Answer:
The 2 in the formula means that, there are 2 phosphate anions that forms the salt.
Explanation:
Magnesium phosphate is a ionic salt.
The formula indicates that 3 moles of Mg and 2 moles of anion phosphate are contained in 1 mol of compound.
3Mg²⁺ + 2PO₄⁻³ → Mg₃(PO₄)₂
The phosphate anion comes from phosphoric acid and it is generated when the acid loses the 3 protons.
H₃PO₄ → 3H⁺ + PO₄⁻³
Phosphate has a negative charge of -3, so when it bond to magnesium, which has a charge of +2, there must be 3 magnesium and 2 phosphate to make a global charge +6 -6 in the ions
Answer:
Various limitations of Mendeleev's periodic table are:-
Position of hydrogen - he couldn't assign a correct position to hydrogen as it showed properties of both alkali and halogens .
Position of isotopes - he considered that the properties of elements are a function of their atomic masses. Hence isotopes of a same element couldn't be placed.
In the d-block , elements with lower atomic number were placed before higher atomic number.
Explanation:
The noble gas notation is as follows- you must start with the noble gas that is before the element which in this case is Krypton and then from there you continue the electron configuration as follows- [Kr] 5s^2 4d^10 5p^2
Answer: limiting reactant controls the amount of product formed in a chemical reaction.
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Answer:
The vegetable oils are liquid at room temperature. They contain double bonds. During hydrogenation double bonds break hydrogen is introduced and form vegetable ghee.
Explanation:
Hydrogenation:
It is the chemical process in which hydrogen is introduced in unsaturated hydrocarbons in the presence of catalyst Ni.
Simple hydrogenation reaction:
H₂C = CH₂ + H₂ → CH₃-CH₃
Ni
Hydrogenation is used on industrial level in the production of vegetable ghee.
The unsaturated hydrocarbons, fatty acids undergoes hydrogenation and form ghee.
The vegetable oils are liquid at room temperature. They contain double bonds. During hydrogenation double bonds break hydrogen is introduced and form vegetable ghee.
