Final answer:
Baking soda and baking powder are different leavening agents used in baking, with varying reactions and properties.
Step-by-step explanation:
Baking soda and baking powder are both leavening agents used in baking. However, they are different in composition and the way they react with other ingredients. Baking soda, also known as sodium bicarbonate, is a basic compound, while baking powder is a mixture of baking soda, an acid (such as cream of tartar), and a dry starchy filler.
When baking soda is combined with an acid like vinegar, it produces carbon dioxide gas, causing bubbles and the reaction you observed. On the other hand, baking powder contains both the acid and the base, and it undergoes a two-step reaction when activated by moisture or heat.
It is important to not confuse baking soda and baking powder in recipes because they have different properties and can affect the texture and flavor of the final product.