Baking powder contains sodium bicarbonate (NaHCO₃) and a weak solid acid such as tartaric acid or cream of tartar (potassium hydrogen tartrate). When moistened, they react to produce CO₂, making dough rise. Baking soda alone requires an acidic ingredient (yogurt, lemon). The acid in baking powder ensures reliable leavening. Sodium chloride and calcium carbonate do not serve this purpose.
Explanation:
Enzymes are proteins that act as catalysts, exhibiting high specificity for substrates (lock-and-key model). They are not consumed, denature at high temperatures, and are organic. Examples: amylase for starch, pepsin for proteins.
Explanation:
CO has a triple bond: one sigma and two pi bonds, with a coordinate covalent character where oxygen donates a lone pair to carbon, forming a bond similar to triple bond. Total shared electrons = 6 (three pairs). Lewis structure shows :C≡O: with formal charges. The bond order is 3. It is isoelectronic with N₂ and CN⁻.
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