Below is a list of the ingredients for Joanne Chang's yellow birthday cake as described in her cookbook, Flour.

2/3 cup buttermilk

1 cup butter, softened

1/3 cups sugar

2 large eggs (35g each)

2/. tsp. vanilla extract

2 cups & all-purpose flour

1/3 tsp. baking soda

2/3- tsp. baking powder

2 egg yolks

1/3 tsp. salt

Moles of Baking Soda

0.0/2.0 points (graded)

How many moles of baking soda are contributed by the 1/3 tsp. baking soda in this recipe? Assume that the density of baking soda is 1 g/ml and the molecular weight of baking soda is 84g/mol. Give your answer in moles, but without entering the unit.

Baking powder is stoichiometrically matched between baking soda and tartaric acid, and 1/3 of the mass of baking powder is baking soda -- this is because the molecular weight of cream of tartar is roughly twice that of baking soda. If the density of baking powder is 1 g/ml, compute the number of moles of baking soda that are contributed by the baking powder. Enter your answer as a number, without including units.

Moles of Carbon Dioxide 0.0/2.0 points (graded) Assuming that all of the baking soda reacts with the acid in this recipe, how many moles of CO ₂ will be produced in this recipe? Enter your answer as a number, without including units. If you don't remember the chemical reaction that describes the production of carbon dioxide from baking soda, you can find it in the "Chemical Reactions" video.

Liters of Carbon Dioxide 0.0/2.0 points (graded) If 1 mole of gas occupies 22.4 liters of space, how many liters of CO ² does this correspond to?

Baker's Ammonia 1 point possible (graded) As we've seen, there are a number of factors that can leaven a cake. In particular, we've talked about chemical leaveners, especially baking soda, which reacts with an acid to produce carbon dioxide gas. There are other chemical leaveners as well, which can also react to produce gas that contributes to a cake's rise. Bakers Ammonia is an old precursor to modern leaveners and is still used in some traditional recipes. The reaction of bakers ammonia, which is ammonium carbonate is:

(NH ₄ ) ₂ CO ₃ (s) ? NH ₄ HCO ₃ (S) + NH ₃ (g)

Additionally, the product of this reaction includes ammonium bicarbonate, which can react further when heated during baking:

NH ₄ HCO ₃ (s) ? NH ₃ (g) + H ₂ O(l) + CO ₂ (g)

You can combine these two equations to show the complete reaction of bakers ammonia during baking:

(NH ₄ ) ₂ CO ₃ ? 2NH ₃ + H ₂ O + CO ₂

Per molecule, which releases more gas, bakers ammonia or baking soda? (i.e. which, per molecule, is a better leavener?)

* baking soda

* baker?s ammonia

* both release equal amounts of gas

0.0587 0.0587 X 0.0977 0.0977 X