Scientific Background: Vinegar is an acid and there fore can be neutralised by an alkali. Acid + Alkali à salt + water Hydrochloric acid + Sodium Hydroxide à Sodium chloride + water Vinegar is a weak acid and therefore it only partially ionises in solution. CH3COOH ßà CH3COO- + H+ An alkali such as Sodium Hydroxide has a formula NaOH. If the alkali is strong then it ionises fully in solution. NaOH ßà Na+ + OH- When the acid H+ reacts with the alkali OH- the solution
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31) QUALITY OF DRIED FOODS AND DETERIORATIVE REACTIONS DURING DRYING Consumer demand has increased for processed products that keep more of their original characteristics. In industrial terms‚ this requires the development of operations that minimize the adverse effects of processing. The effect of food processing on finished product quality ultimately determines the usefulness and commercial viability of that unit process operation. In the particular case of food drying this indicates that loss
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CARBOXYLIC ACID Introduction: Organic compounds containing (–C(O)–OH) as a functional group are called carboxylic acids. The –C (O)-OH group which itself is made up of a carbonyl group (>C=O) and a hydroxyl group (-OH) is called a carboxyl group (carb from carbonyl and oxyl from hydroxyl group). Carboxylic acid may be an aliphatic or an aromatic depending upon whether –C–OH is attached to an alkyl group ( or a hydrogen atom) or an aryl group. Their general formulas are; ALIPHATIC CARBOXYLIC ACID: R–C
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Advantages: Sulfamic acid is the fastest de-scaler - It dissociates into hydroxonium ions more readily in aqueous solution than the others‚ therefore giving a greater concentration of atoms that are able to react with the calcium in lime scale. It is safe to use because it does not produce chlorine gas [5]‚ which can be toxic. Sulfamic acid also has a low volatility. Disadvantages: Sulfamic Acid can be an irritant to eyes or skin and is the most expensive of the de-scalers. Q2) How these de-scalers
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Acid Property #1: The word acid comes from the Latin word acere‚ which means "sour." All acids taste sour. Well known from ancient times were vinegar‚ sour milk and lemon juice. Aspirin (scientific name: acetylsalicylic acid) tastes sour if you don’t swallow it fast enough. Other languages derive their word for acid from the meaning of sour. So‚ in France‚ we have acide. In Germany‚ we have säure from saure and in Russia‚ kislota from kisly. Base Property #1: The word "base" has a more complex
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Review of Related Literature Calamondin or Clamansi‚ Citrofornella microcarpa‚ belong to the fruit tree family Rutaceae. The fruit of the Calamansi is a small‚ round lime‚ a little bigger than the size of a thumbnail‚ about 30 mm (an inch) in diameter. Similar to other citrus fruits‚ the calamansi is high in vitamin C‚ and the juice can be an excellent vitamin basis. The lively ingredient D-limonene destroys the wax coating of the insects’ respiratory system
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Oxalic Acid Lab Aim: Use acid base titration to determine the number of water molecules in hydrated hydrochloric acid. Apparatus required: Oxalic acid solution 250 cm3 Weighing bottle Digital balance Beaker (250 cm3) Distilled Water Volumetric Flask 250cm3 Filter funnel Pipette Burette 50cm3 Retort Stand Beakers 100cm3 Standardized sodium hydroxide solution 0.1M Pipette filter Conical flasks 250cm3 Phenolphthalein Indicator Procedure 1) Rinse the burette with distilled
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Recrystallization of Benzoic Acid Objective To purify benzoic acid by recrystallization and gain experience with a basic organic laboratory techniques. Background Products of chemical reactions are often contaminated with impurities. One method for purifying chemicals‚ recrystallization‚ takes advantage of the differences in the solubilities of the desired products and the impurities and the tendency for the slow formation of crystals to exclude impurities from the crystalline solid. HC HC
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EMISSIONS FROM ADIPIC ACID AND NITRIC ACID PRODUCTION A C K N O WL E D G E M E N T S This paper was written by Heike Mainhardt (ICF Incorporated) and reviewed by Dina Kruger (USEPA). ABSTRACT Nitrous oxide (N2O) is generated as a by-product during the production of adipic acid and nitric acid. The main use for adipic acid is as a component of nylon-6/6; thus production trends are closely correlated with nylon consumption trends. Worldwide‚ there are very few adipic acid plants. The U.S. is
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Common Aspects of Acid Prehydrolysis and Steam Explosion for Pretreating Wood Hans E. Grethlein Michigan Biotechnology Institute‚ PO Box 27609‚ Lansing‚ Michigan 48909‚ USA & Alvin O. Converse Thayer School of Engineering‚ Dartmouth College‚ Hanover‚ New Hampshire 03755‚ USA Abstract The initial rate of hydrolysis using cellulase from Trichoderma reesei for various wood samples is directly proportional to the surface area available to the enzyme. Both dilute acid hydrolysis in a continuous
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