Chemistry of Baking Ingredients 2: Can Baking Soda Substitute for Baking Powder in a Recipe? By: Genesis Flores 7A

Can baking soda substitute baking powder in a recipe? Question or problem

Baking soda Sodium bicarbonate(baking soda) is made out of small crystals but it appears as a fine powder. Sodium bicarbonate is used as a leaving agent, when combined with other ingredients it releases some carbon dioxide, which causes the dough to rise. The molecular formula of baking soda is NaHCO3 (salt+hydrogen+carbon+3molocules of oxygen). Baking soda dissolves easily in water but not in ethanol and has a slightly salty taste. Baking powder Baking powder is a dry mixture made of a weak alkali and a weak acid. The purpose of the baking soda is to increase the volume and the texture of the baked good. To consume 0.5 tsp of baking powder its going to cost you 1calorie. Background information

Based on my research and information I got from About.com, I think that if you mix 2 parts cream of tartar and 1 part baking soda, then you should be able to substitute. baking powder with baking soda. Hypothesis

 Muffin tins  Optional: paper muffin cups  Mixing bowl  Measuring cups and spoons  Muffin ingredients (enough for 4 batches)  Flour  Corn meal  Eggs  Sugar  Butter  Baking powder (to make "normal" muffins, for comparison)  Baking soda  Cream of tartar (potassium bitartrate)  Oven and oven mitts  Timer and cooling rack  Camera (for photographing the results) Materials and Equipment

Procedures Mix all of the dry ingredients together in the mixing bowl. Make a well in the center and the beaten eggs, the milk, and the melted butter. Stir to a smooth batter. Fill well-buttered (or paper-lined) muffin pans about two-thirds full. Bake at 425°F for 15–20 minutes, or until nicely browned and baked thoroughly. Remember to use oven mitts when putting the pans in the oven and when taking them out again. Place the muffin pan on a cooling rack for a few minutes, and then tip the muffins out. Let them cool for a few more minutes before handling (or sampling!) them. Make one half-batch following the baking powder recipe (or your own halved recipe) above, and then four additional half batches, substituting the following amounts of cream of tartar and baking soda: 0 teaspoons cream of tartar, 3/4 teaspoons baking soda, 1 teaspoon cream of tartar, 1/2 teaspoon baking soda, 1 1/2 teaspoons cream of tartar, 3/4 teaspoons baking soda, 2 teaspoons cream of tartar, 1 teaspoon baking soda Remember to use oven mitts when putting the pans in the oven and when taking them out again. Place the muffin pan on a cooling rack for a few minutes, and then tip the muffins out. Let them cool for a few more minutes before handling (or sampling!) them. Make one half-batch following the baking powder recipe (or your own halved recipe) above, and then four additional half batches, substituting the following amounts of cream of tartar and baking soda: 0 teaspoons cream of tartar, 3/4 teaspoons baking soda, 1 teaspoon cream of tartar, 1/2 teaspoon baking soda, 1 1/2 teaspoons cream of tartar, 3/4 teaspoons baking soda, 2 teaspoons cream of tartar, 1 teaspoon baking soda

Person test#1test#2test#3 Sister Dad brother Data table I had my family rate the muffins on a scale of They each had 2 muffins for each trial, the one with baking powder and the one with baking soda and cream of tartar

Analysis graph Height of Seedling (cm) Seedlings How Seedlings Reacted to the Hydrogen Peroxide

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