Sourabh Das 19/04/2023

Cookie Project

Pre-Lab

A

- Sugar: Sucrose – C12H22O11

- Baking Soda: Sodium Bicarbonate – NaHCO3

- Table Salt: Sodium Chloride – NaCl

B

1. Rancid Butter: Butyric Acid – C4H8O2

2. Egg Shell Substance: Calcium Carbonate – CaCO3 3. Egg White Protein: Ovalbumin4. Egg Yolk Fat: Cholesterol5. Milk Protein: Casein6. Flour Plant: Triticum turgidum7. Oatmeal Plant: Avena sativa8. Chocolate Plant: Theobroma cacao9. Vanilla Fragrant: Vanillin

Calculations

C MC12H 22O11=(12.01 )⋅12+(1.01 ) ⋅22+(16.00 ) ⋅11 g

mol

MC12H 22O11=442⋅64 g

mol

mwhite sugar = 0.3 mol x 442 ⋅64 gmol

= 132.792g

mbrown sugar = 0.6 mol x 442 ⋅64 gmol

= 265.584g

132.792g205.404 g

=0.65cups

265.584 g205.404 g

=1.3cups

D MNaCl=(22.99 )+ (35.45 ) gmol

MNaCl=58.44 gmol

Sourabh Das 19/04/2023

mNaCl = 0.031 mol x 58.4 gmol

= 1.81g

1.81g7.25g

=0.25tsp .

E MNaHCO 3=(22.99 )+(1.01 )+(12.01 )+(16.00 ) ⋅3 g

mol

MNaHCO 3=84.01g

mol

mN aHCO3=84.01 g

molx 0.040mol=3.36 g

3.36g6.70g

=0.50 tsp.

F °K °F

450K = 177°C

177°C x 95

+ 32 = 350°C

G Dimensions of butter stick:

w = 4.5cm h = 4.0cm V = 165 cm3

V=l ×w×h l= Vw×h

= 165cm3

4.5cm×4.0cm=9.2cmof butter required