5 Facts on Ph Of Baking Soda : Types, Factors And Reasons

The pH of baking soda ranges between 8.3 to 9, showing that it is basic in nature. It works as a buffering agent assisting in balancing the pH of the solution.

What is the significance of knowing Baking Soda pH?

Knowing baking soda’s pH is crucial for the following reasons:

  • pH helps in monitoring the safety of baking soda for its consumption.
  • pH affects the leavening ability of baking soda when it is mixed with acid during baking.
  • pH affects the cleaning ability of baking soda.

Thus, it is crucial to know the pH of baking soda as it affects its characteristics, effectiveness and safety. 

What is the effect of the pH of Baking Soda on baking?

The pH of baking soda plays a critical role in baking. It affects the texture, flavour, leavening and browning of baked goods. For example, if the pH of baking soda is high, then the product will be dense and bitter.

How can I modify the Baking Soda’s pH?

Baking soda’s pH can be modified by adopting the methods listed below.

  1. Mixing with an Acidic Substance: We can decrease the pH of baking soda by mixing it with any acidic substance like lemon juice, citric acid or vinegar.
  2. Mixing with an Alkaline Substance: We can increase the pH of baking soda by mixing it with any alkaline substance like washing soda, sodium hydroxide or borax.

How can I find the Baking Soda’s pH?

We can determine the pH of baking soda by following the steps below.

  1. Prepare a solution of baking soda by dissolving it in distilled water.
  2. Dip the pH test strips into the baking soda solution.
  3. pH test strips will change their colour based on the solution’s pH.
  4. Match the indicator colour with the pH value chart. 
  5. The pH value chart will give an approximate pH value of the baking soda solution.
  6. Further, a pH meter can be used to get a more precise value.

What are various factors that affect the pH of Baking Soda?

There are multiple factors that affect the pH of baking soda. A few of them are mentioned below.

  1. Dissolution in Water: The pH of baking soda decreases when it is dissolved in water.
  2. Storage Conditions: When baking soda is exposed to air, it reacts with carbon dioxide from the air. Reaction with carbon dioxide decreases the pH of baking soda.
  3. Age: As time passes, baking soda loses its efficiency, i.e. its pH decreases.
  4. Purity: Impurities affect the pH of baking soda. Acidic adulterant decreases the pH of baking soda. In contrast, an alkaline adulterant increases the pH of baking soda.

About the author

I am Leena Raswant, a chemistry postgraduate. I thrive on challenges and continually specified goals. I aim to learn, unlearn, relearn and spread my knowledge in the best possible ways.

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