Question

What is the pH of baking soda and vinegar?

Answer 1

In order to answer this question, first we will discuss the pH value of baking soda and vinegar, and then we will discuss much more about the baking soda and vinegar. Atlast we will discuss what happens when baking soda reacts with vinegar.

Complete answer:
Baking soda, often known as sodium bicarbonate, is a foundation. This means that when baking soda is dissolved in water, it produces an alkaline solution. A pH of roughly 8.3 is found in a 0.1 molar solution of baking soda, for example. Lemon juice contains citric acid and has a pH of around 3.
Baking soda is sodium bicarbonate (a basic), whereas vinegar is diluted acetic acid. As they react to release OH and H and create water, they also leak carbon dioxide. The reaction bubbles and spreads, much as when you mix up a can of soda and open it.
One of the most common leaveners in baked goods is baking soda. This simple chemical molecule, also known as sodium bicarbonate, is found in nature in crystalline form but is ground into a fine powder for cooking purposes. Baking soda is an alkaline chemical that produces carbon dioxide gas when mixed with an acid. Small carbon dioxide gas bubbles become caught in the batter, causing it to rise or inflate. Vinegar, lemon juice, buttermilk, yoghurt, and cream of tartar are all common acids that trigger this reaction.
Whereas, Vinegar is a flavourful aqueous solution of acetic acid and trace chemicals. By volume, vinegar typically comprises $5-8\%$ acetic acid. Acetic acid is typically generated by acetic acid bacteria fermentation ethanol or carbohydrates. Various types of vinegar are available, based on the components used to make it.

Note:
The hydrogen ions in the vinegar react with the sodium and bicarbonate ions in the baking soda when they are first stirred together. Two new compounds are formed as a result of this initial reaction: carbonic acid and sodium acetate. A decomposition reaction is the second reaction.