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A water bath is laboratory equipment made from a container filled with heated water. It is used to incubate samples in water at a constant temperature over a long period of time. Most water baths have a digital or an analogue interface to allow users to set a desired temperature, but some water baths have their temperature controlled by a ...
The diagram shows a typical reflux apparatus. It includes a water bath to indirectly heat the mixture. As many solvents used are flammable, direct heating with a Bunsen burner is not generally suitable, and alternatives such as a water bath, oil bath, sand bath, electric hot plate or heating mantle are employed. [6]
A water bath can refer to: ... A laboratory water bath; A method of home canning; A steam bath can refer to: A steambath; A play called Steambath; See also.
Special electrically powered heating mantles are available in various sizes into which the bottoms of round-bottom flasks can fit so that the contents of a flask can be heated for distillation, chemical reactions, boiling, etc. Heating can also be accomplished by submerging the bottom of the flask into a heat bath, water bath, or sand bath.
Sour cream pound cake is a popular variation in the United States, which involves the substitution of sour cream for some of the butter, which also is intended to produce a moister cake with a tangy flavor. Some of these variations may drastically change the texture and flavor of the pound cake, but the name pound cake is often still used.
A variation on this theme is the water bath in which the sand is replaced with water. It can be used to keep a reaction vessel at the temperature of boiling water until all water is evaporated (see Standard enthalpy change of vaporization). Sand baths are one of the oldest known pieces of laboratory equipment, having been used by the alchemists.
Gooey butter cake. A butter cake is a cake in which one of the main ingredients is butter. Butter cake is baked with basic ingredients: butter, sugar, eggs, flour, and leavening agents such as baking powder or baking soda. It is considered one of the quintessential cakes in American baking. [1]
In a recipe, the baker's percentage for water is referred to as the "hydration"; it is indicative of the stickiness of the dough and the "crumb" of the bread. Lower hydration rates (e.g., 50–57%) are typical for bagels and pretzels , and medium hydration levels (58–65%) are typical for breads and rolls . [ 25 ]