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The bond energy is significantly weaker than those of Cl 2 or Br 2 molecules and similar to the easily cleaved oxygen–oxygen bonds of peroxides or nitrogen–nitrogen bonds of hydrazines. [8] The covalent radius of fluorine of about 71 picometers found in F 2 molecules is significantly larger than that in other compounds because of this weak ...
Introducing the carbon–fluorine bond to organic compounds is the major challenge for medicinal chemists using organofluorine chemistry, as the carbon–fluorine bond increases the probability of having a successful drug by about a factor of ten. [30] Over half of agricultural chemicals contain C-F bonds. A common example is trifluralin. [31]
Perfluoroalkanes are very stable because of the strength of the carbon–fluorine bond, one of the strongest in organic chemistry. [4] Its strength is a result of the electronegativity of fluorine imparting partial ionic character through partial charges on the carbon and fluorine atoms, which shorten and strengthen the bond (compared to carbon-hydrogen bonds) through favorable covalent ...
In 1935, Linus Pauling used the ice rules to calculate the residual entropy (zero temperature entropy) of ice I h. [3] For this (and other) reasons the rules are sometimes mis-attributed and referred to as "Pauling's ice rules" (not to be confused with Pauling's rules for ionic crystals). A nice figure of the resulting structure can be found in ...
The O−O bond length is within 2 pm of the 120.7 pm distance for the O=O double bond in the dioxygen molecule, O 2 . Several bonding systems have been proposed to explain this, including an O−O triple bond with O−F single bonds destabilised and lengthened by repulsion between the lone pairs on the fluorine atoms and the π orbitals of the ...
Because food science is a multi-disciplinary field, food physical chemistry is being developed through interactions with other areas of food chemistry and food science, such as food analytical chemistry, food process engineering/food processing, food and bioprocess technology, food extrusion, food quality control, food packaging, food ...
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Pascalization, bridgmanization, high pressure processing (HPP) [1] or high hydrostatic pressure (HHP) processing [2] is a method of preserving and sterilizing food, in which a product is processed under very high pressure, leading to the inactivation of certain microorganisms and enzymes in the food. [3]