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How is Sodium Pyrophosphate Na₄P₂O₇ made?
This substance is mostly made of sodium dihydrogen phosphate as the base, and is made by calcination and dehydration. It is placed in a kiln and roasted at an appropriate temperature to gradually remove the moisture, polymerize the molecules, and obtain white crystalline Sodium Pyrophosphate Na₄P₂O₇. The process is like clay making, which requires precise temperature control. If it is too much, it will burn, and if it is not enough, it will not be made. The ancients said that "fierce fire produces pure gold", which is also similar. Only when the temperature is appropriate can a pure product be obtained.
What does Sodium Pyrophosphate Na₄P₂O₇ look like and what is its nature like?
It is mostly in the form of white crystals or powder. The crystals are like fine salt with clear edges and corners; the powder is like frost, fine and without residue. It looks pure and unmixed. If placed in the sun, it has a slight luster and glitters. It feels smooth and easy to spread when twisted. The best ones are those without lumps. It is stable in nature. It reacts very slowly with air and water at room temperature, but it is easy to decompose when exposed to strong heat and produces phosphoric acid when exposed to acid. It is easily soluble in water, and there is no sound when it dissolves. The aqueous solution is alkaline and tastes slightly astringent. If it is placed in a humid place for a long time, although it does not absorb moisture very much, it will clump slightly after more than a month, and its nature will be slightly reduced. When it comes into contact with metals, except for a few types such as copper and iron, it does not corrode most of the time, so when storing and using it, there is no need to worry about the damage to the vessel.
Where can Sodium Pyrophosphate Na₄P₂O₇ be applied?
It has a wide range of uses, covering the food, industry, and dyeing industries. In food, it can be used as an emulsifier and added to meat products to blend fat and water, making the meat tender and juicy, and not burnt after long cooking; when used as a chelating agent, it can remove impurities in the water, making the beverage clear and transparent, and the taste pure. In industry, it helps detergents to remove dirt, decompose grease and dirt, and make clothes and utensils clean as new; when treating metals, it can remove surface rust and make them as bright as before. For example, in dyeing factories, it can also be used to condition dyes, so that the pigments are evenly attached to the fabrics, and they are not easy to fade after washing and drying. In addition, in the ceramic industry, it can be used as a flux to lower the melting point of glaze and make the porcelain surface smooth and delicate. All of these rely on its ability to combine various things and adjust their properties, so it is valued by all industries.
What should be followed when storing Sodium Pyrophosphate Na₄P₂O₇?
It should be stored in a dry and sealed container in a cool place, away from direct sunlight and moisture. If it is wet, it will easily clump. Although it can still be reused, it is inconvenient to use. The ancients needed to avoid mold when storing grain, and the same principle applies to storing this product. Keep it dry so that it can be stored for a long time without changing its quality.
What is the difference between Sodium Pyrophosphate Na₄P₂O₇ and Sodium Acid Pyrophosphate?
Although both contain sodium and pyrophosphate, the sodium content in their molecular structures is different, and their properties are also very different. Sodium Pyrophosphate Na₄P₂O₇ has a higher sodium content, so it is more alkaline, and the pH value of its aqueous solution is about 10; while Sodium Acid Pyrophosphate has a lower sodium content, is more acidic, and has a pH value of about 4.5. In terms of use, the former is mostly used for industrial and food stabilization, such as metal processing and water retention in meat products; the latter is better at food expansion, and adding it to bread and pastries can make the finished product loose and porous, and taste better. In terms of preparation, the former requires high-temperature calcination and dehydration, while the latter can be made through low-temperature reaction. The two are like brothers from the same clan. Although they come from the same source, their temperaments and expertise are different. Users should distinguish their properties so that they can do their best.