as a mild¿¿drying agent¿¿where other drying agents, such as¿¿calcium chlorideand¿¿magnesium sulfate, may be incompatible. It is not suitable for acidic compounds, but can be useful for drying an organic phase if one has a small amount of acidic impurity. It may also be used to dry some ketones, alcohols, and amines prior to distillation.
in cuisine, where it has many traditional uses. It is an ingredient in the production of¿¿grass jelly, a food consumed in Chinese and Southeast Asian cuisines, as well as Chinese noodles and moon cake. It is used to tenderizetripe. German¿¿gingerbread¿¿recipes often use potassium carbonate as a baking agent, although in combination with¿¿hartshorn. It is however important that the right quantities are used to prevent harm, and cooks should not use it without guidance.
in the production of cocoa powder to balance the pH (i.e., reduce the acidity) of natural cocoa beans; it also enhances aroma. The process of adding potassium carbonate to cocoa powder is usually called "Dutching" (and the products referred to as Dutch-processed cocoa powder), as the process was first developed in 1828 by¿¿Coenrad Johannes van Houten, a Dutchman.
as a¿¿buffering agent¿¿in the production of¿¿mead¿¿or¿¿wine.
in antique documents, it is reported to have been used to soften¿¿hard water.
as a fire suppressant in extinguishing deep-fat fryers and various other B class-related fires.
in¿¿condensed aerosol fire suppression, although as the byproduct of potassium nitrate.
as an ingredient in welding fluxes, and in the flux coating on arc-welding rods.
as an animal feed ingredient to satisfy the potassium requirements of farmed animals such as broiler breeders.