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Is glucose molecular or ionic?
Glucose is a molecular compound, not ionic. It consists of covalent bonds between its carbon, hydrogen, and oxygen atoms.
Are phosphorus and argon molecular covalent or network covalent?
Phosphorus - covalent network Argon - covalent molecular
Is cyclohexane ionic covalent molecular or covalent network?
Cyclohexane is a molecular covalent compound. It is made up of carbon and hydrogen atoms held together by covalent bonds. This means that the atoms share electrons to form stable molecules.
If both molecular solids and network solids contain covalent bonds why do network solids have such higher melting points than molecular solids?
Network solids have a three-dimensional structure with strong covalent bonds throughout, leading to a higher melting point compared to molecular solids which have weaker intermolecular forces. In network solids, a larger amount of energy is required to break the extensive network of covalent bonds, resulting in a higher melting point.
Is sucrose ionic or covalent?
covalent. It's a dissacharide made of one glucose molecule and one fructose molecule joined via a glycosidic bond
Is glucose molecular or ionic?
Glucose is a molecular compound, not ionic. It consists of covalent bonds between its carbon, hydrogen, and oxygen atoms.
Are phosphorus and argon molecular covalent or network covalent?
Phosphorus - covalent network Argon - covalent molecular
Is HNO2 ionic network covalent molecular or metallic?
HNO3 (nitric acid) is ionic.
What are some common types of bonds?
ionic, covalent (molecular and network), and metallic
Is cyclohexane ionic covalent molecular or covalent network?
Cyclohexane is a molecular covalent compound. It is made up of carbon and hydrogen atoms held together by covalent bonds. This means that the atoms share electrons to form stable molecules.
If both molecular solids and network solids contain covalent bonds why do network solids have such higher melting points than molecular solids?
Network solids have a three-dimensional structure with strong covalent bonds throughout, leading to a higher melting point compared to molecular solids which have weaker intermolecular forces. In network solids, a larger amount of energy is required to break the extensive network of covalent bonds, resulting in a higher melting point.
Is sucrose ionic or covalent?
covalent. It's a dissacharide made of one glucose molecule and one fructose molecule joined via a glycosidic bond
Is corn starch ionic or molecular?
Corn starch is a molecular compound. It is composed of long chains of glucose molecules linked together by covalent bonds, making it a type of polysaccharide.
What compounds forms a covalent network solid C CO2 Li O2?
C forms a covalent network solid in the form of diamond. CO2 forms a molecular solid due to the presence of covalent bonds between the carbon and oxygen atoms. Li and O2 do not typically form covalent network solids; Li usually forms metallic solids and O2 forms a molecular solid.
Is blood sugar a covalent compound?
No, blood sugar (glucose) is a simple sugar and not a covalent compound. Glucose is a carbohydrate composed of carbon, hydrogen, and oxygen atoms arranged in a specific molecular structure necessary for energy production in the body.
Is glucose powder ionic or covalent?
A molecular compound is a compound in which atoms are bonded together into particles called molecules by sharing electrons. This is called covalent bonding. An ionic compound is one in which one atom or group of atoms has pulled the electrons away from one another, forming positively chraged ions called cations and negatively charged ions called anions. The oppositely charged ions are strongly attracted to one another. This is called ionic bonding.
What are the differences between a covalent network and a molecular structure in terms of their bonding characteristics and properties?
A covalent network structure has strong covalent bonds throughout the entire structure, resulting in high melting and boiling points, as well as hardness. In contrast, a molecular structure has weaker intermolecular forces between molecules, leading to lower melting and boiling points, and softer properties.
