Why are compounds called molecules if some compounds are bonded ionically, which is not a molecular (covalent) bond? Explain why CH4 is one of the most common molecules found in nature. Are the bonds between the atoms ionic or covalent?
Why is carbon called the backbone of organic chemistry? Why is phenol called carbolic acid? Why do volatile organic compounds have weak intramolecular bonds? Why are chlorinated hydrocarbons dangerous to marine organisms? Why do alcohols boil at much higher temperatures than hydrocarbons of similar mol...
Quote O2 N - aromatic ring - OH - this compound is called: nitrophenol Quote 1) I was told one of the oxygen has a double bond, but why? How would I find that out? - in all compounds, the oxygen atom with zero formal charge is bivalent. Quote 2) Also, I was told the charge...
aare they nice to you 是他们好对您[translate] aThe second group is composed of compounds derived from or related to benzene. Because the first-known derivatives of benzene were natural products extracted from balsams and impressed the discoverers because of their fragrant aromas, the group as ...
All of these may help lessen the tears, but none are truly effective. Our eyes burn from cutting into onions because of a chemical called“suberin.” This chemical is composed of fatty acids and aromatic compounds that are in cork tissue plants. ...
Companies have adopted an intriguing style of branding called olfactory marketing. It exploits the Proust effect by inducing a whiff of nostalgia in their targeted demographic. Such products are infused with particular smells that hold meaning and evoke a sense of trust and security associated with ...
“Temperature is the most important enemy of wine to protect from,” says Tilden. Changes in temperature can disrupt the delicate balance of compounds that make wine aromatic and tasteful. “When it’s too hot, you can have something called maderization where wine turns into vinegar,” further...
Secondary compoundsFoodborne illnessesDarwinian gastronomySpices are aromatic plant materials that are used in cooking. Recently it was hypothesized that spice use yields a health benefit: cleansing food of parasites and pathogens before it is eaten, thereby reducing food poisoning and foodborne illnesses....
where they make their way into the food chain. Sadly, even after the highly toxic dichlorodiphenyltrichloroethane (DDT) was banned, risks still abound, both because of persistent DDT in the environment and because newer compounds intended to replace DDT (such as methoxychlor) are turning out to...
Why is carbon called the backbone of organic chemistry? Why is organic chemistry a separate branch of chemistry? Why are volatile organic compounds considered an environmental hazard? Why is carbon the backbone of organic chemistry? Why is acetone is a highly regulated organic chemical?