A. calcium hydrogentrioxocarbonate (IV)
B. calcium trioxocarbonate (IV)
C. calcium tetraoxosulphate (VI)
D. calcium hydroxide
Correct Answer:
Option B – calcium trioxocarbonate (IV)
Explanation
Furring of kettles is caused by the temporary hardness in water. Temporary hardness in water is caused by calcium and magnesium trioxocarbonate (IV)
CaCO3 causes the furring of kettles
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![A quantity of hot water at 100ºC is added to 400g of water at 10ºC until the temperature of the mixture is 60ºC. Calculate the mass of the hot water added. [Specific heat capacity of water =4200JKg-1 K-1]](https://erudites.ng/wp-content/plugins/contextual-related-posts/default.png "A quantity of hot water at 100ºC is added to 400g of water at 10ºC until the temperature of the mixture is 60ºC. Calculate the mass of the hot water added. [Specific heat capacity of water =4200JKg-1 K-1]")