If tartaric acid is not added in baking powder, the cake will taste bitter due to the presence of:

sodium hydrogen carbonate

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carbon dioxide

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sodium carbonate

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all of these

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Solution

The correct option is C sodium carbonate
Tartaric acid is added to baking powder in order to neutralize the effect of sodium carrbonate and if not added, the cake would taste bitter due to the presence of $N a_{2} C O_{3}$ i.e. sodium carbonate .

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Q. For making cake, baking powder is taken. If at home your mother uses baking soda instead of baking powder in cake, what is the role of tartaric acid added to baking soda?

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Question 12.
One of the constituents of baking powder is sodium hydrogen carbonate, the other constituent is
(a) hydrochloric acid
(b) tartaric acid
(c) acetic acid
(d) sulphuric acid

Question 12.
One of the constituents of baking powder is sodium hydrogen carbonate, the other constituent is
(a) hydrochloric acid
(b) tartaric acid
(c) acetic acid
(d) sulphuric acid

Q. For making cake, baking powder is taken. If at home your mother uses baking soda instead of baking powder in cake, how will it affect the taste of the cake?

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If tartaric acid is not added in baking powder, the cake will taste bitter due to the presence of:

The correct option is C sodium carbonateTartaric acid is added to baking powder in order to neutralize the effect of sodium carrbonate and if not added, the cake would taste bitter due to the presence of Na2CO3 i.e. sodium carbonate .

The correct option is C sodium carbonate
Tartaric acid is added to baking powder in order to neutralize the effect of sodium carrbonate and if not added, the cake would taste bitter due to the presence of $N a_{2} C O_{3}$ i.e. sodium carbonate .