For making cake,baking powder is used. If at home your mother uses baking soda instead of baking powder in the cake,
$(a)$ how will it affect the taste of the cake and why?
$(b)$ how can baking soda be converted into baking powder?
$(c)$ what is the role of tartaric acid added to baking soda?

(A-D) Baking soda is sodium hydrogencarbonate $(NaHCO_3)$. On heating,it decomposes to form sodium carbonate $(Na_2CO_3)$,which is bitter in taste.
$2NaHCO_3 \xrightarrow{\text{Heat}} Na_2CO_3 + H_2O + CO_2$
$(b)$ Baking soda can be converted into baking powder by adding an appropriate amount of a mild edible acid,such as tartaric acid,to it.
$(c)$ The role of tartaric acid is to neutralize the sodium carbonate produced during heating. This prevents the cake from tasting bitter.