Question

the ph of salt used to make tasty and crispy pakoras is 14.identify the salt and write a chemical equation for its formation.list its two uses

Answer 1

Hey there! ☺☻☺

The pH of salt used to make tasty and crispy pakoras  is 9. 

The baking soda is most commonly used in making tasty pakoras because it's basic in nature. It's chemically known by the name sodium bicarbonate.

The reaction that take place during cooking of food and adding baking soda in it is as follows:

$2NaHCO_3 \xrightarrow[\text{}]{\text{heat}} Na_2CO_3 + H_2O + CO_2\\~~~~sodium~~~~~~~~~~sodium~~~(water)~~~\\~~~~bicarbonate~~~~carbonate$

Uses of Baking Soda are:

1. Sodium bicarbonate is a very effective product to eliminate the annoying black spots that often appear in the T area of the face, since its rough texture helps to deeply clean clogged pores. For this you should simply mix a spoonful of baking soda with a little milk and apply it directly to the affected area. Leave on for 15 minutes and rinse with warm water.

2.A tub bath with bicarbonate eliminates vaginal infections caused by yeast. Gargling baking soda prevents flu and throat infections. Take with water as antacid to avoid heartburn and heartburn. Mix with vinegar and put in the bites of bees or other insects. Make a paste with water for stings of ants, stingrays or spiders. Put on the skin exposed to poisonous wound to extract the poison and dry the wound.

Hope It Helps You! ☺☻☺

Answer 2

Hey mate !!!

the pH of making pakoda is 8-9 !! not 14



the reaction that you have to use in Pakoda is





NaCl + H20 +CO2 +NH3 = NH4Cl + NaHCO3 .

or

NaOH +Co2 + NH3=NH4Cl
+NaHCO3



➡ now we can make baking soda with two process

case----1

NaHCO3 __∆ _= Na2co3 + H20 + Co2

case ----2
reaction with acid .

NaHCo3 +HCL = NaCl + H20 + CO2

here , in this process we use acid that is HYDROCHLORIC. Acid.

we can take any other acid ,
like Tratric acid .

salt obtained =>

NaHCO3

uses=>

sodium bicarbonate is used for preparing baking powder and effervescent drink.

sodium bicarbonate is used as antacid.

here ,

sodium hydrogen carbonate is react with hydrochloric acid and form sodium chloride carbon dioxide and water.

due to release of ""carbon dioxide"" it help in rising of pakoda as well as softning of it.

so that due to release of carbon dioxide in pakoda it make rise and make the pakoda tasty and crispy.

hope it helps !!! D .

thanks !!!