Copper carbonate
Ferrous sulfate gives sulfur dioxide and a mixture of iron oxides when heating.
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.
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)
Copper (II) sulfate is a salt that is green in color.
Mixing salt and sand together, dissolving sugar in water, and heating water to convert it to steam are all examples of physical changes, not chemical reactions.
Ammonium Dichromate..(NH4)2Cr2O7..and leaves green residue of Cr2O3..
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.
Salt will just become hotter after heating, it will never melt.
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.
Ferrous sulfate gives sulfur dioxide and a mixture of iron oxides when heating.
This can be done by heating the salt.
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.
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.
by heating
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.
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)
Stirring, heating, crushing the salt