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The article says that commercial baking powder is different from the domestic version, and it spells out the difference, but it doesn't explain why the difference exists. Neither does it provide a reference. Maybe someone can find a reference and tell us why there's a difference.
Lou Sander (
talk)
13:36, 28 September 2014 (UTC)reply
Monocalcium phosphate reaction
The article currently claims, that baking soda and monocalcium phosphate react according to:
It also says, "The water in the above reaction acts only to solubilize the material so it can react. No net water is produced." But I can't get this to work out. On the left-hand side I count
14 C atoms
5 Ca atoms
34 + 2×18 H atoms
14 Na atoms
82 + 18 O atoms
10 P atoms
On the right-hand side I count
14 C atoms
5 Ca atoms
8 + 2×18 H atoms
14 Na atoms
69 + 18 O atoms
10 P atoms
Some of the atoms, specifically 26 H and 13 O atoms, are missing on the right-hand side. This suggests that the reaction generates 13 H2O molecules, i.e., your batter gets wetter. Does anyone know what's actually happening?
Ozob (
talk)
00:34, 11 June 2016 (UTC)reply
Should it be noted here that the Romans used chalk in their flour likely to achieve the effect of baking powder? See Pliny Natural History Book XVIII C. 29.
Replace the word "Buffer"
In
§Original preparations, the word "buffer" is used for the starch or other agent. That term has a specific meaning in acid–base chemistry (
buffer (chemistry)), and even though this article is all about methods of preparing acids and bases to react in various ways, that's not the meaning of the word here. What would be a better word that doesn't have an incorrect dual meaning?
DMacks (
talk)
23:37, 23 April 2022 (UTC)reply