When you bake cake batter it solidifies. Is this a physical or chemical change?
There are some physical changes (evaporation of fluids, etc) that take place but the solidification is a chemical change .
Determining whether the process of baking cake batter is a physical or chemical change requires a deeper understanding of these concepts. Let's break it down.
A physical change refers to a transformation that does not alter the chemical composition or identity of a substance. It involves changes in the appearance, state, or properties of a substance, but the molecules and atoms involved remain the same.
On the other hand, a chemical change involves the rearrangement of atoms or molecules, resulting in the formation of new substances with different properties and compositions.
In the case of baking cake batter, we start with a mixture of various ingredients such as flour, eggs, sugar, and leavening agents like baking powder. When exposed to heat in an oven, several chemical reactions occur during the baking process:
1. Leavening agents react: Baking powder (a leavening agent) releases carbon dioxide gas when it is heated. The gas bubbles formed cause the cake mixture to expand and rise.
2. Proteins denature: The proteins in the eggs and flour undergo denaturation, a process in which the protein structure is altered due to the heat. This results in the coagulation of proteins, giving structure and stability to the cake.
3. Maillard reaction: The Maillard reaction occurs between sugars and proteins in the batter. This reaction creates new flavor compounds and gives the cake its golden brown color.
Considering these chemical changes that take place during the baking process, we can conclude that baking cake batter is a chemical change. The heat causes various reactions that lead to the formation of new substances with different properties (such as the solidification of the batter into a cake) and changes in flavor, color, and texture.