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Decomposes around 50 °C Since it has long been known and is widely used, the salt has many related names such as baking soda, bread soda, cooking soda, bicarbonate of soda. Colloquially, its name is shortened to sodium bicarb or bicarb soda. The word saleratus, from Latin sal æratus meaning "aerated salt", was widely used in the 19th century for both sodium bicarbonate and potassium bicarbonate. The term has now fallen out of common usage. The ancient Egyptians used natural deposits of natron, a mixture consisting mostly of sodium carbonate decahydrate and sodium bicarbonate. The natron was used as a cleansing agent like soap. In 1791, a French chemist produced sodium bicarbonate as we know it today. But it was only in 1846 that two New York bakers, John Dwight and Austin Church, developed the process of making baking soda from sodium carbonate and carbon dioxide.[1] Each started a company, and the two companies later merged to form Church & Dwight, the makers of Arm & Hammer baking soda.
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