limestone
Quick lime is obtained by heating (calcining) calcium carbonate. If the CaO obtained is reacted with water it produces slaked lime Ca(OH)2
Davy obtained the element Calcium from Lime by electrolyzing a mixture of lime (calcium oxide) and mercury oxide, which resulted in isolating pure calcium metal.
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Quicklime is calcium oxide (CaO), a white crystalline solid obtained by heating limestone in a kiln. Lime water, on the other hand, refers to a saturated solution of calcium hydroxide (Ca(OH)2) in water. Quicklime is a solid, while lime water is a liquid solution.
Calcium hydroxide, traditionally called slaked lime, is an inorganic compound with the chemical formula Ca(OH)2.It is a colourless crystal or white powder and is obtained when calcium oxide (CaO, called lime or quicklime) is mixed, or "slaked" with water.CaO + H2O --> Ca(OH)2
Slaked lime, also known as calcium hydroxide, is a chemical compound obtained when quicklime (calcium oxide) is mixed with water. It is commonly used in construction, agriculture, and water treatment for its alkaline properties and ability to neutralize acidity.
A recipe for low fat key lime pies can be found on the internet, they can also be found in cookbooks. If you have no access to the library, you will most likely be able to find cookbooks with the recipes at your local library.
When lime (calcium hydroxide) is combined with an acid, a neutralization reaction occurs resulting in the formation of water and a salt. The calcium in lime reacts with the acid to form calcium ions, while the hydrogen ions in the acid combine with the hydroxide ions in the lime to form water.
Ca(OH)2 is better known as "Slaked Lime". It is obtained when calcium oxide, or lime. http://www.pepperfool.com/recipes/tortillas/tortillas_needed.html Nixtamal is dried field corn soaked in, and heated in, a solution of slaked lime and water. Slaked lime, calcium hydroxide, is generally available in the form of "builder's lime" -- not to be confused with unslaked lime, calcium oxide. Unslaked lime can't be used for making nixtamal unless you slake it first by adding it to water, allowing it to bubble and then stand for a bit, and then using the WATER for processing the dried corn. It's the lime, by the way, that contributes to the unique taste and texture of corn tortillas. After the corn has soaked for the required length of time (depending on whether making nixtamal for masa or pozole), it's rinsed to remove the lime and then rubbed to remove the husks
Take a small quantity of quicklime (CaO) in a beaker and add a small quantity of water into it. Quicklime reacts vigorously with water to form a suspension of slaked lime (Ca(OH)2) in water. CaO + H2O = Ca(OH)2 Then leave the beaker containing slaked lime undisturbed for some time. After some time a clear solution is obtained as the suspension of slaked lime settles down. This clear solution is called lime water. Then take the lime water in a test tube and pass CO2 gas through it (or blow exhaled air into the lime water through a glass tube). The lime water turns milky. CO2 gas reacts with lime water to form a white precipitate of calcium carbonate. This white precipitate is called lime stone Ca(OH)2 + CO2 = CaCO3 + H2O
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When excess CO2 is passed through a lime vessel, it reacts with the lime (CaO) to form calcium carbonate (CaCO3) through a process called carbonation. This reaction removes the excess CO2 from the system and produces calcium carbonate as a white precipitate.