The Cornbread Experiment

In our unit, we learned about leavening, chemical leavening, and biochemical leavening. Chemical is the reaction between an acid and a base like baking powder and water. And the biochemical is a reaction between bacteria and sugar, like yeast and glucose. We also spent some time going over how humans have changed over time since the discovery of cooking. Our ancestors used to have extensive arms and teeth about 2 million years ago. We also learned about the history of bread and what it takes to make it. There are two types of bread: leavened (rising) and unleavened(flat). In fact, we made bread ourselves, but we had to change one of the independent variables of the bread. We changed the brown sugar in the recipe for molasses and white sugar.