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This web page deals with universal learning irrespective of caste and creed who are eager to acquire knowledge. This web page is to be used for gaining knowledge for younger generations specifically.
This article envisages bond enthalpies (bond energies) and looks at some simple calculations involving them. One of the most confusing things about this is the way the words are used. These days, the term "bond enthalpy" is normally used, but we will also find it described as "bond energy" - sometimes in the same article. An even older term is "bond strength". So we can take all these terms as being interchangeable. As we will see below, though, "bond enthalpy" is used in several different ways, and we might need to be careful about this. Explaining the terms Bond dissociation enthalpy and mean bond enthalpy Simple diatomic molecules A diatomic molecule is one that only contains two atoms. They could be the same (for example, Cl 2 ) or different (for example, HCl). The bond dissociation enthalpy is the energy needed to break one mole of the bond to give separated atoms - ...
There is no denying the fact that hydronium is the common phenomena for the aqueous cation H 3 O + , the type of oxonium ion produced by protonation of water . It is the positive ion present when an Arrhenius acid is dissolved in water, as Arrhenius acid molecules in solution give up a proton (a positive hydrogen ion, H + ) to the surrounding water molecules (H 2 O). Determination of pH It is the amount of hydronium ions relative to hydroxide ions that determines a solution's pH . The molecules in pure water auto-dissociate (i.e.: react with each other) into hydronium and hydroxide ions in the following equilibrium: 2H2O ⇌ OH− + H3O, In pure water, there is an equal number of hydroxide and hydronium ions, so it is a neutral solution. At 25 °C, water has a pH of 7 (this varies when the temperature changes: see self-ionization of wate...
There is no denying the fact that digestive enzymes convert food into small molecules and as such our digestive system breaks down nutrients us consume in food, converting them into small molecules that our cells, tissues and organs use as fuel and for hundreds of metabolic functions. It takes hours to complete this complex process, which results in simple sugars, fatty acids, glycerol and amino acids. After we break food into small pieces by chewing it, specialized enzymes made in different parts of our digestive tract act on it to finalize the process. Amylase Amylase is a digestive enzyme that acts on starch in food, breaking it down into smaller carbohydrate molecules. The enzyme is made in two places. First, salivary glands in your mouth make salivary amylase, which begins the digestive process by breaking down starch when you chew your food, converting it into maltose, a smaller carbohydrate. When starchy foods like rice or potatoes begin to break down in your mouth, you mi...
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