I was asked to research baking soda and baking powder to determine which additive is best for cooking and baking. For this evaluation, research will be conducted to find out what each additive contains, how and why they improve cooking, and their advantages and disadvantages. Baking soda or sodium hydrogen carbonate is the chemical name for sodium bicarbonate and has a chemical formula of NaHC03. Baking soda is a chemical compound with a high pH that occurs as a fine white powder and has a slightly salty taste. The substance can be used for cooking but can also be used for oral hygiene such as teeth whitening and mouthwash. Baking soda can also be used when mixed with water to treat indigestion, heartburn, and allergies. Sodium bicarbonate has an “amphoretic” characteristic in the sense that it neutralizes both acids and bases. Sodium bicarbonate is used to leaven a mixture and then as a base it reacts with an acid to obtain CO2 gas, water and salt. This reaction occurs once the mixture has been mixed properly. The CO2 gas bubbles rise in the oven at 80°C and give a light and spongy texture. If you decide to wait after mixing the ingredients, the mixture may not rise and ruin the recipe. Yeast is used as a leavening agent for baking, especially when making cakes. It is made up of alkali, baking soda and cream of tartar. Corn flour and rice flour are also used to absorb moisture. Baking soda or sodium bicarbonate molecules effectively decompose when heated causing the formation of carbon dioxide (CO2). The CO2 causes the mixture to boil and rise so that the cakes are spongy. The word equation for this is below and shows that b...... half of the paper......carbon dioxide. A disadvantage, however, is that it darkens everything that is cooking in the oven, giving rise to the "browning" effect. In conclusion it can be said that baking powder is better than bicarbonate because bicarbonate can be used as a replacement and has a neutral effect. characteristic. However, it depends on an individual's personal preference to use baking powder or baking soda or both. Reference http://www.thekitchn.com/pantry-basics-whats-the-differ-40514 http://www.bbcgoodfood.com/glossary/baking-powderhttp://chemistry.about.com/cs/foodchemistry/ f/blbaking.htmhttp://www.chemicalformula.org/baking-sodahttp://www.orbitals.com/self/leaven/http ://en.wikipedia.org/wiki/Sodium_bicarbonatehttp://chemistry.about. com/cs/foodchemistry/f/blbaking.htmhttp://joythebaker.com/2013/10/baking-101-the-difference-between -baking soda and baking powder/