Final answer:
The high viscosity of toothpaste ensures it stays on the toothbrush and teeth for effective cleaning, while low viscosity would cause it to drip away and be less efficient. Baking soda is used in baking as a leavening agent and antacid, aiding in creating the desired texture in baked products by releasing carbon dioxide gas during reactions with acidic ingredients.
Step-by-step explanation:
The high viscosity of toothpaste is important because it allows the toothpaste to stay on the toothbrush and on your teeth rather than dripping off. Viscosity refers to the property of fluids that defines their internal resistance to flow. If toothpaste had a low viscosity, it would not be as effective at staying on the brush or teeth during brushing, causing it to be less efficient in cleaning. High viscosity ensures that the abrasive ingredients in toothpaste, crucial for removing plaque, can be applied effectively to the teeth.
Baking soda is commonly used in baking due to its chemical properties as a leavening agent. When mixed with acidic ingredients, baking soda undergoes a chemical reaction that produces carbon dioxide gas. This gas helps to raise and aerate doughs and batters, resulting in the light and fluffy texture of baked goods. In addition, baking soda can also neutralize acids, acting as an antacid.