An anhydrous sals hasn't water.
The balanced equation for the reaction is: 3H2SO4 + 2Al(OH)3 -> Al2(SO4)3 + 6H2O. From the balanced equation, the mole ratio of H2SO4 to H2O is 3:6, which simplifies to 1:2.
The molar mass of salt (NaCl) is 58.44 grams per mole. Therefore, there are 58.44 grams in 1 mole of salt.
Working to find the xH2O in salt Taking that quantities of salt solution and acid are expressed in thousandths of a litre, it follows that mol of acid used = 0.0488 x 0.01 = 0.000488 From equation for reaction between acid and salt, Na2CO3 + 2HCl -----> 2NaCl + CO2 + H2O 2 mol of acid reacted with one mole of salt so, mol of salt used = 0.000488/2 = 0.000244 Mol of salt in 1l = 0.000244 x 1000/2.5 = 0.0976 Mass of salt in 1l = 0.0976 x 106g = 10.35g But mass of hydrated salt used was 27.82g So, mass of water in salt = 27.82 - 10.35g = 17.47g Mass ratio of salt to water is 10.35:17.47 Mole ratio of salt to water is 10.35/106:17.47/18 = 0.0976:0.971 or 1:10 dividing by smallest component of ratio therefore moles of water in hydrated salt = 10 Hence formula of salt is Na2CO3.10H2O
To match the average salinity of ocean water, add 35 grams of salt to 1 liter of water.
A commonly recommended ratio for hydrochloric acid to water when cleaning a salt water chlorinator is 1:10, which means 1 part hydrochloric acid to 10 parts water. It's crucial to always add acid to water and not the other way around to prevent splashing or potential hazards. Make sure to follow manufacturer guidelines and safety precautions when handling and using chemicals.
2:1
The ideal brine water to salt ratio for preserving vegetables is generally around 5 salt to water.
Salinity is the ratio of the mass of salt to the mass of water in a solution or body of water.
The ratio of salt water to fresh water on the Earth is approximately 40 to 1. The oceans are comprised of salt water.
You think probable to concentration of salt in water.
Adding one mole of salt raises the boiling point of the water more than adding one mole of sugar to the water
The ideal ratio of salt to water for creating a brine solution is typically around 5-10 salt to water by weight.
The recommended salt to water ratio for creating a brine solution is typically 1 cup of salt to 1 gallon of water.
The ideal brine salt to water ratio for pickling vegetables is generally 1 tablespoon of salt per 1 cup of water.
The ideal water to salt ratio for making a brine solution is generally around 5-8 salt by weight.
This is because the mole fraction of water in salt solution is lower than the mole fraction of water in pure water and salt is not volatile - has no appreciable vapour presure. This is an instance of Raoult's Law in action. In very simple terms the number of water molecules at the surface of the water is less when there is salt present thus lowering its vapour presure.
The density of a salt water solution compared against the densities of "pure" water and salt provides an approximate value of the ratio of water to salt in the mixture.