The degree of d- splitting is observed from the intensity of colour. The order of d splitting from least to greatest is H2O<en<phen. Phen shows the greatest d-splitting. The degree of splitting of d- orbitals by ligands depends on their relative positions in the spectrochemical series. The spectrochemical series is an experimentally determined series. The series separates the ligands into strong field and weak field ligands. Strong field ligands are found towards the end of the series. Strong field ligands such as en and phen can participate in metal to ligand or ligand to metal pi-bonding. Hence they cause more d-splitting. Ethylendiamine and phenanthroline occur towards the end of the spectrochemical series hence the higher order of d-splitting.
Energy in carbohydrates is stored as chemical energy which is released when the carbohydrate is broken down by the body to give glucose and ATP. Animals eat carbohydrates as energy molecules from which they derive energy from the stored chemical energy.
This is possible because of the emulsifying properties present in soap. This property is caused by the hydrophilic end and hydrophobic end of a soap molecule. Grease is able to be dissolved in the water because it is attracted to the hydrophobic end of the soap molecule.
