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{{short description|Chemical used as leavening agent and smelling salt}} | |||
{{chembox | {{chembox | ||
| verifiedrevid = |
| verifiedrevid = 446958207 | ||
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| Name = Ammonium carbonate | ||
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| ImageFile = Ammonium carbonate.svg | ||
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| ImageFile1 = Ammonium-carbonate-3D-balls.png | ||
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| ImageSize1 = 220 | ||
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| ImageName1 = Ball-and-stick model of two ammonium cations and one carbonate anion | ||
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| ImageFile2 = Uhličitan amonný.JPG | ||
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| ImageSize2 = 244 | ||
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| IUPACName = Ammonium carbonate | ||
| OtherNames = {{ubl|Baker's ammonia|Sal volatile|Salt of hartshorn|Spirit of Urine|E503}} | |||
| Section1 = {{Chembox Identifiers | | Section1 = {{Chembox Identifiers | ||
| IUPHAR_ligand = 4509 | |||
| UNII_Ref = {{fdacite|correct|FDA}} | |||
| PubChem = 517111 | |||
| UNII = PDP691CN28 | |||
| EC_number = 233-786-0 | |||
| InChI = 1/CH2O3.2H3N/c2-1(3)4;;/h(H2,2,3,4);2*1H3 | |||
| UNNumber = 3077 | |||
| SMILES = O=C(O)O.N.N | |||
| UNII_Ref = {{fdacite|correct|FDA}} | |||
| InChIKey = PRKQVKDSMLBJBJ-UHFFFAOYAQ | |||
| UNII = PDP691CN28 | |||
| StdInChI_Ref = {{stdinchicite|correct|chemspider}} | |||
| |
| InChI = 1/CH2O3.2H3N/c2-1(3)4;;/h(H2,2,3,4);2*1H3 | ||
| SMILES = O=C(O)O.N.N | |||
| StdInChIKey_Ref = {{stdinchicite|correct|chemspider}} | |||
| SMILES1 = ..C(=O) | |||
| StdInChIKey = PRKQVKDSMLBJBJ-UHFFFAOYSA-N | |||
| InChIKey = PRKQVKDSMLBJBJ-UHFFFAOYAQ | |||
| CASNo = 506-87-6 | |||
| |
| StdInChI_Ref = {{stdinchicite|correct|chemspider}} | ||
| StdInChI = 1S/CH2O3.2H3N/c2-1(3)4;;/h(H2,2,3,4);2*1H3 | |||
| ChemSpiderID_Ref = {{chemspidercite|correct|chemspider}} | |||
| StdInChIKey_Ref = {{stdinchicite|correct|chemspider}} | |||
| ChemSpiderID=10048 | |||
| StdInChIKey = PRKQVKDSMLBJBJ-UHFFFAOYSA-N | |||
| CASNo = 506-87-6 | |||
| CASNo_Ref = {{cascite|correct|CAS}} | |||
| CASNo2 = 16799-91-0 | |||
| CASNo2_Ref = {{cascite|correct|CAS}} | |||
| CASNo2_Comment = (monohydrate) | |||
| ChemSpiderID_Ref = {{chemspidercite|correct|chemspider}} | |||
| ChemSpiderID = 10048 | |||
| ChEBI = 229630 | |||
}} | }} | ||
| Section2 = {{Chembox Properties | | Section2 = {{Chembox Properties | ||
| Formula = {{chem2|2CO3}} | |||
| Formula = (NH<sub>4</sub>)<sub>2</sub>CO<sub>3</sub> | |||
| N=2|H=8|C=1|O=3 | |||
| MolarMass = 96.09 g/mol | |||
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| Appearance = White powder | ||
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| Density = 1.50 g/cm<sup>3</sup> | ||
| Solubility = 100 g/(100 ml) (15°C)<ref name="crc">{{cite book |author1=John Rumble |title=CRC Handbook of Chemistry and Physics |date=June 18, 2018 |publisher=CRC Press |isbn=978-1138561632 |pages=4–40|edition=99th |language=English}}</ref><br />25 g/(100 ml) (20°C) | |||
| Solubility = Soluble, decomposes in hot water | |||
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| MeltingPtC = 58 | ||
| MeltingPt_notes = (decomposes) | |||
| BoilingPt = Decomposes | |||
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| pKa = | ||
| MagSus = −42.50·10<sup>−6</sup> cm<sup>3</sup>/mol | |||
}} | }} | ||
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|Section3 = {{Chembox Structure | ||
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| CrystalStruct = | ||
}} | }} | ||
| Section7 = {{Chembox Hazards | | Section7 = {{Chembox Hazards | ||
| ExternalSDS = | |||
| ExternalMSDS = | |||
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| MainHazards = Irritant | ||
| GHSPictograms = {{GHS07}} | |||
| GHSSignalWord = Warning | |||
| HPhrases = {{H-phrases|302|319}} | |||
}} | }} | ||
| Section8 = {{Chembox Related | | Section8 = {{Chembox Related | ||
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| OtherAnions = ]<br />] | ||
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| OtherCations = ]<br />] | ||
}} | }} | ||
}} | }} | ||
'''Ammonium carbonate''' |
'''Ammonium carbonate''' is a ] with the ] {{chem2|2CO3|auto=1}}. It is an ] ] of ]. It is composed of ammonium ] {{chem2|+}} and ] ] {{chem2|CO3(2−)}}. Since ammonium carbonate readily degrades to gaseous ammonia and carbon dioxide upon heating, it is used as a ] and also as ]. It is also known as '''baker's ammonia''' and is a predecessor to the more modern leavening agents ] and ]. It is a component of what was formerly known as '''sal volatile''' and '''salt of ]''',<ref name=Ullmann/> and produces a pungent smell when baked. It comes in the form of a white powder or block, with a ] of 96.09 g/mol and a density of 1.50 g/cm<sup>3</sup>. It is a strong ]. | ||
==Production== | ==Production== | ||
Ammonium carbonate is produced by combining carbon dioxide and aqueous ammonia. About 80,000 tons/year were produced as of 1997. | |||
Ammonium carbonate was historically obtained by the ] of nitrogenous organic matter such as hair, horn, decomposed primate urine, etc.{{Citation needed|date=February 2007}} | |||
Currently, it is produced by heating a mixture of ], or ] and ], to redness in ] retorts, the vapors being condensed in ]en receivers.{{Citation needed|date=February 2007}} | |||
:{{chem2|2 NH3 + H2O + CO2 → 2CO3}}<ref name=Ullmann>{{cite encyclopedia|author1=Karl-Heinz Zapp|title=Ammonium Compounds|encyclopedia=Ullmann's Encyclopedia of Industrial Chemistry|year=2012|publisher=Wiley-VCH|location= Weinheim|doi=10.1002/14356007.a02_243|isbn=978-3527306732}}</ref> | |||
The crude resulting product of either of these processes is Ammonium Polycarbonate: a white fibrous mass with a strong ammonium order composed of a mixture of ammonium carbonate and ]. Ammonium carbonate is soluble in alcohol, while the ] is not. Dissolving the polycarbonate in alcohol, filtering, and evaporating the alcohol leaves just the ammonium carbonate. | |||
An orthorhombic ammonium carbonate monohydrate is known ({{chem2|2CO3*H2O}}). It crystallizes in an ammonia solution exposed in a carbon dioxide-rich atmosphere.<ref>{{cite journal | last1=Fortes | first1=A.D. | last2=Wood | first2=I.G. | last3=Alfè | first3=D. | last4=Hernàndez|first4=E.R. | last5=Gutmann | first5=M.J. | last6=Sparkes | first6=H.A. | title=Structure, hydrogen bonding and thermal expansion of ammonium carbonate monohydrate | journal=Acta Crystallographica Section B | volume=70 | issue=6 | date=2014-12-01 | issn=2052-5206 | doi=10.1107/S205252061402126X | pages=948–962 | pmid=25449618 | url=https://journals.iucr.org/b/issues/2014/06/00/eb5035/index.html | access-date=2021-08-20| pmc=4468514 | bibcode=2014AcCrB..70..948F }}</ref> | |||
The polycarbonate→carbonate and polycarbonate→bicarbonate reactions are "pushed" either way by exposure to ammonia or air, respectively. | |||
] passed into a strong aqueous solution of the polycarbonate displaces the hydrogen ion with an ammonium ion, converting it into ammonium carbonate. | |||
===Decomposition=== | |||
Exposure of the polycarbonate to moist air does the reverse: it displaces the ammonium ion with a hydrogen ion, converting it to ammonium bicarbonate. | |||
Ammonium carbonate slowly decomposes at ] through two pathways. Thus any initially pure sample of ammonium carbonate will soon become a mixture including various byproducts. | |||
Ammonium carbonate can spontaneously ] into ] and ]: | |||
:{{chem2|2CO3 → HCO3 + NH3}} | |||
Which further decomposes to ], ] and another molecule of ]: | |||
:{{chem2|HCO3 → H2O + CO2 + NH3}} | |||
== Uses == | == Uses == | ||
As well as in smelling salts, ammonium carbonate is still used as a ] in particular recipes, particularly those from northern Europe and Scandinavia. It can sometimes be substituted with baking powder, but the finished product will never be as airy and light as the original recipe. Icelandic loftkökur (air biscuits) for instance cannot be made with anything other than ammonium carbonate.{{Citation needed|date=March 2011}} | |||
===Leavening agent=== | |||
Its use as a leavening agent, with associated controversy, goes back centuries: | |||
Ammonium carbonate may be used as a ] in traditional recipes, particularly those from northern Europe and Scandinavia (e.g. ], ], ] or ]). It was the precursor to today's more commonly used baking powder. | |||
Originally made from ground deer horn and called hartshorn, today it is called baker's ammonia. It is prepared by the sublimation of a mixture of ammonium sulfate and calcium carbonate and occurs as a white powder or a hard, white or translucent mass.<ref>{{Cite web|url=https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfCFR/CFRSearch.cfm?fr=184.1137|title=CFR - Code of Federal Regulations Title 21|website=www.accessdata.fda.gov|access-date=2018-02-07}}</ref> It acts as a heat activated leavening agent and breaks down into carbon dioxide (leavening), ammonia (which needs to dissipate) and water. It is sometimes combined with sodium bicarbonate {{clarify span|text=to mimic as a|reason=this seems poorly worded and/or vague|date=December 2024}} double acting baking powder and to help mask any ammonia smell not baked out. | |||
{{quote|In the third kind of ], a vesicular appearance is given to it by the addition to the dough of some ammoniacal salt, (usually the ],) which becomes wholly converted into a gaseous substance during the process of baking, causing the dough to swell out into little air vessels, which finally bursting, allow the gas to escape, and leave the bread exceedingly porous. Mr. Accum, in his ''Treatise on Culinary Poisons'', has stigmatized this process as "fraudulent," but, in our opinion, most unjustly. The bakers would never adopt it but from necessity: when good ] cannot be procured, it forms an admirable and perfectly harmless substitute; costing the baker more, it diminishes his profit, while the consumer is benefited by the bread retaining the solid matter, which by the process of fermentation is dissipated in the form of ] and ]. |Luke Hebert|The Engineer’s and Mechanic’s Encyclopedia, 1849, vol.1, p.239, article "Bread"}} | |||
It also serves as an ] and has the ] E503. It can be replaced with baking powder, but 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. This allows 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. | |||
] cough syrup from Canada today uses ammonium carbonate as an active ingredient intended to help relieve symptoms of bronchitis. | |||
Its use as a leavening agent, with associated controversy, goes back centuries: | |||
It is also used as an ]. | |||
{{quote|In the third kind of ], a vesicular appearance is given to it by the addition to the dough of some ammoniacal salt, (usually the ],) which becomes wholly converted into a gaseous substance during the process of baking, causing the dough to swell out into little air vessels, which finally bursting, allow the gas to escape, and leave the bread exceedingly porous. Mr. Accum, in his ''Treatise on Culinary Poisons'', has stigmatized this process as "fraudulent," but, in our opinion, most unjustly. The bakers would never adopt it but from necessity: when good ] cannot be procured, it forms an admirable and perfectly harmless substitute; costing the baker more, it diminishes his profit, while the consumer is benefited by the bread retaining the solid matter, which by the process of fermentation is dissipated in the form of ] and ].<ref>{{cite encyclopedia |year=1849 |title=Bread |encyclopedia=The Engineer's and Mechanic's Encyclopedia |publisher=Luke Hebert |volume=1 |page=239}}</ref> | |||
}} | |||
===Other uses=== | |||
Ammonium carbonate is also found in smokeless tobacco products, such as Skoal. | |||
Ammonium carbonate is the main component of ], although the commercial scale of their production is small. ] cough syrup from Canada today uses ammonium carbonate as an active ingredient intended to help relieve symptoms of bronchitis. It is also used as an ]. It is also found in smokeless tobacco products, such as Skoal, and it is used in aqueous solution as a photographic lens cleaning agent, such as Eastman Kodak's "Kodak Lens Cleaner." | |||
It is also used for ] of ]s in ], to monitor the spread of the infestation and adjust the borders of the ].<ref name="apple-maggots">{{cite journal|doi=10.1603/en14038|pmid=24915519|title=Ammonium Carbonate is More Attractive Than Apple and Hawthorn Fruit Volatile Lures to ''Rhagoletis'' pomonella(Diptera: Tephritidae) in Washington State|year=2014|last1=Yee|first1=Wee L.|last2=Nash|first2=Meralee J.|last3=Goughnour|first3=Robert B.|last4=Cha|first4=Dong H.|last5=Linn|first5=Charles E.|last6=Feder|first6=Jeffrey L.|journal=Environmental Entomology|volume=43|issue=4|pages=957–968|s2cid=31174719}}</ref> | |||
==See also== | ==See also== | ||
*] | *] | ||
*] | |||
*], the mineralogical form of ammonium chloride | |||
==References== | ==References== | ||
{{Unreferenced|date =October 2007}} | |||
<references/> | <references/> | ||
{{Ammonium salts}} | |||
{{Carbonates}} | |||
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Latest revision as of 09:10, 30 December 2024
Chemical used as leavening agent and smelling saltNames | |
---|---|
IUPAC name Ammonium carbonate | |
Other names
| |
Identifiers | |
CAS Number |
|
3D model (JSmol) | |
ChEBI | |
ChemSpider | |
ECHA InfoCard | 100.007.326 |
EC Number |
|
E number | E503(i) (acidity regulators, ...) |
IUPHAR/BPS | |
PubChem CID | |
UNII | |
UN number | 3077 |
CompTox Dashboard (EPA) | |
InChI
| |
SMILES
| |
Properties | |
Chemical formula | [NH4]2CO3 |
Molar mass | 96.086 g·mol |
Appearance | White powder |
Density | 1.50 g/cm |
Melting point | 58 °C (136 °F; 331 K) (decomposes) |
Solubility in water | 100 g/(100 ml) (15°C) 25 g/(100 ml) (20°C) |
Magnetic susceptibility (χ) | −42.50·10 cm/mol |
Hazards | |
Occupational safety and health (OHS/OSH): | |
Main hazards | Irritant |
GHS labelling: | |
Pictograms | |
Signal word | Warning |
Hazard statements | H302, H319 |
Safety data sheet (SDS) | External MSDS |
Related compounds | |
Other anions | Ammonium bicarbonate Ammonium carbamate |
Other cations | Sodium carbonate Potassium carbonate |
Except where otherwise noted, data are given for materials in their standard state (at 25 °C , 100 kPa). Y verify (what is ?) Infobox references |
Ammonium carbonate is a chemical compound with the chemical formula [NH4]2CO3. It is an ammonium salt of carbonic acid. It is composed of ammonium cations [NH4] and carbonate anions CO2−3. Since ammonium carbonate readily degrades to gaseous ammonia and carbon dioxide upon heating, it is used as a leavening agent and also as smelling salt. It is also known as baker's ammonia and is a predecessor to the more modern leavening agents baking soda and baking powder. It is a component of what was formerly known as sal volatile and salt of hartshorn, and produces a pungent smell when baked. It comes in the form of a white powder or block, with a molar mass of 96.09 g/mol and a density of 1.50 g/cm. It is a strong electrolyte.
Production
Ammonium carbonate is produced by combining carbon dioxide and aqueous ammonia. About 80,000 tons/year were produced as of 1997.
- 2 NH3 + H2O + CO2 → [NH4]2CO3
An orthorhombic ammonium carbonate monohydrate is known ([NH4]2CO3·H2O). It crystallizes in an ammonia solution exposed in a carbon dioxide-rich atmosphere.
Decomposition
Ammonium carbonate slowly decomposes at standard temperature and pressure through two pathways. Thus any initially pure sample of ammonium carbonate will soon become a mixture including various byproducts.
Ammonium carbonate can spontaneously decompose into ammonium bicarbonate and ammonia:
- [NH4]2CO3 → [NH4]HCO3 + NH3
Which further decomposes to carbon dioxide, water and another molecule of ammonia:
- [NH4]HCO3 → H2O + CO2 + NH3
Uses
Leavening agent
Ammonium carbonate may be used as a leavening agent in traditional recipes, particularly those from northern Europe and Scandinavia (e.g. Amerikaner, Speculoos, Tunnbröd or Lebkuchen). It was the precursor to today's more commonly used baking powder.
Originally made from ground deer horn and called hartshorn, today it is called baker's ammonia. It is prepared by the sublimation of a mixture of ammonium sulfate and calcium carbonate and occurs as a white powder or a hard, white or translucent mass. It acts as a heat activated leavening agent and breaks down into carbon dioxide (leavening), ammonia (which needs to dissipate) and water. It is sometimes combined with sodium bicarbonate to mimic as a double acting baking powder and to help mask any ammonia smell not baked out.
It also serves as an acidity regulator and has the E number E503. It can be replaced with baking powder, but 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. This allows 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.
Its use as a leavening agent, with associated controversy, goes back centuries:
In the third kind of bread, a vesicular appearance is given to it by the addition to the dough of some ammoniacal salt, (usually the sub-carbonate,) which becomes wholly converted into a gaseous substance during the process of baking, causing the dough to swell out into little air vessels, which finally bursting, allow the gas to escape, and leave the bread exceedingly porous. Mr. Accum, in his Treatise on Culinary Poisons, has stigmatized this process as "fraudulent," but, in our opinion, most unjustly. The bakers would never adopt it but from necessity: when good yeast cannot be procured, it forms an admirable and perfectly harmless substitute; costing the baker more, it diminishes his profit, while the consumer is benefited by the bread retaining the solid matter, which by the process of fermentation is dissipated in the form of alcohol and carbonic acid gas.
Other uses
Ammonium carbonate is the main component of smelling salts, although the commercial scale of their production is small. Buckley's cough syrup from Canada today uses ammonium carbonate as an active ingredient intended to help relieve symptoms of bronchitis. It is also used as an emetic. It is also found in smokeless tobacco products, such as Skoal, and it is used in aqueous solution as a photographic lens cleaning agent, such as Eastman Kodak's "Kodak Lens Cleaner."
It is also used for luring of apple maggots in Washington State, to monitor the spread of the infestation and adjust the borders of the Apple Maggot Quarantine Area.
See also
- Ammonium bicarbonate
- Ammonium nitrate
- Sal ammoniac, the mineralogical form of ammonium chloride
References
- John Rumble (June 18, 2018). CRC Handbook of Chemistry and Physics (99th ed.). CRC Press. pp. 4–40. ISBN 978-1138561632.
- ^ Karl-Heinz Zapp (2012). "Ammonium Compounds". Ullmann's Encyclopedia of Industrial Chemistry. Weinheim: Wiley-VCH. doi:10.1002/14356007.a02_243. ISBN 978-3527306732.
- Fortes, A.D.; Wood, I.G.; Alfè, D.; Hernàndez, E.R.; Gutmann, M.J.; Sparkes, H.A. (2014-12-01). "Structure, hydrogen bonding and thermal expansion of ammonium carbonate monohydrate". Acta Crystallographica Section B. 70 (6): 948–962. Bibcode:2014AcCrB..70..948F. doi:10.1107/S205252061402126X. ISSN 2052-5206. PMC 4468514. PMID 25449618. Retrieved 2021-08-20.
- "CFR - Code of Federal Regulations Title 21". www.accessdata.fda.gov. Retrieved 2018-02-07.
- "Bread". The Engineer's and Mechanic's Encyclopedia. Vol. 1. Luke Hebert. 1849. p. 239.
- Yee, Wee L.; Nash, Meralee J.; Goughnour, Robert B.; Cha, Dong H.; Linn, Charles E.; Feder, Jeffrey L. (2014). "Ammonium Carbonate is More Attractive Than Apple and Hawthorn Fruit Volatile Lures to Rhagoletis pomonella(Diptera: Tephritidae) in Washington State". Environmental Entomology. 43 (4): 957–968. doi:10.1603/en14038. PMID 24915519. S2CID 31174719.
Compounds containing the carbonate group | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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