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Chemistry

The Chemistry of Baking Soda: Leavening Agents and pH Regulation

Quick fact

Baking soda (sodium bicarbonate) is a leavening agent that releases carbon dioxide gas when it reacts with an acid or when heated, causing doughs and batters to rise. Additionally, it acts as a mild buffer, helping to maintain pH stability in foods and even in swimming pools.

Why this is interesting

You've probably used baking soda in the kitchen, but have you ever wondered why a pinch can make your pancakes fluffy or neutralize the tang of tomato sauce?