1) It is weakly alkaline is nature and neutralizes acid (HCl ) formed is the stomach.

NaHCO3 + HCl --->NaCl + H2O +CO

(ii) It evolves CO2 in the form of bubbles when cake is made by baking. As a result, the cake becomes porous as well as fluffy.

NaHCO3 ----heat---》Na 2CO3 + H2O + CO2 .

•The chemical formula of baking soda is Na2CO3.

Chemical Properties of Baking Soda

1) Antacid Properties of Baking Soda:
Baking soda, also known as sodium bicarbonate (NaHCO3), has antacid properties that make it effective in treating heartburn and acid indigestion. The chemical reaction that occurs between baking soda and stomach acid helps to neutralize excess acid and relieve the discomfort associated with these conditions.

Chemical Reaction:
When baking soda comes in contact with hydrochloric acid (HCl) present in the stomach, it reacts to form carbon dioxide (CO2), water (H2O), and sodium chloride (NaCl). This reaction can be represented as follows:

NaHCO3 + HCl → CO2 + H2O + NaCl

The carbon dioxide produced during this reaction creates a fizzy sensation, which helps to relieve symptoms of heartburn by reducing the acidity in the stomach.

2) Role of Baking Soda in Baking Powder:
Baking soda is an essential component of baking powder, which is widely used in baking as a leavening agent. Leavening agents are substances that release carbon dioxide gas when combined with moisture and heat, causing dough or batter to rise. Baking soda plays a crucial role in this process due to its chemical properties.

Chemical Reaction:
Baking powder consists of baking soda (sodium bicarbonate) and an acidic compound, usually cream of tartar (potassium bitartrate). When baking powder is mixed with moisture and heat, a chemical reaction occurs between the baking soda and acid, resulting in the release of carbon dioxide gas. This gas gets trapped in the dough or batter, causing it to expand and create a light and fluffy texture in baked goods.

The reaction can be summarized as follows:

2NaHCO3 + 2H+ (acid) → 2CO2 + 2H2O + 2Na+ (salt)

The carbon dioxide gas produced during the reaction forms bubbles, which expand the dough or batter, making it rise. The heat then solidifies the structure, resulting in a soft and airy texture in baked goods.

In conclusion, the antacid properties of baking soda enable it to neutralize excess stomach acid, providing relief from heartburn and acid indigestion. Additionally, as an essential component of baking powder, the chemical reaction between baking soda and an acidic compound releases carbon dioxide gas, allowing dough or batter to rise and giving baked goods their desired texture.