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The answer is Epsom salt.
It is extremely hygroscopic when converted from the Heptahydrate form to the Anhydrous form and is an excellent desiccant.
Instructions for making Anhydrous Magnesium Sulfate from Magnesium Sulfate Heptahydrate (Epsom Salts) are as follows -
MgSO4 • 7H2O ==>> MgSO4
Epsom Salts is easily converted to Anhydrous Magnesium Sulfate by heating in an oven at temperatures between 200°C and 250°C .
150°C - Magnesium Sulfate Heptahydrate is converted to Magnesium Sulfate Monohydrate.
200°C - Magnesium Sulfate Monohydrate is converted to Anhydrous Magnesium Sulfate.
250°C - Complete dehydration of Epsom salts occurs yielding the desired Anhydrous Magnesium Sulfate to be used as a desiccant.
1124°C - Sublimates to MgO, SO2, SO3 before MP (Melting Point).
MgSO4.7H2O = 246.4564 molecular weight
MgSO4 anhydrous = 120.36 molecular weight
120..36 / 246.45 = 48.83%
246.45 / 120.36 = 204.76%
Anhydrous MgSO4 absorbs 204.7% it's weight in water. As a comparison, Silica Gel absorbs 160%.
What else can I help you with?
Are there any home remedies to lower alkaline in soil in small garden spaces like baking soda or epsom salts?
Baking soda will do it, but it would be better for your plants to use crushed bone or shell. Baking soda is a salt so it acts very quickly and strongly, and the plants may be killed by overdose.
If you wanted to find out if a cake bakes better with baking soda or baking powder what experiment would you do?
Make one with each. The baking powder will perform better.
Is aspartame sugar substitute for baking?
It could be used depending on what you are baking. A better substitute would be Stevia.
How do you know 0.0 to 0.4 is the percent of volume of water vapor?
One method would be to weigh a desiccant and then expose it to your known target volume to allow it to dry the material. Then re-weigh the desiccant. If your'e looking at a low % of water vapour, you should attempt to minimise the 'tare weight' of your desiccant. Crumbled calcium sulphate is a safe desiccant - just dry it out well beforehand.
Is Epsom salt good for you?
yes. but don't eat or drink it. example: if you slammed your finger in your car door, you would soak it in Epsom salt.
Does baking soda dissolve better in hot warm or cold water?
To dissolve baking soda in hot water one would need to pour hot water on the baking soda and stir it with a spoon. Baking soda that is dissolved has lessens the leavening action of the soda.
Will iron rust if its with calcium chloride?
The iron would not rust, because calcium chloride is a desiccant. For rusting to occur there are two vital components: water and oxygen. Since calcium chloride is a desiccant, it would absorb the water, so rusting would not occur.
Where is 210 miles from Epsom?
well there is Miles Road with a number 210 in Epsom, so that would be 210 Miles, Espom....but I think you actually mean which CITY is 210 miles from the centre of Epsom, which is Paris
Weight of 1 cup epsom salt?
Well, honey, a cup of Epsom salt weighs about 0.5 pounds or 227 grams. But remember, weight can vary depending on how compacted the salt is in the cup. So, if you're baking with it, you might want to invest in a kitchen scale for more accurate measurements.
What is the chemical formula for ammonia hydrogen peroxide vinegar baking soda milk of magnesia and esom salt?
-Ammonia is NH3 -Vinegar is CH3COOH - and you think it would be C2H4O2 but it's NOT!!! -Baking Soda is NaHCO3 -Milk I'm pretty sure is a mixture, so you will have to find the chemical equation, not formula. -I don't think that magnesia is an actual thing, but MAGNESIUM is Mg. -Epsom salts are MgSO4 + 7H2O
What fills a balloon better Vinegar and Baking Soda or Pop Rocks and Soda?
Why would we be that sad to find that out?!
Does white vineger or apply cieder WORK BETTER in baking soda?
If you mean white vinegar as opposed to apple cider vinegar I would think there is very little difference from the viewpoint of baking soda's effectiveness as a raising agent in baking. As a cleaning agent white vinegar would work better with baking soda as it has no colour, less odour and less stickiness than cider vinegar. If you mean apple cider as opposed to apple cider vinegar, then white vinegar would be more effective with baking soda as a raising agent. The baking soda would still interact with the acidity of the cider and the apply flavour of the cider would add a little something to the taste but as there would be more acid in a volume of vinegar than in an equal volume of cider the vinegar would work better with the soda. The effervesence in the cider would be released for the most part while mixing the batter rather than during the cooking process.
