What is more reactive with baking soda orange juice or vinegar?

Orange juice is generally more reactive with baking soda than vinegar. When baking soda (sodium bicarbonate) is mixed with orange juice, it undergoes a chemical reaction known as acid-base neutralization. The citric acid present in orange juice acts as an acid, while baking soda acts as a base. The reaction between the two produces carbon dioxide gas, which causes a fizzing or bubbling effect and results in the formation of water and sodium citrate.

On the other hand, when baking soda is mixed with vinegar, it also undergoes an acid-base neutralization reaction. Vinegar contains acetic acid, which reacts with baking soda to produce carbon dioxide gas, water, and sodium acetate. However, compared to orange juice, vinegar is a stronger acid, and the reaction between baking soda and vinegar is typically more vigorous and produces a more noticeable fizzing effect.

So, while both orange juice and vinegar react with baking soda, orange juice is generally considered more reactive due to the presence of citric acid, which promotes a slightly faster and more sustained chemical reaction.