Chemical Principles 8th Edition - Solutions by Chapter

Compounds containing multiple aromatic rings fused together.

A substituent lacking p bonds and comprised of only carbon and hydrogen atoms.

One-half the distance between the two nuclei in two adjacent atoms of the same element in a metal. For elements that exist as diatomic units, the atomic radius is one-half the distance between the nuclei of the two atoms in a particular molecule. (8.3)

The electronic structure of a solid, defining the allowed ranges of energy for electrons in a solid. (Section 12.7)

The process by which a liquid rises in a tube because of a combination of adhesion to the walls of the tube and cohesion between liquid particles. (Section 11.3)

The intermolecular attraction between like molecules. (11.3)

A bond that results when two atoms share a pair of electrons.

A form of energy that has wave characteristics and that propagates through a vacuum at the characteristic speed of 3.00 * 108 m >s. (Section 6.1)

A technique for separating amino acids from each other based on a difference in pI values.

The enthalpy change, ?H, for vaporization of a solid. (Section 11.4)

The sum of the number of protons and neutrons in the nucleus of a particular atom. (Section 2.3)

A theory of chemical bonding in which electrons in molecules occupy molecular orbitals that extend over the entire molecule and are formed by the combination of the atomic orbitals that make up the molecule

A solid whose dimensions range from 1 to 100 nm and whose properties differ from those of a bulk material with the same composition. (Section 12.1)

A carbohydrate containing four to ten monosaccharide units, each joined to the next by a glycosidic bond.

A process in which a substance loses one or more electrons. (Section 4.4)

Atomic orbitals that are achieved by mathematically averaging one s orbital with two p orbitals to form three hybridized atomic orbitals.

The heat capacity of 1 g of a substance; the heat required to raise the temperature of 1 g of a substance by 1 °C. (Section 5.5)

The distribution among various wavelengths of the radiant energy emitted or absorbed by an object. (Section 6.3)

The threedimensional shape of a protein.

Cleavage by heating