Search results
Results from the WOW.Com Content Network
This sodium hydroxide solution can be used to measure the equivalent weight of an unknown acid. For example, if it takes 13.20±0.03 cm 3 of the sodium hydroxide solution to neutralise 61.3±0.1 mg of an unknown acid, the equivalent weight of the acid is:
An equivalent (symbol: officially equiv; [1] unofficially but often Eq [2]) is the amount of a substance that reacts with (or is equivalent to) an arbitrary amount (typically one mole) of another substance in a given chemical reaction. It is an archaic quantity that was used in chemistry and the biological sciences (see Equivalent weight § In ...
In domestic cooking, bulk solids, notably flour and sugar, are measured by volume, often cups, though they are sold by weight at retail. Weight measures are used for meat . Butter may be measured by either weight ( 1 ⁄ 4 lb) or volume (3 tbsp) or a combination of weight and volume ( 1 ⁄ 4 lb plus 3 tbsp); it is sold by weight but in ...
Normality can be used for acid-base titrations. For example, sulfuric acid (H 2 SO 4) is a diprotic acid. Since only 0.5 mol of H 2 SO 4 are needed to neutralize 1 mol of OH −, the equivalence factor is: f eq (H 2 SO 4) = 0.5. If the concentration of a sulfuric acid solution is c(H 2 SO 4) = 1 mol/L, then its normality is 2 N. It can also be ...
It can be prepared by treating a potassium-containing base such as potassium hydroxide or potassium carbonate with acetic acid: CH 3 COOH + KOH → CH 3 COOK + H 2 O. This sort of reaction is known as an acid-base neutralization reaction. At saturation, the sesquihydrate in water solution (CH 3 COOK·1½H 2 O) begins to form semihydrate at 41.3 ...
In addition to the choice of herbs and seasoning, the timing of when flavors are added will affect the food that is being cooked or otherwise prepared. Seasonings are usually added near the end of the cooking period, or even at the table, when the food is served. The most common table-seasonings are salt, pepper, and acids (such as lemon juice).
Conversely, the addition of acid converts weak acid anions to CO 2 and continuous addition of strong acids can cause the alkalinity to become less than zero. [12] For example, the following reactions take place during the addition of acid to a typical seawater solution: B(OH) − 4 + H + → B(OH) 3 + H 2 O OH − + H + → H 2 O PO 3− 4 + 2 ...
Salt is one of the oldest and most ubiquitous food seasonings, and is known to uniformly improve the taste perception of food, including otherwise unpalatable food. [2] Its pairing with pepper as table accessories dates to seventeenth-century French cuisine, which considered black pepper (distinct from herbs such as fines herbes) the only spice that did not overpower the true taste of food. [3]