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5 marksAcids, Bases and Salts

CSEC Chemistry · January 2011 · Paper 2 · Question 6(c)

Tamarinds grown in the Caribbean are a good source of Vitamin C which is acidic. They can be used as tamarind drinks or as stewed tamarinds. When preparing tamarind drink, sodium hydrogen carbonate, NaHCO₃, is often added. However, this is not necessary when stewing tamarinds.

Suggest a possible explanation for this practice. Write ONE chemical equation to support this practice.

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Other parts of this question

  1. 6(a)Identify ONE OTHER major constituent of wheat flour.[1 mark]
  2. 6(b)(i)State ONE similarity and ONE difference in the way they act as raising agents.[3 marks]
  3. 6(b)(ii)Explain how the action of yeast during bread-making causes the dough to rise. Include TWO chemical equations and the reaction conditions.[6 marks]

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