On Sat, 12 Feb 2011 22:50:28 -0500, "Stormin Mormon"
wrote:

From my chemistry days, I remember that baking soda is VERY
mildly alkaline, but not enough to really call it an
alkalai. It does combine with acids, to release carbon
dioxide. Leaving the sodium salt of the acid.

Baking soda is properly called a "buffer". It will tend to maintain pH,
slightly alkaline.