Ammonium Chloride CAS:12125 02 9

AMMONIUM CHLORIDE

This substance is truly remarkable! It shows remarkable solubility in various common solvents like water, ethanol, and liquid ammonia. However, it does not dissolve in acetone and ether, which makes it even more intriguing. When we dissolve it in water, the resulting solution is slightly acidic, which is fascinating. Interestingly, heating the solution amplifies its acidity, which is a truly remarkable phenomenon. However, this substance is highly volatile and tends to evaporate significantly at 100°C, which makes it a challenge to study. And there's more! If we heat it to 337.8°C, it dissociates into hydrogen chloride and ammonia. Upon cooling, these two compounds recombine to form small particles of that, accompanied by a white smoke that stays afloat and does not quickly dissolve in water.Overall, this substance has some unusual properties that make it interesting to study. We can use its amazing solubility in certain solvents to our advantage, and its fascinating dissociation behaviour can be employed in a wide range of chemical reactions. Although it is volatile and produces white smoke, we can appreciate its unique qualities and keep exploring its potential in diverse fields.

Chemical properties

The product also known as sal ammoniac, is a colourless crystal or white granular powder that dissolves easily in water. It's odourless and has a salty and bitter taste. When heated, it sublimates to form ammonia and hydrogen chloride (gas). It's a great ingredient for the baking industry, as it's both functional and a dough improver for yeasts. It gives the dough great elasticity, extensibility and machinability, which produces breads with excellent quality characteristics in terms of volume, colour, aroma, texture and elasticity. It is considered safe in small amounts, so you can use it with confidence. The lovely folks over at the US Food and Drug Administration (FDA) gave ammonium hydroxide the green light as a GRAS, or Generally Recognized as Safe, substance back in 1974. It's also a food additive in the EU.

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