Altering the Properties of Sodium (Sodium Modification)

Baking soda, a common household item, is often mistaken for sodium due to their similar names. However, these two substances have distinct properties and uses.

Sodium, a soft, silvery-white metal, reacts violently with water. It bonds with oxygen and some hydrogen to form a compound known as caustic soda, a commercially produced corrosive substance. This reaction splits water molecules (H2O) and is a hazardous process.

On the other hand, baking soda, chemically known as sodium bicarbonate, does not react violently with water. Instead, it is used as a leavening agent in baking and as an antacid due to its alkaline nature. It does not form a compound with sodium, nor does it split H2O or form corrosive caustic soda.

Baking soda consists of hydrogen, carbon, and three oxygen atoms, while sodium is found in large deposits underground. Sodium is also present in seawater, but baking soda is not a component of seawater.

The properties of baking soda are different from those of sodium. When two atoms join together, they form a molecule, which can have new properties. In the case of sodium and chlorine, they link atom to atom to create common table salt, sodium chloride, a useful and innocuous compound.

Interestingly, neither baking soda nor sodium is inflammable. However, sodium metal is highly reactive and should be handled with care, while baking soda is safe to use in the home.

It's worth noting that the discovery of the chemical nature and combination of sodium and chlorine to form sodium chloride is attributed broadly to early chemists in the 18th and 19th centuries. No specific individual is credited with this exact "discovery" in the given search results.

Lastly, baking soda is not used in the production of common table salt. Instead, it is used in various household and industrial applications, making it a versatile and useful substance in its own right.