Used as a leavening agent in baking, where it helps dough rise by releasing carbon dioxide when heated. Commonly found in baking powders and some effervescent products. Acts as a fire suppressant in certain dry chemical fire extinguishers, especially for Class K fires involving cooking oils and fats. Employed in agriculture to manage fungal diseases on crops and as a pH regulator in irrigation systems. Used in wine making to reduce acidity and adjust pH levels during fermentation. Serves as a buffering agent in pharmaceuticals and food products to maintain stable acidity. Also utilized in some deodorizers and cleaning agents due to its mild alkaline properties.