The Thermal Decomposition of Sodium Hydrogen Carbonate (Or: Making Honeycomb)

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Try This The thermal decomposition of sodium hydrogen carbonate (or: Making honeycomb) Honeycomb (cinder toffee) is made using a thermal decomposition reaction to produce the gas bubbles. Sodium hydrogen carbonate (also known as sodium bicarbonate or bicarbonate of soda) has the chemical formula NaHCO3. When it is heated above about 80°C it begins to break down, forming sodium carbonate, water and carbon dioxide. This You will need: type of reaction is called a thermal decomposition. • 100g caster sugar 2 NaHCO3 (s) Na2CO3 (s) + H2O(g) + CO2 (g) • 2 tablespoons golden syrup • ½ tablespoon sodium hydrogen carbonate This reaction is used in cooking where the carbon (bicarbonate of soda) – not baking powder dioxide gas causes a number of products to rise. • Heavy-bottomed saucepan The higher the temperature of the mixture, the • Wooden spoon faster the reaction is. A toffee mixture of golden • Stove syrup and sugar will get very hot, well over 100°C, • Baking tin, greased thoroughly or lined with a when heated to boiling point and sodium hydrogen tefal sheet carbonate added to it will decompose very quickly. • Apron This causes the toffee to puff up from the gas bubbles formed. If it is cooled quickly by being What you do poured into a cold tin then the toffee will have all Wear an apron and take care as the mixture will these bubbles in it, giving a solid foam. It is known get very hot. by various names including honeycomb, cinder Measure the sugar and golden syrup into the toffee and hokey-pokey. saucepan. Mix them together then put on a low heat, stirring until they boil and then simmer gently for about 3 minutes. The mixture can burn if heated too hard so keep the heat quite low and stir occasionally. It will be ready when it has darkened a bit. Take the saucepan off the heat and quickly stir in the sodium hydrogen carbonate. Watch as it thermally decomposes, forming gas bubbles in the mixture and causing it to foam up. Don’t over stir or you will lose your bubbles. Tip into the waiting tin and leave to cool while you admire the results of your chemical reaction. Heating the toffee mixture Vicky Wong is Chemistry editor of Catalyst. Catalyst February 2014 www.catalyststudent.org.uk 21.

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