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Natron is a naturally occurring mixture of sodium carbonate decahydrate (Na 2 CO 3 ·10H 2 O, a kind of soda ash) and around 17% sodium bicarbonate (also called baking soda, NaHCO 3) along with small quantities of sodium chloride and sodium sulfate. Natron is white to colourless when pure, varying to gray or yellow with impurities.
Sodium carbonate decahydrate (Na 2 CO 3 ·10H 2 O), also known as washing soda, is the most common hydrate of sodium carbonate containing 10 molecules of water of crystallization. Soda ash is dissolved in water and crystallized to get washing soda.
Baking powder is a dry chemical leavening agent, a mixture of a carbonate or bicarbonate and a weak acid. The base and acid are prevented from reacting prematurely by the inclusion of a buffer such as cornstarch. Baking powder is used to increase the volume and lighten the texture of baked goods.
Instant coffee solids (also called soluble coffee, coffee crystals, coffee powder, or powdered coffee) refers to the dehydrated and packaged solids available at retail used to make instant coffee. Instant coffee solids are commercially prepared by either freeze-drying or spray drying , after which it can be rehydrated.
Similarly to its use in baking, sodium bicarbonate is used together with a mild acid such as tartaric acid as the excipient in effervescent tablets: when such a tablet is dropped in a glass of water, the carbonate leaves the reaction medium as carbon dioxide gas (HCO 3 − + H + → H 2 O + CO 2 ↑ or, more precisely, HCO 3 − + H 3 O + → 2 ...
Some anticaking agents function by absorbing excess moisture or by coating particles and making them water-repellent. Calcium silicate (CaSiO 3), a commonly used anti-caking agent, added to e.g. table salt, absorbs both water and oil. Anticaking agents are also used in non-food items such as road salt, [3] fertilisers, [4] cosmetics, [5] [6 ...
Dutch processed cocoa has a neutral pH, and is not acidic like natural cocoa, so in recipes that use sodium bicarbonate (baking soda) as the leavening agent (which relies on the acidity of the cocoa to activate it), an acid must be added to the recipe, such as cream of tartar or the use of buttermilk instead of fresh milk.
Instead of treating the remaining solution with lime, carbon dioxide and ammonia are pumped into the solution, then sodium chloride is added until the solution saturates at 40 °C. Next, the solution is cooled to 10 °C. Ammonium chloride precipitates and is removed by filtration, and the solution is recycled to produce more sodium carbonate.
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