there are two lone pairs on the oxygen of water but because of the orbital geometry, only one lone pair can have the correct orientation to make a bond and the other lone pair pointing away from the central atom, therefor water is monodentate not bidentate. and for bidentate ligands require distint lone pairs on distinct atoms. A Ali Sudais jan Nuclear medicine Research Scholar Centre for Nuclear and molecular studies
Yes, parsnips contain moderate amounts of oxalate. If you have a history of kidney stones or other health concerns related to oxalate intake, it's recommended to moderate your consumption of parsnips and other high-oxalate foods.
It increases as it ripens. :D Now, that is what I wrote in my practical notebook. B-)
Apparent affinity refers to how tightly a ligand binds to a receptor, as measured by the concentration of ligand needed to reach half-maximal binding. It is influenced by factors like the binding site structure and the presence of other molecules that can affect binding. A higher apparent affinity indicates stronger binding between the ligand and the receptor.
Oxalate content in Guava fruit generally increases as the fruit ripens. This is due to the breakdown of pectin and other cell wall components, releasing oxalate stored within the cells. As the guava ripens, the activity of enzymes involved in oxalate metabolism changes, leading to an accumulation of oxalate in the fruit. However, the exact levels can vary depending on the variety of guava and environmental factors.
there are two lone pairs on the oxygen of water but because of the orbital geometry, only one lone pair can have the correct orientation to make a bond and the other lone pair pointing away from the central atom, therefor water is monodentate not bidentate. and for bidentate ligands require distint lone pairs on distinct atoms. A Ali Sudais jan Nuclear medicine Research Scholar Centre for Nuclear and molecular studies
because lone pairs of electrons are donated by oxygen and sulphur to aluminium.only then it becomes possible and other complexes are formed by ligand substitution method.
Yes, parsnips contain moderate amounts of oxalate. If you have a history of kidney stones or other health concerns related to oxalate intake, it's recommended to moderate your consumption of parsnips and other high-oxalate foods.
No, oxalate ions and zinc ions do not react with each other in a typical chemical reaction. Oxalate ions are not strong enough reducing agents to displace zinc from its compounds.
Complexes B (NiNH3)3Cl2 and D (PtNH3Cl3)- can have cis-trans isomers because they contain both a monodentate ligand (NH3) and a bidentate ligand (Cl). This allows for different spatial arrangements of the ligands around the central metal atom, giving rise to cis-trans isomerism. The other complexes do not have this combination of ligands and therefore cannot exhibit cis-trans isomerism.
MgC2O4 is the chemical formula for magnesium oxalate, which is a salt composed of magnesium and oxalate ions. It is a white crystalline solid that is sparingly soluble in water. It is used in analytical chemistry as a reagent to precipitate and determine the presence of calcium and certain other cations.
The presence of other molecules competing for binding to the receptor would most likely interfere with the binding of a ligand to an intracellular receptor. The receptor may also be in an incorrect conformational state that prevents ligand binding. Lastly, alterations in the receptor's structure due to mutations could interfere with ligand binding.
It increases as it ripens. :D Now, that is what I wrote in my practical notebook. B-)
Apparent affinity refers to how tightly a ligand binds to a receptor, as measured by the concentration of ligand needed to reach half-maximal binding. It is influenced by factors like the binding site structure and the presence of other molecules that can affect binding. A higher apparent affinity indicates stronger binding between the ligand and the receptor.
Hydrogen peroxide (H2O2) is added during the preparation of ferric oxalate to help oxidize iron(II) to iron(III). This oxidation step is necessary to convert iron(II) oxalate to ferric oxalate, which is a key intermediate in the synthesis of other iron compounds for various applications, such as pigments or catalysts.
Oxalate content in Guava fruit generally increases as the fruit ripens. This is due to the breakdown of pectin and other cell wall components, releasing oxalate stored within the cells. As the guava ripens, the activity of enzymes involved in oxalate metabolism changes, leading to an accumulation of oxalate in the fruit. However, the exact levels can vary depending on the variety of guava and environmental factors.
Only certain cells respond to a specific ligand because they express the appropriate receptor on their cell surface that can bind to the ligand. The binding of the ligand to the receptor triggers a specific signaling pathway within the cell that leads to a response. Cells without the corresponding receptor will not respond to that particular ligand.