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Would a single cube of baking soda react more rapidly than powered and why?
Wiki User
∙ 15y ago
No, the powdered baking soda would react faster because it has a higher surface area which is exposed. No, it would not. Powdered baking soda has much more surface area and allows for more rapid interaction then a cube would allow.
Wiki User
∙ 15y ago
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Is Baking Mix a Non-perishable item?
Yes. Baking mix would be non-perishalbe since it does not require refrigeration and it does not spoil rapidly.
Can you give you a hypothesis for a baking soda volcano?
EX: "I can predict that the baking soda will react with the [vinegar] violently and will produce a foaming effect and will emerge from the volcano rapidly"
What is tha hypothesis of a baking soda volcano?
I predict that the baking soda will react with the vinegar violently and will produce a foaming effect and will emerge from the volcano rapidly
What colour would the indicator be WITH baking soda?
baking soda indication
What would happen to the muffins if you were using baking soda in stead of baking powder?
They would not raise as much.
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Wind
How would hybrid cars help the in environment?
arnt they electronicly powered arnt they electronicly powered
How would water powered cars help the environment?
Water -powered cars. You must explain how these would work, because I'm not aware of any "water-powered" engines capable of moving an automobile.
Which gets stains out the best Baking Soda or vinegar?
I would say baking soda.
Does baking soda sink?
Baking soda dissolves in liquid. Baking soda would sink if sealed in a water-tight package.
What are wind powered vehicles and what do they need to work?
Well. A wind powered vehicle is a vehicle that is powered by the wind obviously. An example of a wind powered machine would be a sail boat, a kite perhaps, or a hang glider.
What can you use instead of baking powder in a cake?
If the recipe calls for baking powder or baking soda, it is unlikely that a substitution would be successful. One might try beating the egg whites to incorporate air into the batter. If the batter is light enough, the air in the egg white might expand enough while baking to provide some lift to the final product.
