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lets see.....
if i have phudohcl desolved in water
i have water
and i have phudo with an extra hydrogen proton so that the phudo as a
whole is a pos ion call it (phudo+)
i also have neg cloride ions (cl-)
now i add some HI gas which forms ions as it defuses
into the water.
so add pos hydrogen ions (H+)
and the neg iodide ions (I-)
ok whats in the pot (as ions)....
neg (CL-) ions
neg (I-) ions
pos (phudo+) ions
pos (H+) ions
do i have in this pot
phudo hcl (phudo hydrochloride)?
or do i have
phudo hi (phudo hydroiodide)?
i have neather,...nither....oh whatever you call it.
what i do have is
a phudo ion with a hydrogen proton covalently
bonded to the nitrogen.
if i dry up the water
the least soluble salt of the phudo
will form first be it phudo hydrochloride,hydroiodide
or phosphate salt.
as all three acids are present
now heres my point:
if i take my FB (thats FB for freebase)
and add water
then iodine
then RP
ok stop here..
the rp + I ---> PI3 (thats phosphorous tri iodide)
and
PI3 + water --> phosphoric acid (H3PO4) and hydrodic acid HI
and in less then 1 sec....
the (H+) ions from eather of the
two acids (H3PO4,HI)that formed from PI3 and water
will attach themselfs to the
phudos nitrogen atom forming the pos phudo-hydrogen ion (phudo+)
have we seen this type of phudo before?
hey!
this ion is the excact same ion as the ion formed
when we desolved phudohcl in the water instead of using freebase.
Hmm.......
something to think about
as a matter of fact.....
the only thing differnt when using
freebase phudo (at least after water RP and I are added)
compared to using the hcl salt is the use of the salt
adds neg chloride (CL-) ions.to the mix
where as the FB doesnt have any of these inert ions
so the FB solution has none.
and belive me (CL-) ions dont do anything here (excipt being a neg charge)
if you did this reaction and noticed anything differnt with it compared to
using the phudo salt
ie: yeilds and/or ,cooking times
its due to other factors like %water,%iodine,%rp,and temp
not the fact that you started with FB
now dont you want to know why and what
effected your yealds/cooking time.
thats in the next post
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