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The purpose of baking powder or soda in cooking is to produce tiny bubbles of carbon
dioxide. This expands the pastry, cake or dough, making it light and pleasant to eat. Yeast
cells do the same thing in bread making, though this takes longer. Baking powder, or sodium
bicarbonate, NHCO3, reacts with an acid such as lactic acid from sour milk to produce
carbon dioxide. Commercial "baking powders" often contain a solid acid, which only reacts
with the sodium bicarbonate when moist.
(i) Put baking powder into water. Note whether carbon dioxide gas forms. Note whether
carbon dioxide forms when you put sodium bicarbonate into water. Add baking powder in a
test-tube with vinegar or lemon juice (acetic acid). Note whether carbon dioxide forms.
(ii) Make a sugar solution and half fill a jar with this solution. Add a spoonful of yeast and
leave to stand for 2 days. Construct a bubbler to fit on the top of the jar. Note whether
the yeast forms a gas. Note whether carbon dioxide gas collects in the upper part of the
jar.
sharon kalunda answered the question on April 12, 2019 at 07:33
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