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Diamond and graphite are two allotropes of carbon: pure forms of the same element that differ in crystalline structure.. Allotropy or allotropism (from Ancient Greek ἄλλος (allos) ' other ' and τρόπος (tropos) ' manner, form ') is the property of some chemical elements to exist in two or more different forms, in the same physical state, known as allotropes of the elements.
The diphosphorus allotrope (P 2) can normally be obtained only under extreme conditions (for example, from P 4 at 1100 kelvin). In 2006, the diatomic molecule was generated in homogeneous solution under normal conditions with the use of transition metal complexes (for example, tungsten and niobium ).
MICROORGANISM TYPE ( Bacterium / Fungus ) FOOD / BEVERAGE Acetobacter aceti: bacterium: chocolate [1]Acetobacter aceti: bacterium: vinegar [2]Acetobacter cerevisiae
A well-known example of a positive azeotrope is an ethanol–water mixture (obtained by fermentation of sugars) consisting of 95.63% ethanol and 4.37% water (by mass), which boils at 78.2 °C. [10] Ethanol boils at 78.4 °C, water boils at 100 °C, but the azeotrope boils at 78.2 °C, which is lower than either of its constituents. [11]
Lonsdaleite is an allotrope sometimes called "hexagonal diamond", formed from graphite present in meteorites upon their impact on the earth. The great heat and pressure of the impact transforms the graphite into a denser form similar to diamond but retaining graphite's hexagonal crystal lattice. "Hexagonal diamond" has also been synthesized in ...
These allotropes have been synthesised by various methods for example, treating titanocene pentasulfide and a dichlorosulfane of suitable sulfur chain length, S n−5 Cl 2: [17] (η 5-C 5 H 5) 2 TiS 5 + S n−5 Cl 2 → cyclo-S n + (η 5-C 5 H 5) 2 TiCl 2. or alternatively treating a dichlorosulfane, S n−m Cl 2 and a polysulfane, H 2 S m: [17 ...
The Food Theorists uncover all the hidden secrets about food, diving into everything from the best way to cut a sandwich to the surprising history behind food mascots.
The main food sources for phosphorus are the same as those containing protein, although proteins do not contain phosphorus. For example, milk, meat, and soya typically also have phosphorus. As a rule, if a diet has sufficient protein and calcium, the amount of phosphorus is probably sufficient. [136]