What are some examples of kitchen chemistry

Salt as flavor enhancer. salt is ionic compound so it disassociates and releases flavor molecules from food.

breads are made from leaveners: yeast (microorganism), baking soda, baking powder. The yeast feed off starches (flour) producing fermentation products like acid, CO2 and ethanol (same process for beer/alcohols). baking soda or baking powder is alkaline and makes bread like biscuits through acid/base chemical reaction when adding an acids like buttermilk it produces similar products like CO2. CO2 is what makes the bread rise or add carbonation (bubbles) to champagne.

The answer is b on plato.

Answerstudying coal cumbustion as an energy source;