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At 15.6 °C (60.1 °F), the density of a saturated solution is 0.88 g/ml; it contains 35.6% ammonia by mass, 308 grams of ammonia per litre of solution, and has a molarity of approximately 18 mol/L. At higher temperatures, the molarity of the saturated solution decreases and the density increases. [ 8 ]
The quantity of solvent can instead be expressed in mass, as grams of solute per 100 grams of solvent (g/(100 g), often written as g/100 g), or as grams of solute per kilogram of solvent (g/kg). The number may be expressed as a percentage in this case, and the abbreviation "w/w" may be used to indicate "weight per weight". [6] (The values in g ...
Sodium aluminate is an inorganic chemical that is used as an effective source of aluminium hydroxide for many industrial and technical applications. Pure sodium aluminate (anhydrous) is a white crystalline solid having a formula variously given as NaAlO 2 , Na 3 AlO 3 , Na[Al(OH) 4 ] , Na 2 O·Al 2 O 3 or Na 2 Al 2 O 4 .
As an emulsifier in or with egg whites the United States Code of Federal Regulations require that it must not exceed 1,000 parts per million (0.1%) in egg white solids or 125 parts per million (0.0125%) in frozen or liquid egg whites and as a whipping agent for the preparation of marshmallows it must not exceed 0.5% of the weight of gelatine. [9]
Other grades are UAN 28, UAN 30 and UAN 18. The solutions are quite corrosive towards mild steel (up to 0.5 inches (1.3 cm) per year on C1010 steel) and are therefore generally equipped with a corrosion inhibitor to protect tanks, pipelines, nozzles, etc. Urea–ammonium nitrate solutions should not be combined with calcium ammonium nitrate ...
Hydroxylamine (also known as hydroxyammonia) is an inorganic compound with the chemical formula N H 2 OH.The compound exists as hygroscopic colorless crystals. [4] Hydroxylamine is almost always provided and used as an aqueous solution or more often as one of its salts such as hydroxylammonium sulfate, a water-soluble solid.
Strong acid titrants give more precise results due to a more distinct endpoint. Azeotropic, or "constant-boiling", hydrochloric acid (roughly 20.2%) can be used as a primary standard in quantitative analysis, although its exact concentration depends on the atmospheric pressure when it is prepared. [34]
The culinary use of liquid nitrogen is mentioned in an 1890 recipe book titled Fancy Ices authored by Agnes Marshall, [14] but has been employed in more recent times by restaurants in the preparation of frozen desserts, such as ice cream, which can be created within moments at the table because of the speed at which it cools food. [14]