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Potassium nitrate is a chemical compound with a sharp, salty, bitter taste and the chemical formula K N O 3.It is a potassium salt of nitric acid.This salt consists of potassium cations K + and nitrate anions NO − 3, and is therefore an alkali metal nitrate.
Iron(II) sulfate – FeSO 4; Iron(III) chloride – FeCl 3; Iron(III) fluoride – FeF 3; Iron(III) oxalate – C 6 Fe 2 O 12; Iron(III) oxide – Fe 2 O 3; Iron(III) nitrate – Fe(NO 3) 3 (H 2 O) 9; Iron(III) sulfate – Fe 2 (SO 4) 3; Iron(III) thiocyanate – Fe(SCN) 3; Iron(II,III) oxide – Fe 3 O 4; Iron ferrocyanide – Fe 7 (CN) 18 ...
Azoth – initially this referred to a supposed universal solvent but later became another name for Mercury. Bitumen – highly viscous liquid or semi-solid form of petroleum. Blende; Brimstone – sulfur; Flowers of sulfur – formed by distilling sulfur. Caustic potash/caustic wood alkali – potassium hydroxide, formed by adding lime to potash.
The iron compounds produced on the largest scale in industry are iron(II) sulfate (FeSO 4 ·7H 2 O) and iron(III) chloride (FeCl 3). The former is one of the most readily available sources of iron(II), but is less stable to aerial oxidation than Mohr's salt ((NH 4) 2 Fe(SO 4) 2 ·6H 2 O). Iron(II) compounds tend to be oxidized to iron(III ...
Industrially, ammonia (NH 3) is the most important compound of nitrogen and is prepared in larger amounts than any other compound, because it contributes significantly to the nutritional needs of terrestrial organisms by serving as a precursor to food and fertilisers. It is a colourless alkaline gas with a characteristic pungent smell.
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.
Flavors are additives that give food a particular taste or smell, and may be derived from natural ingredients or created artificially. Flavor enhancers Flavor enhancers enhance a food's existing flavors. They may be extracted from natural sources (through distillation, solvent extraction, maceration, among other methods) or created artificially.
This is intended for compounds that contain iron in their composition. Subcategories. This category has the following 11 subcategories, out of 11 total. 0–9.