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When bread rises this is a sign that a chemical reaction is producing?
Wiki User
∙ 13y ago
gas is producing
Wiki User
∙ 13y ago
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Bread dough rises when yeast is added physical or chemical?
It IS chemical, but it's not a heat reaction. It's respiration. Yeast is a living organism, which consumes sugar and excretes CO2 and alcohol. - - - - - chemical, because its reacting with heat & that always means chemical. it just includes a physical change..
Is the rate of a chemical reaction dependent of temperature?
In general, as temperature rises, so does reaction rate. This is because the rate of reaction is dependent on the collision of the reacting molecules or atoms. As temperature rises, molecules or atoms respond with increased motion, increasing the collision rate, thus increasing the reaction rate.
When an exothermic reaction occurs in a water solution what happens to the temperature of the solution?
The temperature rises. An "exothermic" reaction releases heat energy in the process.
In a chemical reaction between sulfuric acid and sucrose what is produced?
Sulfuric acid (H2SO4) reacts with Sucrose (C12H22O11). The acid acts as a dehydrating agent, releasing hydrogen and oxygen as water vapour. What remains in this exothermic (heat producing) reaction is Carbon in the form of C12. The carbon produced usually forms a large black column that rises from the beaker. Sources: science youtube video demonstrations My chem textbook
Is extraction a physical or chemical change?
No. A physical change is a change that does not change the chemical composition of a substance, while a chemical change does change the chemical composition of a substance.
When bread dough rises when yeast is added is it a chemical change why?
chemical
When bread dough rises when yeast is added is it a chemical change?
A chemical change
Bread dough rises when yeast is added physical or chemical?
It IS chemical, but it's not a heat reaction. It's respiration. Yeast is a living organism, which consumes sugar and excretes CO2 and alcohol. - - - - - chemical, because its reacting with heat & that always means chemical. it just includes a physical change..
Why is yeast important in alcoholic drinks?
In baking yeast is used typically as a leavening agent, meaning it causes the bread to rise. The yeast digests sugars from the bread dough and produces carbon dioxide, which raises the bread. In brewing, yeast serves two purposes: producing alcohol from the sugars in malt, and--in bottle or cask-conditioned beers--in carbonation. The yeast digests some of the sugars from the malt and produces alcohol and carbon dioxide (and various other molecules). During the fermentation process the carbon dioxide is the byproduct and is bled off to the atmosphere. For bottle-conditioned beers, the carbon dioxide from the yeast is forced into suspension in the liquid and causes the beer to be carbonated.
If steam escapes from a teapot is that chemical reaction explain please?
yes and no, it depends on what you would consider a chemical reaction. most people define a chemical reaction as when two or more chemicals react together, steam escaping from a pot, however, is not two chemicals, it is just water evaporating and condensing in the air to make steam which is hotter than air so it rises out of the pot, so it isn't a chemical reaction, so much as a 'change of chemical state'.
When baking using baking soda what chemical reaction occurs when the batter rises before it sets?
It explodes like a volcano! It explodes like a volcano!
Which long protein molecule in bread traps CO2 so that the bread rises?
Gluten.
Which long protein molecule in bread traps the co2 so that the bread rises?
GLUTEN
Does the rate of chemical reactions slow as the temperature rises?
No. The speed of all chemical rections increases when temperature rises.
When bread rises up what are in the wholes of the bread?
its bcuz air is enterning the bread..!! then it makes the bread rise and air bubbles or aka holes
How does the amount of yeast affect how bread rises?
Yes, actually it does.
Why bread dough rises?
The yeast cells in bread dough ferment sugars and produce gas (carbon dioxide). This makes the dough rise.
