Baksoda

Baksoda, also known as baking soda, is the chemical compound sodium bicarbonate (NaHCO3). It is a white crystalline powder with a mildly alkaline taste. In cooking it acts as a leavening agent, reacting with acids to produce carbon dioxide, which loosens and lightens doughs and batters. When heated, it decomposes to sodium carbonate, water, and carbon dioxide.

Most baksoda is produced industrially from salts via processes related to the Solvay method, and it can also occur naturally as nahcolite. It is widely distributed in nature and is mined or manufactured for commercial use.

Common uses include baking, where it neutralizes acids to produce leavening; cleaning and deodorizing, due to its mild abrasive and basic properties; and medicinal uses as an antacid to relieve heartburn or upset stomach. It is also found in toothpaste and some deodorants, and is used in some dry chemical fire extinguishers.

Safety and storage: Baksoda is generally safe for culinary and household use when used as directed. Large amounts can cause gas, stomach upset, or metabolic alkalosis, especially in people with certain health conditions or on sodium-restricted diets. Store in a dry, tightly closed container away from moisture and heat.