Baking soda (sodium bicarbonate, NaHCO3) reacts with acids in foods to form carbonic acid 1H2CO32, which in turn decomposes to water and carbon dioxide gas. In a cake batter, the CO21g2 forms bubbles and causes the cake to rise. (a) A rule of thumb in baking is that 1/2 teaspoon of baking soda is neutralized by one cup of sour milk. The acid component in sour milk is lactic acid, CH3CH1OH2COOH. Write the chemical equation for this neutralization reaction.

Key Concepts

Neutralization Reaction

A neutralization reaction occurs when an acid reacts with a base to produce water and a salt. In this context, baking soda (a base) reacts with lactic acid (an acid) to neutralize each other, resulting in the formation of water and sodium lactate. Understanding this concept is crucial for writing the correct chemical equation for the reaction.

Chemical Equation

A chemical equation represents a chemical reaction using symbols and formulas to show the reactants and products involved. It provides a concise way to convey the transformation of substances. In this case, writing the equation for the reaction between sodium bicarbonate and lactic acid will illustrate how the reactants convert into products, including water and sodium lactate.

Gas Evolution in Reactions

Gas evolution occurs when a reaction produces a gas as one of its products, which can lead to observable changes, such as bubbling or fizzing. In the baking context, the carbon dioxide gas produced from the decomposition of carbonic acid helps the cake rise. Recognizing the role of gas evolution is important for understanding the physical changes that accompany the chemical reactions in baking.