Chemistry Metals and Non-metals doubts (only 3)
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Chemistry Metals and Non-metals doubts (only 3)

[From: ] [author: ] [Date: 11-08-10] [Hit: ]
Aluminium easily combines with oxygen to form a layer of aluminium oxide. This layer acts as a protective layer and does not allow the metal underneath to react further.3. Nitric acid, being a strong oxidising agent, oxidises the H2 gas produced to water,......
1.Sodium oxide dissolves in water forms sodium hydroxide .What is the nature of this solution?
2.Aluminum easily combines with oxygen but still can be used for making kitchen utensils .Why?
3.Hydrogen gas is not evolved when a metal reacts with nitric acid .Give reason

Please help me with my doubts. Help is really appreciated!

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1. Sodium hyroxide (NaOH) is basic in nature.
2. Aluminium easily combines with oxygen to form a layer of aluminium oxide. This layer acts
as a protective layer and does not allow the metal underneath to react further.
3. Nitric acid, being a strong oxidising agent, oxidises the H2 gas produced to water, so instead of hydrogen gas, water is evolved.

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1. Dissolving is not a chemical process so no new substances should be formed.
2. I believe they put a protective coating on it to stop it rusting.
3. Are you sure evolved is the right word? Because this makes no sense.

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1)if it really dissolve then it will be basic.
2)i also wants to know because it causes cancer in human body.its a drawback that we using aluminium kitchen utensils.

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try google i dont think the people who come on here are that smart if they are they have no lives!

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1)Sodium oxide is a chemical compound with the formula Na2O. It is used in ceramics and glasses, though not in a raw form. Treatment with water affords sodium hydroxide.

Na2O + H2O → 2 NaOH(l)

The nature of NaOH( sodium hrdroxide) is basic.

2)Aluminium's advantages over other materials for kitchen utensils is its good thermal conductivity (which is approximately an order of magnitude greater than that of steel), the fact that it is largely non-reactive with foodstuffs at low and high temperatures, its low toxicity, and the fact that its corrosion products are white and so (unlike the dark corrosion products of, say, iron) do not discolour food that they happen to be mixed into during cooking.[3] However, its disadvantages are that it is easily discoloured, can be dissolved by acidic foods (to a comparatively small extent), and reacts to alkaline soaps if they are used for cleaning a utensil.
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