Not sure either, but i would guess that it is to protonate the oxygens so that they can leave?
CH3CHO+HCl
Ca(OH)Cl.. is a basic salt it reacts with HCl and produces CaCl2 and H2O...
HCl + NaOH --> H2O + NaCl The salt is NaCl or sodium chloride A.K.A. generic table salt. One good rule to know is that most of the time when you react an acid (like HCl) and a base (like NaOH) you will end up with a salt (otherwise known as an ionic compound) and water.
C8H11N4O2Cl
An acid (HCl) added to an alkali/base (NaOH) forms a salt (NaCl) and water : HCl + NaOH ----> NaCl + H2O
Actually beta naphthol is not used in diazotization.It is used to confirm the formation of diazonium salt.Because the diazonium salt so formed undergo the COUPLING REACTION with beta naphthol to form a ORANGE DYE or DYESTUFF. eg. aniline with HCl and Sodium Nitrite followed by the treatment with beta naphthol in NaOH at 0-5 degree celcius forms Phenyl azo-beta naphthol(orange).
This is the hydrochloric acid and sodium hydroxide:NaOH + HCl = NaCl + H2O
HCl + NaOH --> NaCl + H2O This is an equation for the formation of a salt. When you add an acid to a base you get a salt plus water. It is called neutralisation.
What is the equation for the reaction of the salt of the carboxylic acid with HCl?
HCl (hydrochloric acid) and NaOH (sodium hydroxide) will react to NaCl (sodium chloride) and water.
This is to make sure the phenylamine is converted to the ammonium salt. This prevents coupling occurring between the diazonium produced, and any unreacted phenylamine. Phenylamine itself has a lone pair on the nitrogen, which would allow unwanted coupling to occur.
Responsible for pH balance in blood, osmotic balance and formation of HCl in the stomach. Sources are table salt, soya sauce, processed foods.
HCl is an acid which reacts with NaOH a base to produce H2O water and a salt - in this case NaCl HCl + NaOH = NaCl + H2O
Common salt is NaCl. The common ion in Nacl and HCl is chlorine (Cl).
HCl + LiOH ----> LiCl + H2O
HCl is the chemical formula of hydrochloric acid.
.054