Question

what is the raw material for the production of baking soda?​

Answer 1

Explanation:

SODIUM CARBONATE

Raw materials needed for manufacturing baking soda are:- SODIUM CHLORIDE, WATER, CARBON DIOXIDE and AMMONIA. Balanced equation:- NaCl + H20 + CO2 + NH3 --> NH4Cl + NaHCO3 . On heating baking soda SODIUM CARBONATE, WATER and CARBON DIOXIDE are produced. It can be represented as 2NaHCO3 ----> Na2CO3 + H2O + CO2 .

Answer 2

The primary components of a baking powder are a dry acid, base, and filler. Each of these materials can have a significant impact on the texture and taste of the finished product.

The most common dry base used in baking powders is baking soda, also called sodium bicarbonate. It is a water soluble white crystalline material, and produces carbon dioxide gas by itself when heated above 122°F (50°C). In addition to its use in baking, it is also used in the production of effervescent salts in medicine to prevent excess stomach acidity and in various types of fire extinguishers.

The type of acid used in a baking powder formula is more varied. The first baking powders used cream of tartar, a powdered acid. It was quick reacting and had to be put in the oven quickly or the gas would be spent. This material was perfect for products like pancakes or muffins. Today, there are four major acids used in commercial baking powders including monocalcium phosphate (CaHO4P), sodium acid pyrophosphate (H2Na207P2) sodium aluminum phosphate (H304P), and sodium aluminum sulfate (NaAl08S2). Monocalcium phosphate is a fast reacting acid which produces a large amount of gas within three minutes of its addition to baking soda. This is about twice the speed of other acids. Sodium acid pyrophosphate is a slower reacting acid and is used in refrigerated biscuit dough recipes. Sodium aluminum phosphate and sodium aluminum sulfate are also slow reacting acids which generate gas when heated. While these compounds are used, most bakers prefer aluminum-free baking powders due to the unpleasant flavor the aluminum can cause in the baked good.

The third major component of baking powders is an inert filler. The most common of these is cornstarch. The cornstarch has three purposes. First, it helps keep the product dry and easily flowing. Without it, containers of baking powder could bind up and form one large mass. Second, it keeps the acids and bases separated and prevents them from reacting during storage. Finally, it adds bulk to the powder to make it easier to measure and standardize.