Question

plzz anwer fast and correct
class 10

For making cake, baking powder is taken .if at home your mother user baking soda instead

of baking powder in cake.

(i) How will it affect the taste of the cake and why?

(ii) How can baking soda he converted into baking powder?

(iii) What is the role of tartaric acid added to baking soda?​

Answer 1

Answer:

(1)(a) The advantage of using baking powder is that tartaric acid present in baking powder reacts with sodium carbonate ( ) produced during decomposition of and neutralizes it. ... (c) Tartaric acid neutralises the sodium carbonate formed during decomposition hence, making the cake tasty and not bitter in taste.

(2) Baking soda is converted to a baking powder by adding tartaric acid and starch to the baking soda. Baking soda is basic in nature and bitter in flavor. As the baking soda reacts to the batter that is produced, it neutralizes the bitter taste of the baking powder to give rise to carbon dioxide and water as moisture.

(3)The role of tartaric acid is to neutralise sodium carbonate and cake will not taste bitter.

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