Editing Bouncing Raisins (section)

== Why This Works ==

We are all pretty familiar with the Baking Soda and Vinegar reaction: It is a decomposition reaction, which generates Carbon Dioxide gas:

NaHCO<sub>3</sub>(s) + C<sub>2</sub>H<sub>4</sub>O<sub>2</sub>(aq) ---> Na<sup>+</sup>(aq) + C<sub>2</sub>H<sub>3</sub>O<sub>2</sub><sup>-</sup>(aq) + H<sub>2</sub>O(l) + CO<sub>2</sub>(g)

Some of the gas that generates tries to stay in solution, but will come out of solution if it is able to collect onto something. The raisins do just that! Since the raisins have a lot of surface area (with the many wrinkles and gaps), they provide a spot for the bubbles to collect onto. When they do, they make the raisin a little more ''Buoyant''. In other words, because the raisins have a lot of gas collecting on them, they will start to float! Once they reach the surface, however, some or all of the bubbles will pop, and the raisin will lose that buoyancy and sink back to the bottom. This will repeat over and over again, as long as there is enough dissolved gas to collect on the raisins.