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Hypochlorite salts formed by the reaction between chlorine and alkali and alkaline earth metal hydroxides. The reaction is performed at close to room temperature to suppress the formation of chlorates. This process is widely used for the industrial production of sodium hypochlorite (NaClO) and calcium hypochlorite (Ca(ClO) 2).
He dubbed the relationship between color and salt formation halochromy, of which malachite green is a prime example. The trityl carbocation (shown below) is indeed a stable carbocationic system, for example in the form of trityl hexafluorophosphate. [10] reaction of triphenylmethanol with sulfuric acid
The grade of chlorine-based bleaches is often expressed as percent active chlorine. One gram of 100% active chlorine bleach has the same bleaching power as one gram of elemental chlorine. The most common chlorine-based bleaches are: Sodium hypochlorite (NaClO), usually as a 3–6% solution in water, usually called "liquid bleach" or just "bleach".
The food-grade product meets the requirements set out in the Food Chemicals Codex. It is denoted by E number E514ii in the EU and is approved for use in Australia and New Zealand [36] where it is listed as additive 514. Food-grade sodium bisulfate is used in a variety of food products, including beverages, dressings, sauces, and fillings.
Chlorine releasing solutions, such as liquid bleach and solutions of bleaching powder, can burn the skin and cause eye damage, [2] especially when used in concentrated forms. As recognized by the NFPA, however, only solutions containing more than 40% sodium hypochlorite by weight are considered hazardous oxidizers.
But you can make your own baking powder: combine 2 tablespoons of baking soda with 1/4 cup of cream of tartar and pass it several times through a sifter. Some cooks believe the DIY baking powder ...
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A compound is a carbon acid if deprotonation results in loss of a proton from a carbon atom. Compared to compounds typically considered to be acids (e.g., mineral acids like nitric acid , or carboxylic acids like acetic acid ), carbon acids are typically many orders of magnitude weaker, although exceptions exist (see below).