"Micro Project: Exploring Leavening Agents" Understanding Chemical Science PPT Courseware

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"Micro Project: Exploring Leavening Agents" Understanding Chemical Science PPT Courseware

Part One: Core Competency Development Goals

1. Use the basic methods (observation, experiment, classification, comparison, etc.) and basic procedures for studying the properties of matter to conduct experimental research on the fluffing principle of sodium bicarbonate to promote the development of core competencies of "scientific inquiry and innovation awareness".

2. Understand the composition of compound leavening agents, learn to analyze and solve practical problems in real situations, explore the properties of unfamiliar substances, and promote the development of core competencies of "scientific attitude and social responsibility".

Micro-project exploring leavening agent PPT, the second part: sorting out the basics and breaking through the key points

1. Explore the fluffing principle of sodium bicarbonate

1.Lefting agents and their categories

(1) Concept

Leavening agents are substances added during food processing that can initiate the formation of porous tissue in the dough, thereby making the food soft or fluffy.

(2)Classification

(3) Chemical leavening agents basically contain a chemical substance - sodium bicarbonate.

2. Observe steamed buns steamed in different ways

(1) The gas produced during the process shown in Figure ① is ________.

(2) The gas produced in the process shown in Figure ② is ________.

3. Experiment to explore the properties of an unfamiliar substance (sodium bicarbonate)

The operation of the experimental device is shown in the figure below:

(1) During the experiment shown in Figure ①, it was observed that the mouth of the catheter ___________, and the solution appeared _______, indicating that sodium bicarbonate is easy to decompose when heated, and the chemical equation is ____________________.

(2) During the experimental process shown in Figure ②, a large amount of gas _______ was observed in the test tube, and the chemical equation is _______________.

deep thinking

(1) Based on the chemical properties of sodium bicarbonate, further explain the phenomena that occur during the process of making steamed buns.

Tip: Sodium bicarbonate decomposes when heated. Both sodium bicarbonate and acid react to produce carbon dioxide gas, so both can make the dough fluffy. Since the carbon dioxide gas released by the reaction of the same mass of sodium bicarbonate with acid is more than the carbon dioxide gas produced by thermal decomposition, the steamed buns made by adding sodium bicarbonate and acetic acid directly to the dough will be more fluffy.

(2) If the dough has not fermented, can it be made fluffy by adding soda ash?

Tip: No, if the dough is not fermented, it cannot produce lactic acid, etc., and sodium carbonate does not decompose when heated, so it cannot produce CO2 gas and the dough cannot be fluffy.

In conclusion

Properties of sodium bicarbonate

(1) Easily soluble in water, the aqueous solution is alkaline.

(2) Unstable and easy to decompose when heated.

(3) Can react with acid to release carbon dioxide.

(4) Can react with alkaline solution

NaOH+NaHCO3===Na2CO3+H2O,

Ca(OH)2+2NaHCO3===CaCO3↓+Na2CO3+2H2O

Or Ca(OH)2+NaHCO3===CaCO3↓+NaOH+H2O.

2. Design and use compound leavening agent

1. Select appropriate substances to prepare compound leavening agent

(1) Selection of acidic substances

Based on the analysis of the above table, the acidic substance in the leavening agent is _________.

(2) Carbonate selection

Carbonates suitable as leavening agents include: NaHCO3, _______________, etc.

2. Composition of compound leavening agent

deep thinking

(1) Why should compound leavening agents be stored in a dry environment?

Tip: The carbonates and acidic substances in the compound leavening agent react with water to produce CO2, so they should be stored in a dry environment.

(2) A certain compound leavening agent contains sodium bicarbonate, disodium dihydrogen pyrophosphate, calcium carbonate, glucono-delta-lactone, and starch. Which ingredient plays an acidic role?

Tip: Disodium dihydrogen pyrophosphate.

Micro-project exploring leavening agents PPT, the third part: practice in class and implement knowledge

1. Baking soda is commonly used as a leavening agent in food production. Its chemical name is

A.Sodium oxide B.Sodium hydroxide

C. Sodium carbonate D. Sodium bicarbonate

2. Among the following leavening agents, which ones are compound leavening agents?

A.Baking powder B.Sodium carbonate

C.Sodium bicarbonate D.Ammonium bicarbonate

3. Which of the following are not chemical leavening agents?

A.Sodium bicarbonate B.Ammonium bicarbonate

C.Dry yeast D.Baking powder

4. When the following compounds are mixed with baking soda solution, no gas or precipitate is formed.

A.Caustic soda B.Sulfuric acid

C.Barium hydroxide D.Sodium peroxide

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For more information about the PPT courseware "Understanding Chemical Science Micro-Project Exploring Leavening Agents", please click the "Understanding Chemical Science Micro-Project Exploring Leavening Agents" ppt tag.

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Update Time: 2024-10-01

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