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Copper(II) sulfate is an inorganic compound with the chemical formula Cu SO 4.It forms hydrates CuSO 4 ·nH 2 O, where n can range from 1 to 7. The pentahydrate (n = 5), a bright blue crystal, is the most commonly encountered hydrate of copper(II) sulfate, [10] while its anhydrous form is white. [11]
Copper(II) sulfate remains "the most effective algicidal treatment". [3] A related traditional use is the Bordeaux mixture, used to control fungus on fruits. [4] Hydrated lime, as a biocide, is allowed in the production of organic foods. [5]
Bordeaux mixture (also called Bordo Mix) is a mixture of copper(II) sulphate (CuSO 4) and quicklime (Ca O) used as a fungicide. It is used in vineyards, fruit-farms, vegetable-farms and gardens to prevent infestations of downy mildew, powdery mildew and other fungi. It is sprayed on plants as a preventive treatment; its mode of action is ...
Copper pesticides are copper compounds used as bactericides, algaecides, or fungicides. They can kill bacteria, oomycetes and algae, and prevent fungal spores from germinating. Common forms of fixed copper fungicides include copper sulfate , copper sulfate pentahydrate , copper hydroxide , copper oxychloride sulfate , cuprous oxide , and copper ...
Benedict's reagent (often called Benedict's qualitative solution or Benedict's solution) is a chemical reagent and complex mixture of sodium carbonate, sodium citrate, and copper(II) sulfate pentahydrate. [1] It is often used in place of Fehling's solution to detect the presence of reducing sugars and other reducing substances. [2]
Anhydrous calcium chloride is often used as well. In this case, no chemical reaction occurs, instead the heat of solution is generated. Commercial heat sources for self-heating food packaging use an exothermic (heat releasing) reaction, for which there are several common formulations. These include: Quicklime aka calcium oxide, and water.
Additives are used for many purposes but the main uses are: Acids Food acids are added to make flavors "sharper", and also act as preservatives and antioxidants. Common food acids include vinegar, citric acid, tartaric acid, malic acid, folic acid, fumaric acid, and lactic acid. Acidity regulators
Copper sulfate may refer to: Copper(II) sulfate, CuSO 4, a common, greenish blue compound used as a fungicide and herbicide; Copper(I) sulfate, Cu 2 SO 4, an unstable ...