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When adding electric energy to water molecules can it cause the bonds between Hydrogen and oxygen to break?
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What is the mechanism of alkaline denaturation of dna?
Adding hydroxyl ions will deprive protons from DNA molecules that are needed to form a hydrogen bridge bond.
How does adding soap to water affect adhesion?
Soap is a non-polar molecule that breaks weak hydrogen bonds between water molecules, so it makes the water less cohesive.
What is the process of adding hydrogen to an unsaturated fatty acid and creating a more solid fat called?
Adding hydrogen to fatty acids is called hydrogenation.
When an electric current passes through water takes place breaking down the compound into hydrogen and oxygen?
Electrolysis of pure water is very slow and not significant; adding an electrolyte (an ionic salt) the electrolysis is a large scale process.
What is the hydrate in carbohydrates and is critical molecule to hydrolysis and polymerization?
The hydrate in carbohydrates refers to the presence of water molecules in the structure of these molecules. Carbohydrates are composed of carbon, hydrogen, and oxygen atoms, typically in the ratio of 1:2:1. The presence of water molecules in carbohydrates is important for hydrolysis, which is the breakdown of carbohydrates into smaller units by adding water, as well as for polymerization, which is the formation of larger carbohydrate molecules by removing water.
What would cause a chemical change water?
Adding electric current to separate hydrogen from oxyge.
What is the mechanism of alkaline denaturation of dna?
Adding hydroxyl ions will deprive protons from DNA molecules that are needed to form a hydrogen bridge bond.
How does adding soap to water affect adhesion?
Soap is a non-polar molecule that breaks weak hydrogen bonds between water molecules, so it makes the water less cohesive.
Is this true or false adding heat to a substance makes its molecules move quickly?
adding heat to a substance makes its molecules to move quickly
Does sugar effect evaporation?
Sugar can affect evaporation, as when dissolved in water, is affected by the hydrogen bonding between the water molecules. As it binds a few molecules tighter together in the sugar solution, it may affect evaporation, hindering it very very slightly.
What is difference between flocculation and precipitation?
PrecipitaionLets take protein in water as a solution as an example. Protein consists of hydrophobic amino acids and hydrophilic amino acids. Hydrophobic amino acids are usually seen in the protein core and hydrophilic aminoacids forms hydrogen bond with water molecules. When an organic solvent, or salt is added to the solution water molecules which are in hydrogen bond with the hydrophilic amino acids break the bond and binds with the salt or solvent. Thus protein protein interaction becomes stronger than protein -water interaction. So due to partial dipole interaction and electrostatic force of attraction protein molecules aggregate and precipitate.FlocculationConsider a solution of proteins. If the solution is agitated continuously the protein molecules come together. If the agitation is that stronger effect to overcome the electrostatic force of repulsion between the protein molecules, they will cling together and forms floc. Another method is adding chemicals called flocculants. By adding floculants the electrostatic repulsion between the protein molecules can be reduced and this will lead to attraction of protein molecules and formation of floc.
What is the process of adding hydrogen to an unsaturated fatty acid and creating a more solid fat called?
Adding hydrogen to fatty acids is called hydrogenation.
When beating egg whites to make a meringue why is sugar added one tablespoon at a time?
When egg whites are beaten, some of the hydrogen bonds between protein structures begin to break, leading to the unfolding of the protein's structure. Adding the sugar in small quantities allows for complete hydrogen bonds to form between the sugar molecules and the newly exposed peptides. Likewise adding too large a quantity of sugar at a given time will rapidly thicken the mixture's viscosity which will prevent air from properly mixing in with the compounds in order to fluff up and also increase the energy of activation required to break down the remaining hydrogen bonds between the proteins in the egg whites. The hydrogen bonding between sugar molecules and the newly exposed peptide chains leads to a change in the structure of the mixture leading to the "stiff" consistency required for meringues. Cream of tartar is required to additionally denature the proteins and aid in the structural rearrangement. Basically it's so the egg whites don't deflate.
Why energy is needed to melt ice and how this is explained by the structure of ice and water?
Think about how ice melts into water. By adding heat! Heat is a form of energy, and by adding heat, we can change ice to water. This is explained well by the structures of ice and water. Ice is a solid, and its molecules form rigid networks with space between molecules and are not easily broken. Water is a liquid, and its molecules are constantly moving around one another, leaving little space between molecules. Therefore, when heat energy is added to ice, the rigid bonds between molecules in the ice break, and they are free to move like a liquid.
Which substances decrease the hydrogen ion concentration in a solution?
Adding a base the hydrogen concentration decrease.
When an electric current passes through water takes place breaking down the compound into hydrogen and oxygen?
Electrolysis of pure water is very slow and not significant; adding an electrolyte (an ionic salt) the electrolysis is a large scale process.
What happens when the vacant spaces between the particles of a liquid decreases how can you do this?
you can shrink the spaces within the molecules of liquid by increasing the temperature (freezing it ) or adding pressure.
