Mixing Baking Soda and Vinegar... For the Record!
Chrissy- zone6B/7A
5 years ago
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albert_135 39.17°N 119.76°W 4695ft.
5 years agolindac92
5 years agoRelated Discussions
baking soda on crabgrass in the north
Comments (3)Well, finally got to trying this out. My preliminary report on the baking soda: It definitely harms the crabgrass. After just one day (which included a rain shower), the crabgrass on the right has blackened and somehow shrunk. Before this, it was about the same size and state of health as the one on the left. Here is another patch. It's obvious which area was treated with baking soda. Conclusion. I would say it works, probably to the point where, if it doesn't kill the plant it might stunt it to prevent germination. HOWEVER, it is unsightly - who wants all that white powder hanging around? - and can only be used on areas where it can't harm desirable plants and other organisms. It is better than chemicals? In my view, yes. In the end, as skoot_cat said, a nearby patch treated with a mix of white vinegar and salt in hot weather was completely annihilated, turning black within hours and has not seen any regrowth in two weeks. The mixture also worked on dandelions and some creeping stuff. While the dead plants aren't exactly pleasing to the eye, vinegar and salt is better than white powder everywhere. No idea on long-term effects on the soil (because of the salt) but the area treated is not used for anything but occasionally parking a car there (actually belongs to my neighbor but she's given me free reign to abuse her weeds). I guess, in the end, if you want environmentally friendly weed removal that looks good, the only thing that works is elbow grease. I've returned to pulling these suckers up by hand....See MoreSoda -- Baking Powder Questions
Comments (5)Q. Doesn't baking soda need an acid to work? A. Yes. These ingredients/foods are commonly used with baking soda in leavening: citrus, vinegar, cranberries, rhubarb, apples, berries, apricots, orange juice, honey, yogurt, sour cream, buttermilk, bananas, carrots, pumpkin, molasses, cocoa and chocolate (listed in decending order from high acid - pH of 2.0 to lower acid - 6.0). Baking soda is an alkali, or a base, and it reacts with acid to make carbon dioxide. Without acid, baking soda can't properly do its job. But think of it as "lightening" the baked good because of the carbon dioxide, not just leavening, because eggs also contribute leavening. Exception to the rule (isn't there always one!): Occasionally you find a recipe that doesn't contain an acid counterpart. There's still some carbon dioxide produced, just not as "lively". The baking soda that is left unnutralized can have a soapy, bitter taste. That's another reason to sift, or thoroughly mix, dry ingredients together to make sure they are evenly distributed throughout the bulk of the ingredients, and to break up a soda "lump" that can remain because of the quick mixing techniques normally used on chemically-leavened baked goods. The alkalinity can also cause color changes - yellowing the pigments in flour, can accelerate browning, and alter the colors of chocolate and molasses. If the recipe also has cream of tartar in it, that's also an acid that is used to complete the reaction of the soda. -------------------- Q. Doesn't baking soda begin to react with the liquids immediately? A. The liquid ingredients cause the blending of the acid and alkali ingredients in a mixture to create a chemical reaction that makes carbon dioxide. Not just the liquid. If the acid ingredient is a liquid (sour milk, yogurt, etc.,) it is the cause of the reaction. It may take the blending of the dry ingredients into the wet ingredients to perform the reaction. Baking powder reacts once with the liquid, and then again with the heat from the oven (hence, double-acting baking powder). Hence - the tests for activity level of chemical leaveners. You mix soda with vinegar (a liquid acid) to test it's activity level, while baking powder only needs to be tested with hot water. --------------------- Q. Can the batter be frozen in balls if only baking soda is used, or will they go flat when later thawed and baked? A. Generally speaking, you can freeze cookie dough, even when only leavened with soda. Occasionally you find a recipe that doesn't perform as well when the dough is frozen. Eggs also perform part of the leavening. -Grainlady...See MoreHeloise's baking soda & vinegar drain cleaner
Comments (24)I had a drain that was almost 100% clogged. I could have gotten under the sink and disconnected the drain plug from its apparatus but I choose to use baking soda and vinegar instead. I did not use salt as directed above. Because the drain plug is securely fastened to the underside of the pipes, I have a very narrow space to get the baking soda down the drain so I just dumped it and then poured vinegar on top. When the vinegar level wasn't going down I used a toothpick to poke holes in the mixture which helped it move down into the drain. I then let it sit for about 15 mins. and followed with hot water. This pipe was near 100% clogged with hair and soap residue; no unusual foreign objects were blocking the water flow. While it did take a few applications to get the drain to open up, it is draining much better now. I had to stop because I used all the vinegar I had in the house! Don't knock something unless you've tried it!...See MoreUsed baking soda and water for oven cleaning. Bah
Comments (2)The Easy Off Oven Cleaner for Self Cleaning Ovens is very good. The man who installed my oven advised that it was better not to use the self-cleaning option even though it has it. He stated that it is usually only those ovens that are fairly often cleaned by the self-cleaning method that they have repair issues with. Rarely any issues for those who choose not to use the self-cleaning option. And after personally experiencing that with a self-cleaning oven that I did self-clean, I believe him. If others care to that is up to them....See Moremike_kaiser_gw
5 years agorob333 (zone 7b)
5 years agochristine 5b
5 years agoSidgirl K
5 years ago
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