It will. It is the chemical compositions that react, not the physical state.
At the temperature of the cooking, NaHCO3 (baking soda) is transformed in Na2CO3; this compound (sodium carbonate) react with the acetic acid from vinegar.
These two proucts react because even though we consume them they still have a chemical make up and vinegar is a very volatile acid so when mixed with the Alkenlined Baking soda it reacts volatily.
Test a little of it in a bit of vinegar. If it foams up, it should still work in baking.
You can test baking powder by putting some in vinegar. It is good if there is a lot of reaction.
Mixing baking soda with vinegar creates a chemical reaction. This reaction produces sodium acetate, water, and carbon dioxide gas. Depending on the ratio, there could still be baking soda or vinegar left after the reaction.
Any other type of base would do. Baking soda is sodium bicarbonate. If you could get your hands on another base, such as sodium carbonate or calcium carbonate, you can still perform the vinegar and base reaction.
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.
Yes - the amount of water there makes no difference - vinegar is already dilute acetic (ethanoic) acid.
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.
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.
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.
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%.
cuz whenever it's mixed with vinegar it gives off carbon dioxide or something about carbon dioxide gas but i'm still right
Not very, but it is still a chemical reaction. A foam is created, much like sea foam. Try it yourself.
Early chemical leavening was accomplished by activating baking soda in the presence of liquid(s) and an acid such as sour milk, vinegar, lemon juice, or cream of tartar. These acidulants all react with baking soda quickly, meaning that retention of gas bubbles was dependent on batter viscosity and that it was critical for the batter to be baked before the gas escaped. The development of baking powder created a system where the gas-producing reactions could be delayed until needed.While various baking powders were sold in the first half of the 19th century, our modern variants were discovered by Alfred Bird. August Oetker, a German pharmacist, made baking powder very popular when he began selling his mixture to housewives. The same recipe he created in 1891 is still sold as Backin in Germany. Oetker started the mass production of baking powder in 1898 and patented his technique in 1903
Baking soda is pure sodium bicarbonate Baking powder contains sodium bicarbonate, but it includes starch Iodine will give a blue color to wheat flour cornstarch baking powder Vinegar will cause baking powder baking soda and chalk to gas and give of CO2 Add water to all. salt - completely soluble - clear solution. With a small amount of water - will not completely dissolve - will get saturated. baking soda - completely soluble - clear solution sugar - completely soluble - clear solution. With a small amount of water will still completely dissolve unlike salt. wheat flower - white pasty mix gradually, under repeated mixing pressure and as water is added, it is both plastic and elastic. cornstarch - white pasty mix - thickens and becomes like glue. baking powder - mainly soluble but some pasty milky mix chalk - insoluble Thus chalk will be identified as the material which gases with vinegar, is insoluble in water but does not turn blue with iodine. Baking powder will be identified as the material which is mainly soluble, gives gas off with vinegar and yet turns blue with iodine Baking Soda will be identified as being completely soluble and yet gases with vinegar but does not turn blue with iodine. Wheat flour and Corn Starch will turn blue with iodine, will not gas with vinegar but behave differently in water and thus can be identified.
It's highly doubtful. If you mixed vinegar and baking soda in your hair, they would neutral each other, leaving behind sodium acetate salt, which would be easily washed away. But, regardless, even if they didn't completely neutralize, there would still be traces of drugs in your hair that could be detected by a proper drug test. If you are talking about marijuana, then THC and its metabolites are a very fat-soluble resin. THC is not completely soluble in either vinegar nor baking soda. So, it would still remain in your hair regardless.
i do not think that would work to for two reasons 1 the baking soda wouldn't have a liquid to dissolve and mix with 2 If the baking soda had a purpose to do some thing for another ingredient it would be to late I'm not sure if you cant, so you could still try it, who knows it might still taste fine!
firstly they fizz. after 3 days a paste forms on top of the shell parts that are out of the vinegar, and around the liquid level of the bowl. we removed the shells from the vinegar and compared them with untouched shells. the vinegar shells were crumbly. we could break them with our hands, compared to the untouched shells which were still hard and shattered when dropped on the ground.
Yes, it's still effective. Refrigeration will not change the properties of baking soda.
It is a physical change because it is still the same it didnt turn into glue or into a liquid ......so that means it is a physical change
"No as the vinegar and baking soda combined weight is too heavy - helium lighter than air therefore it goes up/floats" Hello - the above prior answer is correct if you mean attaching vinegar and baking soda as a payload. If you mean just capturing the gas from the reaction, the above answer ends up correct anyway, as the gaseous product of the reaction is CO2 (carbon dioxide). CO2 is about 50% heavier than air (mostly Nitrogen), so a balloon filled with CO2 will still sink. ---MexicoDoug
Vinegar has a low viscosity. Vinegar is 1.35 CentiStokes. While water is 1.00 but vinegar still has a low viscosity.