a large amount of potassium in plant food could cause the formation of MgKPO4:6H2O along with MAPH. what would be the effect on the calculated percentage of P2O5 in question 1 if MAPH were mixed in with your precipitate? would the %P2O5 in this mixture be higher or lower than if your precipitate contained only MAPH?
To determine the effect of mixing MAPH with the precipitate on the calculated percentage of P2O5, we need more information about "question 1" and the composition of the precipitate containing only MAPH. However, I can provide you with some theoretical insights that might help you understand the situation better.
Potassium in plant food can react with magnesium (Mg) and phosphate (PO4) ions to form the compound MgKPO4:6H2O, also known as potassium magnesium phosphate hexahydrate (KMP). Additionally, the formation of MAPH (magnesium ammonium phosphate) can also occur.
Now, if the precipitate formed from the reaction between a large amount of potassium and the plant food contains both MgKPO4:6H2O and MAPH, we need to consider their respective phosphate (P2O5) content.
To determine the impact on the calculated percentage of P2O5, we should compare it to the scenario where the precipitate contains only MAPH. If the mixture contains both MgKPO4:6H2O and MAPH, the calculated percentage of P2O5 in this mixture would likely be higher.
This is because MgKPO4:6H2O would contribute to the overall P2O5 content in the mixture. MAPH itself contains phosphorus, but the specific composition of the precipitate containing only MAPH is needed to compare the percentages accurately.
To get a definitive answer regarding the effect on the calculated percentage of P2O5 in question 1, it is necessary to provide further information about the initial composition of the precipitate, the specific question, and any other relevant details.