What may be the negative catalyst?

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Discussion Overview

The discussion revolves around methods to slow down the reaction between sodium carbonate and calcium chloride, which produces table salt and calcium carbonate. Participants explore various approaches, including temperature adjustments and the use of thickeners, while sharing their experiences and suggestions.

Discussion Character

  • Exploratory
  • Technical explanation
  • Debate/contested
  • Experimental/applied

Main Points Raised

  • Some participants suggest lowering the temperature as a method to slow the reaction.
  • Others propose that the reaction rate is limited by diffusion and the availability of materials in solution, recommending the use of thickeners and sugar to compete with carbonate.
  • Deb shares that lowering the temperature did not work for her higher concentration solution and expresses interest in further suggestions.
  • Deb inquires about specific thickeners, including sodium polyacrylate, sodium alginate, and gums.
  • One participant mentions that polyacrylate may not work due to calcium precipitation, suggesting cornstarch as a potential thickener instead.
  • Another participant highlights pectin as a suitable thickener that can crosslink with calcium, allowing for control over thickness without the need for added sugar.

Areas of Agreement / Disagreement

Participants express various suggestions for slowing the reaction, but there is no consensus on the effectiveness of specific thickeners or methods. Disagreement exists regarding the suitability of certain thickeners in the presence of calcium.

Contextual Notes

Participants mention specific concentrations and conditions that may affect the proposed methods, but these are not fully resolved or agreed upon.

duke656
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The reaction between sodium carbonate and calcium chloride gives the table salt and calcium carbonate. The reaction takes place immediately after mixing two solutions. Can anyone suggest me how the reaction can be slowed down?

Thank in advance
Peace
Deb
 
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The most obvious way is to lower the temperature.
 
The rate is limited by the diffusion and 'availibility' of materials in solution. You might try using a thickener in solution along with a sugar. Sugar complexes calcium and competes with the carbonate. Premix the sugar with the calcium chloride solution and then add thickener. Add thickener to the sodium carbonate solution and then briefly mix the two solutions.
 
Last edited:
Thank yo very much aroc91 and chemisttree. I once tried by lowering the temperature. It did not work actually, probably because I want to mix higher concentration say 0.5 molar solution. I will follow the suggestion of chemisttree and let you know. If you have other ideas please share with me.

Peace
Deb
 
Can you please suggest me what may be the probable thickeners? Is it sodium polyacrylate? or sodium alginate or gums.

Thanks in advance

Peace
Deb
 
duke656 said:
Can you please suggest me what may be the probable thickeners? Is it sodium polyacrylate? or sodium alginate or gums.

Thanks in advance

Peace
Deb

Pectin : A polysaccharide used in making jams , jellies. A thickener and suspending
agent. Look in a supermarket for this product.
 
duke656 said:
Can you please suggest me what may be the probable thickeners? Is it sodium polyacrylate? or sodium alginate or gums.

Thanks in advance

Peace
Deb

Polyacrylate won't work. Calcium precipitates the polyacrylate. Calcium is a well known crosslinker for alginate as well so that won't do either. I was thinking of starches. Perhaps cornstarch. Thicken the starch in plain water and then add the calcium to test if it works.
 
morrobay said:
Pectin : A polysaccharide used in making jams , jellies. A thickener and suspending
agent. Look in a supermarket for this product.

Good idea. Pectin crosslinks with calcium so you can control the thickness AND chelate the calcium in one step... no sugar needs to be added. Make the pectin in plain water and add a solution of calcium to it. Allow it to sit a bit and then add the carbonate solution. Just might do it.

http://www.pomonapectin.com/faqs.html
 

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