Question

Observations when zinc is added to sulphuric acid ?

Answer 1

Hint: Zinc is a chemical element with atomic number 30 and the symbol Zn. At room temperature, zinc is a somewhat brittle metal with a silvery-greyish look when oxidation is eliminated. It is the first element in the periodic table's group 12 (IIB). Zinc is a bluish-white, glossy, diamagnetic metal with a dull polish in most typical commercial grades.

Complete answer:
Sulphuric acid, commonly known as oil of vitriol, is a mineral acid with the chemical formula \[{{H}_{2}}S{{O}_{4}}\]and is made up of the elements sulphur, oxygen, and hydrogen. It's a colourless, odourless, viscous liquid that's water miscible. Because it is an oxidant and has a strong acidic character, the acid in its pure form is very corrosive to other materials. Furthermore, pure acid is very dehydrating, meaning it will remove water from a wide range of things when it comes into contact with them.
\[Zn\text{ }+\text{ }{{H}_{2}}S{{O}_{4}}\to \text{ }ZnS{{O}_{4}}+\text{ }{{H}_{2}}\]
Sulfate of zinc is an inorganic substance. It's a nutritional supplement that's used to treat zinc deficiency and prevent it in those who are at high risk. Abdominal discomfort, vomiting, headaches, and exhaustion are all possible side effects of excessive supplementing.
The most frequent form is heptahydrate water of crystallisation, which has the formula \[ZnS{{O}_{4}}\bullet 7{{H}_{2}}O\]. It was once referred to as "white vitriol." Colorless solids, zinc sulphate and its hydrates
The chemical element hydrogen has the symbol H and the atomic number 1. The lightest element in the periodic table is hydrogen. Under normal circumstances, hydrogen is a gas composed of diatomic molecules with the formula \[{{H}_{2}}\]. It's odourless, colourless, non-toxic, and extremely flammable. Hydrogen is the most abundant chemical element in the universe, accounting for around 75% of all ordinary stuff.

Note:
In the brewing process, zinc sulphate can be used to replenish zinc. Zinc is an essential mineral for yeast health and function, but it is not required for low-gravity beers since the grains usually used in brewing already contain enough zinc. When pushing yeast to their limits by raising alcohol concentration beyond their comfort zone, this is a more usual technique. Zinc was progressively leached from copper kettles before contemporary stainless steel, brew kettles, fermenting containers, and after wood.