Ah, first think of the groups like my spice boxes — each section has its own key reagent that picks out specific cations, just like how hing identifies sambar. The order is HCl, then H₂S in acidic medium, then NH₄OH with H₂S, and finally ammonium carbonate. You *must* follow that sequence, otherwise you’ll get a mix-up like too much salt in the payasa. Every evening, I pack my cart in the same fixed order — tiffin boxes first, then stoves, then spices — because deviating just creates chaos. Stick to the order, and your analysis will be as consistent as my mom’s ghee roast recipe.
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