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What is the difference between baking powder and baking soda?

I am planning to bake biscuits IMF. However, I know Is there any difference between baking powder and baking soda …

Baking soda (sodium bicarbonate) is mainly used in the kitchen (oven), where reacts with other components to release carbon dioxide, that helps dough "rise". The acidic compounds that induce this reaction include phosphates, cream of tartar, lemon juice, yogurt, buttermilk, cocoa, vinegar, etc., hence sodium bicarbonate can be substituted for baking powder provided sufficient acid reagent is also added to the recipe. Many forms of baking powder contains sodium bicarbonate in combination with one or more acids or phosphates cream of tartar. Baking powder is most often found in quick breads like pancakes, waffles, and muffins. Generally, one teaspoon baking powder used to erect a mixture of one cup of flour, one cup of liquid, and an egg. However, if the mixture is acidic, additional acids continue baking powder being consumed in the chemical reaction and often lend a nasty chemical taste to food. High acidity can be caused by ingredients like butter, lemon, yogurt, citrus, or honey. When excessive acidity is present, some of the baking powder is replaced with baking soda. For example, a cup flour, an egg and a cup of buttermilk requires only ½ teaspoon baking powder – the remaining yeast is caused by acids react with buttermilk ¼ a teaspoon of baking soda.

Baking powder experiments

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Atkins All Purpose Bake Mix 2 Pounds …