Page 182 - ICSE Chemistry 8
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moisture from salts. Drying agents (also called desiccants) come
                 in various forms and have a wide range of applica  ons in food,
                 pharamaceu  cal, packing and electronic industries. They help in
                 sustaining a state of dryness in their vicinity. You must have seen silica
                 gel packets in your newly purchased leather and electronic items.

                 It may also happen at   mes that some substances on being exposed
                 to air lose the water of crystallisa  on thereby reducing in weight
                 and becoming amorphous. These substances are called effl  orescent
                                                                                              Fig. 8.8: Silica gel, a desiccant
                 substances and the phenomenon is called  effl  orescence. This is
                                      .
                 observed in Na SO 10H O which loses its water of crystallisa  on on being exposed to air. Similarly,
                                          2
                                     4
                                 2
                       .
                                                                                               .
                 FeSO 7H O loses its water of crystallisa  on when exposed to air and Na CO 10H O loses 9 molecules of
                      4
                           2
                                                                                                   2
                                                                                              3
                                                                                          2
                 water of crystallisa  on on being exposed to air.
                      Take a Break!
                     Match the columns.
                                    Column A                                   Column B
                          1. True solu  on                (a)  Mud in water

                          2.  Suspension                  (b)  Makes it diffi  cult to see through smoke or fog

                          3. Colloid                      (c)  Calcium oxide
                          4. Tyndall eff ect               (d)  Saline water

                          5. Hygroscopic substance        (e)  Emulsion




                 CHEMICAL PROPERTIES OF WATER

                 Let’s study the chemical proper  es of water.

                                                                                           Thinking Fountain
                 Nature                                                                   Why is pure water a compound
                                                                                          and not a mixture?
                 Pure water is neutral. It has no eff ect on litmus solu  on.
                 Stability


                 Water is highly stable. It does not decompose      Know Your Scientist
                 easily. However, when heated above 2000°C
                                                                    John Ri  er (1776–1810) confi rmed the composi  on
                 or when electric current is passed through
                                                                    of water to be two parts hydrogen and one part
                 it, it decomposes into hydrogen and oxygen
                                                                    oxygen in 1800. This composi  on was confi rmed
                 gases.                                             when the amount of hydrogen and oxygen produced
                                                                    by the electrolysis of water were measured by Ri  er.
                     2H O    Electrolysis    2H 2   +   O 2         Water’s composi  on was discovered in 1781 by Henry
                        2
                     Water                Hydrogen    Oxygen
                                                                    Cavendish.



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