Can anyone give me the chemical reactions in cheese making, essential oil extraction, bread baking,gem making?
102584
I am pretty sure oil extraction and gem cutting do not involve any chemical reactions. \nFor bread and cheese, you'll have some really comlicated organic chemistry, not sure if it is even a single reaction.
557678
Ah ha.  Thermite.  Magnesium ribbon would be the usual method to start this reaction.\n\nBe careful with this reaction...
574078
This might help :)\nhttp://www.chemicalforums.com/index.php?board=8;action=display;threadid=3263
813911
HBr ---> H(+) + Br(-)\nH2SO3 ---> H(+) + HSO3(-)\nCH3-COOH ---> H(+) + CH3-COO(-)
1001284
Dilution (with liquid)\nOxidation (heat)\nAggregation (mixing different ingredients)\nFrustration (when it comes out burnt)
159504
You know, I answered exactly the same question not 2 days ago.\n\nAnhydrous copper sulfate and water would be the easiest two. \n\nYou can buy copper sulfate at any good garden supply shop and most larger hardware stores. The copper sulfate usually sold is hydrated, and is already blue in colour.\n\nYou can make it anhydrous by putting it the oven, uncovered on a sheet of tin foil at 160oC or hotter. You will know when it has become anhydrous beause it goes white. This is quite safe to do in your kitchen oven, all you are doing is driving off the water. No nasty fumes or residues are produced.\n\nStore the crystals in an airtight jar to stop them absorbing water from the air. When you are ready add some water to a few crystals they will retrun to their original blue colour.\n\nThe other possibility is to manufacture your own cabbage indicator. That will make a bluish purple colour when mixed with baking soda. I've included a link with instruction on how to do this.
819482
why dont you check out the XII th comprehensive chemistry practical reader??.........or anyother practical readers available in the market...............suggested ones are like soap formation........food adulteration.........fruit and vegetable juice analysis, toothpaste analysis.........caffeine.........aspirin......tanic acid found in tea leaves..........sea water .........all u have to do is buy that comprehensive  chemistry practical reader and choose from the given list............................\nbest of luck!!! :)
30706
test the reactions of different substances in water. like um put in sugar and salt and then say it dissolved. And put in oil and say it freakin stayed seperate or whatever it does
792022
It is not possible to give an equation for the chemical reactions because you are not working with atoms and chemicals that we know what exactly is in them. \nWhen you beat the heavy cream, you could over beat and get butter. \nWhen you beat the egg whites you denature the protein(albumen) so that it is no longer soluble. This is aided by the acid of the cream of tartar(tartaric acid)\nToasting almonds wnen they turn color is a chemical reaction. The color change is a combination of sugar and protein.
269689
Hope this helps:\n\nhttp://jchemed.chem.wisc.edu/Journal/Issues/1997/Feb/abs210.html
881597
Cr2(SO4)3 + 6KOH  --> 2Cr(OH)3 + 3K2SO4
146503
chemical reaction\n-------------------\nBaking soda added to water raises the temperature slightly. Chemical reactions are either endothermic or exothermic. Endothermic means you have to put energy (heat) in to make the reaction go while exothermic means there's energy (heat) left over. Left over heat will raise the temperature. Baking soda and water is exothermic and so the water gets a little warmer. This is because the binding energy of the chemical bonds of the products has an excess over the binding energy of the components. Therefore, energy is released and the water warms up.\n\nEndothermic reactions do not usually go off at room temperature without heating. Baking soda is NaHCO3 and water is H2O. Added together you get NaOH and H2CO3 which are sodium hydroxide and carbonic acid. Carbonic acid is the fizz in soda. Eventually the mixture releases CO2 gas when the H2CO3 breaks down into H2O and CO2. The solution of H2O and CO2, if left alone uncorked, will lose its fizz. The water CO2 mixture will cool off slightly when the fizz (CO2) is released because the CO2 takes some energy with it. As the water evaporates it cools off because the warm molecules of water evaporate first! That's right! The warm ones!\n\nWhen we say temperature we really mean the average temperature of the molecules in a glass of water. Some are colder than average, some are warmer and many are close to the average. Evaporation requires energy, called the latent heat of vaporization. This heat comes from the warm water molecules. When the water evaporates it cools the glass off. That's why sweating makes you cool off too.\n\nA reaction that is endothermic will take place at a much slower rate because there are always some warmer molecules in the mixture. When we warm up the chemicals we raise the average temperature and a lot of the molecules can then react. When you mix bread dough the mix usually gets noticeably warmer after you put in all the ingredients. This is probably safe to try out at home with some adult help. Just ask your folks to help you whip up a batch of "soda bread." You can eat the result!
1064838
First tell me the ingredients then I can answer your question. Ts00agent@hotmail.com
383259
go to\nwww.chemistry.com
766547
Mix baking soda and vinegar and watch what happens.\n\nAdd heat to raw meat---cooking is a chemical reaction, too.
916568
mix vinegar and baking soda.  a chemical reaction will take place.
1097360
go to this website...................... \n\nhttp://www.sigmaaldrich.com/Local/SA_Splash.html\n\nSigma-Aldrich has a very large variety of chemicals in small or large amounts.