hyperchlorination of water - traducción al ruso
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hyperchlorination of water - traducción al ruso

WATER MOLECULES PRESENT IN A HYDRATED COMPOUND'S CRYSTAL STRUCTURE, WITHOUT BEING COVALENTLY BOUND
Water of Crystallization; Water of hydration; Water of crystallisation; Waters of hydration; Crystallization water; Anion water; Coordinated water; Waters of crystallization; Lattice water; Crystallisation water; Crystal water
  • Ca(2+)}} and the role of water as a [[bridging ligand]].
  • [Fe(H2O)6](2+)}} centers.
  • Substructure of MSO<sub>4</sub>(H<sub>2</sub>O), illustrating presence of bridging water and bridging sulfate (M = Mg, Mn, Fe, Co, Ni, Zn).

hyperchlorination of water      

медицина

гиперхлорирование воды

water of hydration         
вода гидратации
water of hydration         

строительное дело

вода гидратации

нефтегазовая промышленность

гидратационная вода

Definición

грип
ГРИП, ГРИПП, гриппа, ·муж. (·франц. grippe) (мед.). Инфекционная болезнь - катарральное воспаление дыхательных путей, сопровождаемое лихорадочным состоянием; то же, что инфлуэнца
.

Wikipedia

Water of crystallization

In chemistry, water(s) of crystallization or water(s) of hydration are water molecules that are present inside crystals. Water is often incorporated in the formation of crystals from aqueous solutions. In some contexts, water of crystallization is the total mass of water in a substance at a given temperature and is mostly present in a definite (stoichiometric) ratio. Classically, "water of crystallization" refers to water that is found in the crystalline framework of a metal complex or a salt, which is not directly bonded to the metal cation.

Upon crystallization from water, or water-containing solvents, many compounds incorporate water molecules in their crystalline frameworks. Water of crystallization can generally be removed by heating a sample but the crystalline properties are often lost.

Compared to inorganic salts, proteins crystallize with large amounts of water in the crystal lattice. A water content of 50% is not uncommon for proteins.

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