Naked Science Forum
Non Life Sciences => Chemistry => Topic started by: UltimateTheory on 06/12/2015 01:54:50
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Hello!
How To Make Calcium Carbonate (CaCO3) video tutorial.
https://www.youtube.com/watch?v=9X1egChC8Ac (https://www.youtube.com/watch?v=9X1egChC8Ac)
Best Regards!
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This forum is for the discussion of chemistry, not self promotion.
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This forum is for the discussion of chemistry, not self promotion.
Making calcium carbonate, then from it calcium oxide, then from it calcium hydroxide, are essential chemical reactions that people should know how to do..
I am simply illustrating them on videos.
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Please present all Topics as a question, as per site guidelines.
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The video is nonsense.
It doesn't make calcium carbonate
Washing egg shells won't remove most of the impurities present in egg shell.
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Then learn from wikipedia
https://en.wikipedia.org/wiki/Eggshell
"The chicken eggshell is 95-97% calcium carbonate crystals"
When it'll be burned to receive CaO, organic impurities will vaporize.
"The eggshell is mostly made up of calcium carbonate and the membrane is valuable protein. When separated both products have an array of uses."
In video I am showing mostly how to get rid of membrane. It has smaller density than water, therefor it floats on the surface.
Another link for you to read
https://en.wikipedia.org/wiki/Calcium_carbonate
"Biological sources: Eggshells, snail shells and most seashells are predominantly calcium carbonate and can be used as industrial sources of that chemical."
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Have you forgotten what the video is called?
You called it "How To Make Calcium Carbonate (CaCO3) video tutorial."
And, in that video, you spend 6 minutes and five seconds not making calcium carbonate. You take calcium carbonate out of a box, crush it and rinse it.
At best, you removed some of the impurities from crushed egg shells, but them, you also removed some of the CaCO3 as well.
As you say, if you were to roast the shells in air, you would actually remove the impurities- but the thing is (and you might not realise this) your video doesn't actually show you roasting them; does it?
And, by the way, the protein is actually more dense than water.
It floats because air bubbles stick to it
Since you seem to like putting in wiki pages, here's one that's actually relevant.
https://en.wikipedia.org/wiki/Froth_flotation