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Hydrazine is an inorganic compound with the chemical formula N 2 H 4.It is a simple pnictogen hydride, and is a colourless flammable liquid with an ammonia-like odour.Hydrazine is highly hazardous unless handled in solution as, for example, hydrazine hydrate (N 2 H 4 ·xH 2 O).
The following compounds are liquid at room temperature and are completely miscible with water; ... Name CAS number N 2 H 4: hydrazine: 302-01-2 HNO 3: nitric acid ...
Hydrazine nitrate is an inorganic compound with the chemical formula N 2 H 4 ·HNO 3.It has usage in liquid explosives as an oxidizer.It exists in two crystalline forms, stable α-type and unstable β-type.
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.
Hydrazines (R 2 N−NR 2) are a class of chemical compounds with two nitrogen atoms linked via a covalent bond and which carry from one up to four alkyl or aryl substituents. . Hydrazines can be considered as derivatives of the inorganic hydrazine (H 2 N−NH 2), in which one or more hydrogen atoms have been replaced by hydrocarbon grou
This page contains tables of azeotrope data for various binary and ternary mixtures of solvents. The data include the composition of a mixture by weight (in binary azeotropes, when only one fraction is given, it is the fraction of the second component), the boiling point (b.p.) of a component, the boiling point of a mixture, and the specific gravity of the mixture.
Monomethylhydrazine (MMH) is a highly toxic, volatile hydrazine derivative with the chemical formula CH 6 N 2.It is used as a rocket propellant in bipropellant rocket engines because it is hypergolic with various oxidizers such as nitrogen tetroxide (N 2 O 4) and nitric acid (HNO 3).
The mechanism responsible for this color change is the formation of nitrosylating agents by nitrite, which has the ability to transfer nitric oxide that subsequently reacts with myoglobin to produce the cured meat color. [19] The unique taste associated with cured meat is also affected by the addition of sodium nitrite. [12]