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Unformatted text preview: 3. Why do you have to add both baking soda and baking powder? 4. Why add melted butter? 5. Why do you need to add lukewarm water? Why not cold water? 6. What does the salt do? 7. How is powdered sugar made? 8. What could you have added to this recipe to make it more interesting?...
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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