HISTORY
The native chemical and physical properties of baking soda account for its wide range of applications, including cleaning, deodorizing, buffering, and fire extinguishing. Baking soda neutralizes odors chemically, rather than masking or absorbing them. Consequently, it is used in bath salts and deodorant body powders. Baking soda tends to maintain a pH of 8.1 (7 is neutral) even when acids, which lower pH, or bases, which raise pH, are added to the solution. Its ability to tabletize makes it a good effervescent ingredient in antacids and denture cleaning products. Sodium bicarbonate is also found in some anti-plaque mouth-wash products and toothpaste. When baking soda is used as a cleaner in paste form or dry on a damp sponge, its crystalline structure provides a gentle abrasion that helps to remove dirt without scratching sensitive surfaces. Its mild alkalinity works to turn up fatty acids contained in dirt and grease into a form of soap that can be dissolved in water and rinsed easily. Baking soda is also used as a leavening agent in making baked goods such as bread or pancakes. When combined with an acidic agent (such as lemon juice), carbon dioxide gas is released and is absorbed by the product's cells. As the gas expands during baking, the cell walls expand as well, creating a leavened product.
3500 BC: Ancient Egyptians use natron (primarily comprised of sodium carbonate) as a soap-like cleaning agent. They also use it to make mummies.
In addition to its many home uses, baking soda also has many industrial applications. For instance, baking soda releases carbon dioxide when heated. Since carbon dioxide is heavier than air, it can smother flames by keeping oxygen out, making sodium bicarbonate a useful agent in fire extinguishers. Other applications include air pollution control (because it absorbs sulfur dioxide and other acid gas emissions), abrasive blastings for removal of surface coatings, chemical manufacturing, leather tanning, oil well drilling fluids (because it precipitates calcium and acts as a lubricant), rubber and plastic manufacturing, paper manufacturing, textile processing, and water treatment (because it reduces the level of lead and other heavy metals).
HISTORY OF BAKING SODA IN YEAR
1843: Alfred Bird, a British chemist, makes the first version of baking powder to help out his wife, who was allergic to yeast.
1846: The Arm & Hammer brand is created. The iconic logo that exists today – which represents Vulcan, the Roman god of fire and metalworking – isn’t introduced until 1867.
1927: National magazines like Good Housekeeping and McCall’s begin promoting the usefulness of baking soda in the home.
1970: Arm & Hammer is the sole sponsor of the very first Earth Day. Baking soda gains attention as an eco-friendly alternative to chemical cleaners.
1972: A new use for baking soda receives widespread adoption – Americans begin storing a box of baking soda in their refrigerators to keep food fresh.
1986: To celebrate the Statue of Liberty’s 100th birthday, its inner copper walls are cleaned and restored with baking soda, which removes 99 years of grime and leaves the copper undamaged and completely clean.
2000: Things come full circle, and kids begin using baking soda to mummify things like hot dogs for science projects.
Today, baking soda can be found in almost any home. It’s an ingredient in toothpaste, laundry detergent, cat litter, deodorant and antacids.
DIFFERENCE OF BAKING SODA AND BAKING POWDER
Of course start with the different name, they have too other difference.
What’s the difference between baking soda and baking powder? They both sound alike, they’re both white and powdery in texture, and they’re both used in baking cookies and cakes. In fact, their roles are even aligned in baking: they are both leavening agents. So why have both? As it turns out, they are activated and work in different ways–so their roles are distinct in helping you attain delicious and perfectly textured results.
- BAKING SODA
WHAT IT IS:
If you want to get technical, what we call baking soda is actually sodium bicarbonate or sodium hydrogen carbonate. It is found dissolved in mineral springs, and has a slightly salty, bitter taste. In terms of appearance, it is sold as a fine white powder, and generally comes packaged in a box.
HOW IT WORKS IN BAKING:
Baking soda reacts with the acidic ingredients in batter. Some examples of acidic ingredients? Lemon juice, cream of tartar, buttermilk, cocoa, and vinegar. This causes a an instant reaction, and then when the batter is put in the oven, the heat causes carbon dioxide to release, causing expansion in the batter, giving it a rise, and lending a tender, light texture to cakes, quick breads, muffins, and cookies.
Baking soda reacts with the acidic ingredients in batter. Some examples of acidic ingredients? Lemon juice, cream of tartar, buttermilk, cocoa, and vinegar. This causes a an instant reaction, and then when the batter is put in the oven, the heat causes carbon dioxide to release, causing expansion in the batter, giving it a rise, and lending a tender, light texture to cakes, quick breads, muffins, and cookies.
NOTE:
Because the reaction of baking soda and the acidic ingredients starts right away, you don’t want to dawdle too long with the batter or dough before you put the baked good in the oven–it may reduce the lift your baked goods attain when baked.
Because the reaction of baking soda and the acidic ingredients starts right away, you don’t want to dawdle too long with the batter or dough before you put the baked good in the oven–it may reduce the lift your baked goods attain when baked.
- BAKING POWDER
WHAT IT IS:
Baking powder is actually a derivative of baking soda. It is is actually baking soda mixed with an acidic ingredient (typically cream of tartar), which means it doesn’t have to be added to an acidic ingredient in batter to work. Instead, it is activated by moisture. Because of this, often has a drying agent such as starch, too, to keep it from activating too soon. It often comes in a small, round can.
HOW IT WORKS:
Like baking soda, the function of baking powder is to give baked goods a nice rise. However, since it already has an acidic ingredient added, the reaction occurs not when it is combined with acid, but when it is combined with moisture and/or heat, depending on the type of baking powder you use.
Like baking soda, the function of baking powder is to give baked goods a nice rise. However, since it already has an acidic ingredient added, the reaction occurs not when it is combined with acid, but when it is combined with moisture and/or heat, depending on the type of baking powder you use.
THERE ARE TWO TYPES OF BAKING POWDER:
It is available as a single-acting baking powder, which is activated by moisture. Because the reaction starts when the powder comes into contact with moisture (usually when wet and dry ingredients are combined), it is important to bake the item in question soon after preparing the batter or dough to maintain a good rise.
Double-acting baking powder reacts when combined with moisture, but then again during the baking process. This means that it will release more gas when it comes into contact with heat in the oven, and will attain more of a rise even if the batter has been sitting for a while. This is the more readily available type of baking powder in most grocery stores.
It is available as a single-acting baking powder, which is activated by moisture. Because the reaction starts when the powder comes into contact with moisture (usually when wet and dry ingredients are combined), it is important to bake the item in question soon after preparing the batter or dough to maintain a good rise.
Double-acting baking powder reacts when combined with moisture, but then again during the baking process. This means that it will release more gas when it comes into contact with heat in the oven, and will attain more of a rise even if the batter has been sitting for a while. This is the more readily available type of baking powder in most grocery stores.
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