When two atoms combine, the overlap of their atomic orbitals produces molecular orbitals.
Answer:
The correct answer is "Electrons are transferred in an ionic bond"
Explanation:
The covalent bond is the chemical bond between atoms where electrons are shared, forming a molecule. Covalent bonds are established between non-metallic elements, such as hydrogen H, oxygen O and chlorine Cl. These elements have many electrons in their outermost level (valence electrons) and have a tendency to gain electrons to acquire the stability of the electronic structure of noble gas. The shared electron pair is common to the two atoms and holds them together.
An ionic bond is produced between metallic and non-metallic atoms, where electrons are completely transferred from one atom to another. During this process, one atom loses electrons and another one gains them, forming ions. Usually, the metal gives up its electrons forming a cation to the nonmetal element, which forms an anion.
In conclusion, chemical bonds are made so that atoms can have their entire outer layer, and thus have a stable electronic configuration. In the ionic bond, when the metallic atom has only one electron in its outer layer and the non-metallic one needs an electron to complete its layer; The metallic atom seats its electron to the non-metallic one. In the same way, the electron is shared in the covalent bond in order to achieve equilibrium.
Then, the main differences between the two bonds are that the ionic bond occurs between two different atoms (metallic and non-metallic), while the covalent bond occurs between two equal atoms (non-metallic). And in the covalent bond there is an electron compartment, while in the ionic bond there is an electron transfer.
So, the correct answer is "Electrons are transferred in an ionic bond"
88 Grams because the principal of conservation of mass states total mass in equals total out so 200 in 122+88=200 out
Describe how the catalyst, zymase speeds up the
reaction shown
The catalyst zymase speeds up the
reaction by catalyzing the fermentation of sugar into ethanol and carbon
dioxide. It is mostly present in yeasts.
