Baking soda is a base & lime juice is an acid -- therefore they create a chemical reaction.
Baking soda which is sodium bicarbonate is a base, while vinegar is acetic acid, an acid. The mixing of these two chemicals results in a neutralization reaction, producing carbon dioxide gas which causes the bubbling.
Lime juice is acidic, containing several different acids. Baking soda is sodium hydrogen carbonate, a weak base. The two will react, releasing carbon dioxide (and forming a variety of sodium salts, notably citrate and ascorbate) ... the specific amount of baking soda doesn't really matter.
These household items can make invisible ink.
It is called Lime Juice
A lime juice tub was a ship that served lime juice to prevent scurvy.
Lime juice is fairly acidic.
One must squeeze a lime.
The zest from any other citrus fruit would work fine. However, the recipe will taste like that citrus instead of lime. I suppose a bit of lime juice could work, but I wouldn't suggest it for a particularly delicate recipe, especially if you're baking. Something sturdy like a soup or stir fry should be fine, though, if you substitute juice for zest.
Lemon juice is more dense than lime juice.
yes lime juice is soluble in water
According to the RealLime 100% Lime Juice from concentrate bottle label: 1/2 cup of RealLime juice = 1/2 cup fresh lime juice So...1 cup of RealLime "concentrate" juice equals 1 cup of fresh lime juice.
NO!!! In simple terms this is adding an acid to an acid. Household products that will neutralise lime juice are sodium carbonate (Washing Soda), Sodium bi-Carbonate (Sodium hydrogen carbonte)/(Baking powder) and Brasso( Ammonia /Base content).