Charles's Law finds its way into your kitchen when you make homemade bread or pastries. Yeast is often used in baking and responsible for releasing carbon dioxide
bubbles. As the temperature increases, the expansion of the carbon dioxide bubbles
works as a leavening agent and allows the pastries to become fluffy.
Use the following practice problem to answer questions 1-4:
A 0.25 ml carbon dioxide bubble in a cake batter is at 26°C. In the oven it gets
heated to 178°C. What is its new volume?
Charles's Law
V=V,
Ty Tz
Kelvin(K)= °C + 273
Which variable are we solving for in this problem?