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Sodium carbonate vs. Sodium bi-carbonate

Migrated topic.


John Murdoch IV
I used Sodium Bicarbonate to clean my spice.
I've heard you can loose some of your spice if you use Sodium bi-carbonate instead of sodium carbonate?
Is that a fact?

It's very easy for me to find sodium bicarbonate in every store but where would I find sodium carbonate? What's that primarily used for?
heat some sodium bicarbonate on the stovetop/oven just make sure to use covers it does blow up. Put on high for a couple minutes it'll change consistency and reduce a little wha la you've coverted it to sodium carbonate.
Allow me to quote one of my previous posts on the subject:
West-en said:
A little tip from me if you can't find Sodium Carbonate (Na2CO3, Washing soda):
1. Buy Sodium Bicarbonate (NaHCO3, Baking soda).
2. Put it in a wide heatresistant container, and place it in oven at 250°C/500°F.
3. Stir occasionally and observe carbon dioxide escape as the bicarbonate decompose into the hydrogenfree carbonate of sodium instead.
(2 NaHCO3 + Heat → Na2CO3 + CO2 + H2O)
4. When the carbon dioxide stops flowing, wait a little further.
5. Take it out, let it cool and you're done. You now have sodium carbonate!
It works just fine, and if you're patient enough you will get almost a complete conversion. Happy heating! 😉
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