Why does vinegar make baking soda fizz?

When vinegar and baking soda are combined, a chemical reaction takes place, resulting in the formation of carbon dioxide gas. This gas causes the fizzing effect.

The chemical reaction that occurs is:

NaHCO3 + CH3COOH → CO2 + H2O + CH3COONa

In this reaction, sodium bicarbonate (NaHCO3) reacts with acetic acid (CH3COOH) to produce carbon dioxide gas (CO2), water (H2O), and sodium acetate (CH3COONa).

The carbon dioxide gas produced in the reaction is what causes the fizzing effect. As the gas bubbles rise to the surface, it creates the characteristic fizzing sound and bubbles.

This reaction is commonly used in baking to create a leavening effect. When baking soda is added to a batter or dough, it reacts with the acids present in the batter (such as buttermilk or yogurt) to produce carbon dioxide gas. This gas causes the batter or dough to rise, resulting in a light and fluffy texture.