I am soooo confused on alkaline/acidic stuff?
professionals should have this straight. It can be objectively tested. Acidic are those that have a pH of less than 7. (like somach acid, and vinegar) They usually smell strong. Alkalinic are those substances that have a pH of greater than 7 (like bleach and soap and baking soda). They usually feel slippery. Did you know that you will die from ketoalkalosis if you eat an entire box of baking soda. Pretty cool, eh? anyways-The substances pull your bod'y pH towars what they are (acids pull you towards acidity, etc) The name for this is ketoacidosis (too much acid) and ketoalalosis (too much alkaline) These are fancy words that mean there are too many "ketones" (or free radicals) of a specific pH in your body. 2. Candida (and all fungal infections) thrive in acidic enviornments. 3. I have never heard about eggs. Just google it and try to find a respaectable site (like webmd or a .org or .edu site) NIH (nat'l institute of health) or WHO (world health org) also usually have good research about these kinds of things.
Baking soda and lemon makes your water alkaline?
I read this a while ago, that this 2 combine with water changes the PH.of our body, and works 1000 times better than a chemotherapy. Do you guys have a good website with this info??
Food Science: Can you explain, scientifically, why adding baking soda, not powder, to shrimp before cooking makes it crunchy?
Elliot Mason has got it right. Baking soda, a base (or alkaline compound) raises the surface pH of shrimp which in turn promotes the Maillard reaction, that is, a heat-induced chemical reaction between the shrimp's proteins and sugars. This is sometimes called the "browning reaction", and it gives the shrimp improved flavors as well as surface crispness. (This is not the process of carmelization which only involves sugars, not proteins.)If you want a more technical explanation, the Maillard reaction is an interaction of the amino groups (-NR2) of the protein with the carbonyl group (-RC=O) of the reducing sugar. This is what is called nucleophilic reaction in which the pair of electrons on the amino nitrogen attack the slightly electropositive carbon of the carbonyl group. If some of the amino groups are protonated (that is, bear a hydrogen atom attached to the nitrogen's electron pair), the attack will be slower. The basic baking soda (a/k/a sodium bicarbonate) pulls that proton (a positively charged hydrogen ion) off the nitrogen, making the electron pair available for attack. Baking powder, as Elliot Mason notes, is a mixture of both an acid and a base and hence closer to neutral. It does a poor job pulling that proton off the nitrogen. You need to be careful, however, on how much baking soda you use as it can give a "soapy" flavor to shrimp.
Is there any reaction between baking soda and lime?
Lime is Calcium Oxide, produced by heating limestone. In water it produces alkaline (basic) solutions containing Calcium Hydroxide, even though it has limited solubility.Baking soda is Sodium Bicarbonate. It is amphoteric, meaning that it can react with either an acid or a base. It will dissolve in water.The common reactions of baking soda are with the acids in foods. It releases carbon dioxide and so is used to expand baked goods to a desired texture. You might try mixing it with vinegar - or lime juice !! - and watching the bubbles form. The gas production is a sign that a reaction has occurred and a new substance formed.But it can also react with basic materials like lime. The baking soda must be dissolved in water to enable contact with the solid lime particles. The products are water, Sodium Carbonate, and Calcium Carbonate. Calcium Carbonate is also not soluble in water, so the reaction is not so easily observed. A temperature change should occur and maybe a change in the consistency of the insoluble solid as it changes from Calcium Oxide to Calcium Carbonate.Try it !
Acid,alkaline or neutral?
If you're doing an experiment - use pH paper. If this is a theory question: I don't seem to know all of them - but I've answered most with explanations baking soda - alkaline (reacts with acids to form salt) bleach - coffee - acidic cola - acidic (contains carbonic acid) drain cleaner - acidic (contains hydrochloric acid) hand soap - alkaline (contains sodium stearate) lemon juice - acidic (contains citric acid) orange juice - acidic (contains citric acid) tomato juice - acidic (contains tartaric acid) milk - acidic (contains lactic acid) milk of magnesia - alkaline (this IS magnesium hydroxide) oven cleaner - human saliva - alkaline (has slightly alkaline pH = 7.8) shampoo - stomach acid - acidic (contains hydrchloric acid) vinegar - acidic distilled water - neutral (has no impurities - water's nature is neutral/amphoteric) ocean water -
Is vinegar an acid or alkaline?
This is a VERY general answer. Our body is amazing at keeping into our ideal PH levels when healthy. Meaning, acidic foods are metabolised to become more alkaline, and alkalic foods in reverse. Acidic foods, are acidic. And the reverse, alkalic foods, are alkalic. Where are you getting this information of lemon juice being alkalic from.
How can eating baking soda be harmful for your health?
Baking Soda is used as a leavening agent and can be found in many kitchens. Leavening agents cause dough to rise, just like yeast, except baking soda works through a chemical reaction to generate gas. Another kitchen use of baking soda is to absorb odors in refrigerators. In medicine, sodium bicarbonate has been used as an antacid when swallowed and as an alkalinizer when given intravenously. When evaluating the toxicity of baking soda, there are two parts to consider: the sodium; and the bicarbonate, which effects the pH (acid level) of body fluids.Early after an ingestion of too much baking soda, vomiting and diarrhea are common as the body tries to correct the high sodium concentration by pulling more water into the digestive tract. After absorption, high sodium concentrations can cause seizures, dehydration, and kidney failure. When the pH gets too high (alkaline), breathing becomes depressed as the body tries to restore its proper acidity by retaining carbon dioxide.Using too much baking soda as a homemade antacid can cause rapid formation of gas in the stomach. You should not use baking soda to treat stomach upset without specific direction from your healthcare provider. Stomach ruptures can occur with baking soda use after alcohol binging or a large meal. For these reasons, it is better to use over-the-counter antacid products such as calcium carbonate which work in a similar way but are much safer. Only take baking soda in moderation.
Is baking soda a basic salt?
Baking SodaSodium bicarbonate, commonly known as baking soda, is a chemical compound with the formula NaHCO₃. It is a salt composed of sodium ions and bicarbonate ions. Sodium bicarbonate is a white solid that is crystalline but often appears as a fine powder.SaltIn chemistry, a salt is an ionic compound that can be formed by the neutralization reaction of an acid and a base. Salts are composed of related numbers of cations and anions so that the product is electrically neutral.Baking Soda also belongs to salt family only.
What reaction occurs when you add baking soda to water?
Not much. Baking soda, a/k/a sodium bicarbonate, dissolves in the water to produce sodium ions and bicarbonate ions. Bicarbonate ion is in pH-dependent equilibrium with carbonate anion and carbonic acid. The pH of the solution will be about 8.4. If you let the water evaporate, you will recover the baking soda unchanged.