Question

For making cake, baking p[owder is taken . If at home your mother uses baking soda instead of baking powder in cake.
(a) Hpow will it affect the taste oif the cake and why?
(b) How can baking soda be converted in to baking powder ?
(c ) What is the role of tartaric acid added to baking soda?

Answer 1

(a) The advantage of using baking powder is tht tartaric acid present in baking powder reacts with sodium carbonate `(Na_(2)CO_(3))` prpoduced during decomposition of `NaHCO_(3)` and neutrailses it. If only sodium hydrogen carbonate (bakeing soda) is used in makeing cake, then sodium carbonate flormed from it by the acition of heat (during baking ) will give a bitter taste to cake.
(b) By adding tartic acid to baking soda we can form baking powder .
(c ) Tartaric acid neutralises the sodium crbonate formed during decompostion of `NaHCO_(3)` hence making the cake tasty and not bitter i taste.