LIFE SCIENCE

Detailed explanation-1: -Baking of cake is a chemical reaction because, A new product is formed. When you start baking you have mixture of ingredients the flour, egg sugar etc after baking new product that is cake is baked. The baking powder will undergo chemical change.

Detailed explanation-2: -Browning Reactions When the baking temperature reaches 300 degrees Fahrenheit, sugar undergoes what is known as a Maillard reaction, a chemical reaction between amino acids, proteins and reducing sugars. The result is browning, which forms the crust of many baked goods, such as bread.

Detailed explanation-3: -Some chemical reactions to keep in mind while doing this tasty experiment are: Heat helps baking powder produce tiny bubbles of gas, which makes the cake light and fluffy. Heat causes protein from the egg to change and make the cake firm. Oil keeps the heat from drying out the cake.

Detailed explanation-4: -Chemical food spoilage is an unwanted quality change in a foodstuff, such as staling, discoloration, the development of off-flavours and odours (e.g. rancidity), and thinning of sauces. It can be caused, for example, by enzymic or microbial activity, oxidation or external tainting.

Detailed explanation-5: -Growth of a plant, rusting of iron, cooking of food, digestion of food, and burning of a candle are chemical changes because the chemical composition of the substance changes.