When salt is heated, the moisture inside it evaporates quickly, causing the salt to crack and pop. This happens because the rapid release of steam generates pressure within the salt crystals, leading to the popping sound.
Eventually if heated long enough (and hot enough) all the water would either eat the world or MELT (turning into steam), leaving behind nothing but solid salt behind. This is one way that you can remove salt from sea water in fact.
Anhydrous is the term for a hydrate with water heated off. when a hydrated salt is heated, it loses water of crystallization leaving an anhydrous salt.
Water vapor is given off when a salt solution is heated gently. As the solution heats up, the water molecules begin to evaporate, leaving behind the salt particles.
When the product of a neutralization reaction is heated, the residue obtained is typically a salt. In some cases, water may also be produced as a residue if it was present in the reaction mixture.
When a solid salt is heated on fire, it will first melt into a liquid state and then eventually decompose into its constituent ions, releasing characteristic colors or flames depending on the type of salt. The heat causes the salt to undergo chemical reactions that break it down into simpler compounds.
The water inside expands when heated.
No, the corn needs to be heated to pop. yes it can ignore that.
because it wants to pop teheheh
Ammonia gas (NH3) is formed when an alkali, such as sodium hydroxide, is heated with an ammonium salt, such as ammonium chloride.
Eventually if heated long enough (and hot enough) all the water would either eat the world or MELT (turning into steam), leaving behind nothing but solid salt behind. This is one way that you can remove salt from sea water in fact.
Yes
When a hydrate is heated, the water, h20 is evaporated, leaving only the anhydrous salt. If you add water to a anhydrous salt, it will transition back into a hydrate.
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Nothing provided the salt is not heated to melting point.
pop
Ammonia gas is formed when an ammonium salt is heated with an alkali. This reaction involves the decomposition of the ammonium ion to produce ammonia gas, water, and the corresponding alkali salt.
Sugar typically dissolves faster in heated water compared to salt. This is because sugar molecules are smaller and more readily break apart in hot water, facilitating a quicker dissolving process. Salt, on the other hand, requires a bit more time and stirring to fully dissolve even in heated water.