 Welcome back to Kids Fun Science! My name is Ken and today's experiment is the incredible rising mustard. As always, adult supervision is required. What you need for this experiment is ketchup, mustard, mayonnaise, baking soda, teaspoon, cup, and a stir stick. Start off this experiment. You take your cup, grab some mustard, and you're going to fill it up just a tad towards the bottom. It doesn't matter how much you put in. Just get a good, good, you know, portion like this. There's no exact amount of mustard. You're going to put that in there, and once you get to the right amount, you can level it out by giving the cup a little shake. It'll level it out there. Then take your one teaspoon of baking soda and put it in, and right when you put it in, you're going to want to stir it really quick. So I got the one teaspoon in and a stir stick. On the other hand, stir it, and there is a reaction. So pretty cool. You just got mustard and it's reacting to the baking soda. You can put a little bit more mustard in to see if it's going to go over the cup. You can always put a pot below it or a pan if you're worried that it's going to go everywhere. But it's going to continue to fizz, as you can see on the top, and then when you put your stir stick in, it kind of just takes it all the way and brings it back down. You can put more baking soda in to see if it's going to continue to react and add a little bit more. So this time, we're going to try it with ketchup. So you got a bacon prediction. What do you think's going to happen? We're going to put ketchup in. We're going to take one teaspoon again of the baking soda, and then we are going to quickly stir it and see observe what happens. So we'll give it a stir and let's see what happens. Pull it out and it's doing the same as the mustard. So it's starting to fizz and come up not as much as the mustard, but it is moving up on the cup. It's a little lightened, the color of the ketchup a little bit too, where the mustard didn't seem like it lightened up, but and it did not go as high. So we're going to do the same thing with mayonnaise this time. It's got the ingredients of vinegar inside it. We'll see what happens when we put the mayonnaise in, and then we're going to take one teaspoon of baking soda, and we're going to add that to the mayonnaise. The last one ketchup and mustard both have vinegar as mayonnaise does. Let's see what happens. Now we give it a stir and it does not seem like anything's happening, but we still got vinegar in the mayonnaise. So something else must be canceling it out. I'm going to do a let's do it another teaspoon of baking soda. Maybe that'll kick it off. So we'll put one more teaspoon of baking soda in there. Maybe we need a little more kickstart. Put that in. We'll give it a stir again and it looks like mayonnaise is not going to have a reaction. It's not going to. Well, that's interesting. I'm going to do it with relish this time. It does have vinegar in the ingredients, but I'm also going to explain the science behind it. So the reason the ketchup and the mustard rose in dramatic fashion is it was due to the presence of vinegar, which here relish and mayonnaise had two, but the reaction between the vinegar and the baking soda will produce carbon dioxide gas, right? So we all seen that before in other experiments, which causes the mustard and the ketchup to rise. And as we see here, the relish, but the mayonnaise did not rise, right? So the reaction will continue until all the vinegar is used. So in this case, the baking soda in excess will stop if all the vinegar is used up. So go ahead and try this experiment with other condiments in your fridge and read the the ingredients on the label because vinegar is the big one you need for this experiment. So I hope you enjoyed this video. Remember to click thumbs up and to subscribe. Thanks for watching!