PH Value of Ammonium Carbonate in Water

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The pH value of ammonium carbonate in water is 9.4 at 20°C and 100 g/L concentration. Ammonium carbonate is a salt with the chemical formula (NH4)2CO3, which readily degrades to gaseous ammonia and carbon dioxide upon heating. It is used as a leavening agent, smelling salt, and emetic. It is also found in smokeless tobacco products and used as a photographic lens cleaning agent.

Contaminants, Chemicals, and Substances Present in Ammonium Carbonate

Ammonium carbonate may contain non-volatile matter, water-insoluble matter, iron, heavy metals, chloride, and total sulfur. The assay of NH3 in ammonium carbonate is at least 30.0%, and the non-volatile matter, water-insoluble matter, iron, and heavy metals should not exceed 0.01%, 0.005%, 5 ppm, and 5 ppm, respectively. The chloride and total sulfur should not exceed 5 ppm and 0.002%, respectively.

Balancing and Dealing with Contaminants in Ammonium Carbonate

PH of ammonium carbonate in waterImage source: Flickr

To balance the pH of ammonium carbonate in water, one can adjust the concentration of the solution. The higher the concentration, the higher the pH value. However, increasing the concentration may also increase the presence of contaminants. Therefore, it is essential to ensure that the ammonium carbonate used is of high quality and has low levels of impurities.

To deal with contaminants in ammonium carbonate, one can use various purification techniques, such as recrystallization, distillation, and chromatography. These techniques can help remove impurities and improve the purity of the ammonium carbonate. It is also essential to store ammonium carbonate properly to prevent contamination.

Home Remedies and Alternatives to Ammonium Carbonate

Ammonium carbonate is commonly used as a leavening agent in traditional recipes, particularly those from northern Europe and Scandinavia. However, it can be replaced with baking powder, although this may affect both the taste and texture of the finished product. Baker’s ammonia should be used to create thin dry baked goods like crackers and cookies, allowing the strong ammonia smell to bake out. It should not be used to make moist baked items like cake since ammonia is hydrophilic and will leave a strong bitter taste.

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History of Ammonium Carbonate

Ammonium carbonate has been used for centuries as a leavening agent in traditional recipes. Originally made from ground deer horn and called hartshorn, it was later prepared by the sublimation of a mixture of ammonium sulfate and calcium carbonate. Today, it is called baker’s ammonia and is used as a heat-activated leavening agent that breaks down into carbon dioxide, ammonia, and water.

References

  1. Waters Support. (2023, May 23). Why is ammonium bicarbonate the recommended high-pH buffer to use instead of ammonium carbonate buffer? Retrieved from https://support.waters.com/KB_Chem/Columns/WKB251238_Why_is_Ammonium_Bicarbonate_the_recommended_high_pH_buffer_to_use_instead_of_Ammonium_Carbonate_buffer
  2. Wikipedia. (n.d.). Ammonium carbonate. Retrieved from https://en.wikipedia.org/wiki/Ammonium_carbonate
  3. Sigma-Aldrich. (n.d.). Ammonium carbonate EMPROVE ESSENTIAL Ph Fran ,NF,E 503. Retrieved from https://www.sigmaaldrich.com/US/en/product/mm/101136
  4. PubChem. (n.d.). Ammonium Carbonate | (NH4)2CO3 | CID 517111. Retrieved from https://pubchem.ncbi.nlm.nih.gov/compound/Ammonium-Carbonate
  5. Honeywell Research Chemicals. (n.d.). Ammonium carbonate | 207861. Retrieved from https://lab.honeywell.com/shop/ammonium-carbonate-207861