Ok, I set up some tests to measure the CO2 given off by acidifying a sample of the cooked sodium bicarbonate. First I tested the procedure with
uncooked bicarbonate, and I can measure down to a few milligrams of CO2. My hypothesis was that if NaOH is an intermediate in the cooking of NaHCO3
into Na2CO3, then incomplete conversion might leave some amount of NaOH.
I found the cooked product to be 98% Na2CO3 - the experimental error was at least a few percent, so I am convinced that cooking gives sodiuim
carbonate (like Odysseus said..). So for the record:
Heat (>270 C):
2NaHCO3 --------> Na2CO3 +
H2O + CO2
So I'm thinking of allowing a good settling to occur and decanting, rather than messing with filtration.
What I'm realizing, though, is that even if I get a reasonably pure NaOH solution, but the reality of going from THAT to some type of solid is
actually not so pleasant (fighting carbonate re-formation, boiling down, scraping crust, NaOH damage to glass, etc...). For some reason I don't like
boiling away liquids.