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In a water molecule, the hydrogen atoms form a 104.5° angle with the oxygen atom. The hydrogen atoms are close to two corners of a tetrahedron centered on the oxygen. At the other two corners are lone pairs of valence electrons that do not participate in the bonding. In a perfect tetrahedron, the atoms would form a 109.5° angle, but the ...
Although hydrogen bonding is a relatively weak attraction compared to the covalent bonds within the water molecule itself, it is responsible for several of the water's physical properties. These properties include its relatively high melting and boiling point temperatures: more energy is required to break the hydrogen bonds between water molecules.
The arrows indicate the hydrogen bonds that were identified in the figures. The relative direction of each strand is indicated by the "+" and "-" at the bottom of the table. Except for strands 1 and 6, all strands are antiparallel. The parallel interaction between strands 1 and 6 accounts for the different appearance of the hydrogen bonding ...
A liquid is a nearly incompressible fluid that conforms to the shape of its container but retains a nearly constant volume independent of pressure. It is one of the four fundamental states of matter (the others being solid, gas, and plasma), and is the only state with a definite volume but no fixed shape.
2 O is sp 3 hybridized in which the 2s atomic orbital and the three 2p orbitals of oxygen are hybridized to form four new hybridized orbitals which then participate in bonding by overlapping with the hydrogen 1s orbitals. As such, the predicted shape and bond angle of sp 3 hybridization is tetrahedral and 109.5°. This is in open agreement with ...
By some definitions, "organic" compounds are only required to contain carbon. However, most of them also contain hydrogen, and because it is the carbon-hydrogen bond that gives this class of compounds most of its particular chemical characteristics, carbon-hydrogen bonds are required in some definitions of the word "organic" in chemistry. [12]
Many foods marketed as 'high-protein' may not be as healthy as they claim due to their high-fat, sodium, and sugar content, shows a study from Spain.
In nylon, hydrogen bonds between carbonyl and the amide NH effectively link adjacent chains, which gives the material mechanical strength. Hydrogen bonds also affect the aramid fibre, where hydrogen bonds stabilize the linear chains laterally. The chain axes are aligned along the fibre axis, making the fibres extremely stiff and strong.