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Q. Explain about Magnetic Separation ?
This process is based on the difference in magnetic properties of minerals. If the ore but not the gangue is attracted by a magnetic field, it may be concentrated to-yield a sample which is rich in the metal. The pulverised mineral is passed over a rubber belt which goes on a pully in a magnetic field. The non-magnetic gangue particles fall off in a vertical position when the belt passes over the pully, but the magnetic ore clings to the belt. When the belt passes out of the influence of the magnetic field, the ore drops off. Magnetite (Fe3O4), haematite (Fe2O3), chromite (FeO.Cr2O3), wulfrarmite (FeWO4), and ilmenite (FeO.TiO2) are some of the minerals which are separated from non- magnetic impurities by this process.
Out of the following, which compound will have electrovalent bonding: (1) Ammonia (2) Water (3) Calcium chloride (4) Chloro
Ask question #Minimum 100 words accept how r scales formed in boliers & wt rhte affects of scales on boiler platesed#
Preparation of alkane
Q. Give neutralization reactions of salts? Ans. A salt is an ionic compound composed of an anion from an acid and a cation from a base. Sodium chloride, NaCl, and potassiu
Quantitative determination of a number of ions like Cu, Ag, Zn, Fe, Ni, Co, Cd etc. has been done by using 1.2.3-benztiazole as precipitating agent under different experimental c
Q. What do you mean by Isotopes? Isotopes and mass number although all atoms of an element have the same number of protons most elements have atoms with different numbers of ne
apparatus and principle of Flah photolysis...and 3rd order reaction with two same and one different concentration.
How do you mean by chemistry?
Question 1: (i) With the aid of a diagram, briefly explain the natural environmental system. (ii) Explain the green house effect, and give 2 examples of green house gases
Uses of Starch - Biomolecules (a) Starch are used as the most useful constituent of food as rice, bread, potato and corn-flour, etc. (b) Starch are used in the creation of d
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