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-1 votes
1 answer
82 views

How rate of absorption remains same throughout the process?

While reading surface chemistry, I got Rate of adsorption is high at begining and then decreases till equilibrium is attained . On the other hand , rate of absorption remains same throughout the ...
user avatar
4 votes
2 answers
272 views

Why is the IUPAC definition of adsorption so different from other definitions?

NB: This question has been edited. Originally, some of the confusion was caused by me not knowing that condensed phase could refer to solid phases as well. This has been removed, but the confusion ...
user110391's user avatar
0 votes
1 answer
3k views

Hygroscopic Substances and Drying Agents

My book says: Most of the hygroscopic substances are drying agents Based on what I read on several websites, I think dehydrating agents also act as drying agents. If so, all dehydrating agents ...
Stephen Allen's user avatar
1 vote
0 answers
108 views

Removing harmful gases from automobile exhaust using electrostatic precipitation

If I attach an electrostatic precipitator to a car's exhaust - and also make the smoke pass through an area containing $\ce{NaOH}$ in order to absorb sulfur dioxide - does that mean that the smoke ...
user19403's user avatar
15 votes
4 answers
1k views

Relative strength of desiccants

Is it meaningful to characterize the relative strength of desiccants? For example, is there a measure of hygroscopy, or an ordering of desiccants, such that higher ones will always dry lower ones? ...
feetwet's user avatar
  • 3,340
8 votes
0 answers
249 views

New finding in cobalt compound that absorbs oxygen - is it really a breakthrough?

Very recently Chemical Sciences published results of the discovery of a new cobalt compound that can absorb oxygen at presumably a higher capacity than what has been achievable before. The paper is ...
docscience's user avatar
  • 2,773
2 votes
1 answer
1k views

Spices are absorbed or adsorbed in food?

When we cook food, we add several spices and condiments which enhance color, taste and smell. Are these spices and condiments just adsorbed on the food particles? Or are they absorbed? For example ...
Rijul Gupta's user avatar