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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 .
In chemistry, Le Chatelier's principle (pronounced UK: / l ə ʃ æ ˈ t ɛ l j eɪ / or US: / ˈ ʃ ɑː t əl j eɪ /) [1] is a principle used to predict the effect of a change in conditions on chemical equilibrium. [2] Other names include Chatelier's principle, Braun–Le Chatelier principle, Le Chatelier–Braun principle or the equilibrium ...
Henry Louis Le Chatelier [1] (French pronunciation: [ɑ̃ʁi lwi lə ʃɑtəlje]; 8 October 1850 – 17 September 1936) was a French chemist of the late 19th and early 20th centuries. He devised Le Chatelier's principle , used by chemists and chemical engineers to predict the effect a changing condition has on a system in chemical equilibrium .
The common-ion effect is the effect of decreased solubility of one salt when another salt that has an ion in common with it is also present. For example, the solubility of silver chloride, AgCl, is lowered when sodium chloride, a source of the common ion chloride, is added to a suspension of AgCl in water. [5]
In chemistry, ion association is a chemical reaction whereby ions of opposite electric charge come together in solution to form a distinct chemical entity. [1] [2] Ion associates are classified, according to the number of ions that associate with each other, as ion pairs, ion triplets, etc. Ion pairs are also classified according to the nature of the interaction as contact, solvent-shared or ...
Sometimes Lüders band transition into the Portevin–Le Chatelier effect while changing the temperature or strain rate, this implies these are related phenomena [4] Lüders bands are known as a strain softening instability. [5]
Albert Marcel Germain René Portevin (1 November 1880 – 12 April 1962) was a French metallurgist who contributed to the development of chromium based stainless steels. He was also involved in studies on tensile stress and deformation and the so-called Portevin–Le Chatelier effect is named after him and François Le Châtelier.
The "salting out" effect is commonly exploited in protein purification through the use of ammonium sulfate precipitation. [16] However, these salts also interact directly with proteins (which are charged and have strong dipole moments) and may even bind specifically (e.g., phosphate and sulfate binding to ribonuclease A ).