CHEM AND BIO HELP AND TIPS HERE

[WARRIOR]

Thanks and sometimes a question asks us to differentiate between additional polymers and condensation polymers, so how do we do tht? I noe one is condensation polymers give out water, and theres something abt the monomers ryte?

the first reason i gave above

the second reason :

monomers of addition polymers  can only have a DOUBLE BOUND  >c=c<
monomers of condesation polyemers can be made of 2 differnet monomers and can have >c=c<  sometimes

[Raywin]

I dont think so , never learned that, and never seen it in my book,

confirm anyone

Wait, im sorry, Helium and Nizzz ----> u need to know that as you go down the fractions, (i) the no. of carbon atoms increases, (ii)) it gets less flammable and (iii) its boiling point and melting point increases.

 

[Raywin]

the first reason i gave above

the second reason :

monomers of addition polymers  can only have a DOUBLE BOUND  >c=c<
monomers of condesation polyemers can be made of 2 differnet monomers and can have >c=c<  sometimes

Ryte, thanks a lot

[MasterMath]

Is this how you draw starch?

-(-O--[     ] --)_n-
Thanks

[WARRIOR]

Is this how you draw starch?

-(-O--[     ] --)_n-
Thanks

yep glucose , starch and cellulose! ( carbohydrates  )

[Raywin]

Is this how you draw starch?

-(-O--[     ] --)_n-
Thanks

-(-O--[]--O--[]--O-)_n-  
I learnt it like this.

[Vin]

-(-O--[]--O--[]--O-)_n-  
I learnt it like this.

^^ ditto.. https://studentforums.biz/index.php/topic,8790.msg254640.html#msg254640

[Helium]

Wait, im sorry, Helium and Nizzz ----> u need to know that as you go down the fractions, (i) the no. of carbon atoms increases, (ii)) it gets less flammable and (iii) its boiling point and melting point increases.

 

Oh yes thank you, i know that,

i thought like the X number of carbon in it

[Raywin]

Ryte guys, just confirming here,

In hydrolysis, all we need to know is that fats and oils can be hydrolyzed into glycerol and fatty acids using dilute acids (acid hydrolysis) and they can be hydrolyzed into glycerol and the salt of the acid by using an alkali (alkaline hydrolysis or saponification), and the salts of the higher fatty acids are called soaps.

Umm, this is all we need to know abt hydrolysis, right?
Thanks a lot guyss..  

[NidZ- Hero]

Wait, im sorry, Helium and Nizzz ----> u need to know that as you go down the fractions, (i) the no. of carbon atoms increases, (ii)) it gets less flammable and (iii) its boiling point and melting point increases.

 

thanks alot raywin but i was askin lke do we need 2 noe de no. of carbon in pertroleum , etcc

[Raywin]

thanks alot raywin but i was askin lke do we need 2 noe de no. of carbon in pertroleum , etcc

No, u do not need to know tht.

[WARRIOR]

Ryte guys, just confirming here,

In hydrolysis, all we need to know is that fats and oils can be hydrolyzed into glycerol and fatty acids using dilute acids (acid hydrolysis) and they can be hydrolyzed into glycerol and the salt of the acid by using an alkali (alkaline hydrolysis or saponification), and the salts of the higher fatty acids are called soaps.

Umm, this is all we need to know abt hydrolysis, right?
Thanks a lot guyss..  

u got it the wrong way..

sopnification  ( alkaline hydrolysis ) of the fats  will give you  A sodium salt  of carboxylic acid ( soap ) , and glycerol

then if u want the Carboxyic acid from the Na salt, you do acid hydrolsis

hydrolysis is heating under reflux with either acid / alkali

[NidZ- Hero]

C₂H₆ + 3.5O₂ -------->  2CO₂ + 3H₂O

After you form the above equation do this:

90g / (24+6) = 3 moles of ethane

2*3 moles = 6 moles of CO2 (using the molar ratio)

6*24 = 144 dm³

thanz a lot ari By the way ethene is gas y nt use this volume/ 24dm3
okko may be dey say its grams rght

thanz anyways

[elemis]

thanz a lot ari By the way ethene is gas y nt use this volume/ 24dm3
okko may be dey say its grams rght

thanz anyways

WHen they say grams just assume it is a solid. FORGET EVERYTHiNG ELSE

No problem, always around to help

[WARRIOR]

also u have to know acid hyrolysis of proteins and starch ( carbs )