Baking soda, or sodium bicarbonate, is a chemical compound in powder form; it is classified as a base. Vinegar contains acetic acid, and is classified as an acid. When a base and an acid come together, the results can get a little bit messy. The following subtopics will explain both vinegar and baking soda’s properties, and what exactly occurs when the two are combined.
Vinegar and its Composition
Vinegar is commonly referred to as “sour wine”. Initially, vinegar is made from fruit. The fruit, which could be grapes or berries, is juiced and fermented. The fermentation process uses yeast to turn the sugar molecules into alcohol. After the fermentation of the fruit juice, bacteria called acetobacter are introduced, and these bacteria turn the alcohol molecules into acid. The newly created acetic acid is combined with other mineral salts, nutrients and vitamins, and is now vinegar.
Baking Soda and its Composition
Baking soda is a base, and aids in the breaking down of proteins and neutralizes acids. Its scientific name is sodium bicarbonate, or NaHCO3. It is a crystalline powder. It also is a leavening agent in baking, and tenderizes meats. Baking soda can either be mined from the Green River in Wyoming or is man-made. Trona ore is where the baking soda is derived from.