Conversion of Sodium Bicarbonate into Sodium Carbonate - Revision history

Endlessness at 11:31, 26 August 2013

2013-08-26T11:31:13Z

Endlessness at 17:26, 30 June 2012

2012-06-30T17:26:31Z

Endlessness at 12:46, 13 May 2012

2012-05-13T12:46:25Z

Amor fati: Undo revision 4257 by Amor fati (talk)

2011-03-18T14:48:18Z

Undo revision 4257 by Amor fati (talk)

Amor fati at 14:47, 18 March 2011

2011-03-18T14:47:15Z

Amor fati: moved photo to tidy up a bit

2010-04-28T18:26:56Z

moved photo to tidy up a bit

Endlessness at 10:39, 18 April 2010

2010-04-18T10:39:06Z

Endlessness at 10:37, 18 April 2010

2010-04-18T10:37:32Z

Endlessness at 10:04, 18 April 2010

2010-04-18T10:04:53Z

Amor fati: edited to avoid confusion

2010-04-13T17:28:46Z

edited to avoid confusion

@@ Line 8: / Line 8: @@
 [[Image:100_0180b.jpg|thumb|150px|left|After vs Before the conversion. Sodium carbonate on left and bicarbonate on right. Notice how carbonate is more grainy and bicarbonate more loose/fluffy ]]
 # Weigh your sodium bicarbonate, and put it onto a non-aluminum pan or oven-safe dish.
-# Place in the oven at 400&ordm;F (205&ordm;C) for one hour to one hour and a half to release CO2 and water. Alternatively you can put in a stainless steel (dont use any other material!) pot on the stovetop, 20mins should be enough.
+# Place in the oven at 400&ordm;F (205&ordm;C) for one hour to one hour and a half to release CO2 and water. Alternatively you can put in a stainless steel (dont use any other material!) pot on the stovetop, 20mins should be enough.  Be careful because the powder will be VERY hot, leave it to cool down for a while.
 # The resulting material should have lost around 20% of the original weight. It will be of a slightly less powdery consistency, closer to sugar than flour. If it didnt lose a third of the original weigh, leave it for longer in the oven
 #* ''sodium carbonate feels a bit looser and grainier than bicarbonate, and in an oversaturated solution, sodium bicarbonate will remain powdery while sodium carbonate tends to rock up.''

@@ Line 8: / Line 8: @@
 [[Image:100_0180b.jpg|thumb|150px|left|After vs Before the conversion. Sodium carbonate on left and bicarbonate on right. Notice how carbonate is more grainy and bicarbonate more loose/fluffy ]]
 # Weigh your sodium bicarbonate, and put it onto a non-aluminum pan or oven-safe dish.
-# Place in the oven at 400&ordm;F (205&ordm;C) for one hour to one hour and a half to release CO2.
+# Place in the oven at 400&ordm;F (205&ordm;C) for one hour to one hour and a half to release CO2 and water. Alternatively you can put in a stainless steel (dont use any other material!) pot on the stovetop, 20mins should be enough.
-# The resulting material should have lost around third of the original weight. It will be of a slightly less powdery consistency, closer to sugar than flour. If it didnt lose a third of the original weigh, leave it for longer in the oven
+# The resulting material should have lost around 20% of the original weight. It will be of a slightly less powdery consistency, closer to sugar than flour. If it didnt lose a third of the original weigh, leave it for longer in the oven
 #* ''sodium carbonate feels a bit looser and grainier than bicarbonate, and in an oversaturated solution, sodium bicarbonate will remain powdery while sodium carbonate tends to rock up.''
 {{ShowInfo/In Article|[[Image:Information.png]]|'''NOTE'''|This can also be done on a stove top/oven ring in a pot and take around 10 minutes to completely dehydrate

@@ Line 7: / Line 7: @@
 [[Image:Sodium carb vs bicarb.JPG|thumb|150px|Sodium carbonate on left and bicarbonate on right, both in oversaturated solutions.]]
 [[Image:100_0180b.jpg|thumb|150px|left|After vs Before the conversion. Sodium carbonate on left and bicarbonate on right. Notice how carbonate is more grainy and bicarbonate more loose/fluffy ]]
-# Pour sodium bicarbonate (baking soda) onto a non-aluminum pan or oven-safe dish.
+# Weigh your sodium bicarbonate, and put it onto a non-aluminum pan or oven-safe dish.
-# Place in the oven at 400&ordm;F (205&ordm;C) for one hour to release CO2.
+# Place in the oven at 400&ordm;F (205&ordm;C) for one hour to one hour and a half to release CO2.
-# The resulting material should have lost around third of the original weight. It will be of a slightly less powdery consistency, closer to sugar than flour.
+# The resulting material should have lost around third of the original weight. It will be of a slightly less powdery consistency, closer to sugar than flour. If it didnt lose a third of the original weigh, leave it for longer in the oven
 #* ''sodium carbonate feels a bit looser and grainier than bicarbonate, and in an oversaturated solution, sodium bicarbonate will remain powdery while sodium carbonate tends to rock up.''
-{{ShowInfo/In Article|[[Image:Information.png]]|'''NOTE'''|This can also be done on a stove top/oven ring in a pot and take around 5-10 minutes to completely dehydrate (it becomes a fine light white powder and the CO2 stops bubbling through the powder).
+{{ShowInfo/In Article|[[Image:Information.png]]|'''NOTE'''|This can also be done on a stove top/oven ring in a pot and take around 10 minutes to completely dehydrate
 |0px
+|

@@ Line 8: / Line 8: @@
 [[Image:100_0180b.jpg|thumb|150px|left|After vs Before the conversion. Sodium carbonate on left and bicarbonate on right. Notice how carbonate is more grainy and bicarbonate more loose/fluffy ]]
 # Pour sodium bicarbonate (baking soda) onto a non-aluminum pan or oven-safe dish.
-# Place in the oven at 400&ordm;F (205&ordm;C) for one hour to release CO2, repeatedly stirring and breaking up the chunks all the while.
+# Place in the oven at 400&ordm;F (205&ordm;C) for one hour to release CO2.
 # The resulting material should have lost around third of the original weight. It will be of a slightly less powdery consistency, closer to sugar than flour.
 #* ''sodium carbonate feels a bit looser and grainier than bicarbonate, and in an oversaturated solution, sodium bicarbonate will remain powdery while sodium carbonate tends to rock up.''

@@ Line 8: / Line 8: @@
 [[Image:100_0180b.jpg|thumb|150px|left|After vs Before the conversion. Sodium carbonate on left and bicarbonate on right. Notice how carbonate is more grainy and bicarbonate more loose/fluffy ]]
 # Pour sodium bicarbonate (baking soda) onto a non-aluminum pan or oven-safe dish.
-# Place in the oven at 400&ordm;F (205&ordm;C) for one hour to release CO2.
+# Place in the oven at 400&ordm;F (205&ordm;C) for one hour to release CO2, repeatedly stirring and breaking up the chunks all the while.
 # The resulting material should have lost around third of the original weight. It will be of a slightly less powdery consistency, closer to sugar than flour.
 #* ''sodium carbonate feels a bit looser and grainier than bicarbonate, and in an oversaturated solution, sodium bicarbonate will remain powdery while sodium carbonate tends to rock up.''