Answer to Question 1
Steam is the primary leavening agent. A higher baking temperature is required initially to promote conversion of water to steam and provide leavening action. The temperature is reduced after the first 15 minutes of cooking to allow additional cooking.
Answer to Question 2
To fully blend ingredients without gluten formation. Foam cakes do not contain fat, which is a tenderizer, so it is critical to minimize gluten formation. Air via the egg white foam is the primary source of leavening; beating the foam in would negatively impact the leavening.
Measuring Temperature Using a Tympanic Membrane (Aural) Thermometer
Homeostasis is analogous to regulation of temperature via a thermostat.
The transition between steps usually occurs at a temperature that would not interfere with cold ...
Controls of Temperature
Primary Active Transport
Lobes of the brain, with primary receiving and integrating centers of the human cerebral cortex.