Baking powder does not react strongly when dry but gives gas in moist dough. What is the main reason?
Answer and explanation
Correct answer: Moisture makes the ionic reaction possible
Baking powder contains sodium hydrogen carbonate and a suitable edible acid. In the dry mixture, ions have limited mobility, so the reaction is slow. Water dissolves the components and allows ionic contact; on heating, carbon dioxide is released more rapidly: acid + hydrogen carbonate → salt + water + CO₂. The CO₂ bubbles expand and raise the dough. Therefore option A is correct.
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What is the correct answer to this question?
Moisture makes the ionic reaction possible
Why is this the correct answer?
Baking powder contains sodium hydrogen carbonate and a suitable edible acid. In the dry mixture, ions have limited mobility, so the reaction is slow. Water dissolves the components and allows ionic contact; on heating, carbon dioxide is released more rapidly: acid + hydrogen carbonate → salt + water + CO₂. The CO₂ bubbles expand and raise the dough. Therefore option A is correct.
Which subject and chapter does this question cover?
This is a Class 10 Science question. Chapter: Chemical Substances – Nature and Behaviour. Topic: Acids, Bases, and Salts.
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