They all help baked goods
Sodium bicarbonate(baking soda) is commonly reacts with acids such as buttermilk or lemon by creating a chemical reaction
Baking powder often reacts with bases by releasing a gas
Tartaric acid(cream of tartar) has a chemical reaction that creates a gas to lighten batter
I would say the first three. But I'm not 100% sure. I'm truly sorry if it's wrong
2. 5 acids: coffee, lemonade, soda pop, orange juice, vinegar
5bases: ammonia, baking soda, cough medicine, liquid soaps
3. Acids are very common in some of the foods we eat.
Bases have properties that mostly contrast with those acids
4. Acid+Base=H2O+Salt
HCI+NaOH=H2O+NaCI
Explanation:
2. (all those acids are strong (in pH meaning those are weak and don't affect you) (most the bases are very strong like ammonia)
4. Salt means any ionic compound formed from an acid/base reaction
Hope this helped
Answer:
The reaction will move to the left.
Explanation:
<em>Ba(OH)₂ = Ba²⁺ + 2OH⁻,</em>
<em>Ba(OH)₂ is dissociated to Ba²⁺ and 2OH⁻.</em>
- If H⁺ ions are added to the equilibrium:
H⁺ will combine with OH⁻ to form water.
<em>So, the concentration of OH⁻ will decrease and the equilibrium is disturbed.</em>
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<em>According to Le Châtelier's principle: </em>when there is an dynamic equilibrium, and this equilibrium is disturbed by an external factor, the equilibrium will be shifted in the direction that can cancel the effect of the external factor to reattain the equilibrium.
- So, the reaction will move to the right to suppress the effect of decreasing OH⁻ concentration.
- The base will dissociate to form more OH⁻ and thus, the quantity of Ba(OH)₂ will decrease.
<em>So, the right choice is: the reaction will move to the left, is the choice that will not happen to the equilibrium.</em>
