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Unformatted text preview: What is the ingredient in chocolate that makes our hearts pound? 7. Should you feed your cat or dog chocolate? Why or why not? Ingredient specific questions: 1. What is the chemistry behind baking powder? At what temperature does this process become spontaneous (remember Gibb's free energy equations from thermodynamics?) 2. What does double acting baking powder really mean? 3. Why add eggs to the recipe? 4. What is the difference between brown sugar and white sugar? 5. Where does vanilla come from and how is the extract made? 6. What modifications did you make to the recipe?...
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This note was uploaded on 11/28/2011 for the course CHEM 5.74 taught by Professor Robertfield during the Spring '04 term at MIT.
- Spring '04