Cornstarch is a covalent compound. It is composed of carbon, hydrogen, and oxygen atoms bonded together through covalent bonds.
Cornstarch is a molecular compound because it is composed of nonmetallic elements (carbon, hydrogen, and oxygen) bonded together through covalent bonds. Ionic compounds are formed between metals and nonmetals.
It is ionic
Bases can be both ionic and covalent in nature.
Br2 is a covalent compound. It consists of two bromine atoms sharing electrons to form a covalent bond.
Calcium has both ionic and covalent bonds.
covalent
Cornstarch is a molecular compound because it is composed of nonmetallic elements (carbon, hydrogen, and oxygen) bonded together through covalent bonds. Ionic compounds are formed between metals and nonmetals.
Defenitely not ionic. It is a very soluble mixture of many (polar) hydrophylic sugar compounds (glucose, fructose, sucrose, maltose, maltodextrins etc.) and water (being a syrup!).So it is not even a molecular compound, whatever that may be!
The chemicals in cornstarch, primarily amylose and amylopectin, form hydrogen bonds. These hydrogen bonds create a network that gives cornstarch its thickening properties when mixed with liquids.
Is CsL ionic or covalent
The two main types of chemical bonds are ionic and covalent.
No, but the bond in sodium chloride is covalent.
Covalent
covalent
It is ionic
Covalent
Covalent