The bicarbonate is very oversold, here are some explanations for using this product. There is no magic but only chemistry!
It is not efficient. Unclogging sinks, stripping is “the” big trick with “baking vinegar”.
- The vinegar is acidic, it attacks the limestone and dissolves it. It is very effective for descaling.
- Baking soda or baking soda, it’s exactly the same thing, is the opposite of something acidic, that is, it’s basic or alkaline.
Vinegar has a pH = 4, baking soda, about 8. The popular trick is to mix the 2 and put that in a sink.
It foams, which means that it reacts and it neutralizes, the pH now is 6.6. The mixture is much less acidic than vinegar and much less basic than baking soda. In both cases, it is less active and effective. The closer the pH is to 7, the closer you get to soft water.
The people who make this mixture may be doing it for the foam that is created, and which might help the impurities to come off … If your sink is really clogged, you have to take a very corrosive, basic product: soda concentrated or very concentrated pure acid but not a mixture of the two since everything cancels out.
It is necessary, it is advisable to sprinkle and rinse, or to make a paste. Bicarbonate is an ionic product, that is, it is a salt, made of sodium and carbonates. However, these electric charges do not like oil, just as salt (sodium chloride) does not dissolve in oil.
If the bicarbonate has no affinity with fatty substances, it will not take them away and help them disperse them.
On the contrary, soap or dishwashing liquid are surfactants like the lecithin in egg yolk to make mayonnaise: they are molecules that like both water and oil, therefore rinsing water and them. fat stains.
Making mayonnaise or detaching a garment is the same chemistry, part of the molecule goes into the stain (oil) and another part into the water. In the end, the fat droplets are coated and come off easily.
The general rule in chemistry is to find the right solvent. Sugar can be washed off with water because it dissolves in it. Putting white spirit or acetone on sugar would do no good.
If you have grease spots, you need a cleaner that has an affinity for grease. Vinegar or baking soda is not effective.
It is true and false. False because odors are organic molecules that like oil more than bicarbonate. The butter takes care of the odors from the refrigerator very quickly. Using baking soda is therefore not ideal as a trap.
A bit true because using a powder (coffee, bicarbonate, charcoal or anything else for that matter) is interesting for trapping gases, odors and other molecules. The finer the powder, the more it has a large exchange surface with the outside, which means that foreign molecules are more likely to cling to it.
The best for refrigerators is to wash them regularly, with soapy water quite simply, and to seal the food well in airtight boxes.
This is wrong, it will smell like chips or fish and hot vinegar. You mask one scent by another, but in no case will you remove or destroy the molecules as it is sometimes written, no magic. It is necessary to ventilate the room, all the products sold are room fragrances, which camouflage.
How to clean a wine stain?
Cleaning a wine stain on a tablecloth with baking soda, may turn blue or not go away.
Wine contains pigments (anthocyanin) which are red in an acidic medium, and which turn blue in a basic medium, so the stain becomes blue. The wine is acidic so has reacted with the bicarbonate to form a foam. So the baking powder did not absorb the stain, it reacted with it.
For wine stains, you should rather use fine salt or why not even fine sand which will absorb the liquid at first. Then brush with washing-up liquid, let stand then wash.
Vinegar and baking soda are among the oldest products historically to be used for many applications.
To summarize :
- Vinegar is acidic, but without being dangerous, it is a very good standard descaler. No need to buy expensive spray descalers or coffee maker descalers. Vinegar with water will work fine.
- Baking soda is a slightly alkaline powder. Bleaching agent for some, to make gingerbread and cakes, as a leavening agent, -the first baking powder- but not as a cleaner.