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What if baking soda was a liquid will it still react to vinegar?
Wiki User
∙ 16y ago
It will. It is the chemical compositions that react, not the physical state.
Wiki User
∙ 16y ago
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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.
Will baking soda and vinegar still erupt if you put food coloring in the vinegar?
Yes.
Does vinegar and baking soda and water still form a reaction?
Yes
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.
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.
If baking powder fizzes in vinegar is it a chemical reaction?
yes, because the powder reacts after hitting the vinegar.
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%.
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 is in baking soda that makes it react to vinigar?
Sodium bicarbonate, the chemical name of baking soda, is an alkali, which reacts with the acid vinegar, to neutralise the 2 chemicals Or, if you want to get technical..... Sodium Bicarbonate (chemical NaHCO3) combines with the dilute Acetic Acid in vinegar, (chemical CH3COOH) to form Sodium Acetate, Water and Carbon Dioxide gas. The gas is released in the form of small bubbles. If the mixture is strong enough and warm enough, it fizzes rapidly. NaHCO3 + CH3COOH → CH3CO2Na + H2O + CO2 (gas) in other words the the salad dressing (vinegar) and the powdery stuff (baking soda) explode when they touch each other
What is double-acting baking powder?
it contains two different types of acids that react at different times. The first acid will react by creating gases when mixed with the liquid in the recipe. The second type will react by creating gases when the batter is exposed to oven heat.
