Boiling chips are not soluble in water.
An ionic compound such as a salt would have these properties.
the use of boiling chips is that it traps air bubbles and it provides spaces for the solvent vapor can form. When the boiling process is started heated chips will release small bubbles to promote even heating of the solution this will ensure it will not over heat or (worst case scenario) explode. in short it makes the process more safely :D hope it helped
I did this experiment for school and sugar is the most soluble in boiling hot water. this was my experiment: Sugar: - I had to stir each tea spoon of sugar for quite a while but amazingly it was the most soluble out of all the substances I put in the boiling hot water. I put 7 teaspoons of sugar into half a glass of boiling hot water. Salt: - on the 1st tea spoon the salt dissolved really quickly so I thought that it would be the most soluble but at the 3rd tea spoon it wouldn't dissolve anymore. hope this helps...
No, you can't do this, because ALL sodium salts are soluble in water. However you can remove water from sodium hydroxide solution by evaporation (boiling to dry).
Permanent hardness is hardness (mineral content) that cannot be removed by boiling. It is usually caused by the presence in the water of calcium and magnesium sulphates or chlorides which become more soluble as the temperature rises.
Sodium chloride is also soluble in boiling water.
Presence of soluble impurities in water generally causes elevation of boiling point.
Soluble in what? It is very slightly soluble in in boiling water, soluble in m-cresol and phenol, and is degraded by acids.
The boiling point of water is 100 oC at 760 mm Hg.
Only in boiling water.
Any solid that is soluble in water.
boiling chips are not added to the distillation flask. the thermometer bulb is placed in the boiling liquid. the water to the water-jacketed condenser is not turned on.
Oil is not soluble in water; the boiling point remain unchanged.
A soluble volatile substance will lower the boiling point of a solution. The volatile substance will boil at a lower temperature than the water component, thus causing the solution to boil at a lower temperature.
it takes much longer because they use water in boiling and oil in deep frying
An ionic compound such as a salt would have these properties.
Steaming the vegetables rather than boiling.