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In this sense, red phosphorus is not an allotrope, but rather an intermediate phase between the white and violet phosphorus, and most of its properties have a range of values. For example, freshly prepared, bright red phosphorus is highly reactive and ignites at about 300 °C (572 °F), [ 22 ] though it is more stable than white phosphorus ...
Under standard conditions, red phosphorus is more stable than white phosphorus, but less stable than the thermodynamically stable black phosphorus. The standard enthalpy of formation of red phosphorus is −17.6 kJ/mol. [3] Red phosphorus is kinetically most stable. Being polymeric, red phosphorus is insoluble in solvents. It shows ...
White phosphorus, yellow phosphorus or simply tetraphosphorus (P 4) exists as molecules of four phosphorus atoms in a tetrahedral structure, joined by six phosphorus—phosphorus single bonds. [1] The free P 4 molecule in the gas phase has a P-P bond length of r g = 2.1994(3) Å as was determined by gas electron diffraction . [ 2 ]
Nutrients in the soil are taken up by the plant through its roots, and in particular its root hairs.To be taken up by a plant, a nutrient element must be located near the root surface; however, the supply of nutrients in contact with the root is rapidly depleted within a distance of ca. 2 mm. [14] There are three basic mechanisms whereby nutrient ions dissolved in the soil solution are brought ...
Plant nutrition is the study of the chemical elements and compounds necessary for plant growth and reproduction, plant metabolism and their external supply. In its absence the plant is unable to complete a normal life cycle, or that the element is part of some essential plant constituent or metabolite .
White phosphorus, yellow phosphorus, or simply tetraphosphorus (P 4) is an allotrope of phosphorus. It is a translucent waxy solid that quickly yellows in light (due to its photochemical conversion into red phosphorus ), [ 2 ] and impure white phosphorus is for this reason called yellow phosphorus.
People exposed to white phosphorus can suffer severe and sometimes deadly bone-deep burns. It can cause organs to shut down, and burns on just 10% of the body can be fatal, HRW said.
In 1835, the German pharmacist Ludwig Clamor Marquart named a chemical compound that gives flowers a blue color, Anthokyan, in his treatise "Die Farben der Blüthen" (English: The Colors of Flowers). Food plants rich in anthocyanins include the blueberry, raspberry, black rice, and black soybean, among many others that are red, blue, purple, or ...