Ronja Twibright Labs

Anhydrous Sodium Carbonate Manufacture Process

Open source production of anhydrous sodium carbonate from sodium bicarbonate




Verification of method

According to theoretical calculation by molecular mass, the baking soda should shrink to 63.1% original weight. I did a test at 200 degC and after 10, 20 and 30 minutes it shrank to 80.6%, 63.6%, and 63.3%, respectively.

An expected information missing here?