Correct Answer: (b) Carbon dioxide
Solution:Chemical leaveners, such as baking powder and baking soda, typically use carbon dioxide gas to lighten and aerate baked goods. When these leaveners are added to a recipe, they react with other ingredients, such as acid or moisture, to produce carbon dioxide gas. This gas forms bubbles in the batter or dough, which causes the mixture to expand and rise during baking, resulting in a lighter and fluffier texture.