Leavening+Agents^^

What examples of leavening agents?? These include active dry yeast, sourdough starter, baking soda (sodium bicarbonate), baking powder (baking soda, calcium phosphate, and sodium aluminum sulfate), potash (potassium bicarbonate) or pearl ash, and bakers' ammonia (ammonia carbonate).

How baking ammonia distinguish it from baking soda and baking powder??

Baking ammonia are: - Not very reactive at room temperature -- i.e., batters and doughs made with baking ammonia have a good bench tolerance; · Reacts rapidly in the presence of water and heat; · Increases uniformity and spread in cookies; · Increases browning; · Provides for a crisp, porous crumb; · Develops a very strong odor during baking that will dissipate once the product is cooked above 140?F; · Adds an ammonia off-flavor to still-moist baked goods.