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Will soy sauce and barium carbonate react chemically?

The ingredients of soy sauce are relatively complicated. In addition to the ingredients of salt, there are also a variety of amino acids, sugars, organic acids, pigments and spices, and the main flavor is salty.If a chemical reaction could occur, what would be the final result? Thanks
Original post by cjemistry888
The ingredients of soy sauce are relatively complicated. In addition to the ingredients of salt, there are also a variety of amino acids, sugars, organic acids, pigments and spices, and the main flavor is salty.If a chemical reaction could occur, what would be the final result? Thanks


You most likely will get a reaction, simply due to the presence of acids in the soy sauce. Whether it is observable or not depends on the concentrations of the various acids.

Carbonate ions are basic, so they undergo the following reaction in the presence of acids:

CO3^2- + 2H^+ —> CO2 + H2O

So your products would include various barium salts in the residue (which salts form depends on which acids are present), CO2 and H2O. This would mean that there should be some level of bubbling.

Due to the fact that barium salts are characteristically very toxic, it would be unwise to give the resulting mixture a taste test, though.
Reply 2
Original post by TypicalNerd
你很可能会发生反应,仅仅是因为酱油中含有酸。它是否可观察到取决于各种酸的浓度。

碳酸根离子是碱性的,所以它们在酸存在的情况下会发生以下反应:

CO3^2- + 2H^+ —> CO2 + H2O

所以您的产品将在残留物中包含各种钡盐(哪种盐形式取决于哪种酸是存在)、CO2 和 H2O。这意味着应该有一定程度的冒泡。

不过,由于钡盐具有很强的毒性,因此对所得混合物进行味道测试是不明智的。


THANKS

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