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Natural Science Forum / Chemistry / General Chemistry / August 2004



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ThreadLast Post  Replies
silver extraction from ore31 Aug 2004 13:40 GMT24
Hello everyone, I live in Nevada. I am interested in extracting silver
form the diffrent ore found here.Perticuallary by using nitric acid.
creating silver chloride them drying it and melting the stuff. I am
also interested in fire assaying. But i need the processes for both.
Stainless steel31 Aug 2004 01:27 GMT6
Group:
Slightly off topic - but I need to pick your brains!
I've got some stainless steel cutlery - not of great monetary valuable but
of sentimental value.
CO2 volume measurement in soft drinks30 Aug 2004 13:34 GMT3
Just wondering if anyone could help me with finding the equation used to
calculate standard CO2 volume tables used in the soft drink industry.
Basically what these tables do is allow the manufacturer to look up the
volume of CO2 in a sample product by measuring the bottle pressure ...
H2O230 Aug 2004 13:02 GMT11
How can hydrogen peroxide exist?
Hydrogen has a +1 and a -1 oxidation states, and oxygen only has a -2.
Thus it is impossible to get them to balance with H2O2.  So is my
oxidation states table in my CRC handbook wrong, or am I missing
Road Flare hot enough to start thermite?30 Aug 2004 05:04 GMT11
Is a road flare hot enough to start thermite? Someone spilled my
ignition mixture (black powder with 25% aluminum) and now I need some
way to light it. I am about a 2 hour drive from my main supplies and I
don't want to drive back just to make another ignition mixture.
curious chemistry - chemicals that wear out!29 Aug 2004 04:59 GMT16
Extracted from:—
http://dailynews.att.net/cgi-bin/news?e=pub&dt=040810&cat=scitech&st=scitechsupe
r_capacitors_futuretech_040810&src=abc

Note: This article expires on: 08.13.2004 at 12:00 am
Powerful New Roles for Supercapacitors
bp28 Aug 2004 17:10 GMT3
Can any one tell me  what is boiling point of milk (cow milk), coconut
milk, and evaporated milk?
Re: sardine and anchovy PUFA content28 Aug 2004 14:27 GMT6
I think "sardine" is a generic term for a small example of the herring
family of fish, from which one might then deduce content.  Also, if canned
content is given, comparing it to the canned version of a known fresh fish
might suggest how to make conclusions about content as to how ...
Help Getting An Article from the J. Agr.Food Chem.28 Aug 2004 03:43 GMT2
Would it be possible for someone having access to the Journal of
Agricultural and Food Chemistry-1960  to send an article from it via
email? The online version of 1960 edition is here
http://pubs3.acs.org/acs/journals/toc.page?incoden=jafcau&indecade=4&involume=8&
inissue=2
.
Pyrthione tautomerization28 Aug 2004 03:13 GMT1
Which is the predominant tautomeric form of 2-pyrithione in methanol:
the pyrithione or the pyridyl thiol?
  c   c                            c   c
c         NH      <----------->  c         N
methanol for Biodiesel?27 Aug 2004 18:30 GMT2
I want to try making some biodiesel, but I didn't yet manage to find
any methanol suppliers in my country (Cyprus). I only managed to find
a model shop that sells a mixture of 75% methanol, oil and nitro. Does
anyone know if that would do? What are other places that could
fast TCP (tri calcium phosphate) measurement27 Aug 2004 15:26 GMT1
Ls,
TCP (tri calcium phosphate) is used as a free flowing agent.
We have some dosage challenges in our plant.
Does anyone know of a cheap and fast method to measure this in a powder?
about an chemical reaction equilibrium (steam reforming of methane)27 Aug 2004 08:27 GMT4
hi this is my second question today:)
in an article it explain steam reforming of methane to produce hydrogen
       CH4 + 2(H20) --> CO2 + 4(H2)
it sait that this reaction produce 7.05 kg of CO2 per one kg of hydrogen
Largest employers of Chemists27 Aug 2004 06:23 GMT4
Is there a chart/graph showing who are the largest employers of
chemists? I looked at American Chemical Society.
I assume the Army, Naval and Air Force research labs and NIST might be the
largest federal government employers of chemists.
Increasing water surface tension26 Aug 2004 19:42 GMT9
How can the surface tension of water + surfactants (now about 40
ergs/cm^2) be recovered to the original water value (72 ergs/cm^2)?
Are there any additives that can do it? Salts (like NaCl) didn't help
much.
Pages: 1 2 3 4 5 6 July, 2004
 
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