NaCl+H2O+ CO2+NH3---------> NH4Cl( ammonium chloride)+NaHCO3(sodium hydrogencarbomate)

On heating the reaction that takes place is as follows:

2NaHCO3-----> Na2CO3 ( sodium carbonate)+ H20+CO2

Understanding Baking Powder Production
Baking powder is a leavening agent used in baking to help dough rise. It typically contains an acid, a base, and a filler. The most common components are baking soda (sodium bicarbonate), cream of tartar (potassium bitartrate), and cornstarch.
Ingredients Needed
- Baking soda (1 part)
- Cream of tartar (2 parts)
- Cornstarch (1 part)
Reaction Explanation
1. Chemical Reaction:
- When baking powder is mixed with moisture and heat, baking soda reacts with the acid (cream of tartar) to produce carbon dioxide gas.
- The reaction can be summarized as:
- \( \text{NaHCO}_3 + \text{KHC}_4\text{H}_4\text{O}_6 \rightarrow \text{CO}_2 + \text{H}_2\text{O} + \text{KNaC}_4\text{H}_4\text{O}_6 \)
- This release of gas creates bubbles in the dough, causing it to rise.
2. Role of Cornstarch:
- Cornstarch acts as a moisture absorber, preventing the acid and base from reacting prematurely. It ensures that the baking powder remains stable until it is mixed into a batter.
Usage in Baking
- When using baking powder, it is essential to measure accurately to achieve the desired leavening effect. Generally, about 1 to 2 teaspoons of baking powder are used per cup of flour in recipes.
Conclusion
Baking powder is a convenient and effective leavening agent, allowing for lighter and fluffier baked goods. Understanding its components and reaction is crucial for successful baking.