Question

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Answer 1

Answer:

1. bleaching powder or chlorine powder.
2. Washing Soda
3. When Heated...
4. When Heated...Baking soda is sodium bicarbonate, or it can also be referred to as bicarbonate of soda and saleratus. When heated, it easily loses carbon dioxide and the carbon dioxide makes bubbles and this creates channels, which is what gives baked goods a fluffy
5. and light texture.

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Answer 2

Answer:

hello 2.o ....xD

here is ur answer

8. bleaching powder

9. Sodium hydrogen carbonate (NaHCO3)

10. Baking soda is sodium bicarbonate, or it can also be referred to as bicarbonate of soda and saleratus. When heated, it easily loses carbon dioxide and the carbon dioxide makes bubbles and this creates channels, which is what gives baked goods a fluffy and light texture. The trapped carbon dioxide bubbles are what allow the baked good to rise. When you look at the finished product you will see the holes that were created and left by the bubbles of carbon dioxide that escaped during the heating process. This is why baking soda and baking powder are considered baker’s yeast.

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