baking powder A mixture of powdered compounds added to dough or cake mixture to make it rise in cooking. It is used as a substitute for yeast in bread-making. Baking powders consist of a source of carbon dioxide, such as sodium hydrogencarbonate or ammonium hydrogencarbonate, and an acidic substance such as calcium hydrogenphosphate, potassium hydrogentartrate
A rearrangement reaction, sometimes known as the Dakin reaction, commonly used in organic synthesis in which a ketone reacts with a peroxy acid to form an ester. For example, R-CO-R → R-CO-O-R The reaction is equivalent to the insertion of an oxygen atom next to the ketone’s carbonyl (>C=O) group. Meta-chloroperbenzoic acid (m-CPBA; ClC6H4.CO.O.OH) and
A test for unsaturated compounds in which potassium permanganate is used. Alkenes, for example, are oxidised to glycols, and the permanganate loses its colour: 3R2C=CR2 + 2KMnO4 + 4H2O → 2MnO2 + 2KOH + 3R2COHR2COH