Why are baking soda and an edible acid both kept in baking powder?
Answer and explanation
Correct answer: To produce carbon dioxide in the presence of moisture and heat
The governing concept is an acid–base reaction that releases a gas. Baking soda, sodium hydrogen carbonate (NaHCO₃), reacts with the edible acid when moisture is present, and heating helps the reaction proceed: acid + NaHCO₃ → salt + water + CO₂. The carbon dioxide bubbles expand in the batter and make baked food rise and become porous. Therefore A is correct; chlorine, metal, and permanent acidity are not products or purposes of this mixture.
Frequently asked questions
What is the correct answer to this question?
To produce carbon dioxide in the presence of moisture and heat
Why is this the correct answer?
The governing concept is an acid–base reaction that releases a gas. Baking soda, sodium hydrogen carbonate (NaHCO₃), reacts with the edible acid when moisture is present, and heating helps the reaction proceed: acid + NaHCO₃ → salt + water + CO₂. The carbon dioxide bubbles expand in the batter and make baked food rise and become porous. Therefore A is correct; chlorine, metal, and permanent acidity are not products or purposes of this mixture.
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.
