sodium bicarbonate chemical properties
stability
It is easy to decompose when heated. Decomposes slowly in humid air. The reaction begins to form CO₂ at about 50 ° C, and all becomes sodium carbonate at 100 ° C. It decomposes rapidly in weak acid, and its aqueous solution begins to decompose carbon dioxide and sodium carbonate at 20 ℃, and all decomposes to the boiling point. The non-agitated solution made of cold water only reacts slightly alkaline on the phenolphthalein test paper, and the alkalinity increases when it is placed or raised in temperature. The 0.1mol / L aqueous solution freshly prepared at 25 ° C has a pH of 8.3. Low toxicity, LD50 (rat, oral) 4420mg / kg.
Soda ash (sodium carbonate) and baking soda (sodium bicarbonate), which are different from industrial alkalis, are made from soda ash solution or crystals after absorbing carbon dioxide. Therefore, baking soda is also referred to as sodium chloride (powder) in some places. Baking soda is solid, round, white and easy to dissolve in water.
The single salt is divided into: normal salt, acid salt and basic salt. Sodium bicarbonate is an acid salt generated after the neutralization of strong base and weak acid, and it shows weak alkalinity when dissolved in water.
When mass-producing buns, fritters and other foods, soda water is often mixed into the noodles, and after heating, it is decomposed into sodium carbonate, carbon dioxide and water. Carbon dioxide and water vapor overflow, which can make the food more fluffy and sodium carbonate remains in the food. in. It can be tasted by adding excess soda to the steamed buns.
