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Question
For making cake, baking powder is taken. If at home your mother uses baking soda instead of baking powder in cake,
- how will it affect the taste of the cake and why?
- how can baking soda be converted into baking powder?
- what is the role of tartaric acid added to baking soda?
Solution
Baking powder is a mixture of baking soda and tartaric acid. Out of the two, only baking soda is actually used for making bread or cake fluffy. The role of tartaric acid is to neutralise sodium carbonate formed in the reaction.
- If baking soda is used for making cake in place of baking powder, then cake will taste bitter since there is no tartaric acid available to neutralise sodium carbonate formed.
`2"NaHCO"_3overset("heat")(->)"Na"_2"CO"_3 + "H"_2"O" + "CO"_2` - Baking soda can be converted to baking powder by adding appropriate amount of tartaric acid.
- Tartaric acid as pointed above will react with sodium carbonate which makes cake bitter. This means that the cake will not taste bitter.
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RELATED QUESTIONS
A student takes about 2 mL ethanoic acid in a dry test tube and adds a pinch of sodium hydrogen carbonate to it. He reports the following observations:
I. Immediately a colourless and odourless gas evolves with a brisk effervescence.
II. The gas turns lime water milky when passed through it.
III. The gas burns with an explosion when a burning splinter is brought near it.
IV. The gas extinguishes the burning splinter that is brought near it.
The correct observations are
(A) I, II and III
(B) II, III and IV
(C) III, IV and I
(D) I, II and IV
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(a) K2CO3
(b) KHCO3
(c) NaHCO3
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Consider the following substances:
NaCl, Ca(OH)2, NaHCO3, NH3, Na2CO3, H2O, Cl2, CO2, CaSO4.2H2O, 2CaSO4.H2O, CaOCl2
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