Is baking powder a gas that makes cake rise chemical reaction?

Baking powder is a chemical leavening agent, which means that it produces gas to make baked goods rise. It is a mixture of a base (usually sodium bicarbonate), an acid (usually cream of tartar), and a starch (usually cornstarch). When baking powder is mixed with water, the acid and the base react to produce carbon dioxide gas. This gas bubbles up through the batter or dough, causing it to rise.

The chemical reaction that occurs when baking powder is mixed with water can be represented by the following equation:

NaHCO3(s) + H+ (aq) --> CO2 (g) + H2O(l)

In this equation, NaHCO3 (sodium bicarbonate) reacts with H+ ions (which are provided by the cream of tartar) to produce carbon dioxide gas (CO2) and water (H2O). The carbon dioxide gas is what causes the baked goods to rise.

It's important to note that baking powder must be added to a batter or dough that contains liquid in order for the reaction to occur. If baking powder is added to a dry mixture, it will not produce any gas and the baked goods will not rise.