Baking soda is the popular name for a molecule that's scientifically called sodium bicarbonate, NaHCO3. This ingredient is commonly used in baked goods to help cake rise, but how does it actually work?
When NaHCO3 is under high heat, a reaction occurs that produces carbon dioxide, CO2. The gas fills up the dough, causing it to rise. One reaction is: 2NaHCO3→Na2CO3+CO2+H2O, and as you can see, the CO2 produced is what causes dough to rise. This reaction is called thermal decomposition, and actually, most bicarbonates go through this reaction. This is also a type of dehydration reaction, because H2O is removed.
NaHCO3 also undergoes another reaction when combined with acids. The classic baking soda and vinegar experiment is because of this reaction: NaHCO3(s) + CH3COOH(l) → CO2(g) + H2O(l) + Na+(aq) + CH3COO-(aq)
Since NaHCO3 is basic, it performs a neutralization reaction when combined with acids, like vinegar (acetic acid). This causes foam to quickly come out of the flask as a result of the quick accumulation of gas.
When NaHCO3 is under high heat, a reaction occurs that produces carbon dioxide, CO2. The gas fills up the dough, causing it to rise. One reaction is: 2NaHCO3→Na2CO3+CO2+H2O, and as you can see, the CO2 produced is what causes dough to rise. This reaction is called thermal decomposition, and actually, most bicarbonates go through this reaction. This is also a type of dehydration reaction, because H2O is removed.
NaHCO3 also undergoes another reaction when combined with acids. The classic baking soda and vinegar experiment is because of this reaction: NaHCO3(s) + CH3COOH(l) → CO2(g) + H2O(l) + Na+(aq) + CH3COO-(aq)
Since NaHCO3 is basic, it performs a neutralization reaction when combined with acids, like vinegar (acetic acid). This causes foam to quickly come out of the flask as a result of the quick accumulation of gas.
