Sodium Bicarbonate (NaHCO₃), commonly known as baking soda, is a white crystalline powder or fine monoclinic crystals at room temperature. It is odorless, with a slightly salty taste, readily soluble in water, and its aqueous solution is weakly alkaline. Its chemical properties are primarily characterized by thermal instability and reactivity with acids: it decomposes readily upon heating (above approximately 50°C), releasing carbon dioxide, which is the principle behind its use as a leavening agent in food. Additionally, as an acid salt, it reacts rapidly with acids (such as acetic acid in vinegar) to produce carbon dioxide. Based on these core characteristics, its main applications include: serving as a leavening agent and acidity regulator extensively used in food processing (e.g., pastries, crackers); in chemical production for manufacturing soda ash, fire extinguishing agents, and detergents; in the pharmaceutical field as an antacid to relieve excess stomach acid; in environmental protection for treating acidic wastewater; and also commonly used for household cleaning, odor removal, and agricultural seed soaking.