains proteins that interact with
each other when mixed with water, forming gluten. ... Bread flour is used for yeast raised bread because
the dough it produces has more gluten than dough made with other flours.

* Sugar- Sugar comes in many different forms and has important functions in bread making. Sugar
provides “food” for yeast, which converts it to carbon dioxide and alcohol. Sugar enhances bread flavor.
Sugar gives the crust a golden color. Its main purpose is the taste.

* water- Water is an ingredient of considerable importance in bread dough. ... Water serves as a
solvent and dispersing agent (for salt, sugar, and yeast). Water is necessary for yeast fermentation and
reproduction; softer doughs will ferment more quickly than dry doughs. Water is responsible for the
consistency of bread dough.

* salt- Salt has several functions in baked goods. It modifies flavour, increases crust colour and
controls the rate of yeast fermentation and enzyme activity. Salt also strengthens gluten, making it more
cohesiveness and less sticky.

* baking powder - Unlike baking soda, baking powder is a complete leavening agent, meaning it
contains both the base (sodium bicarbonate) and acid needed for the product to rise. Cornstarch is also
typically found in baking powder. It's added as a buffer to prevent the acid and base from activating
during storage.

* milk- Milk is a nutrient-rich white fluid secreted from the mammary glands of female mammals. In
baking, it moistens batter or dough, and adds protein, color and flavor to baked goods. ... Create a
strong batter or dough from the protein. Add fat and sugar to help provide a crisp crust, color, and
flavor.

* yeast- it works by serving as one of the leavening agents in the process of fermentation, which is
essential in the making of bread. The purpose of any leavener is to produce the gas that makes bread
rise. Yeast does this by feeding on the sugars in flour, and expelling carbon dioxide in the process.

* butter-It allows for steam and carbon dioxide to be trapped in the batter as it is bakes, which causes
your cake to rise. The butter also helps to create a light and tender texture in cake batter. In the all-in-
one method, liquid butter and other liquid ingredients are mixed with dry ingredients in a single step.
Activity 1.2

1) Who invented the battery?

Battery is a source of electric power consisting of one or more electrochemical cells with external
connections for powering electrical devices such as flashlights, mobile phones, and electric cars.

A highly appreciation to the Italian physicist Alessandro Volta, who invented the battery, it is an
extraordinary and phenomenal invention and so far continues to be enjoyed and recognized.
Activity 1.3

1) Why is gold considered to be valuable?

-The metal is abundant enough to create coins but rare enough so that not everyone can produce
them. Gold doesn't corrode, providing a sustainable store of value, and humans are physically and
emotionally drawn to it. Societies and economies have placed value on gold, thus perpetuating its
worth.

2) What contributions to modern chemistry were made by the alchemists?

-Alchemists laid the groundwork for many chemical processes, such as the refining of ores, the
production of gunpowder, the manufacture of glass and ceramics, leather tanning, and the production
of inks, dyes, and paints.
Activity1.4

1) Define and show the difference between organic and inorganic chemistry.

-It allows for steam and carbon dioxide to be trapped in the batter as it is bakes, which causes your
cake to rise. The butter also helps to create a light and tender texture in cake batter. In the all-in-one
method, liquid butter and other liquid ingredients are mixed with dry ingredients in a single step.

2)Is there similarity in function of analytical and physical chemistry?

- Yes, Analytical chemistry: Mass spectrum of diethylamine. Physical chemistry: Illustration of the
moment of inertia of a molecule such as ethane. Inorganic chemistry .
Activity 1.5

1)Give one examples of pure research and applied research.

-A lot of "pure" research is of the "what is this?" or "how does it work?" variety. The early history of
chemistry contains many examples. The ancient Greek philosophers debated the composition of matter
(earth? air? fire? water? all of the above?). They did not intend to apply the knowledge gained from
exploring the matter. Instead, they choose to focus on understanding the nature of matter.

-There is a great deal of "applied" research taking place today. In general, no new science principles
are discovered, but existing knowledge is used to develop a new product. A good example of this type of
research is the application of x-rays in medicine. In the later part of the 1800s, Wilhelm Röentgen
discovered how to produce x-rays by using a cathode ray type. He noted that this new ray could go
through the body. Immediately, Röentgen believed that x-rays would be very helpful in diagnosing and
determining disease and injury in the body.

2) In my own understanding regarding pure and applied research is; Pure represent the nature in which
inborn, like, we are all raised with that natural things and understand, while the "Applied research" are
used to develop, to explore and discover new things and intends to apply the knowledge gained
Activity 1.6

1) How was the nitroglycerinmade more stable?

-Dynamite was invented by Alfred Nobel in 1866. Nitroglycerin, a very unstable explosive, was already
known. Nobel mixed the nitroglycerin with silica to stabilize it and form a solid material.

2) How does burning gasoline power a car?

-Power: The spark ignites the fuel-air mixture causing a mini explosion. The fuel burns immediately,
giving off hot gas that pushes the piston back down. The energy released by the fuel is now powering
the crankshaft. ... As the crankshaft continues to turn, the piston is forced back up the cylinder for a
second time.