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The buffering region is dependent upon the pKa, and is typically +/- 1.0 pH units of the pKa. The pKa of KHP is 5.4, so its pH buffering range would be 4.4 to 6.4; however, due to the presence of the second acidic group that bears the potassium ion, the first pKa also contributes to the buffering range well below pH 4.0, which is why KHP is a ...
Potassium hydride is produced by direct combination of the metal and hydrogen at temperatures between 200 and 350 °C: 2 K + H 2 → 2 KH. This reaction was discovered by Humphry Davy soon after his 1807 discovery of potassium, when he noted that the metal would vaporize in a current of hydrogen when heated just below its boiling point.
APHA color, also referred to as the Hazen scale, and more appropriately as the Platinum Cobalt (Pt/Co) scale, [1] is a color standard named for the American Public Health Association and defined by ASTM D1209. [2] It was originally intended to describe the color of waste water, but its usage has expanded to include other industrial applications.
A Karl Fischer titrator. In analytical chemistry, Karl Fischer titration is a classic titration method that uses coulometric or volumetric titration to determine trace amounts of water in a sample. It was invented in 1935 by the German chemist Karl Fischer. [1][2] Today, the titration is done with an automated Karl Fischer titrator.
In such cases, the system can be treated as a mixture of the acid or base and water, which is an amphoteric substance. By accounting for the self-ionization of water, the true pH of the solution can be calculated. For example, a 5×10 −8 M solution of HCl would have a pH of 6.89 when treated as a mixture of HCl and water. The self-ionization ...
Potassium hydroxide is an inorganic compound with the formula K OH, and is commonly called caustic potash. Along with sodium hydroxide (NaOH), KOH is a prototypical strong base. It has many industrial and niche applications, most of which utilize its caustic nature and its reactivity toward acids.
Alkalinity. Sea surface alkalinity (from the GLODAP climatology). Alkalinity (from Arabic: القلوية, romanized: al-qaly, lit. 'ashes of the saltwort ') [1] is the capacity of water to resist acidification. [2] It should not be confused with basicity, which is an absolute measurement on the pH scale.
t. e. Water activity (aw) is the partial vapor pressure of water in a solution divided by the standard state partial vapor pressure of water. In the field of food science, the standard state is most often defined as pure water at the same temperature. Using this particular definition, pure distilled water has a water activity of exactly one.