Results:

Monash University

Baking Powder Calorimetry results  -

calibration curve

Based on your experimental procedure

and calibration curve, fill in the blanks:

ΔT for Monash University Baking Powder:  ^oC

pH of Monash University Baking powder dissolved in water:

Mass of citric acid:

g

Mass of sodium

bicarbonate: 

Based on the chemical equation alone, what is the ideal baking powder composition Monash University should produce? We assume that the more gas produced, the more the cake will rise.

i.e. In a 2.00 g sample, what

should be the mass of citric acid, and what should be the mass of sodium

bicarbonate?

Citric

acid: 

Sodium

bicarbonate: