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Use of tartaric acid and Potassium bitartrate in sherbet and baking powder /
Use of tartaric acid and Potassium bitartrate in sherbet and baking powder

Use of tartaric acid and Potassium bitartrate in sherbet and baking powder

LC2.4.2.3

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Description

The carboxylic acid tartaric acid is naturally present in many fruits. Its potassium salts are called tartar. Tartaric acid and tartar are used as acidifiers.

In this experiment, the students mix tartrate or tartaric acid with sodium hydrogen carbonate to make sherbet and baking powder, respectively. The students compare the reactions of the mixtures with water. This will help them to recognise which mixture can be used as an effervescent tablet and which as a baking powder.

Components of equipment sets

1	665754 4	Measuring cylinder 100 ml, with plastic base
1	6045682 4	Powder spatula, steel, 185 mm
1	30945 4	Universal pencil
1	667092 4	Mortar 30 ml, 56 mm x 36 mm
1	667091 4	Pestle 88 mm
2	664131 4	Beaker Boro 3.3, 400 ml, squat
1	610010 8	Laboratory safety goggles
1	6736600 4	Sodium bicarbonate, 250 g
1	6753600 4	L(+)-Tartaric acid, 100 g Warning H319
1	6726320 4	Potassium hydrogen tartrate, 250 g

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Use of tartaric acid and Potassium bitartrate in sherbet and baking powder

Description

Components of equipment sets

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