--%>

coagulation

what is the meaning of fourth power of valency of an active ion?

   Related Questions in Chemistry

  • Q : Precipitation Addition of conc. HCl to

    Addition of conc. HCl to saturated Bacl2 solution precipitates Bacl2 ; because of the following reason : (a) It follows from Le Chatelier's principle (b) Of common-ion effect (c) Ionic product (Ba++)(cl) remains constant in a saturated sol

  • Q : Neutralization of sodium hydroxide How

    How much of NaOH is needed to neutralise 1500 cm3 of 0.1N HCl (given = At. wt. of Na =23): (i) 4 g  (ii) 6 g (iii) 40 g  (iv) 60 g

  • Q : Describe properties of carboxylic acids.

    1. Physical state: the first three aliphatic acids are colourless liquids with pungent smell. The next six are oily liquids with an odour of rancid butter while the higher members are colourless, odourless waxy solids. Benzoic acid is referred to

  • Q : What type of bond does HCl encompass

    What type of bond does HCl encompass? Describe briefly?

  • Q : Define thermal energy The thermal part

    The thermal part of the internal energy and the enthalpy of an ideal gas can be given a molecular level explanation. All the earlier development of internal energy and enthalpy has been "thermodynamic". We have made no use o

  • Q : Problem on melting of ice A) It has

    A) It has been suggested that the surface melting of ice plays a role in enabling speed skaters to achieve peak performance. Carry out the following calculation to test this hypothesis. Suppose that the width of the skate in contact with the ice has been reduced by sh

  • Q : Neutralisation of phosphorous acids

    Provide solution of this question. To neutralise completely 20 mL of 0.1 M aqueous solution of phosphorous acid (H3 PO3) the volume of 0.1 M aqueous KOH solution required is: (a) 40 mL (b) 20 mL (c) 10 mL (d) 60 mL

  • Q : Explain various chemicals associated

    During processing of food, several chemicals are added to it to augment its shelf life and to make it more attractive as well. Main types of food addi

  • Q : Explain structure basicity of amines.

    Basic character of amines is related to their structural arrangement. Basic strength of amines depends on the relative ease of formation of the corresponding cation by accepting a proton from the acid. Greater the stability of cation is, more is basic strength of amine.Alkyl a

  • Q : Questuion associated with colligative

    Provide solution of this question. Which of the following is a colligative property: (a) Surface tension (b) Viscosity (c) Osmotic pressure (d) Optical rotation