Question

for making cake, baking powder is taken. If at home your mother uses baking soda instead of
baking powder in cake,
a) how will it affect the taste of the cake and why?
(b) how can baking soda be converted into baking powder?
(c) what is the role of tartaric acid added to baking soda?​

Answer 1

$\bf\huge\underline\purple{ANSWER}$

(a) Baking powder has tasty tartaric acid which reacts with Na2CO3 produced during decomposition of NaHCO3 and neutralises it, so if tartaric acid is not present, the cake will taste bitter due to the presence of sodium carbonate (Na2CO3).

(b) By adding tartaric acid to baking soda we can form baking powder

(c) Tartaric acid neutralizes the sodium carbonate formed during decomposition of NaHCO3 hence making the cake tasty and not bitter in taste.