Answer:
1. is "It produces sodium carbonate, a bitter metallic-tasting compound."
2. is 6:1
Step-by-step explanation:
1. While baking powder does produce sodium bicarbonate or at least plays a part in creating sodium bicarbonate, its alkaline nature allows the dish or the reaction to avoid tasting metallic.
2. 6:1 because logically the more water there is in the flour, the less viscous it would be.