In 1846, two New York bakers, John Dwight and Austin Church, established the first factory to develop baking soda from sodium carbonate and carbon dioxide.
In 1791, a French chemist, Nicolas Leblanc, produced sodium carbonate, also known as soda ash. The natron was used as a cleansing agent like soap.
The ancient Egyptians used natural deposits of natron, a mixture consisting mostly of sodium carbonate decahydrate, and sodium bicarbonate. The term has now fallen out of common usage. The word saleratus, from Latin sal æratus meaning aerated salt, was widely used in the 19th century for both sodium bicarbonate and potassium bicarbonate. In colloquial usage, its name is shortened to sodium bicarb, bicarb soda, or simply bicarb. Since it has long been known and is widely used, the salt has many related names such as baking soda, bread soda, cooking soda, and bicarbonate of soda. It is a component of the mineral natron and is found dissolved in many mineral springs. It has a slightly salty, alkaline taste resembling that of washing soda (sodium carbonate). Sodium bicarbonate is a white solid that is crystalline but often appears as a fine powder. Sodium bicarbonate or sodium hydrogen carbonate is the chemical compound with the formula NaHCO3.
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