Is baking a cake batter chemical or physical change?
Baking a cake batter is a chemical change. Here's why:
* New Substances Form: The ingredients in the batter undergo chemical reactions during baking. For example:
* Flour and water form gluten, a protein structure that gives the cake its texture.
* Sugar caramelizes and browns, contributing to the cake's color and flavor.
* Baking soda or baking powder reacts with acid, producing carbon dioxide gas which makes the cake rise.
* Eggs solidify, contributing to structure and binding.
* Irreversible Change: Once a cake is baked, you can't simply reverse the process to get back the original ingredients. The chemical changes are permanent.
Physical changes involve altering the form or appearance of a substance, but not its chemical composition. Examples include melting ice or cutting a piece of paper. These changes are usually reversible.
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