What happens when white wine vinegar and baking soda are combined?

When white wine vinegar and baking soda are combined, they undergo a chemical reaction that produces:

* Carbon dioxide gas (CO2): This is what causes the fizzing and bubbling you see.

* Sodium acetate: This is a salt formed from the reaction.

* Water: This is a byproduct of the reaction.

The reaction can be described as follows:

Vinegar (acetic acid) + Baking soda (sodium bicarbonate) → Carbon dioxide + Sodium acetate + Water

CH3COOH + NaHCO3 → CO2 + CH3COONa + H2O

Here's a breakdown of what happens:

1. Vinegar is acidic, containing acetic acid.

2. Baking soda is alkaline, containing sodium bicarbonate.

3. When these substances combine, the acid reacts with the base, neutralizing each other.

4. This reaction releases carbon dioxide gas, causing the fizzing and bubbling.

5. The remaining substances are sodium acetate and water.

This reaction is often used in baking, cooking, and cleaning for various purposes:

* Baking: It's used as a leavening agent in some recipes, creating air pockets and making the batter rise.

* Cooking: It's used to tenderize meat and vegetables.

* Cleaning: It's used as a natural cleaner and deodorizer, effectively removing stains and grease.

Important Note: Be careful when mixing vinegar and baking soda as the reaction can be quite vigorous. Always use appropriate containers and safety precautions.