"Ionic and molecular similarites and differences bubble map" Essays and Research Papers

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    Ionic Compounds

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    Ionic compounds are formed when a metal and a non-metal join together. When sodium metal is dropped into a gas jar of chlorine gas the elements react violently to form a new compound called sodium chloride joined by ionic bonds. To understand how this process works‚ we must grasp an understanding of what an ion is and what an ionic bond is. An ion is an atom that has an electric charge and is created when an atom (or a group) gain or loses electrons. (It has an electric charge due to the imbalance

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    Ionic compounds

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    Abstract: When ionic compounds are dissolved in water‚ they break apart into ions. In this lab the opportunity to mix two ionic solutions and observe the results was given. Some ions will remain dissolved and uncombined in the solution even when they are mixed with other ions. When other ions are mixed‚ they form compounds that appear as cloudy or grainy precipitates. The objective of this lab was to observe the formation of compounds and to write the names and formulas of ionic compounds. It is

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    Ionic Compounds

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    Grade 10 Science –Chemistry Ionic Compounds Science Perspectives 10 - Section 5.6 Pages 192-195 Compound • A Pure Substance composed of two or more elements in a FIXED RATIO Ionic Compound • A compound made up of one or more positive metal ions (cations) and one or more negative non-metal ions (anions) Ionic Bond • The simultaneous strong attraction of positive and negative ions in an ionic compound. As noted‚ ionic bonding occurs between metals and non-metals. Yet‚ “why

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    Ionic Bond

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    1114) CHEMICAL BONDING MOKAN A/L VELAN (SCPNG0000019030) SANDEEP SINGH JASPREET SINGH TABLE OF CONTENT Contents IONIC BOND 2 METALLIC BOND 9 The "Sea of Electrons" Theory 14 Conductors‚ Insulators and Semiconductors 16 25 IONIC BOND Ionic bond is formed when electron transferred from a valence shell of an atom to the valence shell of another atom. Ionic bond involves electron transfer across two atoms. The atom which donates the electron is called cation which is a positive

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    Molecular Gastronomy

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    Molecular gastronomy is a subdiscipline of food science that seeks to investigate‚ explain and make practical use of the physical and chemical transformations of ingredients that occur while cooking‚ as well as the social‚ artistic and technical components of culinary and gastronomic phenomena in general.[4] Molecular gastronomy is a modern style of cooking‚ which is practiced by both scientists and food professionals in many professional kitchens and labs and takes advantage of many technical innovations

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    MOlecular formula

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    Molecules‚ by definition‚ are most often held together with covalent bonds involving single‚ double‚ and/or triple bonds‚ where a "bond" is a shared pair of electrons (the other method of bonding between atoms is called ionic bonding and involves a positive cation and a negative anion). Molecular geometries can be specified in terms of bond lengths‚ bond angles and torsional angles. The bond length is defined to be the average distance between the centers of two atoms bonded together in any given molecule

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    Molecular Gastronomy

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    Molecular gastronomy Transglutaminase (TG) is a naturally occurring enzyme in plants‚ animals‚ and bacteria. Enzymes are proteins that act as catalysts in chemical reactions; they speed up reactions and make reactions occur that otherwise wouldn’t. Although TG is a newcomer to the kitchen‚ cooks have used enzymes for thousands of years. Enzymes in papaya‚ for instance‚ are traditionally used as meat tenderizers. The enzyme rennet is used to curdle milk when making cheese. Enzymes that break down

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    Molecular Gastronomy

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    There are many branches of food science‚ all of which study different aspects of food such as safety‚ microbiology‚ preservation‚ chemistry‚ engineering‚ physics and the like. Until the advent of molecular gastronomy‚ there was no formal scientific discipline dedicated to studying the processes in regular cooking as done in the home or in a restaurant. The aforementioned have mostly been concerned with industrial food production and while the disciplines may overlap with each other to varying degrees

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    Filter Bubbles

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    What the internet is hiding from you ? We are used to think of the internet as a huge library‚ with services like Google providing universal map‚ but that is not true‚ websites like Facebook‚ Google‚ Yahoo news‚ and the New York times are personalized‚ based in your web history‚ these website filter information to show you stuff they think you want to see. they can be very different from what everyone else sees‚ and what you are looking for. These websites take your personal information like your

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    Bubble Gum

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    you ever wondered who invented bubble gum‚ or why it’s pink? How do you go about getting the answers to these questions? Easy. Think way‚ way back‚ not to prehistoric times but close‚ 1928. Popular With Children‚ Unpopular with Parents and Teachers. The first known bubble gum appeared in 1906‚ and was a dud. Known as Blibber Blubber‚ it was sticky‚ brittle‚ and insufficiently cohesive. In 1928‚ an accountant‚ Walter Diemer‚ invented an improved version of bubble gum. The only food coloring he

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