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What else can I help you with?
Will vinegar and baking soda still react if the baking soda is baked into a pastry?
At the temperature of the cooking, NaHCO3 (baking soda) is transformed in Na2CO3; this compound (sodium carbonate) react with the acetic acid from vinegar.
How can I test the effectiveness of baking powder?
To test the effectiveness of baking powder, you can mix a small amount with water or vinegar. If it fizzes and produces bubbles, it is still effective. If it does not react, it may have lost its potency and should be replaced.
Will baking soda and vinegar still erupt if you put food coloring in the vinegar?
Yes.
Can I use baking soda to tell if my wine is turning to vinegar or does it have the same reaction as vinegar regardless of if it has turned?
Since wine is acidic, the baking soda will react, and bubble/foam similar to adding baking soda to vinegar (or anything acidic for that matter). The best way to tell is to taste and smell it. Wine turns to vinegar through a reaction with oxygen. Store corked bottles sideways so the cork does not dry. Take other steps to ensure oxygen does not come in contact with the wine.
Does vinegar and baking soda and water still form a reaction?
Yes
How can you test baking soda to see if it still can be used in baking?
put about a teaspoon in a bowl. add some water to it. or vinegar which will definitely bubble if still acive. it should dissolve and slightly 'bubble'. the best way is use by the date on the package.
When you add baking soda to vinegar the mixture fizzes as carbon dioxide is produced Suppose you added water to the vinegar before you mixed it with the baking soda what do you think will happen?
It will still fizz, but fizz less the more water is added to the vinegar (acid) solution. Vinegar is already a diluted solution of acetic acid, and is mostly water.
Can you use the baking soda you have in my fridge to bake cookies?
It is not recommended. The soda in the fridge has absorbed a lot of different odors and tastes that will affect your baking. The moisture in the air can also react with and decrease its leavening power. You can test the baking powders potency by taking a spoonful and mixing with a bit of hot water or vinegar. If it bubbles, the soda is still active, but that doesn't get rid of the flavors it has absorbed in the fridge.
Does white vineger or apply cieder WORK BETTER in baking soda?
If you mean white vinegar as opposed to apple cider vinegar I would think there is very little difference from the viewpoint of baking soda's effectiveness as a raising agent in baking. As a cleaning agent white vinegar would work better with baking soda as it has no colour, less odour and less stickiness than cider vinegar. If you mean apple cider as opposed to apple cider vinegar, then white vinegar would be more effective with baking soda as a raising agent. The baking soda would still interact with the acidity of the cider and the apply flavour of the cider would add a little something to the taste but as there would be more acid in a volume of vinegar than in an equal volume of cider the vinegar would work better with the soda. The effervesence in the cider would be released for the most part while mixing the batter rather than during the cooking process.
If baking powder fizzes in vinegar is it a chemical reaction?
yes, because the powder reacts after hitting the vinegar.
What happens when white wine vinegar and baking soda are combined?
When an acid and a base are mixed it creates a neutralization causing, in the case you mentioned bubbling due to the creation of carbon dioxide. The type of vinegar does not matter, it will still bubble no matter what it's just that it may be more forceful if you use distilled white thine vinegar as opposed to other types. I am not 100% positive what happen if you use undiluted vinegar so I would not suggest mixing pure vinegar and baking soda. Most vinegar is diluted to 5%.
What happens when white vinegar and baking soda are combined?
When an acid and a base are mixed it creates a neutralization causing, in the case you mentioned bubbling due to the creation of carbon dioxide. The type of vinegar does not matter, it will still bubble no matter what it's just that it may be more forceful if you use distilled white thine vinegar as opposed to other types. I am not 100% positive what happen if you use undiluted vinegar so I would not suggest mixing pure vinegar and baking soda. Most vinegar is diluted to 5%.
