condensation.. i think...
No. They become less ordered.
melting
Atoms or molecules become more ordered when they move from a higher energy state to a lower energy state, such as during a phase change from a gas to a liquid or a liquid to a solid. This process typically involves a decrease in entropy, leading to increased order and structure in the system.
in crystalline solids, the atoms are arranged in an ordered fashion and hence they have sharp melting points. amorphous solids, due to random arrangement of the atoms do not have sharp melting points.
No. Changes of state do not change the number of atoms.
A crystal is a solid in which the basic unit is packed in an ordered repeating pattern. The arrangement of atoms in a crystal lattice creates a three-dimensional structure with a regular geometric shape. This ordered structure gives crystals their characteristic properties such as transparency, cleavage, and specific melting points.
Ordered Atoms=p
Atoms with higher melting points tend to have stronger interatomic forces such as metallic, covalent, or ionic bonds. These bonds require more energy to break, resulting in a higher melting point. Additionally, the arrangement of atoms in the crystal lattice can also contribute to higher melting points.
Yes, melting copper is an exothermic process because it releases heat as it changes from a solid to a liquid state. The energy required to overcome the bonds holding the copper atoms together is released in the form of heat during melting.
After heat energy is absorbed during melting the atoms and molecules start moving away from each other as the force of attraction becomes weak. At one point the atoms or molecules move so further away that the solid turns into a liquid.
An atom does not have a melting point because it is the smallest unit of matter that retains the chemical properties of an element. Melting points apply to collections of atoms in a solid form, such as a crystal lattice.
Chocolate melting is related to an amorphous solid because chocolate has a disordered atomic arrangement, similar to that of an amorphous solid. Upon heating, the atoms in chocolate move more freely and lose their ordered structure, leading to the transformation from a solid to a liquid state.