Baking is a chemical change because involve chemical reactions.
The thermal decomposition of baking powder is a chemical change.
Baking a cake involves both physical and chemical changes. Physical changes occur when the cake batter changes form (such as turning from a liquid to a solid). Chemical changes occur when the ingredients react with each other during baking, leading to the formation of new substances that give the cake its flavor and texture.
It is a chemical change. A chemical change is when you can't take the item back to its original state. Ex. A baked cake can't go back to cake batter.
It is a chemical change. A chemical change is when you can't take the item back to its original state. Ex. A baked cake can't go back to cake batter.
It is a physical change as it can be "undone" by evaporating the water. An simple example of a chemical change is baking a cake, you can't un-bake a cake. To work out whether it is a chemical or physical change just think whether it can be undone or not.
Baking is a chemical change.
physical change
Chemical change.
A cake produces a permanant colour change and a slight change in weight after baking. That means, It's a chemical reaction.
It's mostly a chemical change - since I doubt it is reversible.
Baking is a chemical change
Baking a cake is a chemical property because it is going from dough to cake or batter to cake.
Baking a cake is a chemical change because the ingredients undergo a chemical reaction when exposed to heat, resulting in a transformation of their molecular structure to form the cake. This is different from a physical change, which does not alter the composition of the ingredients.
The thermal decomposition of baking powder is a chemical change.
Cooking involve chemical changes.
The thermal decomposition of baking powder is a chemical change.
Baking a cake involves both physical and chemical changes. Physical changes occur when the cake batter changes form (such as turning from a liquid to a solid). Chemical changes occur when the ingredients react with each other during baking, leading to the formation of new substances that give the cake its flavor and texture.