This takes me back more than fifty years. My ex-wife tried sodium carbonate in a recipe for scones. They tasted of soap!! Daft thing was that we tried three times before realising what was our mistake!!!Rajini said:TL;DR Summary: Identification of sodium carbonate and bicarbonate
Dear all,
How to identify sodium carbonate and sodium bicarbonate? I have these two powders, and did not label.
Thanks for your reply.
Cheers, Rajini
Both will fizz if a sample of each is mixed with an acid (using vinegar, maybe). They each will give a different titration curve, so at least if you are in a fitting laboratory situation, you'll find a suggestion of two endpoints for the carbonate, and one endpoint for the bicarbonate. (That is, titrating with an acid titrant.)Rajini said:TL;DR Summary: Identification of sodium carbonate and bicarbonate
Dear all,
How to identify sodium carbonate and sodium bicarbonate? I have these two powders, and did not label.
Thanks for your reply.
Cheers, Rajini
Thats right. A little of both in individual test tubes…. heat gently with bunsen burner. The one that seems to “boil” is the bicarb.hilbert2 said:NaHCO##_3## decomposes and produces carbon dioxide bubbles when heated near the boiling point of water:
https://www.stem.org.uk/system/file...cy_files_migrated/31929-catalyst_24_3_579.pdf
This reaction doesn't happen with sodium carbonate.
To complete the 'School' experiment, the gas that bubbles off could be collected in an inverted tube ('downward displacement of water') and it will extinguish a burning match etc.chemisttree said:Thats right. A little of both in individual test tubes…. heat gently with bunsen burner. The one that seems to “boil” is the bicarb.
He has both materials.Vanadium 50 said:Just out of curisity, why is it bicarbonate if there is only the one?
TL;DR SummaryIdentification of sodium carbonate and bicarbonate
Dear all,
How to identify sodium carbonate and sodium bicarbonate? I have these two powders, and did not label.
Thanks for your reply.
Cheers, Rajini
The OP's notation is 'old fashioned' and it's what I learned at School. The Bi, ate, ite, ide etc. parts of the name are a code to tell what's what but it's limited and not intuitive. I was told this by a school lab tech not long ago. There is a new system which is more complicated but describes much more complex compounds. This link has many examples of formulae and common names. It doesn't seem to have any logic to me except for very simple compounds. No doubt the PF Chemists will put name right.Vanadium 50 said:Just out of curiosity, why is it bicarbonate if there is only the one?
The whole process of early Chemistry was pretty arcane and (just as today) very painstaking.chemisttree said:Same is true of the sodium salt of bisulfite (HSO3)- and sulfite (SO3)-2.
Sodium carbonate (Na2CO3) is a sodium salt of carbonic acid, while sodium bicarbonate (NaHCO3) is a sodium salt of bicarbonate. The key difference is that sodium carbonate has two sodium atoms and one carbonate ion, whereas sodium bicarbonate has one sodium atom and one bicarbonate ion.
Sodium carbonate is commonly used in glass manufacturing, water softening, and as a cleaning agent. Sodium bicarbonate, on the other hand, is widely used in baking as a leavening agent, in antacid formulations, and for household cleaning.
No, sodium carbonate cannot be used as a direct substitute for sodium bicarbonate in baking. Sodium bicarbonate acts as a leavening agent that releases carbon dioxide when it reacts with acidic components, helping dough to rise. Sodium carbonate does not have this property and can impart a bitter taste.
Sodium carbonate is more basic, with a pH around 11, whereas sodium bicarbonate is mildly basic, with a pH around 8.3. This difference in pH makes sodium carbonate more caustic and less suitable for applications that are sensitive to pH levels.
Sodium carbonate is more caustic and can cause skin and eye irritation upon contact. It should be handled with protective gear such as gloves and goggles. Sodium bicarbonate is generally considered safe and is even used in food and medicine, but it can still cause mild irritation if inhaled or if it comes into contact with the eyes.