Baking powder is a solid mixture that is used as a chemical leavening agent in baked goods. It can be composed of a number of materials, but usually contains baking soda (sodium bicarbonate, NaHCO3), cream of tartar (potassium bitartrate, C4H5KO6), and cornstarch. (A base, an acid, and a filler respectively.) Baking powder is made by generating these solids, combining them in unique proportions, and then transferring them to packaging. First developed in the mid 1800s, baking powder formulations have changed little since.

Baking powder is a mixture of sodium hydrogen carbonate and edible acid like tartaric acid...

Baking powder is a common ingredient used in baking recipes to help the dough or batter rise. It is a leavening agent, which means it helps create air bubbles in the dough or batter, resulting in a lighter and fluffier texture in the final baked goods. Baking powder is a mixture of sodium hydrogen carbonate (also known as baking soda) and tartaric acid.

The correct answer is option 'A': Sodium hydrogen carbonate and tartaric acid.

Here is a detailed explanation of why this is the correct answer:

1. Sodium hydrogen carbonate (baking soda):
- Baking soda, also known as sodium bicarbonate or sodium hydrogen carbonate, is an alkaline compound.
- It is a white crystalline powder that has a slightly salty and alkaline taste.
- Baking soda is commonly used in baking because it reacts with acidic ingredients to produce carbon dioxide gas, which helps the dough or batter rise.
- The chemical formula for sodium hydrogen carbonate is NaHCO3.

2. Tartaric acid:
- Tartaric acid is a naturally occurring organic acid found in many fruits, such as grapes and bananas.
- It is a white crystalline powder with a sour taste.
- Tartaric acid is an acidic ingredient that reacts with baking soda to produce carbon dioxide gas.
- The chemical formula for tartaric acid is C4H6O6.

3. Reaction between baking soda and tartaric acid:
- When baking soda and tartaric acid are combined, they undergo a chemical reaction known as a neutralization reaction.
- The reaction can be represented by the following equation: NaHCO3 + C4H6O6 -> NaC4H4O6 + H2O + CO2.
- In this reaction, the baking soda and tartaric acid react to form sodium tartrate, water, and carbon dioxide gas.
- The carbon dioxide gas produced during the reaction gets trapped in the dough or batter, causing it to rise and become lighter.

4. Role of baking powder in baking:
- Baking powder is a convenient way to introduce both an acidic and alkaline ingredient into a recipe, eliminating the need to measure and mix them separately.
- When baking powder is added to a recipe, the baking soda and tartaric acid react together when they come into contact with moisture and heat.
- This reaction creates carbon dioxide gas, which helps leaven the dough or batter and gives the final baked goods a light and fluffy texture.

So, in conclusion, baking powder is a mixture of sodium hydrogen carbonate (baking soda) and tartaric acid. When combined and exposed to moisture and heat, these ingredients react to produce carbon dioxide gas, which helps the dough or batter rise during baking.