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Break point chlorination: It may be defined as the chlorination of water to such an extent that not only living organism but also other organic impurities in water are destroyed. When chlorine is added to water, it is used for different reactions like oxidation of oxidizable substance, chlorination of organic substance, destructive oxidation of organic substances and disinfection of pathogens. Initially all the chlorine added is consumed and there is no free chlorine. This is due to complete oxidation of oxidizable substances. As the applied chlorine increases, there is steady increase in amount of residual chlorine. This stage corresponds to formation of chloro-organic compounds and chloramines when the dose of chlorine increase, destruction of chloro organic and chloramines takes place. Addition of chlorine in such dosages is known as break point or free residual chlorination. The breakpoint chlorination ensures complete destruction of organic compounds, which give colour, unpleasant odour and bad taste. In addition to it a complete destruction of disease producing micro-organisms is also ensured.
The second law states that where dS ≥ dQ/T for a reversible process and dS = dQ/T for an irreversible process. a. Show that since dW 12 = -dW 21 (dW reverse = -dW forwar
Physical Properties of Cinnamic Acid (a) Cinnamic Acid is a white crystalline solid and its melting point 133° C . (b) Cinnamic Acid is sparingly soluble in water. (c) Ci
Statistical experimental methods are used in product development. In order to adopt the statistical product design or experimental method, it is necessary to understand the basic c
(i) Use valence shell electron pair repulsion theory (VSEPR) to predict the shape of the molecule comprising oxygen, nitrogen and fluorine atoms, which has the formula ONF, and whe
Calculate the activity of nuclides: Problem: 100 mg piece of a gold ornament containing 10% copper as impurity was irradiated with thermal neutrons at 2.1×10 11 n/cm 2
characterstics of s block element
Q. Conduct a descriptive analysis of bread? To sensory evaluate the slice of white bread on the basis of appearance, taste, texture and flavour. • judge the product quality
Q. Importance of Moisture content of the flour? Moisture content of the flour is an important parameter and does not remain the same throughout the period of storage. As the fo
Q. Determine mass of an electron? Ans. Three years later after J.J Thomson discovered the electron, the American scientist Robert Millikan used an oil drop experiment to accu
Why does Ferric Chloride shows color?
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