Steels are alloys that have iron content ranging from more than 99 percent to less than 60 percent, with carbon and other metallic elements to harden the alloys or give them other properties. Iron by itself is relatively soft and prone to rusting. Steel is hard and corrosion-resistant.Know More
Alloy steels have a little carbon but mainly have other metals to give them various properties, such as strength from nickel, corrosion resistance from chromium, toughness from vanadium, hardness from manganese, improved wear from molybdenum and high-temperature strength from tungsten.
Other types are carbon steel with 1 to 2 percent carbon, the most widely used; galvanized steel, which is zinc-coated; electroplated steel coated with tin in a process using electrical current; tool steel made under high temperatures and cooled quickly to make it hard; and the ancient Damascus steel of very high quality.Learn more about Chemistry
Although the chemical composition of wood varies from species to species, wood is primarily composed of carbon, hydrogen, oxygen, calcium, potassium, sulfur, nitrogen and magnesium. Most wood contains some amount of water as well.Full Answer >
In the periodic table, elements in the same group or family have similar chemical properties because they have the same number of valence electrons in their outer shells. When the group numbers on the periodic table are given in the older system that uses Roman numerals from IA to VIIIA, it simply is a matter of looking at the group number to know the number of an element's valence electrons.Full Answer >
The law of octaves in chemistry is a generalization of a correspondence between chemical properties and atomic weight, in which different elements with similar chemical properties are usually separated by some multiple of eight mass units. It was first stated by the English chemist John Newlands in 1865.Full Answer >
Sugar and salt crystals are made of entirely different elements and have very different chemical and physical properties. While both dissolve readily in water, they dissolve in different ways, and unlike sugar, the dissolution of salt is largely unaffected by temperature. Their greatest similarities are in their common appearance as small white crystals and their use in the preparation and flavoring of food.Full Answer >