Crazy Climate Scientists Claim Baking Soda ‘Carbon Capture’ Breakthrough
Written by Dr Klaus L.E. Kaiser
Would you have thought of that? The solution to a non-existing problem resides right on your kitchen shelf!
As Nature World News reports, “It’s possible the solution to our world’s buildup of greenhouse gases in the atmosphere has been sitting on our grocery shelves all along. Baking soda of all things may help to capture carbon dioxide, according to a new breakthrough study.” As that new report is authored by no less than 15 scientists it must carry some weight and be based on realistic experiments and knowledge. At least you’d be forgiven for thinking that.
The article notes further that “Scientists from the Lawrence Livermore National Laboratory (LLNL), in collaboration with researchers from the University of Illinois at Urbana-Champaign and Harvard University, have developed a new type of carbon capture medium made up of core-shell microcapsules, consisting of a polymer shell that is highly permeable. The shell contains a solution of sodium carbonate, which is the main ingredient of baking soda, and it can absorb carbon dioxide (CO2).”
Let’s begin with some Chemistry
Just for the (very) few Dear Readers unaccustomed to chemical thinking, baking soda also goes by the term “sodium hydrogencarbonate” or, more commonly, “sodium bicarbonate” (SBC), the salt of sodium hydroxide with “hydrogen-carbonic acid.”
From a chemical point of view, SBC is fully “saturated” or “loaded” with carbon dioxide and could not take up any more.
Therefore, the idea that sodium bicarbonate may be able to absorb more carbon dioxide (from whatever source) is simply nonsense. In fact, the opposite is true and that’s the sole reason for using baking soda at all. It decomposes at temperatures above 50 C (120 F) when you are baking in the hot oven to release tiny bubbles of CO2 gas that make the dough rise. These bubbles expand and your baked cake has an airy texture. Of course, by the time it is ready to be eaten the gas in these voids has exchanged its composition with the surrounding air.
What the reporter and apparently also the contact author fail to mention is that the baking soda solution needs first to be treated either with an acid or by way of heating it in order to liberate half of the CO2. Of course, that is ancient chemistry knowledge and has been used in the Benfield Process to remove CO2 from a gas stream. Nothing new here.
What is new is the authors’ claim of having created microcapsules containing a sodium carbonate (not bicarbonate) solution with permeable silicon-based shells that allow easy passage of CO2 gas. They also claim that this kind of process “may enable low-cost and energy-efficient capture of carbon dioxide from flue gas.”
Why use Baking Soda?
Even without knowledge of any chemistry whatsoever, just by logical thought, anyone should wonder about the use of baking soda as a “carbon capture” technology. If that material produces CO2 upon heating, how could it possibly be used to accumulate CO2 from the air? It is already saturated with CO2, the sole reason for its application in baking.
You’ll probably find some baking soda in your kitchen, perhaps a box of 500 g, or one lb. when it was full. Such a box of SBC contains, chemically bound, approximately one half of the weight in carbon dioxide (CO2). Using that baking soda in your baking makes 50% of its bound CO2 escape into the air. So, Dear baking Readers, please note that you could be a source of CO2 to the atmosphere! Perhaps, you may even have to file some government form claiming an exemption of sort, for your contribution of CO2 to the atmosphere that is said to cause “climate change.”
Not that CO2 has any negative effect on your or “the climate’s” well-being; I just want to make sure you aware of that.
You may also be interested in some comparative figures that ought to alleviate any concerns you may harbor about your baking contributing to “climate change.” For that, let’s assume you breathe in and out, 24 hours a day, once every 4 seconds. That is roughly 20,000 breaths a day. At a volume of 0.25 L/breath that comes to 5,000 L of air expelled with 40,000 ppm or 4% CO2. Each liter of that then contains 40 mg (40/1000 g) of CO2. In other words, the 5,000 L/day of exhaled breath that you and every other person on this planet produce contain in the order of 0.2 kg CO2. That’s many times the amount of CO2 released from the commonly used amount of baking soda when baking just one cake. Therefore, there’s no need for you to worry about your cake-baking, regardless of whether you use baking soda or not.
When comparing the amounts of CO2 coming out of your cake with that from your lungs, you might just get the idea to stop breathing altogether. Be assured there is no need for that either, notwithstanding the President’s claim in his recent State of the Union address that “There’s one issue that will define the contours of this century more dramatically than any other, and that is the urgent and growing threat of a changing climate.” That “changing climate” is attributed by many to your exhaled CO2 (and other sources from mankind), also known as anthropogenic carbon dioxide. If you really want to know where most CO2 in the air comes from, look no further than the next volcano, for example Kilauea on Hawaii that spits out 9,000,000 kg of CO2 every day – and that’s just one of thousands of volcanos and sea-vents on the globe.
Of course, the whole “climate change” or “global warming” claims attributed to CO2 are nothing but a ruse to make you buy into the “agenda,” i.e. the U.N Agenda-21. As Dr. I. Johnson Paugh just wrote in her column on Agenda 21, Cooked Science Data, and Property Rights, “U.N.‘s Agenda 21 is so insidious that people do not connect the dots between global warmists, the climate change industry, extreme environmentalists, property rights battles with NGOs around the country, main stream media, publishers of textbooks and other publications…”.
This scientific publication by 15 scientists from several previously renowned institutions is just another example of the current preoccupation of science with solving a problem that does not exist. As quoted by Nature World News’ regular columnist Jenna Iacurci, “Our method is a huge improvement in terms of environmental impacts because we are able to use simple baking soda – present in every kitchen – as the active chemical,” Roger Aines, one of the LLNL team members, said in a statement.”
If quoted correctly, this statement is nonsense par excellence, not just chemically but, more importantly, the new technology (if it works at all) would not provide any beneficial impact on the environment. At best it may keep some CO2 capturers employed for a while longer.
Dr. Klaus L.E. Kaiser is author of CONVENIENT MYTHS, the green revolution – perceptions, politics, and facts convenientmyths.com
Dr. Kaiser can be reached at:firstname.lastname@example.org