Search results
Results from the WOW.Com Content Network
A traditional method for the manufacture of KBr is the reaction of potassium carbonate with an iron(III, II) bromide, Fe 3 Br 8, made by treating scrap iron under water with excess bromine: [4] 4 K 2 CO 3 + Fe 3 Br 8 8 KBr + Fe 3 O 4 + 4 CO 2 {\displaystyle {\ce {4 K2CO3 + Fe3Br8 -> 8 KBr + Fe3O4 + 4 CO2}}}
Boiling point (°C) K b (°C⋅kg/mol) Freezing point (°C) K f (°C⋅kg/mol) Data source; Aniline: 184.3 3.69 –5.96 –5.87 K b & K f [1] Lauric acid: 298.9 44 –3.9
The Gmelin rare earths handbook lists 1522 °C and 1550 °C as two melting points given in the literature, the most recent reference [Handbook on the chemistry and physics of rare earths, vol.12 (1989)] is given with 1529 °C.
{{Periodic table (melting point)|state=expanded}} or {{Periodic table (melting point)|state=collapsed}}This template's initial visibility currently defaults to autocollapse, meaning that if there is another collapsible item on the page (a navbox, sidebar, or table with the collapsible attribute), it is hidden apart from its title bar; if not, it is fully visible.
For the equivalent in degrees Fahrenheit °F, see: Boiling points of the elements (data page) Some values are predictions Primordial From decay Synthetic Border shows natural occurrence of the element
The melting point (or, rarely, liquefaction point) of a substance is the temperature at which it changes state from solid to liquid. At the melting point the solid and liquid phase exist in equilibrium. The melting point of a substance depends on pressure and is usually specified at a standard pressure such as 1 atmosphere or 100 kPa.
A given pure compound has only one normal boiling point, if any, and a compound's normal boiling point and melting point can serve as characteristic physical properties for that compound, listed in reference books. The higher a compound's normal boiling point, the less volatile that compound is overall, and conversely, the lower a compound's ...
Potassium bromate is typically used in the United States as a flour improver (E number E924). It acts to strengthen the dough and to allow higher rising. It is an oxidizing agent, and under the right conditions, is reduced to bromide in the baking process.