What's the difference between baking soda and baking powder?
545915
Both baking soda and baking powder are leavening agents, which means they are added to baked goods before cooking to produce carbon dioxide and cause them to 'rise'. Baking powder contains baking soda, but the two substances are used under different conditions. \nBaking Soda \n\nBaking soda is pure sodium bicarbonate. When baking soda is combined with moisture and an acidic ingredient (e.g., yogurt, chocolate, buttermilk, honey), the resulting chemical reaction produces bubbles of carbon dioxide that expand under oven temperatures, causing baked goods to rise. The reaction begins immediately upon mixing the ingredients, so you need to bake recipes which call for baking soda immediately, or else they will fall flat! \n\nBaking Powder \n\nBaking powder contains sodium bicarbonate, but it includes the acidifying agent already (cream of tartar), and also a drying agent (usually starch).
851560
solution...Bicarbonate and sodium. :)
564922
The baking soda we use for cooking is all made artificially.  You add salt (sodium chloride) and limestone (calcium carbonate) in ammonia- the limestone is there to produce CO2 gas.\n\n\nIn neutral or basic solutions, sodium bicarbonate is less water-soluble than sodium chloride. When carbon dioxide passes through a concentrated solution of sodium chloride and ammonia, sodium bicarbonate precipitates according to the following chemical reaction:\n\nNaCl + CO2 + NH3 + H2O ---> NaHCO3 + NH4Cl \nThe ammonia is necessary to buffer the solution at basic pH. Without it, a hydrochloric acid byproduct would render the solution acidic, and in acidic solutions, the reaction cannot proceed. In industrial practice, the reaction is carried out by passing concentrated salt water through two towers. In the first, ammonia bubbles up through the brine and is absorbed by it. It the second, carbon dioxide bubbles up through the brine and precipitates sodium bicarbonate.
53270
sodium carbonate\n\nA white powdery compound, Na2CO3, used in the manufacture of baking soda, sodium nitrate, glass, ceramics, detergents, and soap.
118663
I'll take a stab at this one.  \n\nIf you're comparing the two, water will disolve more NaCl than it will Sodium bicarbonate because it dissociates a lot faster and effienciently (due to its electronegativitiy and other factors).  \n\nOn that same note, if you are asking directly if both dissolve faster in cold or hot water, hot water is always your best bet with solids dissolving in water.  On another note, if you want to disolve a gas in water lower temperatures are pretty much the only way to accomplish this (but thats a different topic).  \n\nSo in short, both will disolve better in hot water!\n\nCheck out the source below it is very helpful.  Oh and by the way, Sodium bicarbonate does dissolve in water.
543574
Baking soda won't really have an effect on whitening your teeth or removing tartar. Baking soda is effective at neutralizing acid in your mouth, which will lower your chances of decay. Bacteria in your mouth produce acid whenever you eat, especially when it's a fermentable sugar. Acid produced by bacteria is what demineralizes your teeth and allows cavities to form. So if you brush or rinse with baking soda immediately after eating, it may help in your overall oral hygiene. People who have low saliva flow are especially recommended to rinse with baking soda because saliva acts as our natural acid buffering agent.\n\nTartar is formed when plaque has been sitting on your teeth for some time and calcium in your saliva mineralizes it into a hard mass. You tend to find most tartar on your lower front teeth and upper molars because this is where saliva enters your mouth from the salivary glands. Tartar can only be removed by scaling because of the way it is adsorbed onto your teeth. Tartar control toothpastes are only effective in reducing the amount of tartar on your teeth after a cleaning has been removed by a dentist or hygienist. The active ingredient is sodium pyrophosphate, which acts as a buffer to remove calcium from your saliva so it doesn't have a chance to form tartar. \n\nBrushing with baking soda before or after you use toothpaste shouldn't hurt, but the results you are looking for will likely be marginal at best. Using proper brushing technique along with flossing are your best bets at maintaining a healthy mouth.
1118981
Supposedly PH balance. Most likely scents that are added, but to be honest I've used both and really haven't had a lot of differences noticed.
632667
Vinegar is an acid (Acetic Acid) and baking soda is a base (Sodium Bicarbonate). Mixing acids with bases produces what is called "Acid Reduction Oxidation," or "Redox" reactions. Its basic forms result in salt (the type of salt is dependent upon the mixed chemicals), water, and heat (left over from the reaction). In the case of more complex reactions, where there is enough heat to separate some of the salt compounds, gases such as carbon-dioxide may alo be formed. \n\nThis is what creates the bubbles found in your "volcano."
287430
Try putting it in a box or container large enough to put a box of baking soda in there also. You don't want to put any chemicals or sprays on the material, this could damage it.Baking soda absorbs odors. Change if necessary and let air at it occasionally.
518629
not too much, they are both basic, and don't really react. even if it is an aqueous solution of ammonia (thus avoiding the gas problem above)
836933
HI,\nIF YOU REALLY LIKE BAKING SODA, USE A TOOTHPASTE THAT HAS BAKING SODA IN IT. YOU REALLY NEED THE FLUORIDE IN THE TOOTHPASTE, NOT JUST BAKING SODA.  GOOD LUCK AND BRUSH AWAY.
837196
A pure substance has a formula or symbol so we know exactly what atoms are in it in what proportion. \n\nIn a mixture there can be any material in any proportion.\n\nIn a solution, a type of mixture, there is one substance dissolved in another so that they are all mixed and anywhere we take a sample it will be the same.
314798
gases are in general more soluble in cold liquids, so less of the dissolved carbon dioxide is lost from an iced glass of Coke vs. one at room temperature.  I've also noticed that drinks with artifical sweeteners tend to go flat faster, but I have not figured out yet whey it seems like the presence of large amounts of sugars affect the solubility of the CO2 yet.
836443
No, unfortunatley you can't substitute Baking Soda for Yeast and actually there is no substitute for yeast.  \nBaking soda does make things lighter and give some loft to baked items, but it does not make dough rise.\n\nSorry
1037113
the first answer is way wrong... sodium bicarb is baking powder...sodium penothol is truth serum
520225
iodized salt or baking soda
146503
chemical reaction\n-------------------\nBaking soda added to water raises the temperature slightly. Chemical reactions are either endothermic or exothermic. Endothermic means you have to put energy (heat) in to make the reaction go while exothermic means there's energy (heat) left over. Left over heat will raise the temperature. Baking soda and water is exothermic and so the water gets a little warmer. This is because the binding energy of the chemical bonds of the products has an excess over the binding energy of the components. Therefore, energy is released and the water warms up.\n\nEndothermic reactions do not usually go off at room temperature without heating. Baking soda is NaHCO3 and water is H2O. Added together you get NaOH and H2CO3 which are sodium hydroxide and carbonic acid. Carbonic acid is the fizz in soda. Eventually the mixture releases CO2 gas when the H2CO3 breaks down into H2O and CO2. The solution of H2O and CO2, if left alone uncorked, will lose its fizz. The water CO2 mixture will cool off slightly when the fizz (CO2) is released because the CO2 takes some energy with it. As the water evaporates it cools off because the warm molecules of water evaporate first! That's right! The warm ones!\n\nWhen we say temperature we really mean the average temperature of the molecules in a glass of water. Some are colder than average, some are warmer and many are close to the average. Evaporation requires energy, called the latent heat of vaporization. This heat comes from the warm water molecules. When the water evaporates it cools the glass off. That's why sweating makes you cool off too.\n\nA reaction that is endothermic will take place at a much slower rate because there are always some warmer molecules in the mixture. When we warm up the chemicals we raise the average temperature and a lot of the molecules can then react. When you mix bread dough the mix usually gets noticeably warmer after you put in all the ingredients. This is probably safe to try out at home with some adult help. Just ask your folks to help you whip up a batch of "soda bread." You can eat the result!