Solid FeSO4 easily absorb water.
because,starch undergoes a photochemical reaction. So, with the passage of time it can under go to the photochemical reaction and starch wouldnot be starch but it might have changed in anyother product. so...we should use freshly prepared starch.
The reaction between FeSO4 (iron(II) sulfate) and BaCl2 (barium chloride) will produce a precipitate of barium sulfate (BaSO4) and iron(II) chloride (FeCl2) in solution. The balanced chemical equation for the reaction is: FeSO4 + BaCl2 -> BaSO4 + FeCl2.
Freshly prepared solution of ferrous sulfate should be used because it is prone to oxidation when exposed to air, leading to the formation of ferric ions. This can result in inaccurate test results due to the presence of ferric ions instead of ferrous ions. Additionally, solutions that have been stored for extended periods of time may also be contaminated with impurities, affecting their effectiveness.
The pH of a freshly prepared solution of urea is around 7, which is considered neutral. However, urea can hydrolyze over time to form ammonia and carbon dioxide, which can increase the pH of the solution.
Sodium nitroprusside is light-sensitive and can decompose over time, leading to a loss of potency. Freshly preparing the solution ensures that it is at its maximum effectiveness and concentration for use in medical treatments, particularly in managing acute hypertension or heart failure.
Fehling's solution contains copper sulfate and potassium tartrate which can oxidize and degrade over time, leading to inaccurate results. Freshly prepared Fehling's solution ensures the reagents are at their optimal concentrations for reliable testing of reducing sugars.
Because in FeSO4, iron present in +2 oxidation state but the stable oxidation state is +3. The Fe(II) get oxidized into Fe(III) in ferrous sulfate solution that's why preparation of solution must necessary.
The solution of CuSO4 is blue.The solution of FeSO4 is green.
When freshly prepared FeSO4 is subjected to NO2, a reaction occurs where the iron(II) ions in FeSO4 are oxidized to iron(III) ions. This oxidation reaction results in the formation of a complex between iron(III) ions and NO2, which is responsible for the brown-black color observed. The complex formed absorbs certain wavelengths of light, leading to the perception of the brown-black color.
Sodium thiosulfate solution is prepared in freshly boiled and cooled water to remove any dissolved gases or impurities that could interfere with its chemical reactions. Using boiled water helps ensure a clean solution for accurate results when used in reactions, such as in titrations or photochemical processes.
because,starch undergoes a photochemical reaction. So, with the passage of time it can under go to the photochemical reaction and starch wouldnot be starch but it might have changed in anyother product. so...we should use freshly prepared starch.
A red-brown colored coating is formed on adding zinc granules to freshly prepared ferrous sulphate solution. This is due to the oxidation of ferrous ions in the solution to ferric ions, which results in the formation of ferric oxide/hydroxide on the surface of the zinc granules.
The reaction between FeSO4 (iron(II) sulfate) and BaCl2 (barium chloride) will produce a precipitate of barium sulfate (BaSO4) and iron(II) chloride (FeCl2) in solution. The balanced chemical equation for the reaction is: FeSO4 + BaCl2 -> BaSO4 + FeCl2.
Yes, starch solution is typically transparent when it is freshly prepared. However, when heated or exposed to certain conditions, it can change to a translucent or opaque appearance due to gelatinization or retrogradation.
Equivalent weight of under lined species. feSo4
Freshly prepared solution of ferrous sulfate should be used because it is prone to oxidation when exposed to air, leading to the formation of ferric ions. This can result in inaccurate test results due to the presence of ferric ions instead of ferrous ions. Additionally, solutions that have been stored for extended periods of time may also be contaminated with impurities, affecting their effectiveness.
The pH of a freshly prepared solution of urea is around 7, which is considered neutral. However, urea can hydrolyze over time to form ammonia and carbon dioxide, which can increase the pH of the solution.