# Difference between baking soda and baking powder

I learnt that the chemical symbol for baking soda and baking powder is NaHCO3. However, when I do a simple experiment which is put vinegar into both substances. I can get different observations.

When I put vinegar into baking soda, I get a fast and fuzzy reaction. But when I put vinegar into baking powder, instead of a fast and fuzzy reaction, I get a slow and bubbly reaction.

So, my question is what properties do each of the both substances have to make different reactions with vinegar although their chemical symbols are the same?

As LDC3 says, Baking soda is simply sodium bicarbonate, $\ce{NaHCO3}$. When one adds an acid, the following reaction occurs: $\ce{HCO3- + HA -> H2CO3 + A-}$ and the carbonic acid releases carbon dioxide: $\ce{H2CO3 -> CO2 + H2O}$ (these are both equilibrium reactions, but as you can observe when you add vinegar, a lot of gas is produced and the gas is generally lost, pushing the equilibrium towards making carbon dioxide).
Baking soda is (almost 100%) sodium bicarbonate ($\ce {NaHCO3}$).
From Wikipedia: Typical formulations (by weight) call for 30% sodium bicarbonate, 5-12% monocalcium phosphate, and 21-26% sodium aluminium sulfate.