factory supplier of soda ash dense CAS 497-19-8 for detergent

Sodium carbonate (also known as washing soda, soda ash and soda crystals, and

 

in the monohydrate form as crystal carbonate), Na2CO3, is the water-soluble

 

sodium salt of carbonic acid.

 

It most commonly occurs as a crystalline decahydrate, which readily effloresces to

 

form a white powder, the monohydrate. Pure sodium carbonate is a white, odorless

 

powder that is hygroscopic (absorbs moisture from the air). It has a strongly

 

alkaline taste, and forms a moderately basic solution in water. Sodium carbonate is

 

well known domestically for its everyday use as a water softener. Historically it was

 

extracted from the ashes of plants growing in sodium-rich soils, such as vegetation

 

from the Middle East, kelp from Scotland and seaweed from Spain. Because the

 

ashes of these sodium-rich plants were noticeably different from ashes of timber

 

(used to create potash), they became known as "soda ash". It is synthetically

 

produced in large quantities from salt (sodium chloride) and limestone by a method

 

known as the Solvay process.

 

 

Specifications	Item	specification for Soda Ash Dense	specification for Soda Ash Light
	Purity(Na2CO3)	≥99.2%	≥99.2%
	Chloride(NaCl)	≤0.7%	≤0.7%
	Iron(Fe)	≤0.0035%	≤0.0035%
	Sulfate(SO4)	≤0.03%	≤0.03%
	Water insoluble	≤0.03%	≤0.03%
	Bulk density	≥0.9

 

By far the largest consumption of sodium carbonate is in the manufacture of glass,

 

paper, rayon, soaps, and detergents. It is also used as a water softener, since

 

carbonate can precipitate the calcium and magnesium ions present in "hard" water.

 

Sodium carbonate is a food additive (E500) used as an acidity regulator, anticaking

 

agent, raising agent, and stabilizer. It is one of the components of kansui , a

 

solution of alkaline salts used to give ramen noodles their characteristic flavor and

 

texture. It is also used in the production of snus (Swedish-style snuff) to stabilize

 

the pH of the final product.

 

Sodium carbonate is also used in the production of sherbet powder. The cooling

 

and fizzing sensation results from the endothermic reaction between sodium

 

carbonate and a weak acid, commonly citric acid, releasing carbon dioxide gas,

 

which occurs when the sherbet is moistened by saliva.

 

In China, it is used to replace lye-water in the crust of traditional Cantonese moon

 

cakes, and in many other Chinese steamed buns and noodles.

 

Sodium carbonate is used by the brick industry as a wetting agent to reduce the

 

amount of water needed to extrude the clay.