Search Results
| Search type | Search syntax |
|---|---|
| Tags | [tag] |
| Exact | "words here" |
| Author |
user:1234 user:me (yours) |
| Score |
score:3 (3+) score:0 (none) |
| Answers |
answers:3 (3+) answers:0 (none) isaccepted:yes hasaccepted:no inquestion:1234 |
| Views | views:250 |
| Code | code:"if (foo != bar)" |
| Sections |
title:apples body:"apples oranges" |
| URL | url:"*.example.com" |
| Saves | in:saves |
| Status |
closed:yes duplicate:no migrated:no wiki:no |
| Types |
is:question is:answer |
| Exclude |
-[tag] -apples |
| For more details on advanced search visit our help page | |
Results tagged with everyday-chemistry
Search options answers only
not deleted
user 7499
Applications of chemistry to reagents, reactions and processes of everyday life. Use this tag for question on chemistry in an out-of-laboratory/class context. DO NOT use this tag merely because the question is about simple chemistry.
7
votes
Accepted
Real life chemistry :boiling carrot dices
My guess would be natural convection. Hot water is less dense than cold water so when the heat source is at the bottom, the freshly heated water rises and the cooler water at the top sinks. The cooler …
- 13.1k
5
votes
What governs the merging of globs of inmiscible liquid?
Emulsion chemistry is actually rather complicated, but I'll try to give a conceptual description. Whenever you have a surface dividing two phases, there is an energy associated with creating a certain …
- 13.1k
2
votes
Accepted
Can an emulsion be emulsified?
Yes, they're called multiple emulsions (and more specifically: double, triple emulsions, etc.). Usually they're made from alternating polarity phases—water inside oil inside water, for example. There …
- 13.1k
2
votes
Using baking powder to make baked food crispy
Not exactly an academic source, but a few articles on Serious Eats suggest that baking powder's gas releasing reaction forms small bubbles of protein on the surface that add surface area that can quic …
- 13.1k
6
votes
Why does water boil vegetables, but oil does not?
Brinnb is correct, but the other big difference between boiling and frying is that vegetables already have a lot of water in them. Boiling in water doesn't really change that because everything is alr …
- 13.1k
10
votes
Accepted
Fireplace window: Can one influence how fast soot is building up?
I don't have a fireplace or wood stove, so I don't have a practical technique that I know works to prevent soot buildup on glass, but I can answer some of your questions about glass and soot. To start …
- 13.1k
27
votes
Accepted
Is poison still poisonous after its 'expiration date'?
It depends on what the poison is.
If we take the colloquial use of the word and include toxins and venoms, many are things like proteins that will certainly denature or otherwise degrade, eventually b …
- 13.1k
3
votes
Accepted
Why does steel wool catch fire when rubbed with a battery?
Steel wool is a mat of very fine steel fibres. Because of their small size, it's easy to heat them up quickly to the point of burning and their relatively large surface area to volume ratio lets them …
- 13.1k
1
vote
Baking soda bath to deacidify newsprint?
It seems that adding bicarbonate is how acid-free paper is made, though more modern paper is neutralized by the use of chalk as filler. The wiki page says that magnesium or calcium bicarbonate are com …
- 13.1k
1
vote
Accepted
Electrochemistry (Spontaneous Reactions)
For $\ce{Pb^2+_{(aq)} + Cu_{(s)}<=> Pb_{(s)} + Cu^2+_{(aq)}}$, your potentials are the wrong way around. The cathode is the electrode at which the reduction occurs so it's lead minus copper.
For $\ce …
- 13.1k
4
votes
Accepted
Why isn't washing up liquid dry
There's no technical reason why you couldn't make a powdered dishwashing detergent and I suspect that someone probably does sell it, just as there are liquid, tablet, and powdered automatic dishwasher …
- 13.1k
1
vote
The standard for drinking water is 1300 mg/l and the first area has a value of 837 µg
I don't know what this standard or the "first area" are, but the hazard quotient is simply the ratio of potential exposure to the maximum exposure without adverse effects. You can't take the ratio of …
- 13.1k
20
votes
Accepted
Does bleach turn a substance white or colorless?
First, let's think about what makes a substance coloured: a substance will appear to be coloured if it absorbs light in the visible spectrum. Beta carotene:
absorbs blue/green light (400–500 nm), s …
- 13.1k
4
votes
Accepted
Difference between baking soda and baking powder
As LDC3 says, Baking soda is simply sodium bicarbonate, $\ce{NaHCO3}$. When one adds an acid, the following reaction occurs: $\ce{HCO3- + HA -> H2CO3 + A-}$ and the carbonic acid releases carbon dioxi …
- 13.1k
3
votes
How to purify water with activated carbon?
The main reason activated carbon is used in water treatment is that its large surface area is useful for adsorbing volatile organic contaminants and chlorine. It is not effective at removing inorganic …
- 13.1k