The melting point of sodium bicarbonate, commonly known as baking soda, is approximately 50°C (122°F). However, it’s important to note that sodium bicarbonate doesn’t melt in the typical sense. Instead, when heated, it undergoes thermal decomposition.
At temperatures above 50°C, sodium bicarbonate breaks down into sodium carbonate, water, and carbon dioxide gas. This decomposition reaction is why baking soda is often used in baking; it releases carbon dioxide when heated, which helps baked goods rise.
Understanding the thermal properties of sodium bicarbonate is crucial, especially in culinary applications where precise temperatures can significantly affect the final product. So, while it may seem straightforward, the behavior of this compound when exposed to heat is quite fascinating!