Design A Lab - Baking Soda vs Baking Powder Introduction Due to the widespread use of sodium bicarbonate in many food products, the thermal decomposition reaction has been studied extensively by food chemists. Baking soda is used to prepare cakes in order to ensure that cakes "rise" as they bake. As the temperature of the cake batter reaches approximately 50 C, the baking soda decomposes and carbon dioxide is released. The use of baking soda is especially popular in pancakes and waffles since the high cooking temperatures causes the carbon dioxide to be liberated before the dough has set. Thus, the batter rises before it sets and we get a light and tasty finished product (leavened). There are 3 possible chemical reactions that could be occurring during the baking process. All three of the equations shown below are theoretically possible, yet only one reaction will occur. Possible Decomposition reaction Sodium bicarbonate Sodium hydroxide + carbon dioxide Sodium bicarbonate Sodium oxide carbon dioxide + water vapor Sodium bicarbonate Sodium carbonate + carbon dioxide + water vapor Baking powder is also used in baking to do a similar job of leavening. It contains baking soda as one of the active ingredients. When heated, the baking soda in the baking powder will decompose in the same way. Different brands of baking powder have different amounts of baking soda content at different prices. The claim is that the more expensive brand has more active ingredients. Questions: 1. What is the correct decomposition reaction of baking soda and the percent yield of the reaction? 2. What is the percent purity (% active content) of baking soda in baking powder and which brand is the most economical (using class data, each group will do a different baking powder brand) Your task: to design an experiment to answer the questions listed above. You can use a maximum of 3 g of baking soda and 3 g of baking powder. HINT: this lab can be done much like the hydrate lab on pg 226 of the textbook Procedure-write a two part procedure below in a series of steps and in third person past tense. In part 1 you should answer question 1 above and part 2 should answer question2. Check with your teacher before proceeding Observations (include 2 tables, one for baking soda, one for baking powder)Analysis 1. What is the correct decomposition reaction for baking soda? (You must show ALL your calculations). 2. Using the correct equation, what is the % yield? 3. Assuming 100% yield, determine the % purity (% baking soda) of the baking powder. Application: Complete the table posted on google classroom with your groups data active ingredient (baking soda) in baking

Design A Lab - Baking Soda vs Baking Powder Introduction Due to the widespread use of sodium bicarbonate in many food products, the thermal decomposition reaction has been studied extensively by food chemists. Baking soda is used to prepare cakes in order to ensure that cakes "rise" as they bake. As the temperature of the cake batter reaches approximately 50 C, the baking soda decomposes and carbon dioxide is released. The use of baking soda is especially popular in pancakes and waffles since the high cooking temperatures causes the carbon dioxide to be liberated before the dough has set. Thus, the batter rises before it sets and we get a light and tasty finished product (leavened). There are 3 possible chemical reactions that could be occurring during the baking process. All three of the equations shown below are theoretically possible, yet only one reaction will occur. Possible Decomposition reaction Sodium bicarbonate Sodium hydroxide + carbon dioxide Sodium bicarbonate Sodium oxide carbon dioxide + water vapor Sodium bicarbonate Sodium carbonate + carbon dioxide + water vapor Baking powder is also used in baking to do a similar job of leavening. It contains baking soda as one of the active ingredients. When heated, the baking soda in the baking powder will decompose in the same way. Different brands of baking powder have different amounts of baking soda content at different prices. The claim is that the more expensive brand has more active ingredients. Questions: 1. What is the correct decomposition reaction of baking soda and the percent yield of the reaction? 2. What is the percent purity (% active content) of baking soda in baking powder and which brand is the most economical (using class data, each group will do a different baking powder brand) Your task: to design an experiment to answer the questions listed above. You can use a maximum of 3 g of baking soda and 3 g of baking powder. HINT: this lab can be done much like the hydrate lab on pg 226 of the textbook Procedure-write a two part procedure below in a series of steps and in third person past tense. In part 1 you should answer question 1 above and part 2 should answer question2. Check with your teacher before proceeding Observations (include 2 tables, one for baking soda, one for baking powder)Analysis 1. What is the correct decomposition reaction for baking soda? (You must show ALL your calculations). 2. Using the correct equation, what is the % yield? 3. Assuming 100% yield, determine the % purity (% baking soda) of the baking powder. Application: Complete the table posted on google classroom with your groups data active ingredient (baking soda) in baking

Introductory Chemistry: A Foundation

9th Edition

ISBN:9781337399425

Author:Steven S. Zumdahl, Donald J. DeCoste

Publisher:Steven S. Zumdahl, Donald J. DeCoste

Chapter3: Matter

Section: Chapter Questions

Problem 17CR

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Transcribed Image Text:12:46 X Aria Kho... Design A Lab-Baking Soda vs Baking Powder Introduction Due to the widespread use of sodium bicarbonate in many food products, the thermal decomposition reaction has been studied extensively by food chemists. Baking soda is used to prepare cakes in order to ensure that cakes "rise" as they bake. Sodium bicarbonate Sodium hydroxide + carbon dioxide Sodium bicarbonate Sodium oxide + carbon dioxide + water vapor Sodium bicarbonate Sodium carbonate + carbon dioxide + water vapor ● As the temperature of the cake batter reaches approximately 50 C, the baking soda decomposes and carbon dioxide is released. The use of baking soda is especially popular in pancakes and waffles since the high cooking temperatures causes the carbon dioxide to be liberated before the dough has set. Thus, the batter rises before it sets and we get a light and tasty finished product (leavened). There are 3 possible chemical reactions that could be occurring during the baking process. All three of the equations shown below are theoretically possible, yet only one reaction will occur. Possible Decomposition reaction .... Baking powder is also used in baking to do a similar job of leavening. It contains baking soda as one of the active ingredients. When heated, the baking soda in the baking powder will decompose in the same way. Different brands of baking powder have different amounts of baking soda content at different prices. The claim is that the more expensive brand has more active ingredients. Questions: 1. What is the correct decomposition reaction of baking soda and the percent yield of the reaction? 2. What is the percent purity (% active content) of baking soda in baking powder and which brand is the most economical (using class data, each group will do a different baking powder brand) Your task: to design an experiment to answer the questions listed above. You can use a maximum of 3 g of baking soda and 3 g of baking powder. HINT: this lab can be done much like the hydrate lab on pg 226 of the textbook Procedure-write a two part procedure below in a series of steps and in third person past tense. In part 1 you should answer question 1 above and part 2 should answer question2. Check with your teacher before proceeding Observations (include 2 tables, one for baking soda, one for baking powder)Analysis 1. What is the correct decomposition reaction for baking soda? (You must show ALL your calculations). 2. Using the correct equation, what is the % yield? 3. Assuming 100% yield, determine the % purity (% baking soda) of the baking powder. Sources of Error: Application: Complete the table posted on google classroom with your groups data active ingredient (baking soda) in baking powder for each lab group and determine the best buy. (Cost of baking powder: 1. No name $4.49/450g, 2. Magic $5.29/450g, 3. Dr. Oetker $2.99/6x14g pkg, 4. $4.99/450g). Source of error (in lab design) How did it affect your results Recommendations to Improve lab design (

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