Making sherbet

 Aim: I want to find out how to make sherbet 

Research:

Method:

Equipment:

• Popsicle stick or spoon
• Citric acid 
• Raro 
• baking soda 
• paper or plate 

Instructions:  

1. Get your equipment 
2. wash your hands 
3. put your paper or plate on the table 
4. get a pile of your 3 powers on the plate  
5. using your Popsicle stick mix some of each powder together 
6. taste the sherbet 
7. if there if too much baking soda add more citric acid 
8. if there is too much citric acid add more baking soda 
9. And to make it taste better add more Raro if theres too much of the other powders

Results: 

The first time i tried making it it tasted very bitter but after a couple of trys I got it right.

 

Discussion:

Why did the sherbet not foam on the paper but did in you mouth?

Because it needs liquid to foam and when its in your mouth it foams because of your saliva. 

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 the sodium bicarbonate. The 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?

Neutralization