Vinegar

For culinary purposes, Baking Powder and Baking Soda are classed as leavening agents, and can therefore be grouped in with ingredients such as yeast. However, it should be noted that these are chemicals or chemical compounds and as such, should be considered as chemical additives. It is also important to remember that in most recipes, you cannot use baking soda if the recipe calls for baking powder due to the different way in which they chemically react in order to produce the rise required and it's safer by far not to try to substitute either one for the other.

For this reason, we are going to start this section, not with the history as in most of the Ingredient of the Month sections, but with an explanation of exactly what they are and how they work.

What is Baking Powder and Baking Soda?

Baking Soda is pure Sodium Bicarbonate, also called Bicarbonate of Soda (NaHCO3). It is a white crystalline alkali which reacts by effervescing (fizzing) when it comes into contact with acids, thus producing gasses, namely carbon dioxide. Because of this chemical reaction, it is often used in fizzy drinks and antacid remedies and it's precisely this reaction which facilitates the rising action in baked goods.

Baking Powder is more complex. It is composite of Sodium Bicarbonate (baking soda), one or more acid salts such as Cream of Tartar (Tartaric Acid), Sodium Aluminium Sulphate, Calcium Acid Phosphate plus a drying agent such as cornflour and the exact mix determines whether it is "Single" or "Double" acting. The difference between baking soda, single and double acting baking powders, is when the chemical reactions actually take place, and is explained below. However, the rising principal is the same in that a chemical reaction produces carbon dioxide bubbles which expand through the cooking mixture.

What's the difference?

When using baking soda, the mixture to which it is being added must contain some sort of acid, often in the form of honey, molasses, brown sugar, sour cream, yoghurt, cocoa, citrus juice or fruits. The chemical reaction takes place as soon as it is added to the acid ingredient in the mixing bowl. This means you have to work swiftly and get the mixture into the oven as soon as possible before the carbon dioxide starts to dissipate, which they will quite quickly. (Think back to those fizzy drinks once they've been poured into a glass - that initial burst of fizz soon dies down to a little murmur).

When using "Single Acting" baking powder, the chemical reaction, once again, takes place in the bowl at the mixing stage, with the catalyst being any liquid as opposed to an acid, so the same applies as to the speed at which you get the mixture into the oven. Remember, the acid is already present in the baking powder usually in the form of Cream of Tartar: it just needs to be triggered off by the addition of moisture (water, milk etc).

"Double Acting" baking powder adds another dimension. Not only does it start reacting in the bowl as with baking soda and "single acting" baking powder, but it also reacts a second time when it is cooked. This is achieved by the addition of slower reacting acids to the single acting baking powder, which hardly react at room temperature. These only become active once they achieve higher temperatures. So it has a double action - once when subjected to moisture in the bowl and once when subjected to heat in the oven. This quality means that the rush to mix and get it into the oven is avoided, which is especially useful if there are many ingredients which need thorough blending.

History

Food historians believe the use of baking soda dates back to ancient civilization and it is perhaps this age-old use of it which has prevented its demise as a chemical additive.

Until the late 1700's, yeast was the main leavening ingredient used. However once it became widely accepted that bicarbonate of soda would create carbon dioxide gas in the presence of certain acids, housewives began making their own chemical leavening. Although the rising process was faster, it was a little hit and miss due to the majority of the leavening gases being released in the bowl (at the bench stage).

By 1835 the first baking powder compound had been created with the addition of Cream of Tartar. It was found that it gave more consistent results although it was more expensive than bicarbonate of soda and had a shorter shelf life. Experimentation continued and by the 1850s the Cream of Tartar was replaced with calcium phosphate which, whilst cheaper than Cream of Tartar, still produced most of the gas at the bench stage. The first Modern day, commercially prepared baking powder was born.

However, it wasn't until 1885 when sodium aluminum sulphate was discovered. This acid reacted only when heat was applied. The combination of Bicarbonate of Soda, different acids plus cornflour to keep the mixture more viable in storage, revolutionised baking powder.

Of course, that wasn't the end of it. Not only was baking powder added to flour to create Self Raising Flour, but also further refinements and experimentation have taken place over the years and today, we are left with a stable and dependable product.

1. Go to the nearest grocery store.
2. Buy some baking soda and some vinegar.
3. Proceed in the usual way.

Seriously, baking soda and vinegar are among the commonest, cheapest substances I can think of. If you don't have them, and can't get them, I see little point in attempting to make an exhaustive list of more esoteric substances on the off chance you might have those lying around.

I can generally tell you that any carbonate and any acid will exhibit the same basic reaction.

ans2. But this experiment may be dangerous. If it were a glass bottle the danger of exploding glass fragments is pretty obvious. Even with plastic bottles, the bottle wall may fracture into sharp edged shards. which locally have done serious damage.

Vinegar has fruit in it, which is probably why you have fruit flies. Also, vinegar is acidic, meaning it contains acid. The type of acid it contains is acetic acid which releases hydrogen ions. I hope I answered your question! Vinegar is an acidic liquid processed from the fermentation of ethanol in a process that yields its key ingredient, acetic acid (also called ethanoic acid). It also may come in a diluted form. The acetic acid concentration typically ranges from 4 to 8 percent by volume for table vinegar [1] (typically 5%) and higher concentrations for pickling (up to 18%). Natural vinegars also contain small amounts of tartaric acid, citric acid, and other acids. ( Wikipedia ).

The dictionary defines vinegar as "sour wine" or "a sour liquid obtained by acetic fermentation of dilute alcoholic liquids and used as a condiment or preservative."

Vinegar is made by two distinct biological processes, both the result of the action of harmless microorganisms (yeast and "Acetobacter") that turn sugars (carbohydrates) into acetic acid. Many of our favorite foods involve some type of bacteria in their production - from cheese and yogurt to wine, pickles and chocolate. The first process is called alcoholic fermentation and occurs when yeasts change natural sugars to alcohol under controlled conditions. In the second process, a group of bacteria (called "Acetobacter") converts the alcohol portion to acid. This is the acetic, or acid fermentation, that forms vinegar. Proper bacteria cultures are important; timing is important; and fermentation should be carefully controlled.

Although acetic acid is the primary constituent of vinegar aside from water, acetic acid is not vinegar. Vinegar contains many vitamins and other compounds not found in acetic acid such as riboflavin, Vitamin B-1 and mineral salts from the starting material that impart vinegar with its distinct flavor.

Vinegar can be made from any fruit, or from any material containing sugar.

Since vinegar can be made from anything with sugar, there are probably too many different types to count made in countries throughout the world. Each country may use starting materials native to their area and tailored to the specific tastes of the region.

Typical retail varieties of vinegar include white distilled, cider, wine (white and red), rice, balsamic, malt and sugar cane. Other, more specialized types include banana, pineapple, raspberry, flavored and seasoned (e.g., garlic, tarragon).

The following varieties of vinegar are classified by a U.S. Food and Drug Administration (FDA) Compliance Policy Guide for labeling purposes according to their starting material and method of manufacturing:

• Cider vinegar or Apple vinegar is made from the two-fold fermentation of the juices of apples. Vinegar can be made from other fruits such as peaches and berries with the labels describing starting materials.
  
  
• Wine vinegar or Grape vinegar is made from the two-fold fermentation of the juice of grapes.
  
  
• Malt vinegar, made by the two-fold fermentation of barley malt or other cereals where starch has been converted to maltose.
  
  
• Sugar vinegar, made by the two-fold fermentation of solutions of sugar syrup or molasses.
  
  
• Spirit or distilled vinegar, made by the acetic fermentation of dilute distilled alcohol.
  
  
• Blended Vinegar made from a mixture of Spirit vinegar and Cider vinegar is considered a combination of the products that should be labeled with the product names in the order of predominance. It is also the product made by the two-fold fermentation of a mixture of alcohol and cider stock.
  
  
• Rice or Rice Wine vinegar (although not part of FDA's Compliance Policy Guide) has increased in popularity over the past several years and is made by the two-fold fermentation of sugars from rice or a concentrate of rice without distillation. Seasoned rice or rice wine vinegars are made from rice with the "seasoning" ingredients noted on the label.
  
  
• Balsamic vinegar (also not a part of FDA's Compliance Policy Guide) continues to grow in market share and "traditional" and "commercial" forms are available. The products are made from the juice of grapes, and some juice is subjected to an alcoholic and subsequent acetic fermentation and some to concentration or heating. See the "Today's Vinegar" section of the Web site for more information regarding Traditional and Commercial Balsamic Vinegar.

If you attempt to make vinegar at home, we are sure you'll develop an appreciation for the difficulty of this ancient art and science. Be careful. While homemade vinegar can be good for dressing salads and general purpose usage, its acidity may not be adequate for safe use in pickling and canning. Unless you are certain the acidity is at least four percent, don't pickle or can with it.

"Mother" of vinegar will naturally occur in vinegar products as the result of the vinegar bacteria itself. Mother is actually cellulose (a natural carbohydrate which is the fiber in foods like celery and lettuce) produced by the harmless vinegar bacteria. Today, most manufacturers pasteurize their product before bottling to prevent these bacteria from forming "mother" while sitting on the retail shelf.

After opening, you may notice "mother" beginning to form. Vinegar containing "mother" is not harmful or spoiled. Just remove the substance by filtering and continue to enjoy the product.

The Vinegar Institute conducted studies to find out and confirmed that vinegar's shelf life is almost indefinite. Because of its acid nature, vinegar is self-preserving and does not need refrigeration. White distilled vinegar will remain virtually unchanged over an extended period of time. And, while some changes can be observed in other types of vinegars, such as color changes or the development of a haze or sediment, this is only an aesthetic change. The product can still be used and enjoyed with confidence.

No. The United States Food & Drug Administration (FDA) recognizes that diluted acetic acid is not vinegar, indicating that it is:

"misleading if the labeling of a food in which acetic acid is used implies or suggests that the food contains or was not prepared with vinegar. Acetic acid should not be substituted for vinegar in pickled foods, which consumers customarily expect to be prepared with vinegar."

Most vinegars contain insignificant amounts of some or all of the mandatory nutrients required in nutrition labeling. Nutrition labeling is not required if the product contains insignificant amounts of all of the following components (calories, total fat, saturated fat, trans fats, cholesterol, sodium, total carbohydrate, dietary fiber, sugars, protein, vitamin A, vitamin C, calcium and iron) as outlined in the Chapter 21, Section 101.9(j)(4) of the U.S. Food & Drug Administration's (FDA) Code of Federal Regulations. Most vinegars have less than 3 calories per tablespoon and no fat. Seasoned vinegars may contain more calories due to the added ingredients. Check the label of your favorite vinegar product to determine the nutrition information for that product.

The strength of vinegar is measured by the percent of acetic acid present in the product. All vinegar sold in the United States at the retail level should be at least 4% acidity as mandated by the U.S. Food & Drug Administration (FDA). Typical white distilled vinegar is at least 4% acidity and not more than 7%. Cider and wine vinegars are typically slightly more acidic with approximately 5-6% acidity.

The acid in vinegar cuts through the grease and germs on your counter tops and is also the ingredient that makes your favorite pickles so tart and safe to eat by inhibiting bacteria and mold. See the "Uses and Tips" section of the Web site for other ideas for using this versatile product.

Everything is a chemical, even your hair, and the air.