Answer:
(a)
The advantage of using baking powder is that tartaric acid present in baking
powder reacts with sodium carbonate ()
produced during decomposition of
and
neutralizes it. If only sodium hydrogen carbonate (baking soda) is used in making
cake, then sodium carbonate formed from it by the action of heat (during
baking)give a bitter taste to cake.
(b) By adding tartaric acid to baking
soda we can form baking powder.
(c) Tartaric acid neutralises the sodium
carbonate formed during decomposition
hence, making
the cake tasty and not bitter in taste.
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