What happens everytime baking powder and vinegar meet?

Baking powder and vinegar undergo a chemical reaction when combined, resulting in the production of carbon dioxide gas. This gas causes a fizzing reaction and creates bubbles, which is why baking powder is commonly used as a leavening agent in baking. The chemical reaction that occurs can be represented as follows:

NaHCO3 (baking soda) + CH3COOH (vinegar) → CO2 (carbon dioxide) + H2O (water) + CH3COONa (sodium acetate)

The carbon dioxide gas produced in this reaction is responsible for the rising of baked goods, such as cakes, muffins, and pancakes. It creates air pockets within the batter or dough, causing it to expand and become lighter in texture. The sodium acetate formed as a byproduct is a salt that adds a slightly tangy flavor to the baked goods.

It's important to note that for the reaction to occur, baking powder and vinegar need to come into contact with each other in the presence of moisture. This is why baking powder is typically mixed with dry ingredients, while vinegar is added as a liquid ingredient in baking recipes. The combination of these two ingredients creates the desired leavening effect.