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Hydrofluoric acid, the water solution of hydrogen fluoride (HF), is a contact poison. Even though it is from a chemical perspective a relatively weak acid, it is far more dangerous than conventional strong mineral acids, such as nitric acid, sulfuric acid, or hydrochloric acid. Owing to its lesser chemical dissociation in water (remaining a ...
Hydrofluoric acid is a solution of hydrogen fluoride (HF) in water. Solutions of HF are colorless, acidic and highly corrosive . A common concentration is 49% (48-52%) but there are also stronger solutions (e.g. 70%) and pure HF has a boiling point near room temperature.
Organofluorine compounds are pervasive. Many drugs, many polymers, refrigerants, and many inorganic compounds are made from fluoride-containing reagents. Often fluorides are converted to hydrogen fluoride, which is a major reagent and precursor to reagents. Hydrofluoric acid and its anhydrous form, hydrogen fluoride, are particularly important. [4]
Hydrogen fluoride is typically produced by the reaction between sulfuric acid and pure grades of the mineral fluorite: [14] CaF 2 + H 2 SO 4 → 2 HF + CaSO 4. About 20% of manufactured HF is a byproduct of fertilizer production, which generates hexafluorosilicic acid. This acid can be degraded to release HF thermally and by hydrolysis: H 2 SiF ...
'Hydrofluoric' is analoguous to 'aqueous' as used in this context - an 'aqueous solutions is one where the solvent is water, a 'hydrofluoric solution' is one where the solvent is anhydrous hydrogen fluoride, not hydrofluoric acid. Hydrofluoric acid is far from being a superacid, it is in fact a weak acid. Plasmic Physics 04:35, 7 September 2017 ...
Torrance resident Isabel Douvan Schwartz said she worries about a major earthquake hitting her community, largely because of the impact it could have on the massive Torrance Refinery two miles ...
There are also food applications for Hydrofluoric acid, including as a potato chip flavouring where it is useful as it can give the acidic flavor required in salt and vinegar potato chips without requiring a volume of liquid which would make the crisps soggy. Hydrofluoric acid is not used for this purpose in all of today's potato chips.
In this week’s episode of Experimental, learn to make your own on-the-go water filtration system.