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Potassium permanganate is an inorganic compound with the chemical formula KMnO 4. It is a purplish-black crystalline salt, which dissolves in water as K + and MnO − 4 ions to give an intensely pink to purple solution.
The exothermic (heat producing) reaction between potassium permanganate (KMnO 4), a strong oxidizing agent, and glycerol (C 3 H 5 (OH) 3), a readily oxidised organic substance, is an example of an experiment sometimes referred to as a "chemical volcano". [7] [8]
For instance, potassium permanganate decomposes at 230 °C to potassium manganate and manganese dioxide, releasing oxygen gas: 2 KMnO 4 → K 2 MnO 4 + MnO 2 + O 2 A permanganate can oxidize an amine to a nitro compound , [ 7 ] [ 8 ] an alcohol to a ketone , [ 9 ] an aldehyde to a carboxylic acid , [ 10 ] [ 11 ] a terminal alkene to a ...
There are two types of fiber: soluble and insoluble. Soluble fiber dissolves in water and can help lower glucose levels and blood cholesterol. Insoluble fiber, on the other hand, adds bulk to the ...
The following chart shows the solubility of various ionic compounds in water at 1 atm pressure and room temperature (approx. 25 °C, 298.15 K). "Soluble" means the ionic compound doesn't precipitate, while "slightly soluble" and "insoluble" mean that a solid will precipitate; "slightly soluble" compounds like calcium sulfate may require heat to precipitate.
A high-fiber diet has even been linked with a lower risk of being diagnosed with breast cancer, per a 2020 study—and high fiber intake is associated with a lower risk of type 2 diabetes ...
Soluble fiber from foods such as [name of soluble fiber source, and, if desired, name of food product], as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease. A serving of [name of food product] supplies __ grams of the [necessary daily dietary intake for the benefit] soluble fiber from [name of soluble ...
The effectiveness of water-soluble antioxidants is limited in preventing direct oxidation within fats, but is valuable in intercepting free radicals that travel through the aqueous parts of foods. A combination of water-soluble and fat-soluble antioxidants is ideal, usually in the ratio of fat to water.