Chemistry Mini Project

CHOCOLATE CHIP COOKIES!!!
Did you know that baking chocolate chip cookies is related to chemistry? If you did not know, well it is!!!

First things first, you need these ingredients:

• 3/4 cups of sugar (sucrose)
  
• 3/4 cups packed brown sugar (sucrose and flavoring)
  
• 1 cup butter (fat)


• 1 large egg ( albumin, which is a water-soluble protein, and fat)
  
• 2 1/4 cups of all purpose flour (gluten, a protein found in wheat which gives dough its cohesiveness)


• 1 teaspoon of baking soda (Sodium bicarbonate, NaHCO3 which is a base)


• 1/2 teaspoon of salt (NaCl)
  
• 2 cups of chocolate chips (yum)

When you have all of these ingredients, you can start baking!!! Here are the instructions:

1. Preheat the oven to 375 degrees


2. Mix the brown sugar, sugar, butter, and egg in a large bowl.


3. Pour the flour, baking soda, and salt in. Stir.


4. Put in chocolate chips. Stir.


5. Put the dough onto the cookie sheets using a tablespoon. Make sure the cookies dough is two inches apart.


6. Bake eight to ten minutes or until cookie turns a light brown color. The inside of the cookies should be soft.


7. Remove the cookies from the cookie sheet, BE CAREFUL NOT TO BURN YOUR HANDS. Let the cookies cool down before eating.

Science
When mixing the brown sugar, sugar, egg, and butter together there is a physical change. We add the flour a little later so we can keep the gluten complexes small. We make sure that when placing the dough on the cookie sheet the dough is 2 inches apart so that the cookies will not stick together, CO2 bubbles form in the cookie making the cookie dough expand. When we bake the cookie the sugar breaks down and forms fructose and glucose, a polymer chain. When baking soda heats up a chemical reaction takes place 2NaHCO3----->Na2CO3+H2O+CO2. This chemical reaction makes the cookie dough rise because CO2 gas is formed. The salt slows the production of CO2, so the bubbles do not get too big. And the egg yolk which is protein and fat hold the dough together. Check of the molecular structure of baking soda...