Prescribed for Diabetic Ketoacidosis, Alkylating Agent Cystitis, Asystole, Hyperkalemia, Hyperuricemia Secondary to Chemotherapy, Indigestion, Metabolic Acidosis, Urinary Alkalinization. May also be... View more
Prescribed for GERD, Erosive Esophagitis, Hypocalcemia, Duodenal Ulcer, Osteoporosis, Stomach Ulcer, Osteopenia, Indigestion. calcium carbonate may also be used for purposes not listed in this... View more
Sodium bicarbonate has an average rating of 10.0 out of 10 from a total of 4 ratings on Drugs.com. 100% of reviewers reported a positive effect, while 0% reported a negative effect.
Calcium carbonate has an average rating of 6.8 out of 10 from a total of 22 ratings on Drugs.com. 67% of reviewers reported a positive effect, while 24% reported a negative effect.
See also: sodium bicarbonate side effects in more detail.
See also: calcium carbonate side effects in more detail.
The half-life of a drug is the time taken for the plasma concentration of a drug to reduce to half its original value.
Is not subject to the Controlled Substances Act.
Is not subject to the Controlled Substances Act.
Risk cannot be ruled out
Category C Risk cannot be ruled out
A total of 153 drugs are known to interact with sodium bicarbonate :
A total of 219 drugs are known to interact with calcium carbonate :
Calcium absorption may be increased by taking it with food. However, foods high in oxalic acid...
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No known alcohol/food interactions. This does not necessarily mean no interactions exist. Always consult your healthcare provider.
The key difference between calcium carbonate and calcium bicarbonate is that the calcium carbonate molecule consists of Ca, C, and O chemical elements whereas calcium bicarbonate consists of Ca, C, O, and H chemical elements.
Calcium carbonate is a carbonate of calcium that has the chemical formula CaCO3. It occurs naturally and appears as a white solid. On the contrary, Calcium bicarbonate is not a solid, it exists as an aqueous solution only. The chemical formula of this compound is Ca(HCO3)2.
1. Overview and Key Difference
2. What is Calcium Carbonate
3. What is Calcium Bicarbonate
4. Side by Side Comparison – Calcium Carbonate vs Calcium Bicarbonate in Tabular Form
5. Summary
Calcium carbonate is a carbonate of calcium that has the chemical formula CaCO3. This compound naturally occurs as limestone, chalk, calcite, etc. Therefore, it is a common substance in rocks. Ex: calcite or aragonite (Limestone contains both these forms). This compound occurs as white hexagonal crystals or powder, and it is odorless.
Moreover, it has a chalky taste. The molar mass of this compound is 100 g/mol and the melting point is 1,339 °C (for the calcite form). However, it has no boiling point because this compound decomposes at high temperatures. We can get this compound by mining the calcium-bearing minerals. But this form is not pure. We can obtain pure form using a pure quarried source such as marble. When calcium carbonate reacts with acids, it forms CO2 gas. When it reacts with water, it forms calcium hydroxide. In addition, it can undergo thermal decomposition releasing CO2 gas.
Calcium bicarbonate is carbonate of calcium having the chemical formula Ca(HCO3)2. It does not occur as a solid, only exists as an aqueous solution. This solution contains calcium ions (Ca2+), bicarbonate ions (HCO3–) and CO32– along with dissolved carbon dioxide. However, the concentrations of these ions depend on the pH of the medium, which means, different ions predominate at different pH values.
The molar mass of this compound is 162.11 g/mol. This compound forms when rainwater containing dissolved carbon dioxide reacts with limestone. Consequently, this compound washes away with rainwater.
Calcium carbonate is a carbonate of calcium that has the chemical formula CaCO3. The molar mass of this compound is 100 g/mol. Moreover, these molecules contain Ca, C, and O chemical elements. Calcium bicarbonate is carbonate of calcium having the chemical formula Ca(HCO3)2. The molar mass of this compound is 162.11 g/mol. In addition, these molecules contain Ca, C, O and H chemical elements.
The major carbonate of calcium is calcium carbonate and calcium bicarbonate. The main difference between calcium carbonate and calcium bicarbonate is that the calcium carbonate molecule consists of Ca, C and O chemical elements whereas the calcium bicarbonate consists of Ca, C, O, and H chemical elements.
Reference:
1. “Calcium Carbonate.” National Center for Biotechnology Information. PubChem Compound Database, U.S. National Library of Medicine. Available here
2. “Calcium Bicarbonate.” Wikipedia, Wikimedia Foundation, 29 June 2018. Available here
Image Courtesy:
1.’Calcium carbonate rocks’By Ferdous – Own work, (CC BY-SA 3.0) via Commons Wikimedia
2.’Calcium bicarbonate’By Epop – Own work (Public Domain) via Commons Wikimedia
Here’s a chemistry lesson about delicious quick breads, ideas about cutting sodium as you make a tasty coffee cake—a holiday brunch treat, perhaps?—and a recipe for homemade baking powder. The recipe was developed by a couple of Northwest Kidney Centers patients who were carefully controlling sodium intake to save their kidneys, hearts, and blood vessels. You’ll be impressed with the yummy results.
Two ingredients make quick breads rise—baking soda and baking powder. Some recipes use both.
Baking soda, or sodium bicarbonate, is a base, or alkaline agent. It needs an acid to react with to produce a gas that raises the dough. The acid may be buttermilk, sour milk, sour cream, yogurt, molasses, or fruit juice. Baking soda has about 1,200 milligrams of sodium per recipe.
Regular baking powder is usually made with some baking soda, an acid like cream of tartar or potassium bitartrate, and a starch to absorb water and keep the acid and base from reacting. Regular baking powder contains about 480 milligrams of sodium per teaspoon—fairly high but not as high as baking soda.
When you add baking powder to a liquid such as water, milk, egg, sour cream, or yogurt, the basic sodium bicarbonate reacts with the acidic cream of tartar. As a result, carbon dioxide bubbles are released, making your muffins, quick breads, and pancakes rise.
You can buy low-sodium baking powder with zero and 30 milligrams of sodium per teaspoon. Following are several low-sodium choices. If your grocery doesn’t carry any, ask the manager for it, or order online. Or make your own baking powder, which is lower in sodium than baking soda.
Ener-G Foods Baking Powder: Low-sodium and aluminum-free. Ingredients: calcium carbonate, magnesium, carbonate, glucono delta-lactone, and citric acid.
Hain Pure Foods Featherweight Baking Powder: Sodium-free. Ingredients: monocalcium phosphate, potato starch, and potassium bicarbonate.
Rumford Reduced Sodium Baking Powder: Reduced sodium and aluminum free. Contains 35 milligrams of sodium. Ingredients: calcium, acid pyrophosphate, cornstarch, sodium bicarbonate, potassium bicarbonate, and monocalcium phosphate.
Homemade Baking Powder: Combine 2 tablespoons baking soda and 1/4 cup of cream of tartar. Sift with a fine strainer and use within a month. One teaspoon contains 239 milligrams of sodium.
More ideas to reduce sodium: Don’t add salt—even if the recipe calls for it. One teaspoon of salt has about 2,300 milligrams of unhealthy sodium. Also, using unsalted butter for baking can make a big difference in the sodium content as well.
Try all these tricks in this great coffee cake. You can make it in any season with fresh or frozen blueberries.
1 cup flour
1/2 cup rice flour (or wheat flour, if unavailable)
2 teaspoons low-sodium baking powder
3/4 cup sugar
1/4 cup unsalted butter
2/3 cup milk
1 teaspoon vanilla
1 egg
1 tablespoon grated lemon peel
1 1/2 cups fresh or frozen blueberries or huckleberries
1 tablespoon sugar
Preheat oven to 350 degrees. Grease a round cake pan or a 9-by-9-inch square pan. Cream butter and sugar with mixer or food processor or in a bowl with a big spoon, and then continue beating until light. Add vanilla and half of lemon peel. Add egg and mix.
In a separate bowl, mix all dry ingredients. Add to creamed mixture alternately with milk. Mix blueberries or huckleberries with 1 tablespoon sugar and lemon zest. Fold berry mixture into batter. Spoon batter into pan. Bake 35 to 40 minutes until toothpick inserted in center comes out clean. Let rest 10 minutes before serving.
Contributor Katy G. Wilkens is a registered dietitian and department head at Northwest Kidney Centers. The National Kidney Foundation Council on Renal Nutrition has honored her with its highest awards—the Susan Knapp Excellence in Education Award and the Joel D. Kopple Award for significant contributions in renal nutrition. See more of Katy’s recipes at www.nwkidney.org.
This article originally appeared in the December 2018 issue of AgeWise King County, an e-zine published by the Seattle-King County Advisory Council on Aging & Disability Services.