| Unit 1: Demos |
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Electronegativity Wettability
and Capillarity Hydrophobic,
hydrophilic, and detergents Buffers (9c) (optional) Saturated v. unsaturated fats (13a) Protein structure
Folding
of long polypeptides in water Caught
on Tape: A different way to stay clean (and sticky) |
The Arrangement of Water Molecules in Ice Water is a good example of a hydrogen-bonded substance. The two hydrogen atoms in each water molecule are covalently bonded to the oxygen atom, but because of oxygen's strong attraction for the shared electrons, each hydrogen has a partial positive charge (see Figure 1A and 1B). Owing to this charge, a hydrogen atom in one water molecule is weakly attracted to a negatively charged oxygen atom in another nearby water molecule, forming a hydrogen bond (see Figure 1C). Since each of the hydrogens, while remaining covalently bonded to the oxygen atom of its own molecule, can form a weak attachment with the oxygen of another water molecule, and the oxygen can form a weak attachment with two external hydrogens, each water molecule has the potential for being simultaneously linked by hydrogen bonds to four other water molecules and each of these to four others, and each of these to four others, etc. In a sense, then, a volume of water is a continuous chemical entity, because of the hydrogen bonding between the individual water molecules. It is the polarity of water molecules and hydrogen bonds between them that gives water its special properties. Though water molecules have the potential for forming hydrogen bonds with four other water molecules, the potential of each water molecule to form hydrogen bonds with four other water molecules is not fully realized because molecular motion prevents stabilization. The hydrogen bonds between water molecules are constantly breaking and reforming. As water is cooled, however, the water molecules move more slowly and the extent of hydrogen bonding increases. Hydrogen bonding reaches its full potential when the water has frozen into ice. When all four possible bonds have formed, each is oriented in space with maximal divergence from the other three. The resulting three-dimensional lattice of water molecules in ice is rather open (see Figure 2); the packing of the molecules is not as tight as would be possible if they were less rigidly arranged, as they are in liquid water. When ice is warmed to the melting point, a few of the hydrogen bonds break, and the water molecules become less rigidly oriented. The resulting deformation of the lattice and tighter packing of the molecules make the water denser than ice. This means that ice floats, and that ponds and streams freeze from the top down instead of from the bottom up.
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