If your kid has ever asked why there are two white powders in the baking cupboard, this one's for you. The Fizz Test takes three cups, a few pantry staples and about 15 minutes, and it answers the question in a way kids can see and hear.



Cup A barely fizzes. Baking soda and water alone have no acid to react with.
Cup B fizzes, even with plain water. Baking powder is baking soda with a dry acid already mixed in, so water is all it needs to get going.
Cup C fizzes big. Baking soda is a base and vinegar is an acid. When they meet, they make carbon dioxide, the same gas bubbles that help cakes and cookies rise.

Fair warning: once our kids saw cup C bubble over, they asked to run it again a few more times. Keep extra baking soda and vinegar nearby.
This is why recipes call for one or the other. Baking soda needs an acid somewhere in the recipe, like buttermilk, lemon, brown sugar or honey. Baking powder brings its own. Double-acting baking powder bubbles once when it gets wet and again in the heat of the oven.
It's also why we level our spoons. A heaped spoonful can almost double the baking soda, and too much soda makes a bake taste bitter.
Try it next: swap lemon juice for the vinegar in cup C and see what happens.
In our lessons, the Fizz Test comes right before Snickerdoodles, so kids put the bubble makers to work the same day.
The printable version has a read-aloud science page, the experiment card and a lab sheet for littles and big kids.
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Brave Little Blossoms started as my notes from teaching my own kids in the kitchen, turned into lessons for yours.
Get the free Fizz TestOnce-a-week lessons for ages 4 to 12, with a grown-up page for every lesson.
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