As a follow-up to last week's discussion forum topic on stoichiometry, we'll look into a subdiscipline of chemistry called food chemistry. One of the main tasks of food chemistry is to understand the molecular basis of reactions in foods. We can't work towards this understanding without a firm understanding of stoichiometry. Your goal for this forum is to read and discuss the information in this article over the course of the week. You are encouraged to seek out additional, credible sources using the GMC Library's resources to support your opinions and statements.

Both 1,2−dihydronaphthalene and 1,4−dihydronaphthalene may be selectively hydrogenated to 1,2,3,4−tetrahydronaphthalene. one of these isomers has a heat of hydrogenation of 101 kj/mol (24.1 kcal/mol), and the heat of hydrogenation of the other is 113 kj/mol (27.1 kcal/mol). match the heat of hydrogenation with the appropriate dihydronaphthalene.

Describing intermolecular forces use the drop down menus to match the type of intermolecular force to its name dipole dipole interactions dipole induced dipole interactions london dispersion forces hydrogen bond van der waals forces done

Why is the bond angle in a water molecule less than the bond angle of methane? a. the central oxygen atom in water has two lone pairs of electrons, whereas the central carbon atom in methane has no lone pairs. b. the central hydrogen atom in water has one lone pair of electrons, whereas the central carbon atom in methane has two lone pairs. c. the central oxygen atom in water has four lone pairs of electrons, whereas the central carbon atom in methane has only one lone pair. d. the central oxygen atom exerts more repulsive force on surrounding atoms than the central carbon atom in methane does. reset next