Discrete Mathematics quiz.Discrete Mathematics quiz.Time limit is 1hr.Please look carefully and arrange the time.Thank you!
Kitchen Chemistry ProjectBy Amanda L. MillerIntroductionIn this experiment, you will be converting ingredients from moles into standard cookingmeasurements (cups, teaspoons, etc). You will choose one recipe (your options are chocolatechip cookies, brownies, or peanut brittle) to convert from moles into traditional baking units. Inorder to do so, you will need to use molecular weight to find grams, then density to convert toa volume. Some handy conversions are included for your use. After you are done baking, youwill weigh all of your product so you can calculate a percent yield. A percent yield is a way totell how well a reaction has been performed– the closer to 100%, the better. The formula is:Percent Y ield = theaocrtuetailcamlaysiseldx 100%In this experiment, you will use the total weight of your baked treat at the end as your actualmass. The theoretical yield is based on the sum of all the grams you calculate before doing theexperiment.General conversions:1 cup (c) = 16 tablespoons (tbsp) 1 tbsp = 3 teaspoons (tsp) 1 teaspoon = 4.93 mLProcedureI. Calculate Molecular WeightYou will need to use your periodic table and the molecular formulas in the report section below(table 1) to calculate the molecular weight of each substance in your recipe. Two decimalplaces should be used for all weights. Show one calculation completely on paper or by typingwith an equation editor, then put all the answers into the table.II. Measure DensitySome of the ingredients include density information already in table 1, but others do not. Youwill need to measure the density of the missing ingredients in order to do further calculations.To do so, use your kitchen scale by taring a measuring device. This means pushing the zero ortare button until the scale reads zero with a measuring device on it. 1 cup is usually a goodchoice, but a tablespoon or teaspoon may also be appropriate. Base your choice on theingredient and how much is usually needed for a recipe. Then, fill the container with theingredient and weigh it again. Record your mass in table 2 column 2 and your volume in table 2column 3.1Remember that density is mass divided by volume:D =mVCalculate the density in column 3.Recipe Choice #1 BrowniesChoose only ONE recipe to calculate and make. You do not need to do all 3.Convert the following ingredients first into grams, then into standard baking measurements(cups, tablespoons, teaspoons). Show all work on paper neatly.Ingredients● 0.290 moles white sugar● 0.106 moles butter● 1.64 moles water● 2.25 moles semi-sweet chocolate chips● 0.624 moles eggs● 0.015 vanilla extract● 0.733 moles all purpose flour● 0.00738 moles baking soda● 0.0356 moles saltRecipe
Preheat the oven to 325 degrees F (165 degrees C). Grease an 8×8 inch square pan.
In a medium saucepan, combine the sugar, butter and water. Cook over medium heatuntil boiling (Stir continuously or the sugar may burn).
Remove from heat and stir in chocolate chips until melted and smooth. Allow to coolslightly.
Mix in the eggs and vanilla.
In a separate bowl, mix the flour, baking soda, and salt.
Stir the dry ingredients into the chocolate mixture. Then, spread evenly into theprepared pan.
Bake for 25 to 30 minutes in the preheated oven, until brownies set up (a toothpick orfork inserted comes out relatively clean). Do not overbake!
Cool in pan and cut into squares.
Weigh the total amount of brownies (all together) before you eat any!2Recipe #2 Chocolate Chip CookiesChoose only ONE recipe to calculate and make. You do not need to do all 3.Convert the following ingredients first into grams, then into standard baking measurements(cups, tablespoons, teaspoons). Show all work on paper neatly.Ingredients● 1.08 moles butter, softened (let sit at room temperature or microwave for 5-15secondsin a bowl)● 0.58 moles white sugar● 0.413 moles brown sugar● 0.624 moles eggs● 0.062moles vanilla extract● 0.030 moles baking soda● 0.55 moles hot water● 0.036 moles salt● 3.55 moles all purpose flour● 3.0 moles semi-sweet chocolate chips● (optional) 0.37 moles chopped walnut piecesRecipe
Preheat oven to 350 degrees F (175 degrees C).
Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggsone at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batteralong with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls ontoungreased pans.
Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
Weigh the total amount of cookes (all together) before you eat any!3Recipe #3 Peanut BrittleChoose only ONE recipe to calculate and make. You do not need to do all 3.Convert the following ingredients first into grams, then into standard baking measurements(cups, tablespoons, teaspoons). Show all work on paper neatly.Ingredients● 0.58 moles white sugar● 0.919 moles light corn syrup● 0.00738 moles salt● 0.205 moles water● 0.425 moles peanuts● 0.106 moles of butter, softened (let sit at room temperature or microwave for5-15seconds in a bowl)● 0.030 moles baking sodaRecipe
Cover a large cookie sheet with parchment paper or aluminum foil. Lightly grease thepaper or foil. Set aside.
In a heavy 2 quart saucepan, over medium heat, bring to a boil sugar, corn syrup, salt,and water (Caution: you must stir continuously or the sugar may burn).
Stir until sugar is dissolved.
Stir in peanuts. Place candy thermometer in place, and continue cooking. Stir frequentlyuntil temperature reaches 300 degrees F (150 degrees C), or until a small amount ofmixture dropped into very cold water separates into hard and brittle threads.This isknown as the “hard crack” stage in candy making. Watch this video before making yourcandy so you know how to test it if you do not have a candy thermometer.
Remove from heat; immediately stir in butter and baking soda; pour at once onto cookiesheet. With 2 forks, lift and pull peanut mixture into rectangle about 14×12 inches; cool.Snap candy into pieces.
Weigh the total amount of peanut brittle (all together) before you eat any!4Kitchen Chemistry Project Report SheetName: _______Note: show your work means either neatly writing your calculations out (with units and clearlabels) OR typing your work using an equation editor. The specific expectations may vary frominstructor to instructor.
Fill in each empty cell (rectangle) in the table below. If you did not use an ingredient inyour recipe, put an X in that cell instead.Table 1:Ingredient Molecular formula Calculate molecularweight ( )gmolDensity informationBaking soda NaHCO3 2.48 g/teaspoonBrown sugar C12H22O11 141.46 g/cupButter* C9H14O6 236.59 g/cupChocolate* C4H8O4Flour* C4H8O4Large Egg* C6H12O3N2 50g/eggLight corn syrup C6H12O6 1.4g/mLPeanuts* C18H34O2Salt NaClWalnuts* C18H32O2 104g/cupWhite sugar C12H22O11Vanilla extract* C8H8O3 4.73g/teaspoon*This ingredient is actually a complex mixture, but to simplify your calculations, I have providedthe molecular formula for the most important ingredient.
Show your work for one calculation of molecular weight (use two decimal places ofprecision)5
Show your work for all of your density measurements. Be sure each calculation islabeled with units and an identity (sugar, chocolate, etc).
Show all of your gram & baking measurement calculations. Be sure each calculation islabeled with units and an identity (sugar, chocolate, etc).6
Show your work adding up all of the calculated masses to find the theoretical yield.
Show your work to calculate percent yield.
Why do you think you did not produce 100% of the expected product? Provide at least 2sources of loss.
Besides cooking/baking, how else does stoichiometry (the relative amount ofcomponents in a chemical reaction) apply to everyday life? Provide at least twoexamples.7
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