Why does food become spongy when baking soda and an acid are mixed?
Answer and explanation
Correct answer: Carbon dioxide gas forms bubbles
The governing concept is an acid–carbonate reaction. Baking soda, or sodium hydrogen carbonate, reacts with the acid and releases carbon dioxide: NaHCO₃ + H⁺ → CO₂ + H₂O. The escaping carbon dioxide gets trapped as tiny bubbles in the batter or mixture, so the food rises and becomes porous, soft, and spongy. Hydrogen does not form in this reaction, oxygen does not provide the colour, and chlorine is not involved; therefore option C is correct.
Frequently asked questions
What is the correct answer to this question?
Carbon dioxide gas forms bubbles
Why is this the correct answer?
The governing concept is an acid–carbonate reaction. Baking soda, or sodium hydrogen carbonate, reacts with the acid and releases carbon dioxide: NaHCO₃ + H⁺ → CO₂ + H₂O. The escaping carbon dioxide gets trapped as tiny bubbles in the batter or mixture, so the food rises and becomes porous, soft, and spongy. Hydrogen does not form in this reaction, oxygen does not provide the colour, and chlorine is not involved; therefore option C 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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