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CAS number: 144-55-8
PubChem: 516892
ChemSpider: 8609
EC Number: 205-633-8
DrugBank: DB01390
KEGG: C12603
MeSH: Sodium bicarbonate
Chebi: 32139
Molecular formula: NaHCO3
Molar mass: 84,007 g mol-1
Appearance: White crystals
Odor: odorless
Density: 2.20 g cm-3 [1]
Melting point: 50 ° C, 323 K, 122 ° C (decomposed)
Boiling point: 851 ° C, 1124 K, 1564 ° F
Solubility in water: 9 g / 100 mL 69 g / L (0 ° C) 96 g / l (20 ° C) 165 g / L (60 ° C) 236 g / L (100 ° C)
RTECS number: VZ0950000
ATC code: B05CB04, B05XA02, QG04BQ01
Beilstein Reference: 4153970

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General Information
It is a chemical compound with chemical formula NaHCO3. It is one of the sodium salts. It has anti acid property. Also used as baking powder. Water soluble. White solid is crystalline powder. It has a slightly alkaline taste that resembles sodium carbonate. Sodium bicarbonate is known as carbonate in the folk language.It can pass into the alkaline state as it is in its environment.And thanks to research and R & D studies, it is thought that this chemical can play a role in cancer treatment.

Production and Reactions

When the temperature is above 50 ° C, it can decompose into its components.

NaHCO3 H ———> Na CO2 H2

Soda (Na2CO3) is formed by losing half of the CO2 in the boiled water carbonate:

2NaHCO3 heat Na> Na2CO3 H2O CO2

The resulting soda reacts with water to give sodium hydroxide (NaOH). Thus, the solution becomes more basic and detergent properties increase.


Usage areas


Carbonate reacts with calcium (Ca2 ) and magnesium (Mg2 ) ions causing water hardness, precipitates and provides water softening.


Carbonate can eliminate unwanted odors due to its basic properties. It is preferred in dental health and whiteness especially in daily life.


Insect stings and bites are used to reduce itching and swelling when dressed with carbonated water.


It is also used in stomach burns caused by excessive secretion of gastric acid in stomach.

It is used as a feed additive in animals in order to prevent the wear in the stone, to strengthen the hard structure in the eggs and to increase the yield.

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