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Anonymous users2024-01-24The main component of baking soda is NaHCO3, and the main component of soda ash is Na2CO3, A Baking soda is unstable, and it is easy to decompose into Na2CO3, CO2 and water when heated, and the quality is reduced, so A is wrong;
When B has a large amount of sodium bicarbonate substance, more carbon dioxide is generated, so B is wrong;
C Soda ash and baking soda both contain Na, and the flame color reaction is yellow, which cannot be identified, so C is wrong;
D CO32- The degree of hydrolysis is greater than that of HCO3, the soda ash solution is more alkaline, so D is correct
So choose D
Make the two into an aqueous solution, the concentration is slightly larger, and then drop vinegar into it, and immediately bubbles come out of baking soda (sodium bicarbonate), and the other is soda ash (sodium carbonate).
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I understand that you should be talking about starch, and baking soda and starch are not the same thing. In my home, I put some shredded meat in the fried meat (stir-fry and make soup), the meat is indeed tender and the soup is thick (the specific reason is not clear). As for baking soda, I put it in my house when I make rice porridge or noodles (noodles for steaming steamed buns or steamed buns).
It should be soda ash, i.e. Na2CO3. Caustic soda is sodium hydroxide, which is highly corrosive. Give it an adoption, thanks.
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