Potassium Carbonate
Potash | Pearl Ash
| Code | Pack Size | Price | |
|---|---|---|---|
| 138O1 | 100g | £5.59 | Add to Cart |
| 138F1 | 1Kg | £8.19 | Add to Cart |
| 138I1 | 5Kg | £17.49 | Add to Cart |
| 138M1 | 25Kg | £55.39 £50.39 | Add to Cart |
CAS-Number: 584-08-7
In Stock: Yes
Hazchem: No
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Potassium Carbonate
Synonynms: Potash, Pearl Ash
CAS Number: 584–08–7
Potassium carbonate (K2CO3) is a white salt, soluble in water (insoluble in alcohol), which forms a strongly alkaline solution. It can be made as the product of potassium hydroxide's absorbant reaction with carbon dioxide. It is deliquescent, often appearing a damp or wet solid. Potassium carbonate is used in the production of soap and glass.
Properties
- Molecular formula: K2CO3
- Molar mass: 138.205 g/mol
- Appearance: white, hygroscopic solid
- Density: 2.29 g/cm3
- Melting point: 891 C, 1164 K, 1636 F
- Boiling point: decomposes
- Solubility in water: 112 g/100 mL (20 oC), 156 g/100 mL (100 oC)
- Solubility: Insoluble in alcohol, acetone
Uses for Potassium Carbonate
Pearl ash has been used for soap, glass, and china production.
Pearl ash added to hard water will soften the water.
In the laboratory, it may be used as a mild drying agent where other drying agents such as calcium chloride and magnesium sulfate may be incompatible. However, it is not suitable for acidic compounds, but can be useful for drying an organic phase if one has a small amount of acidic impurity.
Mixed with water it causes an exothermic reaction.
It is mixed with distilled water to make a safer electrolyte for oxyhydrogen production than potassium hydroxide, the more commonly used electrolyte.
Potassium carbonate is sometimes used as a buffering agent in the production of mead or wine (see below for details).
Aqueous potassium carbonate is also used as a fire suppressant in extinguishing deep fat fryers and various other B class related fires.
An ingredient is welding fluxes, and in the flux coating on arc welding rods
Reducing acidity in very acidic wine:
One can use potassium carbonate (approx 2.4g per gallon of wine) to reduce tha acidity by 0.1% but it is not recommended to try and reduce by more than 0.2% as this will have an adverse effect on flavour. For higher reductions use it in conjuntion with calcium carbonate.
For very acidic wine it is best to add tartaric acid. Although this in itself is acidic it actually raises the pH as tartaric acid is only a weak acid.
