Answer: In metallic bonds, the valence electrons from the s and p orbitals of the interacting metal atoms delocalize. That is to say, instead of orbiting their respective metal atoms, they form a “sea” of electrons that surrounds the positively charged atomic nuclei of the interacting metal ions. Metals are shiny.
Explanation: Hope this helped!
Answer:
Ha is more acidic than Hb because loss of Ha forms a resonance-stabilized conjugate base.
Explanation:
The carbon atom that is next to the carbonyl group in pentan-2-one is known as the alpha carbon atom, this carbon atom bears the Ha, the alpha hydrogen atoms.
Ha is more acidic than Hb because, loss of Ha leads to the formation of a resonance stabilized enolate ion. This resonance stabilization of the ion formed makes loss of Ha an easier process than loss of Hb, hence the answer above.
The answer to problem is [He] 2s1. Hope it helps
Because <span>Gold is a very inert metal, and won't really react with oxygen in the air.
The only reason other metals tarnish, such as copper, silver, steel/iron, is
because they're freely reacting with air, to produce a metal oxide surface layer. </span>
<span>1. Tap water has a small concentration of H+ & OH- ions as well as water molecules, hence there would be permanent dipole-permanent dipole (p.d.-p.d.) forces of attraction between the water molecules (aka H-bonds) as well as ionic bonds between the H+ & OH- ions.
2. Distilled water does not have H+ & OH- ions, hence only H-bonds exist between the water molecules.
3. There are covalent bonds between the individual sugar molecules.
4. There are ionic bonds between the Na+ & Cl- ions in NaCl.
5. There are p.d.-p.d. forces of attraction between the Na+ ions and the O2- partial ions of the water molecules as well as between the Cl- ions and the H+ partial ions of the water molecules. There are also H-bonds between the individual water molecules and ionic bonds between the Na+ & Cl- ions (although these are in much lower abundance than in unsolvated solid NaCl).
6. There are i.d.-i.d. as well as p.d.-p.d. forces of attraction between the sugar molecules and the water molecules. There are also H-bonds between the individual water molecules and covalent bonds within the sugar molecules.</span>
