USE F11
SODION ATOMS

   SODA = SODIO
             and
   SODA = SODION
             and
   SODA = SODIUM

   DOUGH = LA MASA
    ( DOH )
   RISE  =  CRECIA
   ( RAIS )
   HYDRON
         =
   HYDROGEN

  OCSION
        =
  OXYGEN

   HYDROCSYLS
            =
   HYDROXYLS   
    =  H + O
BAKERS PUT A WHITE POWDER,  
CALLED, BAKING SODA OR
BI-CARBONATE OF SODA
INTO THE MIXTURES,
OF FLOUR, EGGS & WATER,
THEY USE ,TO MAKE THEIR
BREADS, ROLLS & CAKES.
THEN, THEY PLACE THE MIXTURE,
A MOLECULE OF
BI-CARBONATE OF SODA
THE HYDROCSYLS
ON TOP,  FLOAT OFF
 THE CAARBON ATOMS

CARBOCSINE
2.CBN + 2.OCS
C2O2
CARBOCSENE
2.CBN + 4.OCS
C2O4
WATER MOLECULES
HDR + OCS + HDR
H+O+H = H2O
 INTO AN OVEN and HEAT  IT TO 185°C = 365°F
AFTER 45 MINUTES, THE DOUGH BEGINS TO RISE,  
THE CARBOCSINE- MOLECULES, C2O2
and THE SODION TO CARBON, OCSION ATOMS,
IN THE Bi-CARBONATE OF SODA  MOLECULES,
FLOAT FREE AND JOIN INTO CARBOCSENE, C2O4
THE HYDROCSYLS,  HO.....ALSO FLOAT OFF,
TO MAKE  WATER MOLECULES,  H+O+H  (H2O)
THAT THEN, BEGIN TO PUSH THEIR WAY,
THRU THE MOIST DOUGH.
    BELOW, ARE  ILLUSTRATIONS,  TO HELP YOU LEARN,
MORE ABOUT, BI-CARBONATE OF SODA

IN THE ILLUSTRATIONS,     EACH TYPE OF ATOM HAS A DIFFERENT COLOR    
CARBON  IS RED -  HYDRON  IS ORANGE - OCSION IS SKY-BLUE - SODION IS TAN  
REMEMBER, NOW,  HYDROGEN IS HYDRON,  OXYGEN IS OCSION and  SODIUM IS SODION




SIDE VIEW
VIEW FROM ABOVE
BAKING SODA POWDER,IS MADE
OF SMALL FACETED, PRISMATIC
WHITE, MONO-CLINIC, CRYSTALS
MADE OF TWO MOLECULES OF,
THE BI-CARBONATE OF SODION
BAKING SODA, IS ALSO CALLED
SODIUM BI-CARBONATE, BECAUSE
IT HAS 2 RED CARBON ATOMS,THAT,
ARE JOINED OR BONDED TOGETHER,
WITH 2 OCSION-OXYGEN  ATOMS,
THE TWO RED CARBON ATOMS,
ABOVE, ARE HELD TOGETHER,
BY TWO EPOCSI-OCSION ATOMS
AT THE CENTER OF THE MOLECULE,
THAT CREATE,A CARBONATE GROUP.
MONO-CLINIC
=
INCLINED, IN ONLY ONE DIRECTION
THE CORRECT CHEMICAL FORMULA IS:
2 (  HO-Na-O-CO- )
EPOCSI = EP-OCSI  = EPOXY
EPI = IN THE CENTER OF
OCSI = OCSION  = OXYGEN

NOW, LET US LEARN, WHERE THE WATER & CARBOCSENE-(C2O4) MOLECULES COME FROM           PAGE DOWN









 
1
THE 185°C
HEAT EXPANDS THE,
ELECTRON ORBITALS
OF THE OCSION ATOMS..
SO MUCH, THAT SOON...
2
THE ELECTRON BONDS,
TO THE CARBON & OCSION
ATOMS OF THE CENTRAL
CARBOCSINE-(C2O2) CORES
ARE BROKEN.
3
THE OCSION-OXYGEN BONDS
TO THE SODION ATOMS
ALSO BRAKE & MAKE,
THE CARBOCSINE,(C2O2)
IN THE CARBONATE CORES,
INTO CARBOCSENE   (C2O4)
4
THE WATER MOLECULES,
RISE THRU THE DOUGH, BUT,
THE CARBOCSENE (C2O4)
MOLECULES, BECOME
TRAPPED WITHIN,
THE STIFFENING DOUGH
















 
5
THE HOLES YOU SEE IN,
BREADS & CAKES, ARE
FROM HOT EXPANDED,
TRAPPED, CARBOCSENE
C2O4  MOLECULES
6
THE HOLES, ARE VERY BIG,
BECAUSE, AT 185°C = 365°F,
CARBOCSENE MOLECULES
ARE 3 TIMES LARGER
THAN AT 21°C = 70°F
7
BECAUSE THE ATOMS
OF SODION BI-CARBONATE,
BAKING SODA CRYSTALS,
HAVE A  ANGULAR FORM,
THE 3 SODION ATOMS, JOIN,
TOP & BOTTOM TO MAKE,
THE TRI-CARBONATE CORES..
THE  ANGULAR SHAPE
OF THE BAKING SODA
CRYSTALS ,CAUSE
THE SODION ATOMS,
TO THEN CREATE ,
A TRI-CARBONATE
THE TRI-CARBONATE
 OF SODION

8
TO MAKE THE TRIGONAL
PRISMATIC MOLECULES OF
TRI-CARBONATE OF SODION.
WE USE THESE MOLECULES,
IN THE HEPATIC DUCT
OFOUR LIVER & ALSO IN,
OUR GALL BLADDER DUCTS.
                         PAGE DOWN












 
WHEN A DOOR, IS SHUT NEAR AN OVEN,
WHERE BAKED GOODS ARE BAKING,
THEY ALWAYS, COLLAPSE DOWN,
TO THEIR FORMER, FLATTER FORM
AND BECOME HARD AND LEATHERY,
BECAUSE THE,
CARBOCSINE MOLECULES,    C2O2 = (CO)2
     STOP...CONVERTING TO..
THE GAS, CARBOCSENE,    C2O4 = (CO2)2
MADE BY THE WATER MOLECULES.


SO, NOW YOU KNOW WHY, BAKERS ALWAYS SAY,
  DO NOT YELL !      WALK SOFTLY,  
    OPEN & CLOSE THE DOOR...CAREFULLY.
                                        PAGE DOWN










 
TECH-NI-CAL-LY,     ( TEK - NI - KAL - LY )
WHEN A COMPOUND BREAKS APART    ( CAHM - POWN - D )
WITH HEAT OR SUNLIGHT    ( SUHN - LAIT )
and..FORMS OTHER COMPOUNDS,
IT IS CALLED, A CONVERSION REACTION    ( KOHN - VR - SHUN )
THIS IS VERY IMPORTANT......TO LEARN,
BECAUSE THE MAJORITY OF MEDICINES and PROTEINS
ARE CREATED WITH CONVERSION REACTIONS.
NEXT,  WE WILL STUDY,
THIS EXCITING CONVERSION REACTION,
             
         

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