Sodium Bicarbonate Day + Día del Bicarbonato de Sodio [Eng+Spa]

in We Are Alive Tribe10 months ago
Saturday in the night, December 30. We are already a few hours away from the end of the year on my calendar. It has been a very relaxed weekend day, and I have led my #life calmly. I've had a couple of minor jobs come out in the mail. The weather has been at a cool temperature, but not to the point of bothering me too much. It's been a good day, and I'm glad everything is okay.

Commenting now on the anniversary of #History that I chose for today, I have to say that I am not sure if I should classify it anniversaries in the area of #food (or #cooking), or in the area of #chemistry. Today is 'Baking Soda Day' or 'Sodium Bicarbonate Day'.

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Noche del sábado, 30 de diciembre. Ya estamos a unas horas del fin de año en mi calendario. Ha sido un día de fin de semana muy relajado, y he llevado mi #vida en calma. He sacado un par de trabajos menores que me llegaron por correo. El clima ha estado en una temperatura fresca, pero no llega al punto de molestarme demasiado. Ha sido un buen día y me alegra que todo esté bien.

Comentando ahora sobre la efeméride de la #Historia que elegí para el día de hoy, he de decir que no estoy seguro si debo clasificarla en el área de la #comida, o de la #cocina, o si debería considerarla dentro del campo de efemérides de #quimica. Sucede que hoy es el ‘Día del Bicarbonato de Sodio’.

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I never expected that a product that I use in many different ways at home would have a day of celebration so close to the end of the year. Well, if there is something to say about this white powder with a particular flavor, it is that it can be used from the oven to the preparation of cereals for cooking. It is useful in the workshop to clean metals, as well as in the removal of fungi and mold in some environments. In addition, it has a deodorant effect, simply leaving it exposed in a place where you want it to absorb 'bad odors', as is usually done on this side of the world when leaving #BakingSoda in the refrigerator.

The origin of this product dates back to ancient civilizations, for example, there are records of the use of a version of #Bicarbonate in 3000 BC, in the Egyptian Empire, under the name Natron. Then its use can be found throughout history, but without many changes to highlight.

Things began to change in the 18th century, thanks to the French chemist Nicolas Leblanc, who developed a version that he called 'Soda Ash', in 1791'. The use of this product was notable in the preparation of products in which it replaced the leavening agent (yeast) and it spread successfully. The production of bicarbonate was improved with the development of the 'Solvay Process', created in 1860, by the Belgian industrial chemist Ernest Solvay. Later, in the 20th century, its diversity of use earned it a secure position not only in chemistry or mechanics workshops, but also gained it presence in areas of cooking, book care, cleaning, among many others.

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Nunca esperé que un producto que uso de muy diversas maneras en casa tuviera un día de celebración tan cercano al fin de año. Pues si hay algo que decir de este polvo blanco de sabor particular, es que se puede emplear desde el horno hasta en la preparación de cereales para la cocción. Tiene utilidad en el taller para limpiar metales, así como también en la remoción de hongos y moho en algunos ambientes. Además, tiene un efecto desodorante, dejándolo simplemente expuesto en un sitio en donde se quiere que adsorba ‘malos olores’, tal como se suele hacer por este lado del mundo al dejar #Bicarbonato en la nevera.

El origen de este producto se remonta a civilizaciones antiguas, por ejemplo, se tienen registros del uso de una versión de este polvo en el 3000 a.C., En el Imperio Egipcio, con el nombre de Natrón. Luego su uso se puede encontrar a lo largo de la historia, pero sin muchos cambios a resaltar.

Las cosas comienzan a cambiar en el siglo XVIII, gracias al Químico francés Nicolas Leblanc, que elaboró una versión que denominó ‘Ceniza de Sosa’, en 1791’. El empleo de este producto fue notable en la preparación de productos en los que reemplazó el leudante (levadura) y se difundió con éxito. La producción de bicarbonato se mejoró con el desarrollo del ‘Proceso Solvay’, creado en 1860, por el químico industrial belga Ernest Solvay. Ya luego, en el siglo XX, su diversidad de uso le ganó un puesto seguro no solamente en talleres de química o mecánica, sino que también le ganó presencia en ámbitos de cocina, cuidado de libros, limpieza, entre muchos otros.

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Personally, I remember that it is also used in sports training. There are those who recommend it for alternative cancer treatments, or to combat blood acidification. In truth, it has a variety of uses that never ceases to surprise me.

Well, I guess that would be all I had to share on the subject. I say goodbye, wishing you that you are well and that we can read again another time.

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En lo personal, recuerdo que también se usa en entrenamiento deportivo. Hay quienes lo recomienda para tratamientos alternativos de cáncer, o par combatir la acidificación de la sangre. En verdad que tiene una variedad de usos que nunca deja de sorprenderme.

Bien, supongo que eso ya sería todo lo que tenía que compartir sobre el tema. Me despido, deseándote que tú estés bien y que nos podamos leer de nuevo en otra oportunidad.

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It is good to hear that you are comfortable in your living place. Stay safe!

These are quite informative paragraphs on Baking soda. TBH, I didn't know many of the uses of these chemicals or powders. My wife uses baking powder to make cakes. Is that the same thing?

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Thanks for comment. Thinking about the best answer to the question about the difference between yeast and baking soda, I preferred to search the web, and I found some very suitable paragraphs to cite.

Originally, the text is in Spanish, my native language, so I translated the part that I think answers the question:

"Although both baking powder and yeast are ingredients often used in baking, they are not the same. Baking powder is a chemical leavening agent, while yeast is a living, single-celled organism. Additionally, this is the latter also comes in different forms, including active, dried, and instant (also known as fresh) this ingredient is also used in the fermentation process for wine or beer.
"It is true that both help provide baked goods with increased volume, but the process by which they do so is different. Baking powder is ideally used in recipes that do not require additional acid, such as buttermilk or cocoa. The product in It does contain acid, so it is best used for baking buns, cakes, pancakes, and other light baking. In contrast, yeast is mainly used for baking cakes, bread, and beers.
"When added to a recipe, baking powder releases carbon dioxide gas through the dough, causing the food to puff up. Instead, yeast feeds on the sugars in the flour, releasing carbon dioxide in the process, causing the food to rise. Both processes release carbon dioxide to lighten the dough, but yeast is much slower and leaves a different taste and smell.
"Both ingredients make baked goods rise by releasing carbon dioxide. But while yeast is a living organism that ferments food, baking powder is a chemical ingredient. Bottom line: Stick with what your recipe calls for "
Text source: https://lifestyle.fit/alimentos/consejos/levadura-differences-polvo-hornear/


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Thanks, Professor. I remember, my wife asking me to buy both things: baking powder and yeast. So, they have different applications I guess. I saw her putting yeast in case of making Pizza. On the other hand, for the cake, she puts baking powder!

Thanks again.

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