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AgCl quickly darkens on exposure to light by disintegrating into elemental chlorine and metallic silver. This reaction is used in photography and film and is the following: [ 5 ] Cl − + hν → Cl + e − (excitation of the chloride ion, which gives up its extra electron into the conduction band)
Silver hypochlorite is a chemical compound with the chemical formula Ag O Cl (also written as AgClO). It is an ionic compound of silver and the polyatomic ion hypochlorite. [1] [2] The compound is very unstable and rapidly decomposes. [3] It is the silver(I) salt of hypochlorous acid. The salt consists of silver(I) cations (Ag +) and ...
AgCl (s) ⇌ Ag + (aq) + Cl − (aq) However, there is a limit to how much salt can be dissolved in a given volume of water. This concentration is the solubility and related to the solubility product, K sp. This equilibrium constant depends on the type of salt (AgCl vs. NaCl, for example), temperature, and the common ion effect.
A silver halide (or silver salt) is one of the chemical compounds that can form between the element silver (Ag) and one of the halogens.In particular, bromine (Br), chlorine (Cl), iodine (I) and fluorine (F) may each combine with silver to produce silver bromide (AgBr), silver chloride (AgCl), silver iodide (AgI), and four forms of silver fluoride, respectively.
The following chart shows the solubility of various ionic compounds in water at 1 atm pressure and room temperature (approx. 25 °C, 298.15 K). "Soluble" means the ionic compound doesn't precipitate, while "slightly soluble" and "insoluble" mean that a solid will precipitate; "slightly soluble" compounds like calcium sulfate may require heat to precipitate.
Fruitcake. Step one of a fruitcake is soaking pounds of dried fruit until it's plump and filled with bourbon. That takes up to 12 hours. Step two is simple: making and baking the loaves.
In chemistry, the common-ion effect refers to the decrease in solubility of an ionic precipitate by the addition to the solution of a soluble compound with an ion in common with the precipitate. [1] This behaviour is a consequence of Le Chatelier's principle for the equilibrium reaction of the ionic association / dissociation .
How to use corn syrup. Corn syrup is a baker’s secret weapon. It prevents sugar from crystallizing (or lumps from forming). It’s a common ingredient in caramel sauce and recipes that use a hot ...