Baking Soda | Preparation, Structure, Properties & Use

When a sodium cation (Na+) and a bicarbonate anion (HCO3) come together, they create sodium bicarbonate, a white crystalline substance often seen as a fine powder. It tastes slightly salty and has an alkaline flavor similar to washing soda (sodium carbonate). Sodium bicarbonate is also found naturally as nahcolite, a type of mineral.

What is Baking Soda(NaHCO3)

The chemical name of baking soda is sodium hydrogen carbonate. The formula of baking soda is NaHCO3. It is also called sodium bicarbonate. Baking soda is sometimes added for faster cooking of food such as gram (chana).

Manufacturing of Baking Soda

It is manufactured by solvey process. In which it is a primary product, which is mentioned in manufacturing of washing soda.

On commercial scale, sodium hydrogen carbonate is formed as an intermediate product in the carbonation tower when sodiuim carbonate or washing soda is prepared by solvay process.

Properties of Baking Soda

1. Sodium hydrogen carbonate consists of white crystal which as sparingly soluble in water.

2. Its aqueous solution turns red litmus into blue so alkaline in nature.

3. It is mild, non–corrosive base.

4. When it is heated it gives Na2CO3 and CO2

The above reaction takes place when sodium hydrogencarbonate (or baking soda) is heated during the cooking of food. Since sodium hydrogencarbonate gives carbon dioxide gas on heating, it is used as a constituent of baking powder (to aerate the dough), and in effervescent drinks.

Uses of Baking Soda NaHCO3

1. It is used as an ingredient in the manufacturing of antacid medicine: The acidity in the stomach is caused due to the formation of excess of hydrochloric acid (HCl). Sodium hydrogen carbonate (baking soda) reacts with the acid because of its alkaline nature and neutralizes this effect.
2. Use in baking powder: It is an essential constituent of baking powders. For example, baking powder is a mixture of baking soda and some organic acid, such as citric acid, tartaric acid, etc. When baking powder comes in contact with the water present in the dough, a chemical reaction takes place with the formation of sodium tratrate, carbon dioxide gas and water. The gas then raises the dough and, hence makes it light. If only sodium hydrogen carbonate (baking soda) is used in making cake (or bread), then sodium carbonate formed from it by the action of heat (during baking), will give a bitter taste to cake (or bread). .
3. In fire extinguisher: It is used in fire extinguishers to produce carbon dioxide gas instantly. Soda–acid fire extinguisher contains a saturated solution of baking soda and a thin glass bottle containing concentrated sulphuric acid. When the knob of fire extinguisher is pressed from outside, the glass bottle breaks. The acid mixes with baking soda solution to form carbon dioxide gas under pressure. When the nozzle of fire extinguisher is directed towards fire, a steam of effervescent liquid containing carbon dioxide envelops fire. It cuts off the supply of oxygen and the fire dies.