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Permanganic acid (or manganic(VII) acid) is the inorganic compound with the formula H MnO 4 and various hydrates. [3] This strong oxoacid has been isolated as its dihydrate. It is the conjugate acid of permanganate salts. It is the subject of few publications and its characterization as well as its uses are very limited.
The British National Formulary recommends that each 100 mg be dissolved in a liter of water before use. [3] Potassium permanganate was first made in the 1600s and came into common medical use at least as early as the 1800s. [6] It is on the World Health Organization's List of Essential Medicines. [7]
The purplish-black color of solid potassium permanganate, and the intensely pink to purple color of its solutions, is caused by its permanganate anion, which gets its color from a strong charge-transfer absorption band caused by excitation of electrons from oxo ligand orbitals to empty orbitals of the manganese(VII) center.
4, the conjugate base of permanganic acid. Because the manganese atom has a +7 oxidation state, the permanganate(VII) ion is a strong oxidising agent. The ion is a transition metal ion with a tetrahedral structure. [2] Permanganate solutions are purple in colour and are stable in neutral or slightly alkaline media. The exact chemical reaction ...
The reaction initially produces permanganic acid, HMnO 4 (structurally, HOMnO 3), which is dehydrated by cold sulfuric acid to form its anhydride, Mn 2 O 7: 2 KMnO 4 + 2 H 2 SO 4 → Mn 2 O 7 + H 2 O + 2 KHSO 4. Mn 2 O 7 can react further with sulfuric acid to give the remarkable manganyl(VII) cation MnO + 3, which is isoelectronic with CrO 3:
The organoleptic quality of the food refers to its sensory properties, that is its look, taste, smell, and texture. Examples of hurdles in a food system are high temperature during processing, low temperature during storage, increasing the acidity, lowering the water activity or redox potential, and the presence of preservatives or ...
Ascorbic acid: Found in oranges and green peppers and gives a crisp, slightly sour taste, better known as vitamin C. C 6 H 8 O 6: 4.10 Citric acid: Found in citrus fruits and gives them their sour taste. C 6 H 8 O 7: 3.13 Fumaric acid: Found in bolete mushrooms, Icelandic moss and lichen. Not found in fruits, used as a substitute for citric and ...
A cold chain is a supply chain that uses refrigeration to maintain perishable goods, such as pharmaceuticals, produce or other goods that are temperature-sensitive. [1] Common goods, sometimes called cool cargo, [2] distributed in cold chains include fresh agricultural produce, [3] seafood, frozen food, photographic film, chemicals, and pharmaceutical products. [4]