All Questions
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Can a plain sheet of stainless steel adhering to the 316 grade be regarded as food safe at every finish level?
My question is not purely about chemistry but it definitely involves it.
I was looking for a while to buy a food-grade stainless steel plate that would fit my home pizza gas oven (to have the dough ...
- 147
12
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3
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How can steel be so different from iron, even if amount of carbon is small?
Perhaps I am too naive, but I am having a hard time visualizing how even 'high-carbon' iron and steel alloys are maybe, at most, about four percent carbon by mass, which still means only one (smaller) ...
- 1,795
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1
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When Iron reacts with any other species, how will we know that the reaction will be of Fe(II) or Fe(III) i.e. of ferrous or ferric? [closed]
Like when iron reacts with water there forms iron oxide and hydrogen but how'll we come to know which of three equation will be right equation for reaction?
$$\ce{Fe + H2O → FeO + H2}$$
$$\ce{2Fe + ...
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