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 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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180 Lab 5: Ionic Reactions Submitted by Abstract: The purpose of this experiment is to work with aqueous solutions of ionic substances. Aqueous solutions are those solutions in which water is the solvent. When ionic substances are dissolved in water‚ the ions separate and become surrounded by water molecules. The focus of this experiment is on precipitates. The goal of this experiment is to study the nature of ionic reactions‚ write balanced equations‚ and to write net ionic equations for
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CChemistry Exam #2 Study Guide (10/07/12) I. Bonding a. Ionic Bonding i. Electrons are transferred ii. Ions are held together by electrostatic force b. Covalent Bonding iii. Electrons are somehow shared iv. Electrons are attracted to nuclei (shared) II. Electronegativity c. The ability of an atom in a molecule to attract shared electrons to itself d. Measured on Pauling Scale e. Most electronegative: Fluorine.
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Nomenclature for Ionic Compounds Ionic compounds consist of cations (positive ions) and anions (negative ions). The nomenclature‚ or naming‚ of ionic compounds is based on the names of the component ions. Here are the principal naming conventions for ionic compounds‚ along with examples to show how they are used: Roman NumeralsA Roman numeral in parentheses‚ followed by the name of the element‚ is used for elements that can form more than one positive ion. This is usually seen with metals. You
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When ionic solids dissolve‚ they divide to give their positive and negative ions that make up the solids. These ions become hydrates and have the same relative proportions when in solution and when solid. The more the solid dissolves‚ the more the ion’s concentration increases. This increase and build-up allows for the reverse reaction to occur. In this phase of the reaction the ions crystallise out in order for the reaction to have a greater chance of occurring. Eventually the rate of
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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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Purpose: • To study some of the physical properties of two types of solids – ionic and molecular solids. • To classify three unknown substances as ionic compounds‚ polar covalent compounds or non-polar covalent compounds. • To identify the three unknowns. Observations: A B C Solubility in: • H2O • 2-Propanol Soluble Insoluble Soluble Insoluble Insoluble Soluble Conductivity None High None Melting Point 100 – 525 ℃ > 525 ℃ < 100 ℃ Odour Subtle None Very Strong Concluding
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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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A REPORT ON Study tour & project Subject: Molecular Farming Presented by Mr. Pethkar sachin tanajirao Department of Plant biotechnology At College Of AgriculturalBiotechnology‚Latur. Affiliated to Marathwada AGRICULTURAL UNIVERSITY‚PARBHANI Academic year 2010-2011 PREFACE It gives me great pleasure to write a project report of our study tour‚ which was an unforgettable event in my degree course. Study tour gaves me such memorable moments which I can’t forget through
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