{"id":88720,"date":"2025-06-01T07:19:00","date_gmt":"2025-06-01T07:19:00","guid":{"rendered":"https:\/\/exam.pscnotes.com\/mcq\/?p=88720"},"modified":"2025-06-01T07:19:00","modified_gmt":"2025-06-01T07:19:00","slug":"at-nearly-70c-sodium-bicarbonate-shows-the-property-of-gradually-dec","status":"publish","type":"post","link":"https:\/\/exam.pscnotes.com\/mcq\/at-nearly-70c-sodium-bicarbonate-shows-the-property-of-gradually-dec\/","title":{"rendered":"At nearly 70\u00b0C, sodium bicarbonate shows the property of gradually dec"},"content":{"rendered":"

At nearly 70\u00b0C, sodium bicarbonate shows the property of gradually decomposing, which makes it usable in bakery products. The product of decomposition responsible for this use of sodium bicarbonate is<\/p>\n

[amp_mcq option1=”Carbon dioxide” option2=”Hydrogen” option3=”Water vapour” option4=”Oxygen” correct=”option1″]<\/p>\n

\n
\n
This question was previously asked in<\/div>\n
UPSC NDA-2 – 2020<\/div>\n<\/div>\n
Download PDF<\/a>Attempt Online<\/a><\/div>\n<\/div>\n
\nThe correct answer is (A) Carbon dioxide.
\n<\/section>\n
\nSodium bicarbonate (baking soda, NaHCO3) is used in bakery products as a leavening agent. When heated, it decomposes according to the reaction: 2NaHCO3(s) \u2192 Na2CO3(s) + H2O(g) + CO2(g). The gaseous products, water vapour and especially carbon dioxide, are trapped within the dough, causing it to expand and become light and porous. Carbon dioxide is the primary gas responsible for the leavening action.
\n<\/section>\n
\nThe resulting sodium carbonate (Na2CO3) is a residual solid. While water vapour also contributes to the rise, carbon dioxide is the main leavening gas produced from this decomposition at baking temperatures. Hydrogen and oxygen are not significant products of this specific decomposition reaction.
\n<\/section>\n","protected":false},"excerpt":{"rendered":"

At nearly 70\u00b0C, sodium bicarbonate shows the property of gradually decomposing, which makes it usable in bakery products. The product of decomposition responsible for this use of sodium bicarbonate is [amp_mcq option1=”Carbon dioxide” option2=”Hydrogen” option3=”Water vapour” option4=”Oxygen” correct=”option1″] This question was previously asked in UPSC NDA-2 – 2020 Download PDFAttempt Online The correct answer is … <\/p>\n

Detailed SolutionAt nearly 70\u00b0C, sodium bicarbonate shows the property of gradually dec<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1094],"tags":[1288,1202,1096],"class_list":["post-88720","post","type-post","status-publish","format-standard","hentry","category-upsc-nda-2","tag-1288","tag-acid-base-and-salt","tag-chemistry","no-featured-image-padding"],"yoast_head":"\nAt nearly 70\u00b0C, sodium bicarbonate shows the property of gradually dec<\/title>\n<meta name=\"description\" content=\"The correct answer is (A) Carbon dioxide. Sodium bicarbonate (baking soda, NaHCO3) is used in bakery products as a leavening agent. When heated, it decomposes according to the reaction: 2NaHCO3(s) \u2192 Na2CO3(s) + H2O(g) + CO2(g). The gaseous products, water vapour and especially carbon dioxide, are trapped within the dough, causing it to expand and become light and porous. Carbon dioxide is the primary gas responsible for the leavening action.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/exam.pscnotes.com\/mcq\/at-nearly-70c-sodium-bicarbonate-shows-the-property-of-gradually-dec\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"At nearly 70\u00b0C, sodium bicarbonate shows the property of gradually dec\" \/>\n<meta property=\"og:description\" content=\"The correct answer is (A) Carbon dioxide. Sodium bicarbonate (baking soda, NaHCO3) is used in bakery products as a leavening agent. When heated, it decomposes according to the reaction: 2NaHCO3(s) \u2192 Na2CO3(s) + H2O(g) + CO2(g). The gaseous products, water vapour and especially carbon dioxide, are trapped within the dough, causing it to expand and become light and porous. Carbon dioxide is the primary gas responsible for the leavening action.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/exam.pscnotes.com\/mcq\/at-nearly-70c-sodium-bicarbonate-shows-the-property-of-gradually-dec\/\" \/>\n<meta property=\"og:site_name\" content=\"MCQ and Quiz for Exams\" \/>\n<meta property=\"article:published_time\" content=\"2025-06-01T07:19:00+00:00\" \/>\n<meta name=\"author\" content=\"rawan239\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"rawan239\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minute\" \/>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"At nearly 70\u00b0C, sodium bicarbonate shows the property of gradually dec","description":"The correct answer is (A) Carbon dioxide. Sodium bicarbonate (baking soda, NaHCO3) is used in bakery products as a leavening agent. When heated, it decomposes according to the reaction: 2NaHCO3(s) \u2192 Na2CO3(s) + H2O(g) + CO2(g). The gaseous products, water vapour and especially carbon dioxide, are trapped within the dough, causing it to expand and become light and porous. Carbon dioxide is the primary gas responsible for the leavening action.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/exam.pscnotes.com\/mcq\/at-nearly-70c-sodium-bicarbonate-shows-the-property-of-gradually-dec\/","og_locale":"en_US","og_type":"article","og_title":"At nearly 70\u00b0C, sodium bicarbonate shows the property of gradually dec","og_description":"The correct answer is (A) Carbon dioxide. Sodium bicarbonate (baking soda, NaHCO3) is used in bakery products as a leavening agent. When heated, it decomposes according to the reaction: 2NaHCO3(s) \u2192 Na2CO3(s) + H2O(g) + CO2(g). The gaseous products, water vapour and especially carbon dioxide, are trapped within the dough, causing it to expand and become light and porous. Carbon dioxide is the primary gas responsible for the leavening action.","og_url":"https:\/\/exam.pscnotes.com\/mcq\/at-nearly-70c-sodium-bicarbonate-shows-the-property-of-gradually-dec\/","og_site_name":"MCQ and Quiz for Exams","article_published_time":"2025-06-01T07:19:00+00:00","author":"rawan239","twitter_card":"summary_large_image","twitter_misc":{"Written by":"rawan239","Est. reading time":"1 minute"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/exam.pscnotes.com\/mcq\/at-nearly-70c-sodium-bicarbonate-shows-the-property-of-gradually-dec\/","url":"https:\/\/exam.pscnotes.com\/mcq\/at-nearly-70c-sodium-bicarbonate-shows-the-property-of-gradually-dec\/","name":"At nearly 70\u00b0C, sodium bicarbonate shows the property of gradually dec","isPartOf":{"@id":"https:\/\/exam.pscnotes.com\/mcq\/#website"},"datePublished":"2025-06-01T07:19:00+00:00","dateModified":"2025-06-01T07:19:00+00:00","author":{"@id":"https:\/\/exam.pscnotes.com\/mcq\/#\/schema\/person\/5807dafeb27d2ec82344d6cbd6c3d209"},"description":"The correct answer is (A) Carbon dioxide. Sodium bicarbonate (baking soda, NaHCO3) is used in bakery products as a leavening agent. When heated, it decomposes according to the reaction: 2NaHCO3(s) \u2192 Na2CO3(s) + H2O(g) + CO2(g). The gaseous products, water vapour and especially carbon dioxide, are trapped within the dough, causing it to expand and become light and porous. 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