Can you mix bleach and baking soda?
By
Dr Rafael Frascino Cassaro (PhD)
| Reviewed by
Dr Anny Manrich (PhD)
The contents of this article are fact-based except otherwise stated within the article.
Author bio
Dr Rafael Frascino Cassaro PhD is a Chemist with expertise in Food Technology, extraction of essential oils from food sources, organocatalysis, extraction by supercritical CO2 and organic chemistry. He writes and reviews content on these topics.
Dr Rafael Frascino Cassaro’s Highlights:
- PIPE-FAPESP Project Coordinator for the company Bioativos Naturais Ltda involving the extraction of essential oils from food sources, with supercritical CO2.
- PhD in Chemistry with research in supercritical fluid reactivity.
- Bachelor of Environmental Chemistry at University of São Paulo State (UNESP)/Brazil
Professional Experience:
Dr Rafael Frascino Cassaro’s Experience:
Dr Rafael coordinated a PIPE-FAPESP Project (Company Research and Innovation Project) for the company Bioativos Naturais Ltda, involving the extraction of essential oils with supercritical CO2 from food sources such as turmeric, ginger, hops, orange bagasse, pepper rose, cupuaçu pie, among others.
Dr Rafael has worked on a project, involving studies of the influence of pre-treatment on the recovery of crude food extracts by extraction with supercritical CO2 (Supercritical Fluid Extraction or SFE) and with pressurized liquids (ethanol and water) for food sources, aimed at obtaining oleoresins; determination of global yield and chemical composition of crude extracts. As a postdoctoral fellow for the Food Engineering department at the University of Campinas/Brazil
Dr Rafael Frascino Cassaro has worked as a substitute Professor at the University of São Paulo State (UNESP) on General Chemistry and Thermodynamics II disciplines for the Food Engineering course.
Education:
- 2009 Bachelor in Environmental Chemistry at the State University of São Paulo, Brazil
- 2015 PhD in Chemistry with research in supercritical fluid reactivity University of São Paulo, Brazil
- 2017 Post Doctoral in Food Engineering Research: Influence of Biomass Pre-Treatment on Supercritical CO2 Extraction: Preservation of High Added Value Assets and Reduction of Process Costs at the State University of Campinas, Brazil
The main publications of Dr Rafael Frascino Cassaro are:
RC Bazito, RF CASSARO, LC OLIVEIRA, RA Gariani, CAO Nascimento. (2013). Proline derivatives as organocatalysts for the aldol reaction in conventional and non-conventional reaction media. Green Processing and Synthesis 2, 43-50
TS Bastos, SB Rodriguez Reartes, MS Zabaloy, RF Cassaro, RC Bazito. (2019).Phase Behavior for the System Carbon Dioxide plus p-Nitrobenzaldehyde: Experimental and Modeling JOURNAL OF CHEMICAL AND ENGINEERING DATA 64 (5), 2116-2125
GH Sakae, LM Takata, AS Paulino, RC Bazito, RF Cassaro, C Princival, .(2013). A high enantioselective Proline-based helical polymer catalyst for aldol type reaction. Blucher Chemistry Proceedings 1 (2), 214-214
You can view some of Dr Rafael’s work below and links to his professional profile.
Research Gate: https://www.researchgate.net/profile/Rafael-Cassaro-2
Fapesp: https://bv.fapesp.br/pt/pesquisador/680718/rafael-frascino-cassaro/
Google Scholar: https://scholar.google.com/citations?user=ToO7HIcAAAAJ&hl=en
Linkedin: https://www.linkedin.com/in/rafael-frascino-cassaro-4a156a37/?originalSubdomain=br
ORCID: https://orcid.org/0000-0002-3729-2858
Reviewer bio
Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.
Dr Anny Manrich’s Highlights:
- Research and Technology at the Brazilian Agricultural Research Corporation
- PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
- Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.
Professional Experience:
Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,
Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.
Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.
Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.
Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.
In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.
Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.
Education:
- 2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
- 1999 One year scholarship at the Technical University of Munich
- 2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2010 One year scholarship at the Technical University of Munich
The main publications of Dr. Anny Manrich are:
Articles
Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.
Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.
Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.
Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.
Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.
Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..
Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.
Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.
Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..
Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.
Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.
Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..
Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.
Book Chapter
Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.
Conference Papers
Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.
Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.
Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.
Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.
You can view some of Dr Anny’s work below and links to her professional profile.
Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2
Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100
Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ
Linkedin: https://br.linkedin.com/in/anny-manrich-20693129
In this brief guide, we will answer the question, “can you mix bleach and baking soda?” with an in depth analysis of whether we can mix bleach and baking soda. Moreover, we will also discuss the effects of mixing bleach and baking soda.
Can you mix bleach and baking soda?
Yes, you can mix bleach and baking soda. Mixing bleach and baking soda has no harmful effects, and baking soda may probably be the only cleaning agent you can safely mix with bleach. Baking soda action combined with bleach is enhanced in disinfection. (1)
For what purposes can a mixture of bleach and baking soda be used?
When disinfectants are combined, their concentrations can be reduced compared to their individual application.
Bleach finds widespread use in treating minimally processed vegetables (MPV). However, its usage leads to the formation of unhealthy by-products, and its disinfection efficiency is significantly diminished in the presence of organic matter.
In contrast, baking soda has shown promise when used alongside bleach in combating sessile E. coli. and so has the potential to decrease bleach concentration during disinfection. (1)
What are the applications of baking soda?
Baking soda’s versatility transcends both household and industrial applications, rendering it an exceptionally multifaceted substance. Its extensive utility spans various domains, functioning as a crucial food additive, medicinal support, and efficient cleaning agent.
Yet, beyond these well-known uses, baking soda holds significance in diverse areas, playing a part in the creation of fireworks, fire extinguishers, fungicides, and pesticides.
As ongoing research advances, novel potential applications continue to surface, presenting businesses with opportunities to enhance their environmental sustainability efforts. (2)
Can baking soda be used for cleaning?
Yes. Baking soda boasts an extensive array of cleaning capabilities, making it an incredibly versatile and practical choice for a wide range of tasks.
Its main component, sodium bicarbonate, acts as a powerful abrasive agent, much like soap, effectively combating grime and grease, resulting in sparkling and spotless surfaces.
One remarkable quality of baking soda lies in its ability to eliminate unpleasant odors, whether in kitchens or homes. Thanks to its alkaline properties, it can neutralize odors, particularly those arising from acidic substances, creating a refreshed and more pleasant environment. (2)
What are the applications of bleach?
Bleach, which consists of sodium hypochlorite dissolved in water, is a potent chemical oxidant. The hypochlorite ion present in its aqueous solution exhibits remarkable stability and possesses fungicidal and antimicrobial (bactericidal) properties.
Additionally, bleach finds application as a bleaching agent for textiles, paper, and wood pulp, as well as in effluent treatment processes. It is also utilized as an algicide and molluscicide in cooling water for power stations. Moreover, sodium hypochlorite serves as a reactant in hydrazine manufacture. (3)
Can bleach be used for cleaning?
Yes. Bleach finds practical application in research laboratories for decontaminating surfaces that have encountered potent organophosphate compounds, including nerve agents.
These compounds are readily hydrolyzed by sodium hypochlorite present in bleach, leading to the formation of non-toxic breakdown products.
Commercially available solutions containing 5 to 15% sodium hypochlorite, marketed under various trade names, serve as effective disinfectants and sanitizers for household use. Additionally, they are commonly used as bleach for laundry purposes.
For more specific industrial settings, solutions with sodium hypochlorite concentrations of up to 40% are available. These potent solutions are utilized as disinfectants and sanitizers in diverse locations, including swimming pools, food processing plants, dairies, and hospitals. (3)
What are the health risks of baking soda?
Consuming significant quantities of baking soda can lead to a potentially life-threatening condition called metabolic alkalosis. This condition may manifest as spasms, muscle weakness, altered mental state, and, if not addressed promptly, irregular heartbeats, and even death.
Moreover, due to its elevated sodium content, excessive consumption of baking soda can lead to fluid retention, high blood pressure, and, in particular, individuals with alcoholism or compromised kidney function, it may even result in heart failure. (2, 4)
What are the health risks of bleach?
Bleach exposure of skin and eye can cause irritation. The level can vary based on factors such as volume, viscosity, pH, concentration, and duration of contact.
Household bleaches typically have a pH below 12.5 (around pH 11-12), indicating that diluted solutions of sodium hypochlorite usually do not cause severe burns.
However, if bleach solutions are not promptly removed from the skin and eyes, they can potentially cause deep partial-thickness chemical burns.
When sodium hypochlorite solutions come into contact with moist mucous membranes, they release small amounts of hypochlorous acid and chlorine gas.
These gasses then react with moisture, forming hydrochlorous acid and nascent oxygen, acting as strong oxidizing agents that can lead to cellular injury. It is essential to handle bleach with care to avoid potential health hazards. (2)
Other FAQs about Baking soda that you may be interested in.
How fast does baking soda work for constipation?
Why does baking soda absorb odors?
Does baking soda neutralize bleach?
Conclusion:
In this brief guide, we have answered the question, “can you mix bleach and baking soda?” with an in-depth analysis of whether we can mix bleach and baking soda. Moreover, we have also discussed the effects of mixing bleach and baking soda.
Citations:
- Meireles, A., Machado, I., Fulgêncio, R., Mergulhão, F., Melo, L., & Simões, M. Efficacy of antimicrobial combinations to reduce the use of sodium hypochlorite in the control of planktonic and sessile Escherichia coli. Biochemical Engineering Journal, 104, 115–122. 2015.
- Alice GravesandKate Qualmann. The Science of Baking Soda. ACS Axial 2018.
- Luttrell, W. Toxic tips: sodium hypochlorite. Chemical Health and Safety, 8(6), 24–26. 2001.
- Jensen S, Skriver S. Self-treatment with baking soda can lead to severe metabolic alkalosis. Ugeskr Laeger. 176(25A):V11120678. Danish. 2014.
