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What is that green salt on heating decomposes to produce a colorless suffocating gas and leaves behin reddish brown residue?
Ferrous sulfate gives sulfur dioxide and a mixture of iron oxides when heating.
Describe how the apperance of the green salt and cold water in the beaker change over a period of time?
Initially, the green salt dissolves in the cold water in the beaker, turning the water green. Over time, the salt particles disperse in the water, and the green color of the solution becomes more uniform. As the salt continues to dissolve, the color may become more diluted, eventually leading to a clear or faintly green solution.
When a green iron salt is heated strongly its color finally changes to black and adour of burning sulfur is given out name the iron salt and write the chemical equation?
The green iron salt mentioned is likely iron(II) sulfate, FeSO4. When heated strongly, it decomposes to form iron(III) oxide, Fe2O3, which is black in color and gives off the odor of burning sulfur dioxide gas. The chemical equation for this decomposition reaction is: 2FeSO4(s) → Fe2O3(s) + SO2(g) + SO3(g)
Which salt is green in colour?
Copper (II) sulfate is a salt that is green in color.
How can we get back salt from its solutions from science?
One common method to recover salt from its solution is through evaporation. By heating the solution, the water evaporates leaving behind the salt. The salt can then be collected and further purified if needed.
Which alkaline salt swells on heating?
Ammonium Dichromate..(NH4)2Cr2O7..and leaves green residue of Cr2O3..
How can anhydrous salt changes into their hydrated salt?
On heating, hydrated salts lose their water of crystallization and as a result, the crystals lose their shape and colour and change to a powdery substance.
What happened to the salt after heating?
Salt will just become hotter after heating, it will never melt.
Can patients have olives on a low salt diet?
In most cases, yes for black olives. However, green olives are packed in a brine that is heavy with salt, so, no for green olives.
What is that green salt on heating decomposes to produce a colorless suffocating gas and leaves behin reddish brown residue?
Ferrous sulfate gives sulfur dioxide and a mixture of iron oxides when heating.
How can you separate the water from the salt of crystallisation?
This can be done by heating the salt.
What is Difference between black and green olives?
Olives grow on olive trees in Spain, Italy, Greece, and the US. The black (ripe) olives have a stronger, more pungent taste than green olives. The reason that we don't taste the bitterness of the black olives (when we buy them in a can) is because most of the oil and flavor is taken out, when marinated in water with a slight bit of vinegar and just a very small amount of salt. The green olives that we buy in the jar are marinated in water with a bit of vinegar and lots of brine salt, and often stuffed with pimentos. The brine salt and vinegar kills the bitterness of the olives; this is why in the US when you taste green or black olives , you usually can't taste the original authentic flavor. Another difference is the curing. Olives are cured in brine (salt and water). A green olive is picked early so it remains green after curing. A black olive stays on the tree longer and is black. It is black when cured, too.
What elements or substances were present beforeduring and after heating the rock salt?
Before heating, rock salt primarily consists of sodium chloride (NaCl), along with trace minerals. During heating, the salt undergoes physical changes, but its chemical composition remains largely unchanged unless subjected to extreme temperatures. After heating, rock salt retains its sodium chloride structure, although it may lose moisture or impurities if present. The main elements present throughout the process are sodium (Na), chlorine (Cl), and possibly small amounts of other minerals.
Describe how the apperance of the green salt and cold water in the beaker change over a period of time?
Initially, the green salt dissolves in the cold water in the beaker, turning the water green. Over time, the salt particles disperse in the water, and the green color of the solution becomes more uniform. As the salt continues to dissolve, the color may become more diluted, eventually leading to a clear or faintly green solution.
How would you get solid salt back from salt and water mixture?
by heating
When a green iron salt is heated strongly its color finally changes to black and adour of burning sulfur is given out name the iron salt and write the chemical equation?
The green iron salt mentioned is likely iron(II) sulfate, FeSO4. When heated strongly, it decomposes to form iron(III) oxide, Fe2O3, which is black in color and gives off the odor of burning sulfur dioxide gas. The chemical equation for this decomposition reaction is: 2FeSO4(s) → Fe2O3(s) + SO2(g) + SO3(g)
How does heat affect salt?
When heat is applied to salt, it can cause the salt to dissolve more easily in a solvent like water. Heating salt can also lead to the release of moisture that may have been absorbed by the salt, causing it to form clumps. Additionally, excessive heat can cause salt to undergo chemical changes, such as decomposition or oxidation.
