Q:

What is the chemical formula for Milk of Magnesia?

A:

Quick Answer

According to Chemical Dictionary, the chemical formula for Milk of Magnesia is Mg(OH)2. It is also referred to as magnesium hydroxide, magnesium hydrate or magnesia magma.

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Full Answer

Milk of Magnesia is most commonly used as a laxative and as an antacid to neutralize stomach acid. This releases much of the body's potassium stores. Failure to replenish the lost potassium often leads to muscle cramping.

Milk of Magnesia can also be used as a bleaching solution to whiten clothes and as a non-antiperspirant deodorant.

Industrially, magnesium hydroxide is used as a non-hazardous alkali to neutralize acidic waste-water. It is also instrumental in growing new reefs called Seacrete or Biorock.

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Related Questions

  • Q:

    What is the recommended dosage for Milk of Magnesia?

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    The recommended dosage for Milk of Magnesia is 1 to 2 teaspoons orally for use as an antacid, or 1 to 2 tablespoons orally for relief of constipation. Milk of Magnesia is an over-the-counter medication for adults and children 12 years and older, used to provide temporary relief for upset stomach, heartburn, acid indigestion and constipation.

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  • Q:

    Does milk of magnesia work as a laxative?

    A:

    Milk of Magnesia is effective as a laxative, according to WebMD. It is an osmotic-type laxative that is thought to work by drawing water into the intestines, thus softening stool and inducing a bowel movement.

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  • Q:

    What is the pH level of milk?

    A:

    The pH level of milk is about 6. In comparison, water's pH level is 7. That is a significant difference because each level is 10 times different --either more or less-- than the level next to it.

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  • Q:

    What is the pH of milk?

    A:

    Fresh milk has a pH value that is typically between 6.5 and 6.7, making it slightly acidic. A pH greater than 6.7 indicates that the udders producing the milk are inflamed by pathogens, and milk with a pH lower than 6.5 indicates heavy bacterial action and milk spoilage.

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