Determine the acid and base that are used to make sodium chloride. What kind of salt is that? When is sodium chloride called rock salt? How is rock salt formed?

                                         (OR)

(a) A baker used baking soda instead of baking powder for baking the cake. Will this affect the taste of the cake? If yes how?
(b) Explain the conversion of baking soda into the baking powder.
(c) What causes the cake to be spongy and soft?

Identify the acid and base that form Sodium Chloride$\left(NaCl\right)$.

• Salt hydrolysis is when salt reacts with water to give back the acid and base from which that salt is formed.
• The salt hydrolysis of Sodium chloride produces the base sodium hydroxide and Hydrochloric acid.
• The balanced chemical reaction for salt hydrolysis is

Hence, the acid and base are Hydrochloric acids and Sodium hydroxide, respectively. Identify the nature of Sodium Chloride.

• Formed by completely neutralizing a strong Hydrochloric acid with a strong base of Sodium hydroxide. 
• Hence, Sodium chloride is a neutral salt and is also called as rock salt 
• Sodium Salt is a neutral salt. It is also known as rock salt in crystalline form. 
• It is the result of the evaporation of ancient oceans millions of years ago. 
• Rock salt, also known as halite, is a type of salt that is the mineral component of Sodium chloride 
• The acid used is Hydrochloric acid (𝐻𝐶𝑙), and the base is Sodium hydroxide (𝑁𝑎𝑂𝐻).
• Chemical Reaction involved:

$HCl\left(aq\right)+NaOH\left(aq\right)+NaCl\left(s\right)+H_{2}O\left(aq\right)$

Hydrochloric        Acid Sodium              Hydroxide Sodium Chloride   Water

• Mineral structure in its impure form.
• Therefore, Rock Salt is Sodium chloride's mineral component; the acid and base used are Hydrochloric acids $HCl$ and Sodium hydroxide $\left(NaCl\right)$.

                                                                (OR)

If the baker uses baking soda instead of baking powder, the taste will be bitter as baking soda is bitter. This happens because of the formation of sodium carbonate.

$2NaHC{O}_3+Heat\to N{a}_{2}C{O}_3+C{O}_2+H_{2}O$

We can convert baking soda into baking powder by adding some tartaric acid. Baking soda is much stronger than baking powder. The $C{O}_2$ evolving baking powder tries to escape out of the dough. This $C{O}_2$ is responsible for making the cake spongy and soft. When baking powder mixes with water, sodium hydrogen carbonate reacts with tartaric acid to evolve $C{O}_2$ gas.

$NaHC{O}_3\left(aq\right)+H_2+\left(aq\right)\to Na+\left(aq\right)+C{O}_2\left(g\right)+H_{2}O\left(I\right)$

The $C{O}_2$ gas produced gets trapped in the wet dough and bubbles out slowly, causing the cake (or bread) to rise and become soft and spongy.