Timeline for Alkali: if you use "washing soda" (ie baking soda heated to make it 10-times stronger base), and then dissolve it in water, does it *stay* stronger?
Current License: CC BY-SA 4.0
8 events
| when toggle format | what | by | license | comment | |
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| Aug 18 at 20:02 | comment | added | dwawlyn | Heya, I just posted a new question if you're interested: cooking.stackexchange.com/q/129042/120522 | |
| Aug 13 at 15:13 | history | bounty ended | rumtscho♦ | ||
| Aug 7 at 14:19 | comment | added | dwawlyn | But in practical kitchen terms, knowing the grams/liter solubility of washing soda at 20 C is the really useful bit, because when it comes to using it as an ingredient, keeping a bottle of it pre-dissolved at max-concentration is what you really want (since that way you can add it directly to eg egg noodle dough without needing to worry about heating it to dissolve it then cooling it not to cook the egg, and stuff like that) | |
| Aug 7 at 14:18 | comment | added | dwawlyn | ... but like, that's grams, not... however the molarity stuff works out (washing soda basically has double the Na while only losing a single H, after all)... | |
| Aug 7 at 14:18 | comment | added | dwawlyn | So cool, thanks! One thing: I'm still a bit confused about their solubilities (at 20 C)... cuz yeah, I had the same qualitative experience with the "presumably anhydrous sodium carbonate straight out of the oven" being a lot harder to dissolve, and yet the data from the tables I was able to find seem to claim the sodium carbonate is a bit above 200 g/L, while the sodium bicarbonate is lower at a bit under 100 g/L... (again, unless I just got the conversions backwards while trying to put together data from different sources). | |
| Aug 7 at 14:05 | vote | accept | dwawlyn | ||
| Aug 7 at 10:37 | comment | added | Chris H | Perhaps not a full answer, but it does address some of the question directly, and needed answer formatting to include the crucial image | |
| Aug 7 at 10:36 | history | answered | Chris H | CC BY-SA 4.0 |