Making Sherbet

 Aim: 

I want to find out how to make a sherbet.

Research:

Method:

Equipment:

• Citric acid
• Raro
• Baking powder
• Plate
• Popsicle Stick

Instructions:

1. Wash your hand
2. Get equipment
3. Put powders on the plate
4. 20% of citric acid,30% of baking powder, and 50% of Raro powder
5. Try to get the right amount of sherbet using you Popsicle stick
6. Taste the sherbet
7. If there is to much baking soda add more citric acid, if there is to much citric acid add more baking soda
8. If it doesn't taste good add more Raro
9. (options) Keep it. Probably don't keep it for to long
10. (options) Let your friend taste it

 Results:

I didn't get a photo so I am just gonna explain my experience

My one taste so bad and it burn in my mouth, also the other one were taste so good. This is all of the taste I experience it's sour, sweet, normal.🥰🥰

Discussion:

Why did the sherbet not foam on the paper but it did in your mouth? Because the sherbet is dry, and it need to be wet do foam. If the sherbet is not wet it will not foam cause it's still dry, the sherbet need to water to foam and in the mouth a bet of water make the sherbet to foam.

What was the chemical reaction in the sherbet? The fizzing sensation experienced when eating sherbet is a result of the chemical reaction between the citric acid and sodium bicarbonate. This reaction also produces small bubbles of carbon dioxide but only when the dry ingredients are wet by saliva in the mouth.

What type of chemical reaction is this? A Neutralisation