mikebreezy
Member
i just read something that said baking powder is loaded in phosphorus and that its also 100% carbohydrate. could this be good for a flowering plant?
baking powder for phosphorus?
- Thread starter mikebreezy
- Start date
mikebreezy
Member
Phosphorus: 38890mg
mikebreezy
Member
could it hurt to try?
mikebreezy
Member
thanks for the input
Hayduke
Well-Known Member
Hayduke
Well-Known Member
Most commercially-available baking powders are made up of an alkaline component (typically baking soda), one or more acid salts, and an inert starch (cornstarch in most cases, though potato starch may also be used). Baking soda is the source of the carbon dioxide,[3] and the acid-base reaction is more accurately described as an acid-activated decomposition of baking soda, which can be generically represented as[4]
NaHCO3 + H+ → Na+ + CO2 + H2O The inert starch serves several functions in baking powder. Primarily it is used to absorb moisture, and thus prolong shelf life by keeping the powder's alkaline and acidic components from reacting prematurely. A dry powder also flows and mixes more easily. Finally, the added bulk allows for more accurate measurements.[5]
The acid in a baking powder can be either fast-acting or slow-acting.[6] A fast-acting acid reacts in a wet mixture with baking soda at room temperature, and a slow-acting acid will not react until heated in an oven. Baking powders that contain both fast- and slow-acting acids are double acting; those that contain only one acid are single acting. By providing a second rise in the oven, double-acting baking powders increase the reliability of baked goods by rendering the time elapsed between mixing and baking less critical, and this is the type most widely available to consumers today. Common low-temperature acid salts include cream of tartar and monocalcium phosphate. High-temperature acid salts include sodium aluminum sulfate, sodium aluminum phosphate, and sodium acid pyrophosphate[7
From:http://en.wikipedia.org/wiki/Baking_powder
Still would not use it. There are plenty of other sources of P, that do not work so good for biscuits.
NaHCO3 + H+ → Na+ + CO2 + H2O The inert starch serves several functions in baking powder. Primarily it is used to absorb moisture, and thus prolong shelf life by keeping the powder's alkaline and acidic components from reacting prematurely. A dry powder also flows and mixes more easily. Finally, the added bulk allows for more accurate measurements.[5]
The acid in a baking powder can be either fast-acting or slow-acting.[6] A fast-acting acid reacts in a wet mixture with baking soda at room temperature, and a slow-acting acid will not react until heated in an oven. Baking powders that contain both fast- and slow-acting acids are double acting; those that contain only one acid are single acting. By providing a second rise in the oven, double-acting baking powders increase the reliability of baked goods by rendering the time elapsed between mixing and baking less critical, and this is the type most widely available to consumers today. Common low-temperature acid salts include cream of tartar and monocalcium phosphate. High-temperature acid salts include sodium aluminum sulfate, sodium aluminum phosphate, and sodium acid pyrophosphate[7
From:http://en.wikipedia.org/wiki/Baking_powder
Still would not use it. There are plenty of other sources of P, that do not work so good for biscuits.