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43 relations: Acid, Acid salt, Alfred Bird, American Chemical Society, August Oetker, Bakewell Cream, Benjamin Thompson, Bicarbonate, Buttermilk, Calumet Baking Powder Company, Carbon dioxide, Carbonate, Citrus, Clabber Girl, Cook's Country, Corn starch, Deprotonation, Disodium pyrophosphate, Dr. Oetker, Eben Norton Horsford, Fermentation, Honey, Justus von Liebig, Leavening agent, Lemon, Monocalcium phosphate, National Historic Chemical Landmarks, Potassium bitartrate, Potato starch, Quick bread, Royal Baking Powder Company, Smithsonian (magazine), Soda bread, Sodium aluminium phosphate, Sodium aluminium sulfate, Sodium bicarbonate, Sponge cake, Stoichiometry, Tartaric acid, Teaspoon, Vinegar, Yeast, Yogurt.
Acid
An acid is a molecule or ion capable of donating a hydron (proton or hydrogen ion H+), or, alternatively, capable of forming a covalent bond with an electron pair (a Lewis acid).
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Acid salt
Acid salt is a class of salts that produces an acidic solution after being dissolved in a solvent.
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Alfred Bird
Alfred Bird (1811 – 15 December 1878) was an English food manufacturer and chemist.
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American Chemical Society
The American Chemical Society (ACS) is a scientific society based in the United States that supports scientific inquiry in the field of chemistry.
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August Oetker
Dr.
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Bakewell Cream
Bakewell Cream is a variety of baking powder developed by Bangor, Maine chemist Byron H. Smith in response to a shortage of cream of tartar in the U.S. during World War II.
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Benjamin Thompson
Sir Benjamin Thompson, Count Rumford, FRS (Reichsgraf von Rumford; March 26, 1753August 21, 1814) was an American-born British physicist and inventor whose challenges to established physical theory were part of the 19th century revolution in thermodynamics.
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Bicarbonate
In inorganic chemistry, bicarbonate (IUPAC-recommended nomenclature: hydrogencarbonate) is an intermediate form in the deprotonation of carbonic acid.
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Buttermilk
Buttermilk refers to a number of dairy drinks.
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Calumet Baking Powder Company
Calumet Baking Powder Company was an American food company established in 1889 in Chicago, Illinois, by baking powder salesman William Monroe Wright.
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Carbon dioxide
Carbon dioxide (chemical formula) is a colorless gas with a density about 60% higher than that of dry air.
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Carbonate
In chemistry, a carbonate is a salt of carbonic acid (H2CO3), characterized by the presence of the carbonate ion, a polyatomic ion with the formula of.
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Citrus
Citrus is a genus of flowering trees and shrubs in the rue family, Rutaceae.
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Clabber Girl
Clabber Girl is a brand of baking powder, baking soda, and corn starch popular in the United States.
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Cook's Country
Cook's Country is an American half-hour television cooking show on the PBS channel.
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Corn starch
Corn starch, cornstarch, cornflour or maize starch or maize is the starch derived from the corn (maize) grain.
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Deprotonation
Deprotonation is the removal (transfer) of a proton (a hydrogen cation, H+) from a Brønsted–Lowry acid in an acid-base reaction.
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Disodium pyrophosphate
Disodium pyrophosphate or sodium acid pyrophosphate (SAPP) is an inorganic compound consisting of sodium cations and pyrophosphate anion.
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Dr. Oetker
Dr.
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Eben Norton Horsford
Eben Norton Horsford (July 27, 1818 – January 1, 1893) was an American scientist who is best known for his reformulation of baking powder, his interest in Viking settlements in America, and the monuments he built to Leif Erikson.
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Fermentation
Fermentation is a metabolic process that consumes sugar in the absence of oxygen.
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Honey
Honey is a sweet, viscous food substance produced by bees and some related insects.
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Justus von Liebig
Justus Freiherr von Liebig (12 May 1803 – 18 April 1873) was a German chemist who made major contributions to agricultural and biological chemistry, and was considered the founder of organic chemistry.
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Leavening agent
A leaven, often called a leavening agent (and also known as a raising agent), is any one of a number of substances used in doughs and batters that cause a foaming action (gas bubbles) that lightens and softens the mixture.
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Lemon
The lemon, Citrus limon (L.) Osbeck, is a species of small evergreen tree in the flowering plant family Rutaceae, native to Asia.
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Monocalcium phosphate
Monocalcium phosphate is an inorganic compound with the chemical formula Ca(H2PO4)2 ("ACMP" or "CMP-A" for anhydrous monocalcium phosphate).
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National Historic Chemical Landmarks
The National Historic Chemical Landmarks program was launched by the American Chemical Society in 1992 to recognize seminal achievements in the history of chemistry and related professions.
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Potassium bitartrate
Potassium bitartrate, also known as potassium hydrogen tartrate, with formula K C4 H5 O6, is a byproduct of winemaking.
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Potato starch
Potato starch is starch extracted from potatoes.
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Quick bread
Quick bread is any bread leavened with leavening agents other than yeast or eggs.
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Royal Baking Powder Company
The Royal Baking Powder Company was one of the largest producers of baking powder in the US.
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Smithsonian (magazine)
Smithsonian is the official journal published by the Smithsonian Institution in Washington, D.C. The first issue was published in 1970.
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Soda bread
Soda bread is a variety of quick bread traditionally made in a variety of cuisines in which sodium bicarbonate (otherwise known as "baking soda") is used as a leavening agent instead of the traditional yeast.
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Sodium aluminium phosphate
Sodium aluminium phosphate (SAlP) describes the inorganic compounds consisting of sodium salts of aluminium phosphates.
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Sodium aluminium sulfate
Sodium aluminium sulfate is the inorganic compound with the chemical formula NaAl(SO4)2·12H2O (sometimes written Na2SO4·Al2(SO4)3·24H2O).
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Sodium bicarbonate
Sodium bicarbonate (IUPAC name: sodium hydrogen carbonate), commonly known as baking soda, is a chemical compound with the formula NaHCO3.
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Sponge cake
Sponge cake is a cake based on flour (usually wheat flour), sugar, butter and eggs, and is sometimes leavened with baking powder.
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Stoichiometry
Stoichiometry is the calculation of reactants and products in chemical reactions.
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Tartaric acid
Tartaric acid is a white crystalline organic acid that occurs naturally in many fruits, most notably in grapes, but also in bananas, tamarinds and citrus.
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Teaspoon
A teaspoon is an item of cutlery, a measuring instrument, of approximately 5ml, or a unit of measurement of volume (usually abbreviated tsp.).
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Vinegar
Vinegar is a liquid consisting of about 5–20% acetic acid (CH3COOH), water (H2O), and trace chemicals that may include flavorings.
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Yeast
Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom.
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Yogurt
Yogurt, yoghurt, or yoghourt (or; from yoğurt; other spellings listed below) is a food produced by bacterial fermentation of milk.
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References
[1] https://en.wikipedia.org/wiki/Baking_powder
