According to the MSDS it is sodium bicarbonate or baking soda
One would have to use a ton of baking soda to alter the pH in a pool. Use a chemical that's designed for this purpose.
yes
yes it does mean the same... And the chemical formula for baking soda [Sodium Bicarbonate] is NaHCO3...
The reactants and products need to be equal, as the supplies you put into the cookie mix has to be the same amount of cookies you get after.
No... You should not use baking powder instead of baking soda because there is a different effect in the rising of what you are baking and it could possibly effect the taste depending on the thing you are baking/making.
YES!!! THey are just different names for the same chemical. Other names forthis chmeiucalk are sodium hydrogen carbonate and baking powder. Its chemical formula is NaHCO3
baking powerder is baking powder is not the same!
Carbon dioxide, the same gas you breath out in respiration.
Baking soda and eating soda are not the same. Baking soda is an ingredient that is found in baking recipes.
Baking powder and baking soda are often used together in recipes in order to add lift to the final product. Because baking soda is a base and commercial baking powder is generally slightly acidic, they are often used together to neutralize both each other the other ingredients of the recipe. Yes baking powder and soda can both be used in the same recipe.
yes, it has nothing to do with cleaning your pool though . soda ash raises the level of PH in you pool, baking soda does the same but it actually raises the TA (total alikinity), thereby stabalizing the PH and using less soda ash, you can buy soda ash alot cheaper at a farmers coop instead of the pool store. It has alot to do with cleaning the pool. If your pool has a concrete bottom and you just used muratic acid to wash it for painting then yes you have to use either soda ash or baking soda to neutralize the acid before painting.
Baking a pie is a chemical change because the cells of the ingredients are broken down when they get hot. You can see this when the crust becomes firm or the fruit in a pie becomes soft.