No
If you don't have baking powder, you can use baking soda along with an acidic ingredient like buttermilk, yogurt, or lemon juice to help your baked goods rise.
In sparkling (carbonated) water, tiny bubbles of carbon dioxide can cling to a lemon seed (or anything else in the water) and when they do so, they make the seed more buoyant. The bubbles can also float away from the seed, leaving it in a less buoyant state. As a result, the seed can rise and fall.
I'm not sure, but it may be because the calcium carbonate is a base, and therefore it neutralises the citric acid in the lemon juice (which makes the lemon juice taste sour). The rapid release of CO2 (a product of the neutralisation)has caused the fizzing, and a salt (calcium citrate) is formed. It is often removed and added to sulphuric acid to make sweets.
Use Baking soda and lemon juice. You mix in the soda with the dry ingredients, then add the juice with the wet ingredients. When it reacts, it fizzes up, making the dough "rise".
Yes, baking soda (sodium bicarbonate) releases carbon dioxide when it is mixed with an acid such as vinegar or lemon juice, resulting in bubbles and causing baked goods to rise.
Baking soda is a leavening agent that helps baked goods rise by producing carbon dioxide gas when it reacts with an acid (such as vinegar, lemon juice, or buttermilk) in the recipe. It also contributes to the browning and crisping of certain baked goods.
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.
due to capillary action
wll wash your hair every ither day or even more fequently , depending on your circumstances. Just rise with lemon juice, aviod eating greasy foods and have more green vegies
Yes, it does Yes it does!!
it boils because of the salt in it
Baking soda can react with acids, such as vinegar or lemon juice, to produce carbon dioxide gas and water. It can also react with heat to release carbon dioxide, which helps dough rise. Additionally, baking soda can react with proteins to help with browning in baked goods.