You need: baking soda (sodium hydrogen carbonate), a kitchen scale that reads in grams, an oven-safe dish, an oven, oven mitts, and a grown-up.
Safety: a grown-up handles the oven and the hot dish. The product, sodium carbonate ("washing soda"), is more irritating to skin and eyes than baking soda. Wear gloves to handle it, do not taste it, and label the container if you keep it for laundry.
- Weigh the empty dish. Add about 100 g of baking soda and record the exact mass of baking soda.
- Bake at about 200 °C for one hour, stirring once halfway (grown-up).
- Let it cool completely, then weigh again. Record the mass of the solid.
- Put it back in the oven for 20 more minutes, cool and weigh again. If the mass did not change, the reaction is finished.
Analysis: the reaction is 2NaHCO₃(s) → Na₂CO₃(s) + H₂O(g) + CO₂(g). Chemists can calculate (you will learn how in Quantities in Chemical Reactions) that 100 g of baking soda should leave about 63 g of sodium carbonate. How close were you? Where did the "missing" mass go? (It left as water vapour and carbon dioxide gas, so mass was still conserved.) Give two reasons your result could differ from 63 g (for example, the baking soda was not completely decomposed, or the scale is only precise to the nearest gram).