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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.
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 carboxylic acid, [12] oxalic acid to carbon dioxide, [13] and an alkene to a diol. [14] This list is not exhaustive. In alkene oxidations one intermediate is a cyclic Mn(V) species: [15]
Additives are used for many purposes but the main uses are: Acids Food acids are added to make flavors "sharper", and also act as preservatives and antioxidants. Common food acids include vinegar, citric acid, tartaric acid, malic acid, folic acid, fumaric acid, and lactic acid. Acidity regulators
A major application of KMnO 4 is as a reagent for the synthesis of organic compounds. [42] Significant amounts are required for the synthesis of ascorbic acid, chloramphenicol, saccharin, isonicotinic acid, and pyrazinoic acid. [36] KMnO 4 is used in qualitative organic analysis to test for the presence of unsaturation.
It is a redox titration that involves the use of permanganates to measure the amount of analyte present in unknown chemical samples. [1] It involves two steps, namely the titration of the analyte with potassium permanganate solution and then the standardization of potassium permanganate solution with standard sodium oxalate solution.
The V-2 rocket used it in combination with hydrogen peroxide to drive a steam turbopump. [ 3 ] As an oxidizer, sodium permanganate is used in environmental remediation of soil and groundwater contaminated with chlorinated solvents using the remediation technology in situ chemical oxidation, also referred to as ISCO.
Food physical chemistry is considered to be a branch of Food chemistry [1] [2] concerned with the study of both physical and chemical interactions in foods in terms of physical and chemical principles applied to food systems, as well as the applications of physical/chemical techniques and instrumentation for the study of foods.
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