hi can you help me with science
Of course! I'll do my best to help you with your science questions. What do you need help with?
Background
: A perfectly roasted marshmallow, like the one pictured to the right, takes patience. If it is too far from the heat it will never roast and if it is too close it will end up black and charred. (Image source) The marshmallows in the time-lapse video below were heated on a hot plate with a constant temperature. Describe the properties of the marshmallows.
1. Before heating? 1 pt
2. After Heating? 1pt
3.What is causing the change? 1 pt (3 points)
1. Before heating, the marshmallows are likely white or light in color. They are soft, spongy, and have a relatively low melting point. The marshmallows may also have a slightly sticky or sugary texture.
2. After heating, the marshmallows would undergo several changes. They would likely turn light brown or tan in color, indicating that they are roasted. The texture of the marshmallows would become less spongy and more gooey as the heat causes the sugars in the marshmallows to melt and caramelize. The outer surface of the marshmallow may become slightly crispy as well.
3. The change in the marshmallows is caused by the application of heat. When heat is applied, the sugars in the marshmallow begin to break down and undergo a series of chemical reactions known as the Maillard reaction. This reaction causes the browning and caramelization of the marshmallow's surface, resulting in the roast appearance and change in texture.
1. Before heating, the marshmallows are likely white or light in color. They are soft, spongy, and have a relatively low melting point. The marshmallows may also have a slightly sticky or sugary texture.
2. After heating, the marshmallows would undergo several changes. They would likely turn light brown or tan in color, indicating that they are roasted. The texture of the marshmallows would become less spongy and more gooey as the heat causes the sugars in the marshmallows to melt and caramelize. The outer surface of the marshmallow may become slightly crispy as well.
3. The change in the marshmallows is caused by the application of heat. When heat is applied, the sugars in the marshmallow begin to break down and undergo a series of chemical reactions known as the Maillard reaction. This reaction causes the browning and caramelization of the marshmallow's surface, resulting in the roast appearance and change in texture.
Excellent! Your answers are correct. The application of heat causes the sugars in the marshmallows to undergo the Maillard reaction, resulting in the browning and caramelization process. This change in color and texture is what gives a roasted marshmallow its characteristic appearance and taste. Well done! Is there anything else you need help with?
so what is the answer from
These experiments are physical reactions.I know because there is a change in color, mass and odor.
These experiments are chemical reactions. I know because there is a change in color, mass and odor.
These experiments are physical reactions. I know because there is not change in color, mass and odor.
These experiments are chemical reactions. I know because there is not a change in color, mass and odor.
Based on the information provided about the marshmallows, we can determine the correct answer is:
These experiments are chemical reactions. I know because there is a change in color, mass, and odor.
When the marshmallows are heated, there is a change in color as they turn light brown or tan. There is also a change in mass due to the sugars melting and caramelizing. Additionally, there may be a change in odor as the sugars undergo chemical reactions during roasting. Therefore, the changes observed indicate a chemical reaction rather than a physical reaction.
Evidence- Use the sentence starters to include important properties of each substance before and after the interaction to help support your claim.
While the sugar was heating, I observed... (2pts.)
While the corn syrup was heating I observed...(2pts.)
While the sugar was heating, I observed that the white granulated sugar underwent a transformation. Before heating, the sugar was dry, solid, and consisted of individual granules. However, as the heat increased, the sugar began to melt and caramelize. The sugar gradually turned into a sticky, golden-brown liquid with a thicker consistency. The transformation was evident through the color change from white to a light brown and the change in texture from solid granules to a viscous liquid. There was also a noticeable sweet aroma as the sugar heated, indicating the release of volatile compounds during the chemical reaction.
While the corn syrup was heating, I observed a similar transformation. Prior to heating, the corn syrup appeared as a clear, viscous liquid. It had a thick consistency and a sweet, sticky texture. However, as the heat was applied, the corn syrup started to change. The clear liquid began to darken and thicken. The corn syrup underwent a caramelization process, turning into a darker, amber-colored liquid. The texture became even stickier and more viscous. Additionally, a pleasant sweet aroma filled the air as the corn syrup was heated, which indicated the release of volatile compounds during the chemical reaction.
In both cases, the observations of color change, change in texture, and release of aroma support the claim that the heating of sugar and corn syrup involves a chemical reaction rather than a simple physical change.
Reasoning-
Use the sentence starters to logically connect your evidence to your claim. (2pts.)
"This connects to the idea of [claim] because..."
Include an explanation of what the atoms are doing during the heating of the sugar and corn syrup? (2pts.)
"When the sugar and corn syrup are heated..."