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Investigation 10:
How can we
produce
better foods?
Now that you've seen your substitution in action, dive into the reaction ratios and limiting ingredients. Use stoichiometry to better understand why a small change in one ingredient (like baking soda or eggs) can lead to a big change in outcome.
Task: Analyze your recipe data through a stoichiometric lens. Which ingredient was the limiting reactant? What happened when proportions changed?
Driving Question:
π§ͺ How do the structure and properties of foods change as their components change?Β
Overview:Β In stoichiometry, you'll use balanced chemical equations to calculate the amounts of reactants and products in a reaction. You'll practice mole-to-mole, mass-to-mass, and volume relationships. This investigation is all about predicting and quantifying the outcomes of chemical reactions using ratios.
Recipe for Reaction: How Ratios Make Chemistry (and Baking) Work
Recipe for Reaction: How Ratios Make Chemistry (and Baking) Work
Have you ever followed a recipe and still ended up with a flat cake or rock-hard muffins? In chemistry, just like in baking, things fall apart when the amounts arenβt right. This investigation explores the mathematics of chemical reactionsβhow to measure, predict, and analyze the quantities of substances involved.
Investigation 10 Introduction
Quantifying Reactants and Products
EQ: How do we use chemical equations to figure out how much of each substance is involved in a reaction?
Balanced chemical equations show the mole ratios of reactants and products, letting us predict how much of each is needed or formed.
Just like a recipe, a chemical equation tells you the right amountsβgetting those wrong can throw off the whole result.
π Textbook: 340-345
βοΈ Notes
π Vocabulary:
Stoichiometry Balanced chemical equation
Chemical Calculations
EQ: How can we calculate the mass or volume of a product or reactant in a chemical reaction?
Using molar mass, mole ratios, and gas volume, we can calculate exactly how much substance is needed or produced.
Calculating quantities correctly ensures your chemical or culinary recipe gives the yield you expect.
π Textbook: 347-355
βοΈ Notes
Assignments:
π Vocabulary:
Mole ratio
Helpful Links:
Limiting Reagent and Percent Yield
EQ: What happens when one reactant runs out before the others?
The limiting reactant controls how much product is made; percent yield shows how close your actual results were to theoretical predictions.
Identifying the limiting ingredient explains why your cookies might be dense or your bread didnβt riseβitβs all about what runs out first.
π Textbook: 357-365
βοΈ Notes
π Vocabulary:
Limiting reagent(reactant) Theoretical yield
Excess reagent(reactant) Actual yield
Percent yield
Helpful Links:
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