Used as a fire suppressant in Class B and Class C fires, especially in kitchen environments, due to its ability to quickly smother flames without leaving harmful residues. Commonly found in dry chemical fire extinguishers. Acts as a leavening agent in food products, particularly in baking, where it releases carbon dioxide when heated, helping dough rise without leaving an acidic aftertaste. Employed in agriculture to manage fungal diseases on fruits and vegetables, serving as an organic alternative to synthetic fungicides. Used in wine making to reduce acidity by neutralizing excess acid, helping achieve a balanced pH in the final product. Functions as a buffering agent in pharmaceuticals and personal care products to maintain stable pH levels. Utilized in some effervescent formulations where a mild alkali is needed to react with acids and produce gas.