Magnesium carbonate is a solid, white substance that has many commercial uses. Its hygroscopic property--its ability to absorb water--makes it a great drying agent. Also, the chemical can act as a weak base to control the acidity of substances to which it is added. While countless products contain magnesium carbonate, it only has a few general purposes.
Food Additive
Many foods and consumable substances contain magnesium carbonate. In 1911, the Morton Salt company mixed salt with magnesium carbonate, which resulted in a product that no longer became clumpy in humid weather. Magnesium carbonate's water-absorbing property is the reason for this. This discovery lead to the inclusion of magnesium carbonate into countless particulates, such as ground spices, sugar and other food ingredients to prevent caking.
Because the carbonate portion can dissociate from the magnesium carbonate molecule and bind to hydrogen ions, the atoms that raise acidity, the chemical is added to some foods to control acidity. Lastly, magnesium carbonate can extend the life of food coloring in food by absorbing water that would otherwise dilute the coloring.
Hand Chalk
Magnesium carbonate's hygroscopic property makes it useful as more than just a food additive. Pure magnesium carbonate is a solid, white chalk that many people use on a daily basis. Athletes in various fields use this chalk as a drying agent to enhance their grip and improve their performance. The white hands of a gymnast as she dashes magnesium carbonate on her palms before a routine is a familiar sight for anyone who watches the Olympics. Magnesium carbonate chalk is commonly used by weightlifters and billiards players as well.
Dietary Uses
Because of its alkaline nature, magnesium carbonate can be consumed as an antacid by people who have problems with indigestion and heartburn. In large doses, magnesium carbonate goes from antacid to laxative and can therefore be used to combat constipation as well. In animal medicine, magnesium sulfate has been used to successfully treat a variety of gastrointestinal disorders.
In his 1954 paper published in the Canadian Journal of Comparative Medicine and Veterinary Science, Dr. G.W. Henderson describes his use of magnesium carbonate in the treatment of calves. These calves suffered from everything from the scours--neonatal diarrhea common in newborn bovines--to fevers and constipation. In each case, Dr. Henderson fed the calves food supplemented with magnesium carbonate, which resulted in the alleviation of their symptoms.
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