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In chemistry, a trigonal pyramid is a molecular geometry with one atom at the apex and three atoms at the corners of a trigonal base, resembling a tetrahedron (not to be confused with the tetrahedral geometry). When all three atoms at the corners are identical, the molecule belongs to point group C 3v.
In chemistry, a trigonal bipyramid formation is a molecular geometry with one atom at the center and 5 more atoms at the corners of a triangular bipyramid. [1] This is one geometry for which the bond angles surrounding the central atom are not identical (see also pentagonal bipyramid), because there is no geometrical arrangement with five terminal atoms in equivalent positions.
Lipophilicity (from Greek λίπος "fat" and φίλος "friendly") is the ability of a chemical compound to dissolve in fats, oils, lipids, and non-polar solvents such as hexane or toluene. Such compounds are called lipophilic (translated as "fat-loving" or "fat-liking" [1] [2]). Such non-polar solvents are themselves lipophilic, and the ...
[21] [22] They are made of a hydrocarbon chain that terminates with a carboxylic acid group; this arrangement confers the molecule with a polar, hydrophilic end, and a nonpolar, hydrophobic end that is insoluble in water. The fatty acid structure is one of the most fundamental categories of biological lipids and is commonly used as a building ...
When comparing a polar and nonpolar molecule with similar molar masses, the polar molecule in general has a higher boiling point, because the dipole–dipole interaction between polar molecules results in stronger intermolecular attractions. One common form of polar interaction is the hydrogen bond, which is also
As a trigonal bipyramidal molecule undergoes Berry pseudorotation, it proceeds via an intermediary stage with the square pyramidal geometry. Thus even though the geometry is rarely seen as the ground state, it is accessed by a low energy distortion from a trigonal bipyramid. Pseudorotation also occurs in square pyramidal molecules.
Bear's grease was made from the fat of the brown bear mixed with beef marrow and a perfume to disguise the smell. Before the start of the twentieth century, manufacturers were substituting pig, [4] veal, suet, lard and beef marrow fat for bear's fat as the demand exceeded the available supply of genuine bear's fat. To these substitutes they ...
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