![]() Salts of strong acids and strong bases (" strong salts") are non- volatile and often odorless, whereas salts of either weak acids or weak bases (" weak salts") may smell like the conjugate acid (e.g., acetates like acetic acid ( vinegar) and cyanides like hydrogen cyanide ( almonds)) or the conjugate base (e.g., ammonium salts like ammonia) of the component ions. Some organic dyes are salts, but they are virtually insoluble in water.ĭifferent salts can elicit all five basic tastes, e.g., salty ( sodium chloride), sweet ( lead diacetate, which will cause lead poisoning if ingested), sour ( potassium bitartrate), bitter ( magnesium sulfate), and umami or savory ( monosodium glutamate). Similarly, inorganic pigments tend not to be salts, because insolubility is required for fastness. Some minerals are salts, some of which are soluble in water. sodium chloride NaCl and magnesium sulfate heptahydrate MgSO 4♷H 2O are colorless or white because the constituent cations and anions do not absorb light in the part of the spectrum that is visible to humans.nickel(II) chloride hexahydrate NiCl 2♶H 2O is made green by the hydrated nickel(II) chloride.potassium permanganate KMnO 4 is made violet by the permanganate anion MnO − 4.copper(II) sulfate pentahydrate CuSO 4♵H 2O is made blue by the hydrated copper(II) cation.cobalt(II) nitrate hexahydrate Co(NO 3) 2♶H 2O is made red by the chromophore of hydrated cobalt(II) 2+.potassium dichromate K 2Cr 2O 7 is made red-orange by the dichromate ion Cr 2O 2− 7. ![]()
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