Search results
Results from the WOW.Com Content Network
Classically, "water of crystallization" refers to water that is found in the crystalline framework of a metal complex or a salt, which is not directly bonded to the metal cation. Upon crystallization from water, or water-containing solvents, many compounds incorporate water molecules in their crystalline frameworks. Water of crystallization can ...
Crystallization is the process by which solids form, where the atoms or molecules are highly organized into a structure known as a crystal. Some ways by which crystals form are precipitating from a solution, freezing, or more rarely deposition directly from a gas.
A mixture of water (a polar liquid) and oil (a non-polar liquid) will spontaneously separate into two phases. Water has a very low solubility (is insoluble) in oil, and oil has a low solubility in water. Solubility is the maximum amount of a solute that can dissolve in a solvent before the solute ceases to dissolve and remains in a separate phase.
Liquid crystal (LC) is a state of matter whose properties are between those of conventional liquids and those of solid crystals.For example, a liquid crystal can flow like a liquid, but its molecules may be oriented in a common direction as in a solid.
Another type of binary phase diagram is a boiling-point diagram for a mixture of two components, i. e. chemical compounds. For two particular volatile components at a certain pressure such as atmospheric pressure , a boiling-point diagram shows what vapor (gas) compositions are in equilibrium with given liquid compositions depending on temperature.
In organic chemistry, a hydrate is a compound formed by the hydration, i.e. "Addition of water or of the elements of water (i.e. H and OH) to a molecular entity". [5] For example: ethanol , CH 3 −CH 2 −OH , is the product of the hydration reaction of ethene , CH 2 =CH 2 , formed by the addition of H to one C and OH to the other C, and so ...
In chemistry, fractional crystallization is a stage-wise separation technique that relies on the liquid–solid phase change. This technique fractionates via differences in crystallization temperature and enables the purification of multi-component mixtures, as long as none of the constituents can act as solvents to the others.
The molecules in a drop of food coloring added to water will eventually disperse throughout the entire medium, where the effects of molecular diffusion are more evident. However, stirring the mixture with a spoon will create turbulent flows in the water that accelerate the process of dispersion through convection-dominated dispersion.