Why does baking powder half dissolve in water?

Baking powder doesn't "half" dissolve in water, it *reacts* with water. Here's why:

What is baking powder?

Baking powder is a mixture of:

* Sodium bicarbonate (baking soda): The main leavening agent.

* One or more acids: Like cream of tartar or monocalcium phosphate.

* Starch: Acts as a drying agent and prevents clumping.

The Reaction:

When baking powder is added to water, the acid and bicarbonate react to release carbon dioxide gas (CO2). This is what causes the "bubbles" that make cakes and other baked goods rise.

Why it seems to dissolve:

The reaction between the acid and baking soda produces various salts. These salts dissolve in water, giving the *appearance* of dissolving. However, the actual process is a chemical reaction, not just simple dissolving.

Key Points:

* Baking powder doesn't just dissolve in water; it reacts with it.

* This reaction produces carbon dioxide, which is what makes baked goods rise.

* Some components of baking powder (the salts) do dissolve, but this is a result of the reaction, not the primary reason for the apparent dissolving.

Let me know if you have any other questions!