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As 99.9% pure thorium oxide, price per thorium contained. Free on Board port of entry, duty paid. 91: Pa: Protactinium: 15.37: 1.4×10 −6 [i] (3.878 × 10 10 kg) No reliable price available. In 1959–1961 Great Britain Atomic Energy Authority produced 125 g of 99.9% pure protactinium at a cost of $ 500 000, giving the cost of 4 000 000 USD ...
The reaction that produced the color changes that Glauber observed in his solution of potassium permanganate and potassium manganate (K 2 MnO 4) is now known as the "chemical chameleon". [66] This report represents the first description of the production of potassium permanganate. [ 67 ]
Potassium permanganate will decompose into potassium manganate, manganese dioxide and oxygen gas: 2 KMnO 4 → K 2 MnO 4 + MnO 2 + O 2. This reaction is a laboratory method to prepare oxygen, but produces samples of potassium manganate contaminated with MnO 2. The former is soluble and the latter is not.
Potassium permanganate – used in early mixtures, now considered to be sensitive and unstable; Ammonium permanganate – a moderately powerful explosive; Chromates: Barium chromate – used in delay compositions, e.g. in fireworks rockets; Lead chromate – used in delay compositions
Realtor.com reported the sale price per square foot was $903. Nearly 40% of 18- to 24-year-olds surveyed names New York City as the most overpriced housing market in the country.
However, sorbitol and KNO 3 rockets with additives have been recorded as having specific impulses of up to 128 seconds. [6] Xylitol and KNO 3 based rocket propellants are capable of a specific impulse of ~100 seconds. These have an unconfined burn rate of about 1.3 mm/s. Dextrose and KNO 3 based fuels are capable of an I sp of 137 seconds. [9]
Three years ago, when a small group of college executives chose college football’s 12-team expanded playoff format, they left plenty of other proposals on the cutting-room floor. Those include ...
The secret of Taco Bell’s success, in my opinion, is not so much the marketing, the late-night drive-thru hours, or even the taste of its offerings—it’s the texture of the menu items.