Homework Hotline: Baking Soda vs Baking Powder


(CRAIG) AND SINCE WE’RE DEALING WITH BAKING AND ITS GETTING TO BE THE BAKING SEASON ONE OF
THE THINGS THAT PEOPLE USE A LOT OF IS BAKING SODA. AND BAKING POWDER. I THOUGHT I DO LIKE A LITTLE DEMONSTRATION AND TALK A
LITTLE BIT ABOUT THE DIFFERENCES. SO I’M GONNA ASK YOU TO TAKE A
BAKING SODA AND PUT IT IN BOTH OF THOSE GLASSES. AND I’M GONNA
TAKE BAKING POWDER AND PUT INTO BOTH OF THESE GLASSES. ALRIGHT SO WE’RE USING HALF
TEASPOONS SO WE’RE MEASURING THE SAME AMOUNT. AND I BROUGHT GRADUATED CYLINDER SO THAT WE CAN MEASURE ARE EQUAL AMOUNTS OF OUR LIQUID. ALRIGHT SO NOW WE HAVE BAKING SODA
WE’RE GONNA PUT A BAKING POWDER AND THEN WE HAVE BAKING SODA AND
BAKING POWDER ALRIGHT. AND THEY LOOK KINDA SIMILAR. THE POWDER IS A LITTLE BIT FINER CRYSTAL THIS LOOKS MORE LIKE A
POWER, AND THIS LOOKS MORE LIKE A CRYSTAL. ALRIGHT I’M GONNA PUT UP
I DON’T KNOW WE’LL GO WITH JUST A LITTLE BIT WE’LL SEE WHEN I GET WILL GO
ABOUT TWENTY MILLS OKAY AND
WE’RE GONNA POUR JUST WATER ONTO BAKING SODA. ALRIGHT SO WE
GIVE LITTLE SWIRL AND YOU’LL NOTICE ITS JUST WATER AND BAKING SODA
ALRIGHT SO NOW I’M GONNA DO ABOUT THE SAME AMOUNT OF VOLUME. DO ABOUT TWENTY MILS AND I’M
GONNA ADD IT TOO GET IT RIGHT IN THE MIDDLE THE CUP AND WE’RE
GOING TO ADD IT TO A BAKING POWDER. AND YOU’LL NOTICE THERE IS A
LITTLE BIT. WE GOT A LITTLE FIZZ GOING ON. ALRIGHT. SO THAT’S WITH WATER SO WE HAD NO REACTION. AND THE BUBBLE INDICATE
THAT THERE’S SOMETHING HAPPENING. (SAM) SOME REACTION. (CRAIG) SO NOW I’M GONNA TAKE A VINEGAR. AND WE
KNOW VINEGAR IS ACIDIC AND LIKE ON THOSE PICKLE CHIPS THAT
WE WERE JUST EATING HERE. I’M SURE
THEY USE VINEGAR IN THE MAKING OF THAT. SO HERE WE HAVE BAKING
POWDER ONCE AGAIN OR BAKING SODA EXCUSE ME BAKING SODA AND I POUR
VINEGAR ON IT. AND YOU CAN SEE. (SAM) WOW THAT’S THAT’S FUZZING UP. (CRAIG) YUPP RIGHT AWAY SO WE KNOW THERE’S SOME KIND OF
REACTION GOING ON AND WE’RE GONNA DO THE SAME THING WITH
THIS HERE. SO I GOT ABOUT
TWENTY MILS OF VINEGAR AND BAKING POWDER. AND SEE WHAT HAPPENS. (SAM) NOT MUCH WELL STILL FUZZING (CRAIG) YES AND IF WE WATCH AS I GO OVER TO THE SCREEN, TAKE
TO KEEP AN EYE ON THESE THINGS AND YOU’LL SEE THAT THIS ONE
GOES ON A LITTLE LONGER ALRIGHT. SO NOW THAT WE’VE DONE A LITTLE
BIT A DEMONSTRATION LET’S TALK A LITTLE BIT ABOUT WHAT BAKING
SODA AND BAKING POWDER ARE. SO BAKING SODA IS SODIUM BICARBONATE.
ITS ACTUAL MINERAL THAT THEY GET OUT OF THE GROUND. ALRIGHT
BAKING POWDER IS MONO SO OR MONOCALCIUM PHOSPHATE AND THEN
IT HAS SODIUM BICARBONATE INTO THE SAME STUFF THAT’S IN BAKING
POWDER OR BAKING SODA AND IT ALSO HAS CORN STARCH. ALRIGHT SO THIS ACTS AS AN ACID AND WE’RE GOING TO TALK A LITTLE BIT ABOUT THAT. ALRIGHT SO BAKING SODA IS PURE
SODIUM BICARBONATE ALRIGHT IT IS A SOLUBLE WHITE POWDER THAT IS
USED AS A LEAVENING AGENT WHICH MEANS IT HELPS THINGS RISE WHEN
YOU BAKE. IT’S USED AS AN EFFERVESCENT
WHICH MEANS GIVES LITTLE BUBBLES IN LIKE CARBONATED DRINKS. AND IT’S ALSO USED IN FIRE EXTINGUISHERS. SO YOU’LL
NOTICE A GOT A COUPLE PICTURES THIS WAS MY SANDWICH I HAD TODAY
NOT THE MOLDY BREAD THAT WE HAD LAST WEEK. AND A FIRE
EXTINGUISHER IN MY CLASSROOM THERE’S MY LITTLE TURTLES IN THE
BACK THERE. THAT’S MAX AND RUBY. ALRIGHT SO SOLUBLE MEANS THAT IT
WILL DISSOLVE IN WATER. SO WHAT’S GOING ON HERE AND SEE
WHAT HAPPENS. SO BAKING POWDER NOW IS SODIUM BICARBONATE AND ACIDIFYING AGENT. MONOSODIUM OR CALCIUM
PHOSPHATE PLUS A DRYING AGENT SUCH AS CORN STARCH AND THEY
JUST HAPPEN TO BE ON THIS THE BRAND THAT I BOUGHT IS
CORNSTARCH THEY MIGHT BE OTHER TYPES OF DRYING AGENTS THAT THEY
CAN USE. ALRIGHT SO HERE WE HAVE
THE CHEMICAL FORMULA FOR MONO CALCIUM PHOSPHATE. NOW THIS
INDICATES THAT WE HAVE TWO CALCIUM IONS THAT BIND WITH THE PHOSPHATE ION AND YOU’LL NOTICE THERE’S A NEGATIVE HERE AND A
POSITIVE THIS HAS TWO SO THAT MEANS THAT THERE’S TWO CALCIUM’S
CONNECT WITH THIS ALRIGHT? HENCE THE NAME MONO CALCIUM SO
THERE’S ONLY ONE CONNECTING SO IT KIND OF CARRIES A POSITIVE
CHARGE. ALRIGHT. ON THE OTHER HAND WHEN WE LOOK
AT HOW ARE THEY DIFFERENT ALRIGHT SO BAKING SODA IS JUST
SODIUM BICARBONATE AND THEY’RE HELD TOGETHER IS A POSITIVE
NEGATIVE CHARGED THE SODIUM IS A POSITIVE. IT’S A METAL VERY
REACTIVE KIND OF DANGEROUS ELEMENT AND A BICARBONATE MOLECULE. WHEN
THEY CONNECT TOGETHER IT MAKES IT INACTIVE AND WHAT THEY USE IS
GREAT FOR A LEAVENING AGENTS,
FOR FIRE EXTINGUISHERS. BAKING POWDER HAS MONO CALCIUM
PHOSPHATE IN IT. IT HAS OUR SODIUM BICARBONATE. BUT IT ALSO HAS THE
CORNSTARCH ALRIGHT? SO THIS PART HERE NOW WHY, HOW ARE THEY ACTUALLY DIFFERENT? SO WHEN WE LOOK AT WHAT WE ACTUALLY DID ON OUR DESK
OVER HERE AS THE EXPERIMENT. WHEN WE ADDED WATER TO BOTH OF
THESE THIS ONE DIDN’T DO ANYTHING IT JUST SAT THERE SO
ADDING WATER TO BAKING SODA THE SODIUM BICARBONATE DOESN’T DO
ANYTHING. AND THAT IS A KEY
INGREDIENT WHEN YOU’RE GOING TO DO SOME BAKING IF YOU’RE GONNA
ADD BAKING SODA YOU HAVE TO ADD SOME KIND OF ACIDIC LIQUID TO IT. APPLES, CHOCOLATE, BANANAS MAYBE SOME VINEGAR OR SOMETHING LIKE THAT. TO CAUSE THE BUBBLES TO START FORM BAKING POWDER ON THE OTHER HAND
ACTUALLY HAS THIS MONO CALCIUM PHOSPHATE WHICH ISN’T ACTUALLY
ACIDIFYING INGREDIENT. SO BY
JUST ADDING WATER TO BAKING POWDER YOU CAUSE THE FORMATION OF BUBBLES TO OCCUR. THE CORNSTARCH JUST IN
THERE TO KEEP THE THINGS FROM STICKING TOGETHER AS A DRYING
AGENT. NOW WHEN WE DO THESE THINGS IN
A RECIPE BECAUSE SOMETIMES LIKE I’LL MAKE PANCAKES FROM
SCRATCH AND IT CALLS FOR BOTH. SO THE BAKING SODA BECAUSE IT
WILL FORM WITH THE ACIDS THAT FORM FROM THE BAKING POWDER AND
BECAUSE THE BUBBLES TO RISE. AND THE BAKING POWDER SO WHEN I ADD THE MILK OR ADD THE EGGS TO THE
MIXTURE RIGHT AWAY I GET THE BUBBLES FORMING IN THE BATTER. ALRIGHT NOW THESE WILL CONTINUE TO GO AND THEY TO CONTINUE TO FORM BUBBLE UNTIL YOU HAVE USED ALL
OF THE ACIDIFYING AGENT OR YOU’VE USED ALL OF THE LIQUID THAT’S IN THE BATTER THAT
YOU ADD. ALRIGHT SO I’M HOPING
THAT HELPS YOU GUYS OUT WITH UNDERSTANDING OF WHY YOU MIGHT
WANNA USE BAKING SODA. IN A
RECIPE OR WHY YOU MIGHT WANNA USE BAKING POWDER AND WHY YOU
HAVE TO ADD AN ACID TO THIS ONE. THANKS A LOT.

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