This is called hydrogen bonding.
cohesion
polarity
Carbohydrates are polar molecules with a lot of -OH functional groups attached to it. This makes them capable of hydrogen bonding, which is one trait of polar protic compounds (molecules that are polar AND can participate in hydrogen bonding). The oxygen of an -OH from one sugar can attract the hydrogen of another sugar, and thus two hydrogen bonding interactions occur for every pair of -OH molecules. These are most soluble in water or other polar protic solvents. Ethers are aprotic solvents (lacking hydrogens), yet it still has some ability to dissolve partially polar molecules. It has an oxygen to attract other hydrogen molecules with, but it does not share a hydrogen at the same time. Therefore, carbohydrates will most likely undergo two bonding interactions with each other via rather than bond to the oxygen molecule of an ether. As a result, you will see a clumping of sugar in ether.
There are two possible answers to this question. If you mean the tension in a column of water, for example in the xylem, it is caused by hydrogen bonding between water molecules which enables the water column to resist breaking under the pull of gravity in the stem. If you mean surface tension, this is also caused by hydrogen bonding between water molecules. At the surface of water there are many hydrogen bonds pulling molecules inwards but none pulling them outwards. So the water behaves as if it had a "skin". This also causes water to form spherical drops.
No, a neutral particle that forms as a result of electrons sharing are called a molecule.
Ethanol is a universal solvent as it contains both polar nature (OH) ion and the ethyl group which is a non polar substance. As a result it means that both polar nature molecules and non polar nature molecules can bond with ethanol which can as well form hydrogen bonding amongst substances.
Water is formed with 2 hydrogens and one oxygen. The oxygen has a strong pull for electrons, making the oxygen negatively charged but making the hydrogen atoms slightly positive. This is called polarity. Since the hydrogen is slightly positive and the oxygen is negative, this makes the hydrogens in the molecules interact with oxygens in other water molecules, thus, creating hydrogen bonds. Cohesion & adhesion result. Water is very cohesive. It is also a good adhesive. High melting point and high boiling point also result from hydrogen bonding.
Water is formed with 2 hydrogens and one oxygen. The oxygen has a strong pull for electrons, making the oxygen negatively charged but making the hydrogen atoms slightly positive. This is called polarity. Since the hydrogen is slightly positive and the oxygen is negative, this makes the hydrogens in the molecules interact with oxygens in other water molecules, thus, creating hydrogen bonds. Cohesion & adhesion result. Water is very cohesive. It is also a good adhesive. High melting point and high boiling point also result from hydrogen bonding.
cohesion and adhesion
Carbohydrates are polar molecules with a lot of -OH functional groups attached to it. This makes them capable of hydrogen bonding, which is one trait of polar protic compounds (molecules that are polar AND can participate in hydrogen bonding). The oxygen of an -OH from one sugar can attract the hydrogen of another sugar, and thus two hydrogen bonding interactions occur for every pair of -OH molecules. These are most soluble in water or other polar protic solvents. Ethers are aprotic solvents (lacking hydrogens), yet it still has some ability to dissolve partially polar molecules. It has an oxygen to attract other hydrogen molecules with, but it does not share a hydrogen at the same time. Therefore, carbohydrates will most likely undergo two bonding interactions with each other via rather than bond to the oxygen molecule of an ether. As a result, you will see a clumping of sugar in ether.
maybe.....hehehe
Molecules are formed by the bonding of atoms.
Water is a polar substance. In liquid water, this gives rise to hydrogen bonds between molecules, making it structurally more compact. However when water is heated up to steam, those hydrogen bonds break up and the molecules cannot be maintained globally as aggregates. The forces in play in steam are of collisional type and the polarity of the molecules does result in short-range attractive forces yielding negative second virial coefficients but in no way the molecules arrange themselves to conform to a hydrogen-bonded structure. The probability of simultaneous collision between several molecules though rare in steam may become important at high pressures below the critical point, but should not be confused with the structuration between neighbouring molecules in liquid water where hydrogen bonding takes place due to the closeness between water molecules. What is sure is that there is no hydrogen bonds above the critical point of steam. In steam hydrogen bonding is just not taking place for the molecules are too distant from each other. Collisional binary encounter does not generate hydrogen bonding!!!
Bonds. Covalent bonds are the result of sharing of electrons. Ionci bonding is by electrostatic attraction.
Water is fromed!!
diffusion
Hydrogen bonding is usually formed between one lone pair of electrons of the oxygen atom of one water molecule and the hydrogen atom of another water molecule. Hydrogen bonding forms as a result of electro-negativity difference between oxygen atom and hydrogen, with oxygen being more electro-negative.
There are two possible answers to this question. If you mean the tension in a column of water, for example in the xylem, it is caused by hydrogen bonding between water molecules which enables the water column to resist breaking under the pull of gravity in the stem. If you mean surface tension, this is also caused by hydrogen bonding between water molecules. At the surface of water there are many hydrogen bonds pulling molecules inwards but none pulling them outwards. So the water behaves as if it had a "skin". This also causes water to form spherical drops.
Hydrogen bonding causes the inward force that minimizes the surface area of water, and the tendency of water molecules escaping this bond to become vapor is slim and/or slow, thus creating it's low pressure.