Would you have thought of that? The solution to a non-existing problem resides right on your kitchen shelf!
As Nature World News reports, “It’s possible the solution to our world’s buildup of greenhouse gases in the atmosphere has been sitting on our grocery shelves all along. Baking soda of all things may help to capture carbon dioxide, according to a new breakthrough study.” As that new report is authored by no less than 15 scientists it must carry some weight and be based on realistic experiments and knowledge. At least you’d be forgiven for thinking that.
The article notes further that “Scientists from the Lawrence Livermore National Laboratory (LLNL), in collaboration with researchers from the University of Illinois at Urbana-Champaign and Harvard University, have developed a new type of carbon capture medium made up of core-shell microcapsules, consisting of a polymer shell that is highly permeable. The shell contains a solution of sodium carbonate, which is the main ingredient of baking soda, and it can absorb carbon dioxide (CO2).”
Let’s begin with some Chemistry
Just for the (very) few Dear Readers unaccustomed to chemical thinking, baking soda also goes by the term “sodium hydrogencarbonate” or, more commonly, “sodium bicarbonate” (SBC), the salt of sodium hydroxide with “hydrogen-carbonic acid.”
From a chemical point of view, SBC is fully “saturated” or “loaded” with carbon dioxide and could not take up any more.
Therefore, the idea that sodium bicarbonate may be able to absorb more carbon dioxide (from whatever source) is simply nonsense. In fact, the opposite is true and that’s the sole reason for using baking soda at all.