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Is butter a covalent or an ionic bond?
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+ Physical chemistry
+ Chemistry
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Khang Nhat
Is butter a covalent or an ionic bond?
Water is a polar covalent molecule. Boling consists in the breaking of intermolecular forces of attraction, not the intramolecular chemical bonds. Boiling of any substance does not change its molecule.
Water is a polar covalent molecule. Boling consists in the breaking of intermolecular forces of attraction, not the intramolecular chemical bonds. Boiling of any substance does not change its molecule.
Butter is a solid at room temperature this means it is mostly made up of saturated fat a (75%) . Saturated fats are made up of fatty acids which are long C-H strands the occasional Oxygen that makes a double bond making it (25%) mono-saturated, this is why it’s easy to slice butter. Since these elements are all non metals that interact with one another that’s why butter would have covalent bonding.
Butter is a solid at room temperature this means it is mostly made up of saturated fat a (75%) . Saturated fats are made up of fatty acids which are long C-H strands the occasional Oxygen that makes a double bond making it (25%) mono-saturated, this is why it’s easy to slice butter. Since these elements are all non metals that interact with one another that’s why butter would have covalent bonding.
Water is a polar covalent molecule. Boling consists in the breaking of intermolecular forces of attraction, not the intramolecular chemical bonds. Boiling of any substance does not change its molecule.
Water is a polar covalent molecule. Boling consists in the breaking of intermolecular forces of attraction, not the intramolecular chemical bonds. Boiling of any substance does not change its molecule.
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Butter is a solid at room temperature this means it is mostly made up of saturated fat a (75%) . Saturated fats are made up of fatty acids which are long C-H strands the occasional Oxygen that makes a double bond making it (25%) mono-saturated, this is why it’s easy to slice butter. Since these elements are all non metals that interact with one another that’s why butter would have covalent bonding.
Butter is a solid at room temperature this means it is mostly made up of saturated fat a (75%) . Saturated fats are made up of fatty acids which are long C-H strands the occasional Oxygen that makes a double bond making it (25%) mono-saturated, this is why it’s easy to slice butter. Since these elements are all non metals that interact with one another that’s why butter would have covalent bonding.
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