What is the difference between baking soda and baking powder ?

Baking Soda - sodium bicarbonate, an alkaline compound that releases carbon dioxide gas when combined with an acid and moisture; used to leaven baked goods.





Baking Powder - a mixture of sodium bicarbonate and one or more acids, generally cream of tartar and/or sodium aluminum sulfate, used to leaven baked goods; releases carbon dioxide gas if moisture is present in a formula.What is the difference between baking soda and baking powder ?
put it in vinager and youll find outWhat is the difference between baking soda and baking powder ?
Here's a very good website to explain the differences and give you all the details you ever wanted to know! :)


http://www.ellenskitchen.com/pantry/bsbp鈥?/a>





It also offers substitutions, so if you ever run out of these and you're in the middle of baking, you can use something else! Cool!
I don't know the scientific reason, but baking soda is most often used with buttermilk, and for savoury items, such as oven bread.


Baking powder is used with ordinary milk, for sweet goodies, such as cakes and buns.
Baking Soda - A Multipurpose Cleaner





What is Baking Soda?





Baking Soda, (sodium bicarbonate) is a naturally occurring substance that is present in all living things--it helps living things maintain the pH balance necessary for life. Baking Soda is made from soda ash, also known as sodium carbonate. It is dissolved into a solution through which carbon dioxide is bubbled, and sodium bicarbonate precipitates out forming Baking Soda. It is pure enough (more than 99%) to be listed in the United States Pharmacopoeia (USP) since 1848.





How can Baking Soda be used in Cleaning?





Baking Soda acts a cleaning agent because it is a mild alkali and can cause dirt and grease to dissolve easily in water for effective removal. When is it not fully dissolved, like when it is sprinkled on a damp sponge, Baking Soda is mildly abrasive and can lift dirt for easy removal as a gentle scouring powder. Since it鈥檚 gentle, Baking Soda is safe and effective as a cleaner for glass, chrome, steel, enamel and plastic. Because Baking Soda is a pure, natural product that is also a food, it is non-toxic, unlike many other household cleaners. It is safe to use around children and pets and is ideal for cleaning food preparation surfaces. In your home use Baking Soda to clean sinks, tubs, tile, microwaves, plastic containers, even teeth without scratching. Industrially, Baking Soda is used to clean large machinery and commercial kitchen equipment.





Baking Soda鈥檚 deodorization power is a result of its ability to neutralize odors, rather than just covering up odors with perfumes. Most unpleasant odors come from either strong acids (like sour milk) or strong bases (spoiled fish). Baking Soda deodorizes by bringing both acidic and basic odor molecules into a neutral, more odor-free state. Baking Soda can be used as a personal deodorant for underarms and feet, and as a household deodorant on carpets, upholstery and in the fridge and freezer. Baking Soda can also deodorize when it鈥檚 dissolved in water. So you can use it as a mouthwash to neutralize garlic breath, as a diaper soak to neutralize that 鈥榓mmonia鈥?smell (basic) and to deodorize plastic food containers that have absorbed that pickle or sauerkraut smell (acidic). Industrially Baking Soda is used for odor control of sewage disposal plants and around barn and feedlots.





Because of its chemical makeup, Baking Soda has unique capabilities as a Ph balancer or buffer. Buffering is the maintenance of a stable pH balance, or acid-alkali balance. As a buffer, Baking Soda tends to cause acid solutions to become more alkali and to cause alkali solutions to become more acid, bringing both solutions to a stable pH around 8.1 (slightly basic) on the pH scale. A buffer also resists pH change in a solution, in this case maintaining a pH of 8.1. In this way Baking Soda can be used as an antacid in the human digestive system, neutralizing acids from acid indigestion and heartburn and relieving the associated discomfort. When used as a paste on skin or in the bath Baking Soda soothes the irritation of poison ivy, insect bites, sunburn, and prickly heat.





What is the shelf life of baking soda, and how can I tell if it鈥檚 still effective for cleaning?





Baking Soda is a very stable product that has an almost unlimited shelf life. If kept in a cool, dry place, Baking Soda can retain its properties for years. The Food and Drug Administration (FDA) requires the expiration date that appears on the bottom of every box. To confirm Baking Soda鈥檚 effectiveness, pour a small amount of vinegar or lemon juice into a cup and add a spoonful of Baking Soda. If a fizzing action occurs, the Baking Soda is still 鈥榓ctive鈥?and good for use.





Advantages of Baking Soda as a Cleaner Low cost about .50 a box (all brands are the same since they all are the same chemical - sodium bicarbonate)


Environmentally safe cleaner








Using Baking Soda for ';Money Saving 鈥?Safe Cleaning Power';





Grease Remover Pots %26amp; Pans 鈥?Crock pots - soak baked on dried on stains with baking soda + hot water


Kitchen counters, appliances, cutting boards 鈥?cleans without scratching


Remove scuff marks from floors 鈥?used as a non-scratch scouring powder


Drains, garbage disposal 鈥?deodorizes and cleans. Use plain or with equal parts of vinegar








Residue remover Bathroom counters


Mix a spoonful or 2 with shampoo to remove hair products buildup


Skin softener and irritation soother 鈥?Mix 3 parts baking soda to 1 part water. Apply to face and body with a gentle motion.


陆 cup in bath water 鈥?washes away oil %26amp; perspiration








Odor Remover Use as a Carpet Freshener 鈥?录 the cost


Refrigerator/Freezer odor remover or odor absorber


Freshens Dentures, Retainers 鈥?mouth guards for sports, baby toys, pacifiers


Cat Litter Pan 鈥?add to litter in litter box


Add to ashtray to help put out cigarettes as well as reduce odors





From Wikipedia, the free encyclopedia


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Baking powder is a dry chemical leavening agent used in baking. There are several formulations; all contain an alkali, typically sodium bicarbonate (baking soda), and an acid in the form of salt crystals, together with starch to keep it dry. When dissolved in water the acid and alkali react and emit carbon dioxide gas, which expands existing bubbles to leaven the mixture. Most modern baking powders are double acting, that is, they contain two acid salts, one which reacts at room temperature, producing a rise as soon as the dough or batter is prepared, and another which reacts at a higher temperature, causing a further rise during baking. Baking powders that contain only the low-temperature acid salts are called single acting. Most recipes call for a mixing procedure that is designed to introduce many tiny air bubbles, for example, ';cream the butter and sugar';, which the leavening gas from baking powder will expand.





Common low-temperature acid salts include cream of tartar, calcium phosphate, and citrate. High-temperature acid salts are usually aluminium salts, such as calcium aluminum phosphate. They can be found not only in many baking powders, but also in many non-dairy coffee creamers. While dietary aluminium is not known definitively to be detrimental to human health, baking powders are available without it for people who are concerned, and also for those sensitive to the taste.





While various baking powders were sold in the first half of the 19th century, our modern variants were discovered by Alfred Bird. Eben Norton Horsford, a student of Justus von Liebig, who began his studies on baking powder in 1856, eventually developed a variety he named in honor of Count Rumford. August Oetker, a German pharmacist, made baking powder very popular when he began selling his mixture to housewives. The same recipe he created in 1893 is still sold as Backin in Germany. Oetker started the mass production of baking powder in 1898 and patented his technique in 1903.








Baking powder is most often found in quick breads like pancakes, waffles, and muffins. Generally, one teaspoon of baking powder is used to raise a mixture of one cup of flour, one cup of liquid, and one egg. However, if the mixture is acidic, baking powder's additional acids will remain unconsumed in the chemical reaction and often lend an unpleasant chemical taste to food. High acidity can be caused by ingredients like buttermilk, lemon, yoghurt, citrus, or honey. When excessive acidity is present, some of the baking powder is replaced with baking soda. For example, one cup of flour, one egg, and one cup of buttermilk requires only 陆 teaspoon of baking powder -- the remaining leavening is caused by buttermilk acids reacting with 录 teaspoon of baking soda.
They are both used to make food rise, but it all depends on the recipe which you should use.


The following site explains all -
Ones used for cooking the others used for cutting down bad speed!
Baking soda usually makes things crisp like in cookies; it's what makes them hard. Baking powder gives more of a puff to things.
Baking soda is pure sodium bicarbonate (Na2CO3), while baking powder contains baking soda as an ingredient, in addition to other ingredients. You may check the ingredient list of any baking powder and baking soda product.
Sodium bicarbonate NaHCO3, or sodium hydrogen carbonate, also known as baking soda, bread soda, or bicarbonate of soda, is a soluble white anhydrous or crystalline chemical compound, with a slight alkaline taste resembling that of sodium carbonate. It is found in many mineral springs and also produced artificially.





Baking powder is a dry chemical leavening agent used in baking. There are several formulations; all contain an alkali, typically sodium bicarbonate (baking soda), and an acid in the form of salt crystals, together with starch to keep it dry. When dissolved in water the acid and alkali react and emit carbon dioxide gas, which expands existing bubbles to leaven the mixture. Most modern baking powders are double acting, that is, they contain two acid salts, one which reacts at room temperature, producing a rise as soon as the dough or batter is prepared, and another which reacts at a higher temperature, causing a further rise during baking. Baking powders that contain only the low-temperature acid salts are called single acting. Most recipes call for a mixing procedure that is designed to introduce many tiny air bubbles, for example, ';cream the butter and sugar';, which the leavening gas from baking powder will expand
baking powder is the same as soda but it contains a heat activated acid that causes a second rise in the oven.
About $1.29 at my supermarket. No seriously you already have the answers ahead of my response.
I'm not sure of the chemistry difference, but I do know that you cannot replace one for another in receipes. Trust me on that one.
Good question! What, indeed! That has kerflumoxed me for a long time.


Sorry I can't answer - I hope someone else can :)
I always remember the difference this way


Baking Soda --Spreads


Baking Powder-- Puffs





Just remember S for soda Spreads


P for powder puffs
soda has some salt added, but they can be substituted for each other.