A theory of chemical bonding based upon the postulated existence of molecular orbitals.
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What's In Your Beverage? How to Ensure Quality Control with CO2 Analytical Support
Calibration standards, performance audits, and the FDA's never-ending safety, labeling, and inspection requirements are just the tip of the iceberg when it comes to dealing with the increasingly stringent quality control standards of the beverage industry.
As these quality standards become stricter, beverage producers are increasingly called upon to get products to market faster using fewer resources, while simultaneously managing ingredient quality, and ultimately, risk.
Flux
A substance added to react with the charge, or a product of its reduction, in metallurgy, usually added to lower a melting point.
Fractional Precipitation
Removal of some ions from solution by precipitation while leaving other ions with similar properties in solution.
Indicators
For acid-base titrations, organic compounds that exhibit different colors in solutions of different acidities, used to determine the point at which reaction between two solutes is complete.
Calorie
The amount of heat required to raise the temperature of one gram of water from 14.5°C to 15.5°C. 1 calorie = 4.184 joules.
Allotropic Modifications (Allotropes)
Different forms of the same element in the same physical state.
Combination Reaction
Reaction in which two substances (elements or compounds) combine to form one compound.
Extensive Property
A property that depends upon the amount of material in a sample.
Law of Partial Pressures (Dalton's Law)
The total pressure exerted by a mixture of gases is the sum of the partial pressures of the individual gases.
Henry's Law
The pressure of the gas above a solution is proportional to the concentration of the gas in the solution.
