Applying baking soda to raw meat raises its pH—and that makes a huge difference when it comes to water-holding capacity. Here’s why. Click through to learn more and watch full episode of Engineering the Perfect Turkey on What’s Eating Dan here: https://cooks.io/3SQj1FG | Cook's Illustrated

3.9K views · 49 reactions | The reaction between baking soda (sodium bicarbonate) and vinegar (dilute acetic acid) generates carbon dioxide gas, which is used in chemical volcanoes and other projects. Here is a look at the reaction between baking soda and vinegar and the equation for the reaction. #chemistry #love #like #organic #periodic #table #followme #covalent #ionic #gases #electrochemistry #acids #bases #atom #stem #projects #science #highschool #followme | ChemClub | Facebook