amines
why o-toluidine is a weaker base than aniline?
The adsorption of infrared radiation by diatomic molecules increases the vibrational energy fo molecules and gives information about the force constant for the "spring" of the molecule.;The molecular motion that has the next larger energy level spacing aft
Integration of the second order rate equations also produces convenient expressions for dealing with concentration time results.A reaction is classified as second order if the rate of the reaction is proportional to the square of the concentration of one o
What do you mean by the term enzymes? Briefly illustrate it.
The fugacity is a pressure like quantity that is used to treat the free energy of nonideal gases.Now we begin the steps that allow us to relate free energy changes to the equilibrium constant of real, nonideal gases. The thermodynamic reaction
Basic character of amines is related to their structural arrangement. Basic strength of amines depends on the relative ease of formation of the corresponding cation by accepting a proton from the acid. Greater the stability of cation is, more is basic strength of amine.Alkyl a
When the diffusion process is treated as the movement of particles through a solvent the diffusion coefficient can be related to the effective size of diffusing particles and the viscosity of the medium.To see how the experimental coefficients can be treat
Choose the right answer from following. An ideal solution was obtained by mixing methanol and ethanol. If the partial vapour pressure of methanol and ethanol are 2.619KPa and 4.556KPa respectively, the composition of the vapour (in terms of mole fraction) will be: (
A pressure composition diagram for a liquid vapor system can be used to show the composition of the liquid and equilibrium vapor.Vapor equilibrium data are useful in the study of distillations. It is of value to have diagrams showing not only the vapor pre
Explain the reason behind that the chemists have not created a periodic table of compounds?
Briefly describe the function of the monosaccharide?
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