how does baking soda increase the temperatue of water?
146503
chemical reaction\n-------------------\nBaking soda added to water raises the temperature slightly. Chemical reactions are either endothermic or exothermic. Endothermic means you have to put energy (heat) in to make the reaction go while exothermic means there's energy (heat) left over. Left over heat will raise the temperature. Baking soda and water is exothermic and so the water gets a little warmer. This is because the binding energy of the chemical bonds of the products has an excess over the binding energy of the components. Therefore, energy is released and the water warms up.\n\nEndothermic reactions do not usually go off at room temperature without heating. Baking soda is NaHCO3 and water is H2O. Added together you get NaOH and H2CO3 which are sodium hydroxide and carbonic acid. Carbonic acid is the fizz in soda. Eventually the mixture releases CO2 gas when the H2CO3 breaks down into H2O and CO2. The solution of H2O and CO2, if left alone uncorked, will lose its fizz. The water CO2 mixture will cool off slightly when the fizz (CO2) is released because the CO2 takes some energy with it. As the water evaporates it cools off because the warm molecules of water evaporate first! That's right! The warm ones!\n\nWhen we say temperature we really mean the average temperature of the molecules in a glass of water. Some are colder than average, some are warmer and many are close to the average. Evaporation requires energy, called the latent heat of vaporization. This heat comes from the warm water molecules. When the water evaporates it cools the glass off. That's why sweating makes you cool off too.\n\nA reaction that is endothermic will take place at a much slower rate because there are always some warmer molecules in the mixture. When we warm up the chemicals we raise the average temperature and a lot of the molecules can then react. When you mix bread dough the mix usually gets noticeably warmer after you put in all the ingredients. This is probably safe to try out at home with some adult help. Just ask your folks to help you whip up a batch of "soda bread." You can eat the result!
797871
raising the temperature. like with a saturated solution of salt-water, if you reise the temperature the water will take in more salt. it's the same with other thing too.
178613
Water freezes faster.  All sodas contain acid which lower a liquid's freezing point.  The lower the freezing point, the longer it takes something to freeze.
564922
The baking soda we use for cooking is all made artificially.  You add salt (sodium chloride) and limestone (calcium carbonate) in ammonia- the limestone is there to produce CO2 gas.\n\n\nIn neutral or basic solutions, sodium bicarbonate is less water-soluble than sodium chloride. When carbon dioxide passes through a concentrated solution of sodium chloride and ammonia, sodium bicarbonate precipitates according to the following chemical reaction:\n\nNaCl + CO2 + NH3 + H2O ---> NaHCO3 + NH4Cl \nThe ammonia is necessary to buffer the solution at basic pH. Without it, a hydrochloric acid byproduct would render the solution acidic, and in acidic solutions, the reaction cannot proceed. In industrial practice, the reaction is carried out by passing concentrated salt water through two towers. In the first, ammonia bubbles up through the brine and is absorbed by it. It the second, carbon dioxide bubbles up through the brine and precipitates sodium bicarbonate.
1168459
Invite a bunch of kids into your hottub, they should raise the PH level! jk\n\n"sodium bicarbonate or baking soda raises the kH and pH as mentioned by Goldy. As mentioned, at low pH, the good bugs do not thrive well and the filtration suffers. A pH level between 7.0 to 8.0 would be good. pH should not be raised suddenly to prevent pH shock. Therefore baking soda should be added little by little over a few days. A dosage of 25-50g per 1000L per day until the desired pH is achieved should be OK. As it is easily soluble in water, dissolve it in a pail of water and distribute evenly over the pond. It may need to be replenished after sometime depending on the stocking level as it is being used up by the filter. A more permanent solution of maintaining alkaline pH is to use shells (oyster, cockle) as pH buffers. They act by releasing carbonates slowly. \nIf the ammonia level in the pond is very low, there shouldn't be much danger in raising the pH slightly. As for the location of the UV, I would prefer to place it at the last stage of filtration, that is after the biomedia, and in a separate chamber."
978597
Direct sunlight or elevated temperatures will increase the temperature of the gas inside the container and thereby increase the pressure.  Very high temperatures can increase the pressure until the container bursts.
621304
If you are dealing with a reaction involving ammonium carbonate in solution, and are then measuring the temperature rise, you need the heat capacity of water, not ammonium carbonate!\n\nPlease post the whole problem if that is not enough to get you started.
457812
Ammonia, baking soda.
378824
Temperature affects state change. If something, for instance water, is heated, it becomes a gas. Gases take up more volume than liquids. So the hotter a gas is, the larger it will expand, and the same is true, to a lesser degree, for solids and liquids. Hope I helped,\nZ
399680
As the temperature of a liquid increases the particles have more kinetic energy and can move more freely so an object passing through the liquid will experience less friction.
196868
Put some vinegar in a small soda bottle.  Use a straw with an end of it cut so it is like a spoon to put baking soda in a balloon.  Carefully place the end of the balloon on the top of the soda bottle working around the grooves of the bottle, but not dumping the baking soda in yet.  When you are ready, lift the balloon up so that the baking soda dumps into the vinegar, and watch the balloon inflate.  You just showed a chemical reaction.
130715
Adding table salt to water causes the water to boil at a higher temperature.\nThe three important concepts are the vapor pressure, the boiling point, and the freezing point.  For water at standard pressure (1 atmosphere), the boiling point occurs at 100 degrees Celsius, and the freezing point occurs at 0 degrees Celsius.   A Liquid will boil when the vapor pressure is equal to the atmospheric pressure. If we start with just barely boiling water and add some salt, the water will stop boiling.  The salt has lowered the vapor pressure of the solution.  To increase the pressure we need to add heat.  To add heat, we turn up the temperature.  It turns out that in the dilute solution case, the change in boiling temperature is proportional to the concentration of the add solute (salt).
541637
Water will.  Soda has dissolved compounds that will lower the freezing point.
161639
I'm gonna take a stab at this, though your question is a little difficult to understand.\n\nMy bet is your wondering how to reduce the scaley mineral buildup that could build up in water condensers.\n\nThe first step would be prevention. Eliminate the minerals from the cooling water. Use Distilled water, which, because of the process of distilling, is infact pure water.\n\nSecondly, if mineral buildup occurs, you would need to clean the condensers with some type of chemical cleaner, designed to react with the mineral buildup and dissolve it. There are a number of commercial products availble - most are simply really strong acids, such as phosphoric acid or HCl.  CLR and Limeaway are two common products.
45274
many chemical reactions happen at the interface between different phases of solid, liquid, or gas.  the reaction rate is often limited by the surface area - so to increase the rate, you can increase the surface area. \n\n an example of this is in batteries - the ion-exchange process that batteries use happens at the surface of the electrode, where the solid metal electrode exchanges ions with the electrolyte solution.  lots of newer batteries use highly-porous materials for the electrode - all those little pores can increase the surface area by several orders of magnitude, allowing the reaction to run much faster.\n\nso, if you know how to drive it out of the rocks, then you're in good shape.  a simple answer to increase the rate is to crush the rocks into small grains.  this will allow for a much greater surface area, so water diffusing through the rock will make it to the surface sooner.\n\nalso, many reaction rates are sped up by increased temperature.  so you could build a fire and heat the rocks.  an increase in temperature means, on the molecular scale, that the atoms are moving faster - this means your reaction goes faster - and the water comes out faster.
703700
Baking soda is a bicarbonate of sodium. Vinegar is mild acetic acid which is a weak organic acid. The two will react in a neutralization reaction to produce sodium acetate, water and carbon dioxide which is the gas you see. If you want to be certain it is CO2, then bubble it over lime water (saturated calcium hydroxide) and it will turn it cloudy.
849685
Water has a very high " specific heat ".  Specific heat is a measurement of how much energy is needed to raise the temperature of a substance. \nHere is a table of a few specific heats:\nhttp://hyperphysics.phy-astr.gsu.edu/hbase/tables/sphtt.html\n\nIf you notice, water is much higher than anything else on that list.\nFor comparison, it would take you 5 times more energy to increase the temperature of water by 1 degree than it would take to increase the temperature of solid granite by 1 degree.  \n\nWater has some very strange properties, but because it is so common, we think nothing of it!