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Likewise, tripolyphosphoric acid H 5 P 3 O 10 yields at least five anions [H 5−k P 3 O 10] k−, where k ranges from 1 to 5, including tripolyphosphate [P 3 O 10] 5−. Tetrapolyphosphoric acid H 6 P 4 O 13 yields at least six anions, including tetrapolyphosphate [P 4 O 13] 6−, and so on. Note that each extra phosphoric unit adds one extra ...
Phosphoric acid (orthophosphoric acid, monophosphoric acid or phosphoric(V) acid) is a colorless, odorless phosphorus-containing solid, and inorganic compound with the chemical formula H 3 P O 4. It is commonly encountered as an 85% aqueous solution , which is a colourless, odourless, and non- volatile syrupy liquid.
Trisodium phosphate is produced by neutralization of phosphoric acid using sodium carbonate, which produces disodium hydrogen phosphate. The disodium hydrogen phosphate is reacted with sodium hydroxide to form trisodium phosphate and water. Na 2 CO 3 + H 3 PO 4 → Na 2 HPO 4 + CO 2 + H 2 O Na 2 HPO 4 + NaOH → Na 3 PO 4 + H 2 O
A relatively rare form of apatite in which most of the OH groups are absent and containing many carbonate and acid phosphate substitutions is a large component of bone material. [ 13 ] Fluorapatite (or fluoroapatite) is more resistant to acid attack than is hydroxyapatite; in the mid-20th century, it was discovered that communities whose water ...
In chemistry, a phosphate is an anion, salt, functional group or ester derived from a phosphoric acid. It most commonly means orthophosphate, a derivative of orthophosphoric acid, a.k.a. phosphoric acid H 3 PO 4. The phosphate or orthophosphate ion [PO 4] 3− is derived from phosphoric acid by the removal of three protons H +.
Hypophosphorous acid (HPA), or phosphinic acid, is a phosphorus oxyacid and a powerful reducing agent with molecular formula H 3 PO 2. It is a colorless low-melting compound, which is soluble in water, dioxane and alcohols.
A phosphate, occasionally or colloquially called phosphate soda, [1] [2] is a type of beverage flavored with a tangy or sour taste, using phosphoric acid as additive. [ 3 ] These beverages appeared in the 1870s, following the advent of development by Harvard professor Eben N. Horsford of a process for "acid phosphates of lime" (patented 1868 ...
Monocalcium phosphate ("MCP") is a common acid component in domestic baking powders. A typical formulation (by weight) could call for 30% sodium bicarbonate, 5–12% monocalcium phosphate , and 21–26% sodium aluminium sulfate .