# Question #ad38a

##### 1 Answer
Jan 16, 2017

Dry, white powder, soluble in water to form a slightly basic solution.

#### Explanation:

“Baking soda” is a common name for sodium bicarbonate, $N a H C {O}_{3}$. It is the partially reacted form of $N {a}_{2} C {O}_{3}$. Both are used in cooking as a rising agent. In solution, $N a H C {O}_{3}$ and $N {a}_{2} C {O}_{3}$ form a buffer solution.

It is not flammable, it reacts with acids to form carbon dioxide, water, and the related sodium salt in solution. It is soluble in water, dissociating into $N {a}^{+} \mathmr{and} H C {O}_{3}^{-}$ ions. This makes the solution slightly basic, or alkaline. It makes a buffer solution when combined with $N {a}_{2} C {O}_{3}$ , so the pH of the solution remains relatively constant.

In combination with "cream of tartar" and starch they form Baking Powder, a leavening agent.
https://www.thoughtco.com/baking-soda-and-baking-powder-difference-602090

https://www.realsimple.com/food-recipes/cooking-tips-techniques/baking/baking-soda-vs-baking-powder