The boiling point of HF is higher than the boiling point of 
, and it is higher than the boiling point of 
.
<h3>What is the boiling point?</h3>
The boiling point is the temperature at which the pressure exerted by the surroundings upon a liquid is equalled by the pressure exerted by the vapour of the liquid.
has weak dispersion force attractions between its molecules, whereas liquid HF has strong ionic interactions between 
and 
ions.
Only London Forces are formed - Therefore more energy is required to break the intermolecular forces in HF than in the other hydrogen halides and so HF has a higher boiling point.
and will only have intra-molecular attractions and there will be no hydrogen bonds present in them. As a result, their boiling point will be lower.
Hence, the boiling point of HF is higher than the boiling point of , and it is higher than the boiling point of .
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Answer:
A protein has four subunits whose molecular masses are 140, 80, and 60 kDa.
A disulfide bond links the two 80 kDa subunits (possibly identical).
Explanation:
Given that:
A protein has four subunits whose molecular masses are 140, 80, and 60 kDa.
A disulfide bond links the two 80 kDa subunits (possibly identical).
As a result of SDS and dithiothreitol analysis treatment, the molecular masses can not be 360 in total. They are 280, which implies that they are in short of 80 kDa. This means that there are possibilities that two groups with a molecular mass of 80 kDa which are joined by a disulfide bond.
The presence of SDS and dithiothreitol acts as a reducing agent, and they can break disulfide bonds whose pH is greater than 7, i.e. those in basic condition.
Answer:
There are 1.51 x 1024 molecules of carbon dioxide in 2.50 moles of carbon dioxide.
Explanation:
