How to prepare sodium acetate at home?
Chemically, sodium acetate is a mixture of various elements sodium (Na) atom, two carbon(C) atoms, two oxygen (O) atoms, and 3 hydrogen (H) atoms. When we technically writing this chemical, it is represented as C2H3NaO2. Generally, it appears as a white hygroscopic or water-attracting crystalline powder. Sodium acetate can be referred as the sodium salt of acetic acid, sodium ethanoate.
It belongs to a conjugate base of a weak acid, which means that it only partially ionises in the water. This nature of partial ionisation provides sodium acetate with buffering properties, that is the ability to maintain solutions at a relatively constant pH, even if it undergoes acid or base challenges. This property along with its low toxicity, tells us why sodium acetate can be found in industries as one of the most crucial ingredients in several industries ranging from petroleum production to food flavouring.
When we talk about laboratory uses, sodium acetate is also found one of the reagents in molecular biology and biochemistry labs, among others. While in terms of industrial, sodium acetate can neutralize the very strong sulfuric acid found in waste streams.
It can be used on metallic surfaces, to remove impurities, stains, rust or scale and can also aid in the tanning process of leather, as well as cure chloroprene. While it comes to the textile industry, it neutralises sulfuric acid waste streams. In processing cotton for disposable cotton pads, sodium acetate is used to eliminate the buildup of static electricity.
Sodium acetate is used to mitigate water damage to concrete by acting as a concrete sealant.
In the food preservation pickling is one of the methods to preserve various food items. The main advantage of this pickling method is, it stops or greatly slows down spoiling caused by microorganisms, and it can use as flavour enhancer.
In our daily life plenty of foods to be pickled, such as a cucumber, which is soaked in an acid solution. This can impart a very salty or sour taste. If you check for the reason, the salty taste comes from the sodium ions, and the sour taste comes from the acetate ions, the ion of an acetic acid.
Is anybody don't like cheese?-except in few conditions like where some people are allergic to cheese.
The default answer is NO!
Because it is a part of our daily breakfast and we are enjoying it!
Sodium acetate is predominantly used as an emulsifier in processed cheeses like ripened cheeses, processed cheese and cheese analogues and dairy. Dairy products that may contain sodium acetate include sour cream, buttermilk, yoghurt, condensed milk and any dairy or whey-based drinks.
As I discussed earlier, in the first paragraph of this article, it is a sodium salt of acetic acid, which helps in reducing the moisture content within a product, thus it helps in reducing the growth of bacteria.This is the reason meat products like fishes, sausages, ham, deli, chicken, beef, etc are added with this salt to increase their shelf life.Sodium Acetate also imparts salty flavour to this meat.
Let me brief you, some interesting roles of sodium acetate in our daily life.
Usually, when we get a leisure time or in cinema theatres we will buy chips as one of the snack items.
Did anybody felt the slightly tangy flavour of the chips?
If you enjoy packaged salt and vinegar chips, it might surprise you to learn that it may be sodium acetate providing that slightly tangy flavour rather than real salt and vinegar.
You might have surprised by knowing many different applications of sodium acetate.
The undoubted answer is YES!
Now let me discuss with you about sodium acetate preparation methods.
Everybody thinking, it is a tedious and hectic job! And already might have started thinking
What are the ingredients required?Are all these ingredients easily available?
How safe are these ingredients?....
It is the very simple process! And it can be prepared at your home! With common household ingredients.
Those household ingredients include
Baking Soda [chemically term sodium bicarbonate] and
Vinegar [chemical term acetic acid]
Sodium acetate can be made with the common household ingredients baking soda and vinegar. Before doing this preparation, it is advisable to wear safety goggles as the splashing of solutions into your eyes can be irritating.
To begin the reaction, add one spoonful of baking soda to a glass container. Slowly add vinegar, being careful not to create too much foam. Keep adding vinegar while stirring the mixture.
Once the mixture stops bubbling, you can stop adding vinegar as all of the sodium bicarbonate has converted to sodium acetate, carbon dioxide.
To separate out the sodium acetate from the water, boil the solution until you hear a sizzling and popping sound. At this point, if you blow across the top of the surface, crystals will form. When you get this super-saturated sodium acetate solution, cool the solution to room temperature; it will form a translucent gel.
Scrape the gel into a bowl lined with a coffee filter, which will absorb any remaining water. Break up the pieces with the back of a spoon and put them on another coffee filter to finish the drying process, creating sodium acetate powder.
The reactions involved in this process is
CH3COOH + NaHCO3 â CH3COONa + H2CO3
H2CO3 â CO2 + H2O
Industrially, sodium acetate is prepared from glacial acetic acid and sodium hydroxide.
CH3COOH + NaOH â CH3COONa + H2O
