Question:
why is iron had the faster rate of reaction to hydrochloric acid than aluminum?
why is iron had the faster rate of reaction to hydrochloric acid than aluminum?
Answer:
Did you omit something or cut down something, especially the butter? Was it really 10 minutes, or an hour or 2? The butter is part of what makes them softWaiting too long can dry them outAs well they may have been overcooked if all else is fine, try baking them for less time next timeOne last thing that might've gone wrong is if your oven isn't calibrated right, so it could be running hotter than indicatedHard cookies are good for dunking though.
i'd go with your first answerer saidbut if you want to save these cookies, or if this happens again you can put them with soft cookiesthe hard cookies will absorb some of the moisture from the softgenerally, you won't harden the soft cookies that muchfor example, if you put some oreos in a container with some soft sugar cookies, the oreos will get a little less crunchy.
If you cover with a tea towel on a wire rack and let them cool this wayUnless the recipe says to cool on the baking tray, I always carefully slide (use spatula) onto rack to stop the bottom cooking still, and the towel prevents the air cooling them too fast and making them hardYou can always dunk the hard ones into a your drink of choice(at least they wont sink too fast)
The thing is (and I've learned this the hard way), when you take the cookies out to cool they're still actually cooking, so if the cookies seem to have the perfect texture when you taking them out of the oven, they'll become too hardTake them out when they're still a little soft, and if they don't get hard enough, you can always put them back in the oven.
Did you omit something or cut down something, especially the butter? Was it really 10 minutes, or an hour or 2? The butter is part of what makes them softWaiting too long can dry them outAs well they may have been overcooked if all else is fine, try baking them for less time next timeOne last thing that might've gone wrong is if your oven isn't calibrated right, so it could be running hotter than indicatedHard cookies are good for dunking though.
Iron is more reactiveIt's valence electrons are farther away from the nucleus than aluminum's, so they can get moved a lot easierPlus, Iron can have only two valence electrons, and aluminum has threeTo make a long story short, iron is more reactive.
i'd go with your first answerer saidbut if you want to save these cookies, or if this happens again you can put them with soft cookiesthe hard cookies will absorb some of the moisture from the softgenerally, you won't harden the soft cookies that muchfor example, if you put some oreos in a container with some soft sugar cookies, the oreos will get a little less crunchy.
If you cover with a tea towel on a wire rack and let them cool this wayUnless the recipe says to cool on the baking tray, I always carefully slide (use spatula) onto rack to stop the bottom cooking still, and the towel prevents the air cooling them too fast and making them hardYou can always dunk the hard ones into a your drink of choice(at least they wont sink too fast)
The thing is (and I've learned this the hard way), when you take the cookies out to cool they're still actually cooking, so if the cookies seem to have the perfect texture when you taking them out of the oven, they'll become too hardTake them out when they're still a little soft, and if they don't get hard enough, you can always put them back in the oven.
Iron is more reactiveIt's valence electrons are farther away from the nucleus than aluminum's, so they can get moved a lot easierPlus, Iron can have only two valence electrons, and aluminum has threeTo make a long story short, iron is more reactive.
