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What else can I help you with?
How do tell baking soda and baking powder apart?
Baking soda is sodium bicarbonate used in leavening foods that have acid in them. Baking powder contains baking soda plus an acid, and is used in leavening acid-free or low-acid foods.
Why does soda make your mouth worse after eating something spicy?
There is a chemical in certain foods that make it spicy. The bubblyness in the soda just makes the chemical react more.
Is baking soda and baking powder is the same?
No. But they both serve as leavening agents. Baking powder has baking soda in it
What are two examples of bases that are found in foods you eat?
Eggs, and Baking Soda.
Does lemon soda help cool your mouth after eating spicy foods?
it really depends how spicy the food is, if its very spicy it will help but not very well, with less spicy foods it propably will cool your mouth quite well, if you really wanted to cool your mouth down after spicy food the best thing would be milk :P
Are baking soda and eating soda same?
Baking soda and eating soda are not the same. Baking soda is an ingredient that is found in baking recipes.
Is baking soda magnetic?
is baking soda magnetic
Is the baking soda acidic or basic?
They can be either. Some foods are basic, some are acidic, and some are neutral.
What is the difference between cooking soda and baking soda?
There isn't one. Bread Soda is the Irish name for baking soda.
Is baking soda acid or base?
Baking soda is a basic compound, also known as an alkaline compound, with a pH of around 9. It can act as a buffer to neutralize acids and is commonly used in baking to help foods rise.
What family of Macromolecules does baking soda fall in?
Baking soda, chemically known as sodium bicarbonate, falls under the family of inorganic compounds because it does not contain carbon-hydrogen bonds like organic molecules do. It is commonly used as a leavening agent in baking to help foods rise.
How are baking powder and baking soda different?
Both of them are baking soda, which is a chemical that makes baked foods light and fluffy when it comes into contact with acid in the food. Baking powder, which contains an acid, is used when the food doesn't have enough acid to activate the baking soda. It's not recommended, but I've used baking powder in recipes that called for baking soda and it worked well. The opposite is not true--if the recipe calls for baking powder, there's not enough acid in there to kick off baking soda and eating the product will be like chewing on a rock.
