Why is sodium hydrogen carbonate used to make food items rise during cooking?
Answer and explanation
Correct answer: It releases carbon dioxide on heating
Sodium hydrogen carbonate, or baking soda, decomposes on heating: 2NaHCO3 → Na2CO3 + H2O + CO2. The released carbon dioxide forms bubbles in dough or batter, and these bubbles expand during cooking, making the food rise and become porous. Oxygen is not the gas responsible, and water removal or hardening does not explain the leavening effect.
Frequently asked questions
What is the correct answer to this question?
It releases carbon dioxide on heating
Why is this the correct answer?
Sodium hydrogen carbonate, or baking soda, decomposes on heating: 2NaHCO3 → Na2CO3 + H2O + CO2. The released carbon dioxide forms bubbles in dough or batter, and these bubbles expand during cooking, making the food rise and become porous. Oxygen is not the gas responsible, and water removal or hardening does not explain the leavening effect.
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.
Student feedback
Was this question useful?
👍 0 Helpful 👎 0 Not helpful
Yes 0% No 0%
0 responsesStudent Reviews
No published reviews yet.
