Extra Cornstarch Bath Bomb Experiment

Improved Essays
The purpose of the bath bomb experiment was to examine the fizz by adding extra cornstarch to the bath bomb recipe will affect the overall outcome. If there is more cornstarch added to the bath bomb, then the bath bomb will be less fizzy because cornstarch acts as a dry filler that controls the reaction between baking soda and citric acid. The experiment calls for two different recipes. The first one was the normal recipe which blue was used as the coloring. The other recipe was the extra cornstarch recipe which red was used as the coloring. The extra cornstarch also had more ingredients than the normal recipe because it needed to be evened out more due to the vast amount of cornstarch. After the dry ingredients were mixed with the wet ingredients of the extra cornstarch recipe, the final mixture was sticky and was expanding. After the bath bombs were finished, they were put in the …show more content…
The dependent variable in this experiment was how much the bath bomb would fizz when it was placed in a container of water.
The objective of the experiment is to see the change in fizz when extra cornstarch is added to the typical bath bomb recipe. By adding extra cornstarch, we will observe how the fizz of the bath bomb changes in time.
In the experiment, when recipe one or the normal bath bombs were placed in the water they fizzed like store bought bath bombs. Recipe one had the correct amount of cornstarch to make a bath bomb. Recipe two had extra cornstarch added to the recipe. When the extra cornstarch bath bombs were placed in the water they did not fizz as much compared to recipe one. The extra cornstarch took much longer to dissolve than recipe one. In Figure one titled Average Time to Dissolve, it shows how recipe two had a longer average time to dissolve. The bath bombs with extra cornstarch would separate and clump. The normal bath bombs stayed whole until completely

Related Documents

  • Improved Essays

    The Spread of a cookies basically summarizes that when due to the butter melting, the cookie will lose its round structure. Once that structure is lost, it begins to flatten out; making us have flat, round cookies! The Rise explains that about 212 degrees Fahrenheit the water inside of the cookie dough turns into steam, making the cookie start to rise. As the vapors push through the dough, these gases produce the holes we see in a cookie; which also makes it light in weight. This explains why when you first roll the dough and put it on the cookie sheet, it is heavier than once you have taken it out the oven, after baking.…

    • 1483 Words
    • 6 Pages
    Improved Essays
  • Superior Essays

    Baking Soda Experiment

    • 1017 Words
    • 5 Pages

    With more baking soda, there is more to be mixed with vinegar, which means more CO2. When explained more in-depth, the double displacement reaction of baking soda(sodium bicarbonate) and vinegar is larger when there is more of the two. When adding more baking soda there is more for it to be mixed with the vinegar. This makes for a greater amount of sodium acetate and carbonic acid. The data teaches that when there is more chemicals added to each other, than there is a larger reaction and more compound made from…

    • 1017 Words
    • 5 Pages
    Superior Essays
  • Superior Essays

    Make sure any clumps of butter are broken up, and all flour is coated. This next part takes some judgment. Add just enough milk to the bowl to form a ball of dough. Just under a cup is usually all it takes to get it right. Use flour coated hands to mix it all up and knead it into a ball.…

    • 932 Words
    • 4 Pages
    Superior Essays
  • Improved Essays

    2.4 Amylase’s Role in Bread Processing Bread making process is different from one company and the other company. There are many uniqueness of formula from each company but generally, the process is divided into three processes. The first step is dough mixing. The starch inside the flour can be broken by the alpha-amylase and will produce dissolved amylose which is the enzyme substrate to the next amylose degradation process. Starch hydrolysis process has a very important role to dough’s rheology characteristic because amount of water will be bonded by the hydrolyzed starch.…

    • 727 Words
    • 3 Pages
    Improved Essays
  • Superior Essays

    Incorrect Flour - Corn Starch Corn starch dissolved in the flour. It seemed as if the corn starch moistened the flour.The flour and corn starch were both visible, even after being mechanically agitated. Heterogeneous mixture. Incorrect Conclusion The hypotheses about the solutions using water as a solvent were correct. The hypothesis was that the solutes would all dissolve in the water.…

    • 1162 Words
    • 5 Pages
    Superior Essays
  • Superior Essays

    Experiment 1. Title: How does the amount of baking soda affect its reaction with vinegar? Aim: To find out how different amounts of baking soda (soda bicarbonate) affect the length of its chemical reaction with vinegar (acetic acid). Hypothesis: If the amount of baking soda is increased then the length of its reaction with vinegar will increase because there will be more soda bicarbonate for the acetic acid to react with. Equipment:  Baking Soda  Vinegar  5 glasses  Safety glasses  Measuring Spoons  Stopwatch  Scale Variables: -Independent variable: baking soda (soda bicarbonate) -Dependent variable: length of reaction when baking soda and vinegar are mixed together (in seconds).…

    • 1307 Words
    • 6 Pages
    Superior Essays
  • Improved Essays

    Corn Syrup Lab Report

    • 1960 Words
    • 8 Pages

    When it was poured into the cake pan it would not spread throughout the pan it was lumpy, clunky, and chunky. Recipe #2: as we were mixing the gelatin (unlike the first recipe) was very soft and liquidy. When the sugar, corn syrup, and water were in the pan the temperature grew very fast. When the boiled mixture was poured into the mixing bowl and turned on it started to smell really bad (like poop), and the bowl was very hot. Also unlike the first recipe when I poured the vanilla in the mixing bowl it didn’t swirl us the mixers.…

    • 1960 Words
    • 8 Pages
    Improved Essays
  • Improved Essays

    Esspresso Research Paper

    • 954 Words
    • 4 Pages

    However, if you want a full bodied espresso with impressive crema topping it, you may want to try a blend of Arabica and Brazils. With the latter being significantly cheaper, this will bring down the cost of the bean blend. The roast: Although the general misconception is that any dark roast will do for an espresso, what you actually need is a city medium roast. A darker roast will give a sweeter taste as the natural sugars in the beans get caramelized. However, make sure that the beans are roasted no more than 2-3 days prior to shipping.…

    • 954 Words
    • 4 Pages
    Improved Essays
  • Improved Essays

    You can replace some of the white flour with flaxseed flour, but be sure to increase the liquid in your recipe, as it requires more than regular wheat flour. After a few times baking with flaxseed…

    • 552 Words
    • 3 Pages
    Improved Essays
  • Superior Essays

    This lab could be improved by using 2 different eggs, as the data seemed inaccurate when placing a hypotonic egg into a solution of corn syrup made the egg hypertonic, because there wasn’t a proper start weight in the egg when placed in the second solution. The egg gained mass when it was submerged in water because water naturally enters the egg to balance the amount of water inside and outside the egg as much as it possibly…

    • 1590 Words
    • 7 Pages
    Superior Essays