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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.
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 oxide, an alkali metal oxide; Soda glass, a common glass made with sodium carbonate or sodium oxide; Soda lake, an alternate generic name for a salt lake, with high concentration of sodium carbonates; Soda lime, a mixture of sodium, calcium, and potassium hydroxides; Soda pulping, a process for paper production using sodium compounds
Apricot oil – a cooking oil from certain cultivars. Arabinogalactan – thickener, vegetable gum; Argan oil – a food oil from Morocco that has also attracted recent attention in Europe. Argon – propellant; Rocket (Arugula) – Asafoetida – Ascorbic acid (Vitamin C) – antioxidant (water-soluble) Ascorbyl palmitate – antioxidant (fat ...
Carbonated water is increasingly popular in Western cooking as a substitute for plain water in deep-frying batters to provide a lighter texture to doughs similar to tempura. Kevin Ryan, a food scientist at the University of Illinois at Urbana–Champaign , says the effervescent bubbles when mixed with dough provide a light tempura-like texture ...
Effervescent or carbon tablets are tablets which are designed to dissolve in water and release carbon dioxide. The carbon dioxide is generated by a reaction of a compound containing bicarbonate, such as sodium bicarbonate or magnesium bicarbonate, with an acid such as citric acid or tartaric acid. Both compounds are present in the tablet in ...
Cooking properties [ edit ] 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 ...
It is also used as a precipitating water softener, which combines with hard water minerals (calcium- and magnesium-based minerals) to form an insoluble precipitate, removing these hardness minerals from the water. [5] It is the carbonate moiety which forms the precipitate, the bicarbonate being included to moderate the material's alkalinity.