Baking soda (sodium bicarbonate) needs an acid to react with. The reason you put it in things is to function as a leavening agent. The alkaline baking soda reacts with something acidic, releasing carbon dioxide bubbles into the batter and making it light and airy in texture.
As for why baking soda doesn't react with heat... it actually does. Above about 160 degrees F, it begins to break down into sodium carbonate, carbon dioxide and water. This too will release bubbles into your batter, giving it a texture, since not all batters are too acidic.
because of the acid in coca cola that reacts with the carbon dioxide in baking soda
vinegar
vinegar
Carbohydrates are added to the coca cola and mentos which react together to cause a reaction.
If you mean coca cola club soda then definitely not that. But, if you mean coca cola, club soda, or vinegar, it will be club soda. It would be club soda because it has the most carbonation and it doesn't have as much flavoring syrup as coca cola would. It also wouldn't be vinegar because, yes, it does have tons ans tons of sodium, but the carbonation will 'eat away' at the candy until it dissolves completely.
vinegar Coca-Cola Citrus Fruits Lemonade
lemon juice, coca cola, vinegar
Both work but Coca Cola is the best
It would be Coca Cola.
Coca cola has a unique smell. Sweet but with maybe a slight vinegar smell?
Coca Cola Vanilla is a product. Coca Cola is a brand.
It was Coca Cola
I love Coca Cola