What is zinc nitrate?
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(m)\n\nSynonyms: Nitric acid, zinc salt solution; Zinc Nitrate Solution \nCAS No.: 7779-88-6 (Anhydrous) \nMolecular Weight: Not applicable to mixtures. \nChemical Formula: Zn(NO3)2 \nProduct Codes: 4346 \n\nEmergency Overview \n-------------------------- \nDANGER! STRONG OXIDIZER. CONTACT WITH OTHER MATERIAL MAY CAUSE FIRE. HARMFUL IF SWALLOWED OR INHALED. CAUSES IRRITATION TO SKIN, EYES AND RESPIRATORY TRACT\n\n\nPotential Health Effects \n---------------------------------- \n\nInhalation: \nCauses irritation to the respiratory tract. Symptoms may include coughing, shortness of breath. Methemoglobinemia may occur. \nIngestion: \nCauses irritation of the gastrointestinal tract. If appreciable amounts are ingested, abdominal pain, cramps and nausea may result together with faintness and bluish lips and skin (methemoglobinemia). \nSkin Contact: \nCauses irritation to skin. Symptoms include redness, itching, and pain. \nEye Contact: \nIrritant. Causes redness, tears and pain, possibly blurred vision. \nChronic Exposure: \nZinc salts are eliminated fairly promptly, making chronic effects less than acute. \nAggravation of Pre-existing Conditions: \nNo information found. \n\nFirst Aid Measures\nInhalation: \nRemove to fresh air. If not breathing, give artificial respiration. If breathing is difficult, give oxygen. Get medical attention. \nIngestion: \nIf swallowed, DO NOT INDUCE VOMITING. Give large quantities of water. Never give anything by mouth to an unconscious person. Get medical attention immediately. \nSkin Contact: \nWipe off excess material from skin then immediately flush skin with plenty of water for at least 15 minutes. Remove contaminated clothing and shoes. Get medical attention. Wash clothing before reuse. Thoroughly clean shoes before reuse. \nEye Contact: \nImmediately flush eyes with plenty of water for at least 15 minutes, lifting lower and upper eyelids occasionally. Get medical attention immediately. \n\nFire Fighting Measures\nFire: \nNot combustible, but substance is a strong oxidizer and its heat of reaction with reducing agents or combustibles may cause ignition. Increases flammability of any combustible substance in contact with it. \nExplosion: \nNot considered to be an explosion hazard. \nFire Extinguishing Media: \nWater or water spray in early stages of fire. Foam or dry chemical may also be used. \nSpecial Information: \nIn the event of a fire, wear full protective clothing and NIOSH-approved self-contained breathing apparatus with full facepiece operated in the pressure demand or other positive pressure mode. \n\n\nHandling and Storage\nKeep in a tightly closed container, stored in a cool, dry, ventilated area. Protect against physical damage and moisture. Isolate from any source of heat or ignition. Avoid storage on wood floors. Separate from incompatibles, combustibles, organic or other readily oxidizable materials. Containers of this material may be hazardous when empty since they retain product residues (vapors, liquid); observe all warnings and precautions listed for the product. \n\nPhysical and Chemical Properties\nAppearance: \nColorless to yellowish liquid. \nOdor: \nSlight nitric acid odor. \nSolubility: \nSoluble in water. \nSpecific Gravity: \nNo information found. \npH: \nNo information found. \n% Volatiles by volume @ 21C (70F): \n0 \nBoiling Point: \nNo information found. \nMelting Point: \nNo information found. \nVapor Density (Air=1): \nNo information found. \nVapor Pressure (mm Hg): \nNo information found. \nEvaporation Rate (BuAc=1): \nNo information found. \n\nStability: \nStable under ordinary conditions of use and storage. \nHazardous Decomposition Products: \nOxides of nitrogen and toxic metal fumes may form when heated to decomposition. \nHazardous Polymerization: \nWill not occur. \nIncompatibilities: \nMetal powders, cyanides, sodium hypophosphite, stannous chloride, phosphorus, thiocyanates, carbon, metallic sulfides, sulfur, organic materials. Substance is capable of reac
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im pretty sure that would be a very volatile compound but im not sure what the combination or final chemical compound would create but I think the best place to find ammonia nitrate is in ceratin types of fertilizers
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First we need to find the formula for zinc chloride.\nZn = +2 charge\nCl = -1 charge\nCross charges, and the formula is: \n\nZnCl2\n\nNow, stoichiometry solves this problem...\nThere are 3 moles total of Zn and Cl separately. \nZn has 2 mols\nCl has 1 mol\n\n0.1 mol ZnCl x (1 mol / 3 mol total) = 0.03333 mol Cl- ions
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Zn(NO2)2; Co(HSO3)3; HgF; Al2(CO3)3; Cs2C2O4; Ba(ClO)2; SnBr2; Mg(HSO3)2.
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Most nitrates are fertilizers for plants .
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D..zinc and Hdrochloric acid\n\nand zn replaces hdrogen because zinc iz more active that H in chamical activity series
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The common name for potassium nitrate is saltpeter.  A suitable substitute would be sodium nitrate, which is also called nitrate of soda or chili saltpeter.  (This assumes that you are making something like gun powder).\nIf you are feeding plants potassium phosphate might make a good substitute.
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Nitrate it. Treat it with H2SO4 and HNO3. Simply warm it.
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zinc oxide...like in desitin ointment...clears it up
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Silver nitrate. \nThe Ag(+) is silver, and the NO3(-) is nitrate. \nDon't get this stuff on your hands; it stains!
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Ziehl-Neelsen (ZN) staining is the key technique for diagnosis of mycobacterial infections; however, a high percentage of patients exhibit positive signs of tuberculosis, as indicated by pathology, culture of mycobacteria, and polymerase chain-reaction analysis, and yet show negative results on ZN staining.
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P3(NO3)3 \n\nNO3 = nitrate NO4 does not
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Sodium nitrate (NaNO3) and its close relative sodium nitrite (NaNO2) are preservatives that you find in lots of processed meats. Stuff like salami, hot dogs, pepperoni, bologna, ham, bacon and SPAM all normally contain sodium nitrate as one of the ingredients. Fresh meats generally do not contain any added chemicals, so the question is, "Why is sodium nitrate added to all of these processed meats?" \n\nThere are two reasons for adding these chemicals to processed meats: \n\nThey preserve the color of the meat (meaning that it looks pink like SPAM rather than gray like cooked hamburger). You have probably noticed that nearly all meats that contain sodium nitrate or sodium nitrite remain pink or red even though they are cooked during processing. \nThese chemicals inhibit botulism to some degree. \nThe jury is out on how harmful these substances are. Sodium nitrite reacts with stomach acid and other chemicals in the stomach to produce nitrosamines, which have been shown to cause cancer in animals when consumed in large quantities. However, there's not much sodium nitrate/nitrite in meats, and we consume sodium nitrate/nitrite from other foods as well, so it is not clear that they are harmful in the quantities we get from meats. Some people recommend that small children and pregnant women avoid these chemicals altogether just to be safe. Since neither canned chicken nor tuna have any redness to protect, they generally do not contain nitrates.
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the solubility of copper (II) nitrate is 138 g/100 ml of water at 0oC.
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The first website explains *how* to make a\nmirror using "nitrate of silver", water, and ammonia.\n\nThe second website offers "nitrate of silver" for sale.
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In a single replacement reaction, the more active metal will replace the less active one.  Such as:\n\nCuSO4 (aq) + Zn (s) ----> ZnSO4 + Cu (s)\n\nTo the best of my knowledge,  Platinum will not replace Zinc in a sulfate solution:\n\nZnSO4 (aq) + Pt (s) ----> ZnSO4 (aq) + Pt (s) [No Reaction]\n\nPlatinum is often used as an electrode because it is difficult to replace by direct single replacement reactions.
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You might be able to find it at a pharmacy. A chemical supply shop, or an older style apothecary or chemist type shop might have it. Searching for its chemical name (potassium nitrate) might also help.\nAside from these, the only other source I know  of  is the underside of a dung heap.