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Silicon tetrachloride is prepared by the chlorination of various silicon compounds such as ferrosilicon, silicon carbide, or mixtures of silicon dioxide and carbon. The ferrosilicon route is most common. [3] In the laboratory, SiCl 4 can be prepared by treating silicon with chlorine at 600 °C (1,112 °F): [1] Si + 2 Cl 2 → SiCl 4
The handling of this chemical may incur notable safety precautions. It is highly recommend that you seek the Material Safety Datasheet for this chemical from a reliable source, it this case, noting that one should "avoid all contact! In all cases consult a doctor! ...
Silicon tetrachloride and trichlorosilane are intermediates in the production of ultrapure silicon in the semiconductor industry. Chlorosilanes obtained from crude silicon are purified by fractional distillation techniques and then reduced with hydrogen to give silicon of 99.999 999 999 % purity.
Stock and Somieski completed the hydrolysis of dichlorosilane by putting the solution of H 2 SiCl 2 in benzene in brief contact with a large excess of water. [3] [5] A large-scale hydrolysis was done in a mixed ether/alkane solvent system at 0 °C, which gave a mixture of volatile and nonvolatile [H 2 SiO] n.
An "incident" of chemical food contamination may be defined as an episodic occurrence of adverse health effects in humans (or animals that might be consumed by humans) following high exposure to particular chemicals, or instances where episodically high concentrations of chemical hazards were detected in the food chain and traced back to a particular event.
Fumed silica is made from flame pyrolysis of silicon tetrachloride or from quartz sand vaporized in a 3000 °C electric arc. [3] Major global producers are Evonik (who sells it under the name Aerosil), Cabot Corporation (Cab-O-Sil), Wacker Chemie (HDK), Dow Corning, Heraeus (Zandosil), Tokuyama Corporation (Reolosil), OCI (Konasil), Orisil (Orisil) and Xunyuchem(XYSIL).
A recent study published in the journal Pediatrics reveals that more than 12,000 children end up in the emergency room every year for choking on food and 60 percent of cases involve children ages ...
Hazard analysis critical control points, or HACCP (/ ˈ h æ s ʌ p / [1]), is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe and designs measures to reduce these risks to a safe level. In this manner, HACCP attempts to ...