Карбонат аммония как пишется

Определение и формула

Альтернативное название – углекислый аммоний.

Формула

(NH₄)₂CO₃.

Получение

Соединение синтезируют преимущественно химическим путем. Получение из натуральных ингредиентов утратило актуальность.

Естественные источники получения

До расцвета химической промышленности для получения углекислого аммония использовались вещества натурального происхождения, содержащие в составе азот, – ногтевые платины, волосы, костные выросты, рога. Они подвергались высокотемпературной дистилляции. В настоящее время способ устарел.

Искусственные источники получения

В лабораторных условиях и промышленности карбонат аммония получают тремя способами:

1. Путем разложения хлористого аммония.
2. При пропускании углекислого газа через водный раствор аммиака.
3. При смешивании газообразного аммиака, водяных паров и углекислого газа.

Свойства карбоната аммония

Физические свойства соединения

Углекислый аммоний – это белое кристаллическое вещество, отлично растворимое в воде. И твердая форма, и водные растворы на воздухе не устойчивы. Они быстро разлагаются на составляющие компоненты. В ходе реакции улетучивается аммиак и остается кислая соль – гидрокарбонат аммония NH₄HCO₃.

Химические свойства

Карбонат аммония демонстрирует свойства, характерные для своего класса соединений.

1. Подвергается гидролизу по катиону и аниону как соль, образованная слабым основанием и слабой кислотой.

(NH₄)₂CO₃+ HOH ↔ NH₄CO₃ + NH₄OH

Диссоциация на ионы:

(NH₄)₂CO₃↔ 2NH₄⁺ + CO₃^2-

Гидролиз по катиону:

NH₄⁺ + HOH↔NH₄OH + H⁺

Гидролиз по аниону:

CO₃^2- + HOH ↔ HCO₃^— + OH^—

Ионное уравнение:

2NH₄⁺ + CO₃^2- + HOH ↔ HCO₃^— + NH₄OH

1. Разлагается при термическом воздействии.

(NH₄)₂CO₃ → CO₂↑ + 2NH₃↑ + H₂O↑

1. Вступает в реакции с кислотами (любыми, так как угольная кислота самая слабая среди неорганических).

(NH₄)₂CO₃+ H₂SO₄ → (NH₄)₂SO₄ + CO₂↑ + H₂O

1. Взаимодействует с основаниями.

(NH₄)₂CO₃+ NaOH → Na₂CO₃ + 2NH₃↑ + 2H₂O

1. Вступает во взаимодействие с другими солями.

(NH₄)₂CO₃+СaCl₂ → CaCO₃↓ + 2NH₄Cl

Практическое применение карбоната аммония

Углекислый аммоний используется в разных сферах:
• в пищевой промышленности как заменитель дрожжей (за счет выделения углекислого газа);
• в качестве сырья для получения сульфата аммония;
• для осаждения солей магния при добыче калия из морской воды;
• в производстве косметики в качестве красящего соединения;
• в фармацевтической промышленности при производстве лекарств от кашля и нашатыря;
• для ускорения процесса ферментации при производстве вина;
• в качестве одного из компонентов составов для тушения огня.

Тест по теме «Карбонат аммония»

From Wikipedia, the free encyclopedia

Names
IUPAC name Ammonium carbonate
Other names baker’s ammonia sal volatile salt of hartshorn E503
Identifiers
CAS Number	506-87-6  16799-91-0 (monohydrate)
3D model (JSmol)	Interactive image Interactive image
ChemSpider	10048
ECHA InfoCard	100.007.326
EC Number	233-786-0
E number	E503(i) (acidity regulators, …)
IUPHAR/BPS	4509
PubChem CID	517111
UNII	PDP691CN28
UN number	3077
CompTox Dashboard (EPA)	DTXSID5047457
InChI InChI=1S/CH2O3.2H3N/c2-1(3)4;;/h(H2,2,3,4);2*1H3  Key: PRKQVKDSMLBJBJ-UHFFFAOYSA-N  InChI=1/CH2O3.2H3N/c2-1(3)4;;/h(H2,2,3,4);2*1H3 Key: PRKQVKDSMLBJBJ-UHFFFAOYAQ
SMILES O=C(O)O.N.N [NH4+].[NH4+].[O-]C(=O)[O-]
Properties
Chemical formula	(NH4)2CO3
Molar mass	96.09 g/mol
Appearance	White powder
Density	1.50 g/cm3
Melting point	58 °C (136 °F; 331 K) (decomposes)
Solubility in water	100 g/100 ml (15°C)[1] 25 g/100 ml (20°C)
Magnetic susceptibility (χ)	-42.50·10−6 cm3/mol
Hazards
Occupational safety and health (OHS/OSH):
Main hazards	Irritant
GHS labelling:
Pictograms
Signal word	Warning
Hazard statements	H302, H319
Safety data sheet (SDS)	External MSDS
Related compounds
Other anions	Ammonium bicarbonate Ammonium carbamate
Other cations	Sodium carbonate Potassium carbonate
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).  verify (what is  ?) Infobox references

Ammonium carbonate is a salt with the chemical formula (NH₄)₂CO₃. Since it readily degrades to gaseous ammonia and carbon dioxide upon heating, it is used as a leavening agent and also as smelling salt. It is also known as baker’s ammonia and is a predecessor to the more modern leavening agents baking soda and baking powder. It is a component of what was formerly known as sal volatile and salt of hartshorn,^[2] and produces a pungent smell when baked.

Production[edit]

Ammonium carbonate is produced by combining carbon dioxide and aqueous ammonia. About 80,000 tons/year were produced as of 1997.^[2]

An orthorhombic monohydrate is known. It crystallizes in an ammonia solution exposed in a carbon dioxide-rich atmosphere.^[3]

Decomposition[edit]

Ammonium carbonate slowly decomposes at standard temperature and pressure through two pathways. Thus any initially pure sample of ammonium carbonate will soon become a mixture including various byproducts.

Ammonium carbonate can spontaneously decompose into ammonium bicarbonate and ammonia:

(NH₄)₂CO₃ → NH₄HCO₃ + NH₃

Which further decomposes to carbon dioxide, water and another molecule of ammonia:

NH₄HCO₃ → H₂O + CO₂ + NH₃

Uses[edit]

Leavening agent[edit]

Ammonium carbonate may be used as a leavening agent in traditional recipes, particularly those from northern Europe and Scandinavia (e.g. Amerikaner, Speculoos, Tunnbröd or Lebkuchen). It was the precursor to today’s more commonly used baking powder.

Originally made from ground deer horn and called hartshorn, today it is called baker’s ammonia. It is prepared by the sublimation of a mixture of ammonium sulfate and calcium carbonate and occurs as a white powder or a hard, white or translucent mass.^[4] It acts as a heat activated leavening agent and breaks down into carbon dioxide (leavening), ammonia (which needs to dissipate) and water. It is sometimes combined with sodium bicarbonate to mimic as a double acting baking powder and to help mask any ammonia smell not baked out.

It also serves as an acidity regulator and has the E number E503. It can be replaced with baking powder, but this may affect both the taste and texture of the finished product. Baker’s ammonia should be used to create thin dry baked goods like crackers and cookies. This allows the strong ammonia smell to bake out. It should not be used to make moist baked items like cake since ammonia is hydrophilic and will leave a strong bitter taste.

Its use as a leavening agent, with associated controversy, goes back centuries:

In the third kind of bread, a vesicular appearance is given to it by the addition to the dough of some ammoniacal salt, (usually the sub-carbonate,) which becomes wholly converted into a gaseous substance during the process of baking, causing the dough to swell out into little air vessels, which finally bursting, allow the gas to escape, and leave the bread exceedingly porous. Mr. Accum, in his Treatise on Culinary Poisons, has stigmatized this process as «fraudulent,» but, in our opinion, most unjustly. The bakers would never adopt it but from necessity: when good yeast cannot be procured, it forms an admirable and perfectly harmless substitute; costing the baker more, it diminishes his profit, while the consumer is benefited by the bread retaining the solid matter, which by the process of fermentation is dissipated in the form of alcohol and carbonic acid gas.^[5]

Other uses[edit]

Ammonium carbonate is the main component of smelling salts, although the commercial scale of their production is small. Buckley’s cough syrup from Canada today uses ammonium carbonate as an active ingredient intended to help relieve symptoms of bronchitis. It is also used as an emetic. It is also found in smokeless tobacco products, such as Skoal, and it is used in aqueous solution as a photographic lens cleaning agent, such as Eastman Kodak’s «Kodak Lens Cleaner.»

It is also used for luring of apple maggots in Washington State, to monitor the spread of the infestation and adjust the borders of the Apple Maggot Quarantine Area.^[6]

It is also used to reduce the amount of actual cocoa in a product, such as in Oreo cookies.^[7]

See also[edit]

• Ammonium bicarbonate
• Ammonium nitrate
• Sal ammoniac, the mineralogical form of ammonium chloride

References[edit]

From Wikipedia, the free encyclopedia

Names
IUPAC name Ammonium carbonate
Other names baker’s ammonia sal volatile salt of hartshorn E503
Identifiers
CAS Number	506-87-6  16799-91-0 (monohydrate)
3D model (JSmol)	Interactive image Interactive image
ChemSpider	10048
ECHA InfoCard	100.007.326
EC Number	233-786-0
E number	E503(i) (acidity regulators, …)
IUPHAR/BPS	4509
PubChem CID	517111
UNII	PDP691CN28
UN number	3077
CompTox Dashboard (EPA)	DTXSID5047457
InChI InChI=1S/CH2O3.2H3N/c2-1(3)4;;/h(H2,2,3,4);2*1H3  Key: PRKQVKDSMLBJBJ-UHFFFAOYSA-N  InChI=1/CH2O3.2H3N/c2-1(3)4;;/h(H2,2,3,4);2*1H3 Key: PRKQVKDSMLBJBJ-UHFFFAOYAQ
SMILES O=C(O)O.N.N [NH4+].[NH4+].[O-]C(=O)[O-]
Properties
Chemical formula	(NH4)2CO3
Molar mass	96.09 g/mol
Appearance	White powder
Density	1.50 g/cm3
Melting point	58 °C (136 °F; 331 K) (decomposes)
Solubility in water	100 g/100 ml (15°C)[1] 25 g/100 ml (20°C)
Magnetic susceptibility (χ)	-42.50·10−6 cm3/mol
Hazards
Occupational safety and health (OHS/OSH):
Main hazards	Irritant
GHS labelling:
Pictograms
Signal word	Warning
Hazard statements	H302, H319
Safety data sheet (SDS)	External MSDS
Related compounds
Other anions	Ammonium bicarbonate Ammonium carbamate
Other cations	Sodium carbonate Potassium carbonate
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).  verify (what is  ?) Infobox references

Ammonium carbonate is a salt with the chemical formula (NH₄)₂CO₃. Since it readily degrades to gaseous ammonia and carbon dioxide upon heating, it is used as a leavening agent and also as smelling salt. It is also known as baker’s ammonia and is a predecessor to the more modern leavening agents baking soda and baking powder. It is a component of what was formerly known as sal volatile and salt of hartshorn,^[2] and produces a pungent smell when baked.

Production[edit]

Ammonium carbonate is produced by combining carbon dioxide and aqueous ammonia. About 80,000 tons/year were produced as of 1997.^[2]

An orthorhombic monohydrate is known. It crystallizes in an ammonia solution exposed in a carbon dioxide-rich atmosphere.^[3]

Decomposition[edit]

Ammonium carbonate slowly decomposes at standard temperature and pressure through two pathways. Thus any initially pure sample of ammonium carbonate will soon become a mixture including various byproducts.

Ammonium carbonate can spontaneously decompose into ammonium bicarbonate and ammonia:

(NH₄)₂CO₃ → NH₄HCO₃ + NH₃

Which further decomposes to carbon dioxide, water and another molecule of ammonia:

NH₄HCO₃ → H₂O + CO₂ + NH₃

Uses[edit]

Leavening agent[edit]

Ammonium carbonate may be used as a leavening agent in traditional recipes, particularly those from northern Europe and Scandinavia (e.g. Amerikaner, Speculoos, Tunnbröd or Lebkuchen). It was the precursor to today’s more commonly used baking powder.

Originally made from ground deer horn and called hartshorn, today it is called baker’s ammonia. It is prepared by the sublimation of a mixture of ammonium sulfate and calcium carbonate and occurs as a white powder or a hard, white or translucent mass.^[4] It acts as a heat activated leavening agent and breaks down into carbon dioxide (leavening), ammonia (which needs to dissipate) and water. It is sometimes combined with sodium bicarbonate to mimic as a double acting baking powder and to help mask any ammonia smell not baked out.

It also serves as an acidity regulator and has the E number E503. It can be replaced with baking powder, but this may affect both the taste and texture of the finished product. Baker’s ammonia should be used to create thin dry baked goods like crackers and cookies. This allows the strong ammonia smell to bake out. It should not be used to make moist baked items like cake since ammonia is hydrophilic and will leave a strong bitter taste.

Its use as a leavening agent, with associated controversy, goes back centuries:

In the third kind of bread, a vesicular appearance is given to it by the addition to the dough of some ammoniacal salt, (usually the sub-carbonate,) which becomes wholly converted into a gaseous substance during the process of baking, causing the dough to swell out into little air vessels, which finally bursting, allow the gas to escape, and leave the bread exceedingly porous. Mr. Accum, in his Treatise on Culinary Poisons, has stigmatized this process as «fraudulent,» but, in our opinion, most unjustly. The bakers would never adopt it but from necessity: when good yeast cannot be procured, it forms an admirable and perfectly harmless substitute; costing the baker more, it diminishes his profit, while the consumer is benefited by the bread retaining the solid matter, which by the process of fermentation is dissipated in the form of alcohol and carbonic acid gas.^[5]

Other uses[edit]

Ammonium carbonate is the main component of smelling salts, although the commercial scale of their production is small. Buckley’s cough syrup from Canada today uses ammonium carbonate as an active ingredient intended to help relieve symptoms of bronchitis. It is also used as an emetic. It is also found in smokeless tobacco products, such as Skoal, and it is used in aqueous solution as a photographic lens cleaning agent, such as Eastman Kodak’s «Kodak Lens Cleaner.»

It is also used for luring of apple maggots in Washington State, to monitor the spread of the infestation and adjust the borders of the Apple Maggot Quarantine Area.^[6]

It is also used to reduce the amount of actual cocoa in a product, such as in Oreo cookies.^[7]

See also[edit]

• Ammonium bicarbonate
• Ammonium nitrate
• Sal ammoniac, the mineralogical form of ammonium chloride

References[edit]

Карбонат аммония, углекислый аммоний, (NH₄)₂CO₃ — аммониевая соль угольной кислоты.

Свойства

Бесцветные кристаллы. Хорошо растворим в воде. Очень неустойчив как на воздухе, так и в растворе, так как уже при комнатной температуре выделяет аммиак, превращаясь в гидрокарбонат аммония NH₄HCO₃. При температуре 60 °C быстро распадается на NH₃, CO₂ и H₂O.

Подвергается гидролизу:

Применение

На процессе разложения, связанном с выделением газов, основано применение карбоната аммония вместо дрожжей в хлебопечении и кондитерской промышленности (пищевая добавка Е503). Получают карбонат аммония взаимодействием газообразных NH₃, CO₂ и H₂O при быстром охлаждении продуктов реакции. Технический продукт содержит наряду с (NH₄)₂CO₃ соединение NH₄HCO₃ с карбаминатом аммония NH₄HCO₃·NH₄COONH₂.

Карбонат аммония применяется для получения сульфата аммония из гипса по реакции

При этом карбонат аммония можно вводить в виде раствора (жидкостный процесс конверсии), вместо карбоната аммония можно вводить газообразные NH₃ и CO₂ (газовый процесс конверсии), а также можно вводить газообразные NH₃ и CO₂ дополнительно к раствору (NH₄)₂CO₃ в количестве 10-15 % стехиометрического количества в расчете на CaSO₄ (газожидкостный процесс конверсии). В последнем случае при растворении газов выделяется дополнительная теплота, необходимая для протекания реакции.^[1]

Карбонат аммония может рассматриваться как источник карбонат-ионов и в перспективе может применяться, например, для осаждения солей магния для отделения его от солей калия. При добыче калия из морской воды соли калия выделяются вместе с солями магния и не могут быть очищены от него перекристаллизацией. При добавлении карбоната аммония магний выпадает в осадок в виде карбоната, в растворе остаются в основном хлорид калия и хлорид аммония, которые впоследствии могут быть разделены (рекристаллизацией или возгонкой), либо не разделяться, а использоваться как азотно-калийное удобрение.

Примечания

Литература

• Кнунянц И. Л. и др. т.1 А-Дарзана // Химическая энциклопедия. — М.: Советская энциклопедия, 1988. — 623 с. — 100 000 экз.

Справочник содержит названия веществ и описания химических формул (в т.ч. структурные формулы и скелетные формулы).