4 Today, we know that not only does baking soda have antibacterial properties, but that it can alter bacterial susceptibility to antibiotics by targeting proton motive force – making it a potential new weapon in the arms race against antibiotic resistance, possibly as an adjunct to antibiotic therapy. In 1927, the Journal of Chemical Education reported baking soda could be used to prevent the common cold by keeping an alkaline balance in the body through regulated doses of sodium bicarbonate, along with small quantities of calcidine and iodine. It can also get rid of unwanted cockroaches, as feeding them a mix of bicarbonate and sugar behind the refrigerator can cause their internal organs to explode.įind articles on baking soda from ACS Publications For people with acid reflux, sodium bicarbonate can act as an antacid to settle the stomach.
If ingested in different ways, the gas-producing property of baking soda (sodium bicarbonate) can cause very different effects. Either way, the release of gas into the mixture as it cooks changes a dish’s density and texture. 3 Alternatively, baking soda can release smaller volumes of carbon dioxide without an acid simply via the process of thermal decomposition at temperatures above 50☌, although this typically leaves a characteristic bitter flavor. On contact with the sodium bicarbonate, this causes the release of carbon dioxide in a simple acid-base reaction. Chemical leavening requires an acidic catalyst in the batter, such as yogurt or buttermilk. One of baking soda’s most common uses is for cooking, often as a leavening agent in baked goods. It also finds its way into fireworks, fire extinguishers, fungicides, and pesticides, and may have new utility for companies looking to improve their environmental footprint. The science of baking soda, this unassuming salt, has a multitude of domestic and industrial uses, including as a food additive, medicine, and cleaning product. 1 Today, this chemical powerhouse is produced globally, with an estimated volume of 2 million tons per year. First isolated by Nicolas Leblanc in the 1790s, it wasn’t until the Solvay process was introduced in the 1860s that industrial-scale production became possible. The science of baking soda has a long and interesting history. Sodium bicarbonate (NaHCO 3), also called baking soda, is a crystalline salt, found in a natural mineral form in nahcolite deposits.
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