lemon juice
Both
Yes, because it doesn't like black people. Vin-Niger.
It bubbles up, like baking soda and vinegar
Baking soda can also react with acids like lemon juice, buttermilk, or cream of tartar to produce carbon dioxide gas, which causes the mixture to rise or bubble.
No. Baking powDer is a base. Something like, oh say, vinegar would be an acid. Yep.
something acidic can substitute for vinegar like lemon or orange
In baking, you can use ingredients like herbs, spices, lemon juice, or vinegar as substitutes for salt.
No, it is not possible to separate baking soda and vinegar as easily as separating baking soda and sand. This is because baking soda and vinegar undergo a chemical reaction when mixed, forming carbon dioxide gas and water. Sand and baking soda, on the other hand, are physically different substances that can be separated by methods like filtration or simply picking out the sand.
For a baking soda volcano science project, white vinegar is commonly used. Its acetic acid reacts with the baking soda (sodium bicarbonate) to produce carbon dioxide gas, creating a bubbling eruption effect. While other types of vinegar, like apple cider vinegar, can also work, white vinegar is preferred for its strong reaction and clear appearance.
It can be, but only use about half as much baking soda as you would baking powder.Also, baking soda should be mixed with Cream of Tartar to help it work. 2 parts baking soda to 1 part cream of tartar works best. If you don't have cream of tartar, add a little vinegar or lemon juice (not more than 1-2 teaspoons of the juice or vinegar, though, so the taste of the cornbread doesn't change).Cream of tartar, vinegar and lemon juice add acid, which the baking soda reacts with to work best in baking. Baking Powder already has an acidic agent in it, which is why you don't have to add anything extra to that.If your recipe already has some kind of acid in it (which is possible - there are a lot of different cornbread recipes, and some call for acids like lemon juice or vinegar), then you just need to add the baking soda by itself.
The acetic acid that makes the vinegar sour reacts to the sodium bicarbonate and then creates carbonic acid then because the carbonic acid is heavier than air so the bubbles flows over like water instead of floating in the air
If you are looking for what makes the vinegar fizz, baking soda or another base would work. It works because the vinegar and baking soda cause a chemical reaction with each other, and they cause it to fizz and foam. So in short, baking soda would cause it to "blow up." If you were looking for a different answer, I really don't know.