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The document discusses the use of tartaric acid in baking soda and soft drinks, highlighting its role as a component of baking powder that reacts with sodium bicarbonate to produce carbon dioxide for leavening. It also clarifies the differences between tartaric acid and other acids like fatty acid, boric acid, and citric acid. The correct answer to the question posed is option A, tartaric acid.

Author

egyptilwazumtu

Language

EN