It coils and folds.
There are six structural effects that affect the stability, acidity/basicity, melting point,volatility and solubility of an organic compound. These are VAN DER VAALS, RESONANCE, H-BONDING, CH-HYPERCONJUGATION, STERIC EFFECT, and INDUCTIVE EFFECT. VAN DER WAALS is the attractive or repulsive forces between molecules (or between parts of the same molecule) other than those due to covalent bonds or to the electrostatic interaction of ions with one another or with neutral molecules. (source, wikipedia) RESONANCE is the delocalization of the PI bonds. This adds to the stability of the compound. H-BONDING or hydrogen bonding is the bonding of Hydrogen atoms to an electronegative atoms (i.e. O) H-bonding can be intramolecular or intermolecular. When a compound is capable of H-bonding, the forces of attraction involved is stronger. CH-hyperconjugation is also known as sigma-electron delocalization. The sigma electron delocalization takes place towards the sp2 hybridized atoms. STERIC EFFECT is the effect of BULKINESS in a molecule. INDUCTIVE EFFECT is when the electron cloud is DISTORTED: Towards the electronegative part of the molecule (electron-withdrawing) away from the electron repelling groups (electron-repelling) Anonymous
A point mutation may have no effect on an individual's fitness if it occurs in a non-coding region of the DNA or if it results in a silent mutation that does not change the amino acid sequence of a protein. In these cases, the mutation does not impact the individual's ability to survive and reproduce, so it does not affect their fitness.
To investigate the effect of pH on the enzymatic reaction with hydrogen peroxide and spinach leaf extract, set up multiple test tubes with varying pH solutions. Then, add equal amounts of hydrogen peroxide and spinach leaf extract to each test tube and observe the rate of reaction. Measure the rate of reaction by recording the production of gas or color change over a set period of time. This will provide insights into how pH influences the enzyme activity in the reaction.
A dominant gene is a version of a gene that will be expressed and mask the effect of a recessive gene in a heterozygous individual.
In most cases, extremes of temperature denature (alter the 3D structure of) proteins. In biological systems that denaturing temperature may be fairly mild. Another term for protein denaturing is coagulation which is what happens to the proteins of a boiled egg.
Hydrogen bonding typically results in a decrease in the vibrational frequencies of the involved bonds in IR spectroscopy. This is because hydrogen bonding leads to a stronger bond, which requires more energy to vibrate. As a result, the stretching or bending frequencies of the bonds involved in hydrogen bonding are shifted to lower values in the IR spectrum compared to the same bonds without hydrogen bonding.
Tauqeer A. Khan has written: 'The effect of intramolecular hydrogen bonding interactions on some conformational equilibria'
living things can survive in the water beneath a lake's frozen surface
living things can survive in the water beneath a lakes frozen surface
the jugdement would efect the bonding because the wouldn't like each other
living things can survive in the water beneath a lake's frozen surface
Hydrogen bonding is a weak electrostatic attraction between a covalently bonded H on one atom with an electronegative atom in another molecule. In water this is a bond between the H of one H2O molecule and the O of another. The effects are remarkable. Boiling point and melting point are much higher than you'd expect (compare H2S) the density of ice is lower than that of liquid water.
Hydrogen Bonding
Hydrogen Bonding
It cannot "cause" viscosity, but - Imagine a crowd of peeople waiting for a football match, walking around outside the stadium. Now imagine them loosely holding hands in a random way. The hand-holding is not unlike the effect of h-bonding.
no you can tell by their boiling points because water has stronger hydrogen bonding (intermolecular forces) it has a higher heat capacity and boiling point at 100 degrees Celsius while isopropyl has a lower boiling point
Ethanol has a higher boiling point because of chemical bonding. Ethanol is an alcohol. Specifically hydrogen bonding. Ethanol is an alcohol, Butane does not have anything except Carbon and Hydrogen. I found this on google:Hydrogen bonding in alcohols An alcohol is an organic molecule containing an -O-H group. Any molecule which has a hydrogen atom attached directly to an oxygen or a nitrogen is capable of hydrogen bonding. Such molecules will always have higher boiling points than similarly sized molecules which don't have an -O-H or an -N-H group. The hydrogen bonding makes the molecules "stickier", and more heat is necessary to separate them. Ethanol, CH3CH2-O-H, and methoxymethane, CH3-O-CH3, both have the same molecular formula, C2H6O.---- Note: If you haven't done any organic chemistry yet, don't worry about the names.----They have the same number of electrons, and a similar length to the molecule. The van der Waals attractions (both dispersion forces and dipole-dipole attractions) in each will be much the same. However, ethanol has a hydrogen atom attached directly to an oxygen - and that oxygen still has exactly the same two lone pairs as in a water molecule. Hydrogen bonding can occur between ethanol molecules, although not as effectively as in water. The hydrogen bonding is limited by the fact that there is only one hydrogen in each ethanol molecule with sufficient + charge. In methoxymethane, the lone pairs on the oxygen are still there, but the hydrogens aren't sufficiently + for hydrogen bonds to form. Except in some rather unusual cases, the hydrogen atom has to be attached directly to the very electronegative element for hydrogen bonding to occur. The boiling points of ethanol and methoxymethane show the dramatic effect that the hydrogen bonding has on the stickiness of the ethanol molecules: ethanol (with hydrogen bonding) 78.5°C methoxymethane (without hydrogen bonding) -24.8°C The hydrogen bonding in the ethanol has lifted its boiling point about 100°C.