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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.
why YbS and YbI2 are semiconducting solids but LaS and LaI2 show metallic character..
Most polar solvents have Lewis base or donor properties resulting from lone-pair electrons. Good donor solvents inbuilt water, pyridine and ammonia, and are efficient at solvating
Properties of Picric Acid Picric Acid is a yellow crystalline solid, melting point 122°C. Picric Acid is insoluble in cold water but soluble in hot water and in ether. It is ac
This type of cells becomes dead over a period of time and the chemical reaction stops. They cannot be revitalized or used again. Some ordinary examples are dry cell, mercury cell,
(a) Write chemical equations for the reactions of glucose with (i) Acetic anhydride and (ii) ammoniacal silver nitrate solution. (b) Draw simple Fischer projections of D-g
a. State two main differences among globular proteins and fibrous proteins. b. Based on their chemical composition, verify how are lipids classified? Give one example of each cl
curd formation in soya milk
advantages and disadvantages of coulometer
Physical Changes Physical changes are caused by mishandling of foods during harvesting, processing and distribution; these changes lead to reduced shelf life of foods. Crushin
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