Pure baking soda is actually sodium bicarbonate, or sodium hydrogen carbonate. It has chemical formula NaHCO3.Formula mass of NaHCO3 = 23.0 + 1.0 + 12.0 + 3(16.0) = 84.0
So, amount of NaHCO3 = 16/84.0 = 0.190mol
In each formula unit of NaHCO3 there are three oxygen atoms.
Number of moles of O = 3 x 0.190 = 0.571mol
There are 0.571 moles of O atoms in 16g NaHCO3.
The Avogadro's number is 6.02 x 10^23
Therefore, number of oxygen atoms = 0.571 x 6.02 x 10^23 = 3.44 x 10^23
Baking soda is sodium hydrogen carbonate, which has 3 oxygen atoms per formula unit.
You usually divide the number by 4 to get teaspoons......so approximately 4 teaspoons of baking powder is what you're looking at in 16 grams.
The chemical formula for baking is NaHCO3.
This means that there is 1 hydrogen atom and 3 oxygen atoms in one molecule of baking soda.
6 atoms.
*Question5*
Assignment‼‼‼
How many atoms of oxygen are there in 1.6g baking soda
3
9
2 grams
That question is ridiculously vague, what powder? Talc? dust? Flour? And how much is 20 grams but twenty grams. But if I may hazard a guess, a standard drinking cup, with twenty grams of flour would be 5mm deep
There are 0 calories in Baking Powder...;)
You cannot use baking powder as a substitute for baking soda.
Three.
54 grams per 1/4 cup216 grams per cup864 grams in 4 cups4 cups and 43 grams in a 2 lb box if box weight is 907 grams84.01 g mol−1 (scientific)1 cup weighs 216 grams, or 7.6192 oz or .4762 lbs (almost half a pound)FYI: A 1 week detox bath with 1 cup baking soda would need almost 4 lbs of baking soda.
Depends what powder
If you have too much baking powder, the muffin will look and taste different. If you have too little baking powder, the muffin will be all flat and taste different.
The baking powder makes any food you bake rise. How much it rises depends on how much powder you put in and how hot your oven is when you put the food in. For best results a sudden burst of heat is needed.
Could you please rephrase that?
2.5
Baking powder is a mixure of powdered baking soda and the powder, 'Cream of Tartar' with a bit of cornstarch to keep the mixture from clumping.