Submitted by:

Nicole Tamparong
Clear Vain Toledo
Ricalyn Tual
Anthoniet Tubog
Mary Joy Villacora

Submitted to:
Engr. Josephine Lumosad

SCIENTIFIC METHOD

Problem: How does the type of Vinegar affects the stronger reaction with
baking soda?

Research/Gathered Information:

Cane vinegar is a mild vinegar often used in Filipino cooking and on many
islands where sugar cane is grown and harvested.

This vinegar is used in dishes with sweet and sour sauces, including
sauerbraten, pickled herring, and even as an addition to humus or
lemon custard.

Coconut vinegar is similar to other fermented vinegars such as apple

cider and balsamic vinegars. It can either be made with coconut water
or from the sap, or "tuba," of the coconut tree.

Baking powder is a dry chemical leavening agent, a mixture of a

carbonate or bicarbonate and a weak acid, and is used for increasing
the volume and lightening the texture of baked goods. Baking powder
works by releasing carbon dioxide gas into a batter or dough through
an acid-base reaction, causing bubbles in the wet mixture to expand
and thus leavening the mixture.

Baking soda and vinegar are two common materials found in almost
every household. That, plus the fact that all the starting and finishing
materials are non-hazardous and safe, is why this is one of the first
chemical reactions that many people are exposed to but to know which
type of vinegar has the stronger chemical reaction or how it affects the
baking soda? Is it a coconut vinegar (tuba) or a cane vinegar?

Hypothesis:

If the type of vinegar is not different, then the time of bubbling

formation is also not different.

If the type of vinegar is different, then the time of bubbling

formation is also different.

If the type of vinegar is not different, then the time of bubbling

formation is different.

If the type of vinegar is different, then the time of bubbling

formation is not different.

Experiment:

Dependent Variable: Time of Bubbling Formation

Independent Variable: Type of Vinegar

Materials:

Cane Vinegar
Coconut Vinegar
Plastic Cups
Measuring Apparatus
Baking Soda

Procedures:
(1)Put 100g of baking soda into the plastic cup.
(2)Pour the cane or coconut vinegar on the plastic cup that has baking
soda. 100mL (on the first try), 150mL (on the second try) and 200mL
(on the third try).
Results:

Amou
nt of
Vineg 1st
ar
1oom
L
150m
L
200m

Time of Bubbling Formation (sec)

Coconut Vinegar
Cane Vinegar
2nd

3rd

Avera
ge

1st

2nd

3rd

Averag
e

7s

7.9s

7.8s

7.6s

8.2s

8s

8.27s

8.2s

8.2s

8.7s

8.8s

8.6s

9s

9.1s

9.18s

9.1s

10.3

10s

10s

10.1

10.20

10.33

10.39s 10.3s

We get the time of bubbling formation in each trial of different amount

and type of vinegar and computed for its average; the average time of
100mL of Coconut Vinegar is 7.6s, the average time of 150mL of Coconut
Vinegar is 8.6s and the average time of 200mL Coconut Vinegar is 10.1s
while the average time of 100mL of Cane Vinegar is 8.2s, the average time
of 150mL of Cane Vinegar is 9.1s and the average time of 200mL of Cane
Vinegar id 10.3s.
The data table above proves that Cane Vinegar has a longer time of
bubbling formation than the Coconut Vinegar.

Analysis:
The reaction between baking soda and vinegar is actually two reactions,
an acid base reaction followed by a decomposition reaction. Vinegar contains
acetic acid, and baking soda is sodium bicarbonate, a base (alkaline). When
you combine them, a chemical reaction releases carbon dioxide gas (lots of
bubbles), and a solution of sodium acetate and water remain. When the two
ingredients are mixed, hydrogen ions (H+) from the vinegar react with the
bicarbonate ions (HCO3-) from the baking soda to form a new chemical called
carbonic acid (H2CO3). The carbonic acid thus formed then immediately
decomposes into carbon dioxide gas (CO2) and water (H2O). It's the carbon
dioxide gas that you see bubbling and foaming as soon as you mix baking
soda and vinegar together. All in all we compared that cane vinegar has a
stronger reaction with baking soda compared to the coconut vinegar. The
cane vinegar reaction has more bubbles, fast reaction with the baking soda
and it also has a little fog effect than the coconut vinegars reaction.

Conclusion:

Therefore, the type of vinegar that has the stronger reaction with
baking soda is the cane vinegar and which supports our 2nd
hypothesis.

DOCUMENTATION