light sodium carbonate
Sodium carbonate, Na2CO3, (also known as washing soda, soda ash and soda crystals) is the inorganic compound with the formula Na2CO3 and its various hydrates. All forms are white, water-soluble salts. All forms have a strongly alkaline taste and give moderately alkaline solutions in water. Historically it was extracted from the ashes of plants growing in sodium-rich soils. Because the ashes of these sodium-rich plants were noticeably different from ashes of wood (once used to produce potash), sodium carbonate became known as “soda ash.” It is produced in large quantities from sodium chloride and limestone by the Solvay process.
Main applications
In terms of its largest applications, sodium carbonate is used in the manufacture of glass, paper, rayon, soaps, and detergents.
Related products
Powdered acetic acid
Citric acid It occurs naturally in citrus fruits. In biochemistry, it is an intermediate in the citric acid cycle, which occurs in the metabolism of all aerobic organisms.
More than two million tons of citric acid are manufactured every year. It is used widely as an acidifier, as a flavoring and a chelating agent.
A citrate is a derivative of citric acid; that is, the salts, esters, and the polyatomic anion found in solution. An example of the former, a salt is trisodium citrate; an ester is triethyl citrate. When part of a salt
Monosodium glutamate
Monosodium glutamate (MSG), also known as sodium glutamate, is the sodium salt of glutamic acid. MSG is found naturally in some foods including tomatoes and cheese. MSG is used in cooking as a flavor enhancer with an umami taste that intensifies the meaty, savory flavor of food, as naturally occurring glutamate does in foods such as stews and meat soups.
MSG was first prepared in 1908 by Japanese biochemist Kikunae Ikeda, who was trying to isolate and duplicate the savory taste of kombu, an edible seaweed used as a base for many Japanese soups. MSG balances, blends, and rounds the perception of other tastes. MSG is commonly found in stock (bouillon) cubes, soups, ramen, gravy, stews, condiments, savory snacks, etc.
The U.S. Food and Drug Administration has given MSG its generally recognized as safe (GRAS) designation. It is a popular belief that MSG can cause headaches and other feelings of discomfort, known as "Chinese restaurant syndrome", but blinded studies show no such effects when MSG is combined with food in normal concentrations, and are inconclusive when MSG is added to broth in large concentrations. The European Union classifies it as a food additive permitted in certain foods and subject to quantitative limits. MSG has the HS code 29224220 and the E number E621.
Persian Calcium Hypochlorite 30Kg
Calcium oxychlorides
A confusion sometimes reigns between calcium oxychlorides and calcium hypochlorite. Indeed, the name calcium oxychloride (or calcium hydroxychloride) does not immediately refer to calcium hypochlorite, but is only applicable to the mixed calcium basic chloride compounds remaining unreacted in the bleaching powder, such as, e.g. CaCl2 · 2 Ca(OH)2.
Calcium oxychloride may also be formed in concrete in roads and bridges when calcium chloride is used as deicing agent during winter. Calcium chloride then reacts with calcium hydroxide (portlandite) present in cement hydration products and forms a deleterious expanding phase also named CAOXY (abbreviation for calcium oxychloride) by concrete technologists. The stress induced into concrete by crystallisation pressure and CAOXY salt expansion can considerably reduce the strength of concrete.
Chemical properties
Calcium hypochlorite exhibits both acido-basic and oxydo-reduction properties. It is a relatively strong base.
Calcium hypochlorite solution is basic as the hypochlorite anion can accept a proton from a water molecule leaving a hydroxyُl anion in solution. This basicity is due to the propensity for the hypochlorite anion to accept a proton to become hypochlorous acid, a weak acid:
- ClO− + H2O ↔ HClO + OH−
The hypochlorite anion is also a strong oxidizing agent containing a chlorine atom at the valence I (redox state: Cl+1) which reacts under acidic conditions with the reduced chloride species (Cl–, here the reducing agent) present in hydrochloric acid to form calcium chloride, water and gaseous chlorine. The overall reaction is:
- Ca(ClO)2 + 4 HCl → CaCl2 + 2 H2O + 2 Cl2
Dishwashing Liquid 10 and 20 liters
Dishwashing liquid (BrE: washing-up liquid), known as dishwashing soap, dish detergent and dish soap, is a detergent used to assist in dishwashing. It is usually a highly-foaming mixture of surfactants with low skin irritation, and is primarily used for hand washing of glasses, plates, cutlery, and cooking utensils in a sink or bowl. In addition to its primary use, dishwashing liquid also has various informal applications, such as for creating bubbles, clothes washing and cleaning oil-affected birds.
Dishwashing detergents for dishwashers are manufactured and marketed variously as cartridges, gel, liquids, pacs, powder, and tablets. Any dishwashing liquid may contain bleach, enzymes, or rinsing aids. Some dishwashing detergents may be homemade, using ingredients such as borax, essential oil, eucalyptus oil and grated bar soap, among others.
Dishwashing detergents can be formulated to work under different circumstances. In some cases suitably formulated they can be used with cold water or sea water, although they will not generally work as well as those intended for, and used with, hot water.
Washing Liquid 10 and 20 liters
Soap is a salt of a fatty acid used in a variety of cleansing and lubricating products. In a domestic setting, soaps are surfactants usually used for washing, bathing, and other types of housekeeping. In industrial settings, soaps are used as thickeners, components of some lubricants, and precursors to catalysts.
When used for cleaning, soap solubilizes particles and grime, which can then be separated from the article being cleaned. In hand washing, as a surfactant, when lathered with a little water, soap kills microorganisms by disorganizing their membrane lipid bilayer and denaturing their proteins. It also emulsifies oils, enabling them to be carried away by running water.
Solid paraffin
Paraffin wax (or petroleum wax) is a soft colorless solid derived from petroleum, coal or shale oil that consists of a mixture of hydrocarbon molecules containing between twenty and forty carbon atoms. It is solid at room temperature and begins to melt above approximately 37 °C (99 °F), and its boiling point is above 370 °C (698 °F). Common applications for paraffin wax include lubrication, electrical insulation, and candles; dyed paraffin wax can be made into crayons. It is distinct from kerosene and other petroleum products that are sometimes called paraffin.
Un-dyed, unscented paraffin candles are odorless and bluish-white. Paraffin wax was first created by Carl Reichenbach in Germany in 1830 and marked a major advancement in candlemaking technology, as it burned more cleanly and reliably than tallow candles and was cheaper to produce.
In chemistry, paraffin is used synonymously with alkane, indicating hydrocarbons with the general formula CnH2n+2. The name is derived from Latin parum ("barely") + affinis, meaning "lacking affinity" or "lacking reactivity", referring to paraffin's unreactive nature.
Hydrogen Peroxide
Hydrogen peroxide is a chemical compound with the formula H 2O 2. In its pure form, it is a very pale blue liquid, slightly more viscous than water. Hydrogen peroxide is the simplest peroxide (a compound with an oxygen–oxygen single bond). It is used as an oxidizer, bleaching agent, and antiseptic. Concentrated hydrogen peroxide, or "high-test peroxide", is a reactive oxygen species and has been used as a propellant in rocketry. Its chemistry is dominated by the nature of its unstable peroxide bond.
Hydrogen peroxide is unstable and slowly decomposes in the presence of light. Because of its instability, hydrogen peroxide is typically stored with a stabilizer in a weakly acidic solution in a dark coloured bottle. Hydrogen peroxide is found in biological systems including the human body. Enzymes that use or decompose hydrogen peroxide are classified as peroxidases.
Properties
The boiling point of H2O2 has been extrapolated as being 150.2 °C (302.4 °F), approximately 50 °C (90 °F) higher than water. In practice, hydrogen peroxide will undergo potentially explosive thermal decomposition if heated to this temperature. It may be safely distilled at lower temperatures under reduced pressure
Reviews
There are no reviews yet.