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chemistry 2
Updated: 6/9/2020
chemistry 2
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Storyboard Text

  • In large bowl, beat shortening and butter with electric mixer on medium speed. On low speed, gradually beat in powdered sugar. Beat in vanilla. Add milk, 1 tablespoon at a time, beating until frosting is smooth. Beat on high speed until light and fluffy.
  • Trim rounded tops off cakes to level, if needed. On serving plate, place purple cake layer. Spread with frosting to within 1/4 inch of edge. Repeat with blue, green, yellow, orange and red cake layers. Spread light coat of frosting on top and side of cake to seal in crumbs, then frost with remaining frosting.
  • When the baking temperature reaches 300 degrees Fahrenheit, sugar undergoes what is known as a Maillard reaction, a chemical reaction between amino acids, proteins and reducing sugars. The result is browning, which forms the crust of many baked goods, such as bread.
  • The second thing we will be making today is boiled eggs
  • Then let the eggs sit in the hot water for 7- 8 minutes
  • The first thing you need to do is put a pan over high heat and bring water to a rolling boil then put your eggs inside it
  • Next thing you need to do is drain eggs and put in a bowl filled with ice water
  • When you use high heat to boil an egg, it causes a chemical reaction between the yolk and the white that leaves a green film around the yolk. That film is iron sulfide, caused by iron in the yolk reacting with hydrogen sulfide in the white.
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