Baking powder produces carbon dioxide in moist dough but generally does not react strongly in a dry container. What is the best reason?
Answer and explanation
Correct answer: Ions do not mix easily in the dry state
Baking powder contains sodium hydrogencarbonate together with a suitable edible acid. In the dry mixture, the particles have limited contact and ions cannot move freely, so the acid–hydrogencarbonate reaction is slow. Moisture dissolves the ingredients and permits ion movement and effective contact; CO₂ is then released, causing dough to rise. Therefore option A gives the best explanation, while moisture does not prevent CO₂.
Frequently asked questions
What is the correct answer to this question?
Ions do not mix easily in the dry state
Why is this the correct answer?
Baking powder contains sodium hydrogencarbonate together with a suitable edible acid. In the dry mixture, the particles have limited contact and ions cannot move freely, so the acid–hydrogencarbonate reaction is slow. Moisture dissolves the ingredients and permits ion movement and effective contact; CO₂ is then released, causing dough to rise. Therefore option A gives the best explanation, while moisture does not prevent CO₂.
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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