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Which white powder, ubiquitous in modern kitchens, combines with acid to produce carbon dioxide?
Sodium phosphate
Sodium bicarbonate
Sodium fluoride
Sodium nitrate
Sodium bicarbonate
Sodium bicarbonate (commonly known as baking soda) is a mild base that reacts with acidic ingredients in food to release carbon dioxide gas. This gas gets trapped in the batter or dough, causing it to rise and creating a light, porous texture.
Sodium bicarbonate (commonly known as baking soda) is a mild base that reacts with acidic ingredients in food to release carbon dioxide gas. This gas gets trapped in the batter or dough, causing it to rise and creating a light, porous texture.
Think of it like an 'inflator' for cakes; just as air fills a balloon to give it shape, the carbon dioxide bubbles created by this chemical reaction inflate the cake batter.
Baking Soda = 'B' for 'Base' that 'Bubbles'.
NaHCO3тАЛ+H+тЖТNa++H2тАЛO+CO2тАЛтЖС тАФ The generalized chemical reaction between sodium bicarbonate and an acid
When sodium bicarbonate (NaHCO3тАЛ) encounters an acid (represented as H+ ions), it undergoes a neutralization reaction. This produces water, a sodium salt, and carbon dioxide gas (CO2тАЛ), which expands upon heating to leaven the food.
Sodium bicarbonate is chemically known as sodium hydrogen carbonate.
It acts as a chemical leavening agent.
The reaction requires both a base and an acid to release gas effectively.
Immediate leavening action upon mixing
Acts as an acidity regulator in food
Can leave a soapy aftertaste if used in excess without sufficient acid
Reacts quickly, so batter must be baked immediately
Used in making cakes, muffins, and cookies
Used in fire extinguishers for its ability to produce smothering CO2
Sodium phosphate (A) is typically used as an emulsifier or leavening acid component.
Sodium fluoride (C) is a compound mainly used in dental hygiene products to prevent cavities.
Sodium nitrate (D) is primarily used as a food preservative in cured meats or as a fertilizer.
B is correct тАФ Sodium bicarbonate is a chemical leavening agent that produces carbon dioxide gas when it reacts with an acid.
In exams, remember that baking powder is a mixture of baking soda and a solid acid (like cream of tartar), which is why it only needs moisture to activate, unlike pure baking soda.
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