Final answer:
Adding sodium bicarbonate to an acid leads to the production of CO₂, a salt, and water. This reaction is pivotal in baking, where the gas helps baked goods rise. The change in pH observed upon mixing sodium bicarbonate with vinegar is due to acid-base reaction.
Step-by-step explanation:
The addition of sodium bicarbonate in Part 2 of the exercise leads to a chemical reaction with acids, producing carbon dioxide gas (CO₂), a salt, and water. This is exemplified in the reaction of sodium bicarbonate with sulfuric acid, as well as in baking applications where when mixed with a solid acid like potassium hydrogen tartrate, it releases CO₂ upon the addition of water. In the context of titrations, NaHCO₃ reacts with acids like HNO₃, but requires further neutralization with NaOH, which then indicates the amount of the weak base, sodium bicarbonate, present.
Overall, the chemical reactions of sodium bicarbonate indicate its role as a weak base that reacts with acids to produce CO₂, a key contributor to the rise in baked goods. Furthermore, the reaction of sodium bicarbonate with vinegar (an acid) in baking leads to a decrease in pH due to the formation of carbonic acid, which then decomposes into water and CO₂, leading to the well-known bubbling/fizzing phenomenon.