transition metals, Chemistry

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what is the advantages of preparing interstitial compounds

Related Discussions:- transition metals

Explain generation of the electrophile, Generation of the electrophile : Th...

Generation of the electrophile : The electrophile is the carbocation produced by protonation of the alcohol  oxygen and loss of water.

Colloids, unique properties of colloids

unique properties of colloids

acceptor ligands -p (pi), Most ligands have a nonbonding electron pair tha...

Most ligands have a nonbonding electron pair that may react as a donor to empty orbitals on the metal atom. In ligands known as π acids or π acceptors a donor-acceptor communic

Correct configuration of fe+3 [26] is, Correct configuration of Fe +3   [2...

Correct configuration of Fe +3   [26] is: (1) 1s 2 , 2s 2 , 2p 6, 3s 2, 3p 6 , 3d5          (2) 1s 2 , 2s 2, sp 6 , 3s 2 , 3p 6 , 3d 3 , 4s 2     (3) 1s 2 , 2s 2 , 2p

Explain the types of isomers, Q. Explain the types of Isomers? Ans. ...

Q. Explain the types of Isomers? Ans. Three types of isomers are chain isomers, position isomers, and functional group isomers: Chain isomers are isomers which differ in

Elements, list the elements that have all 3 properties: lustre , malleabbil...

list the elements that have all 3 properties: lustre , malleabbility and conductivity

Find the degree of dissociation and hydrogen ion molality, For the dissocia...

For the dissociation equilibrium of formic acid, HCO 2 H(aq) ↔ H + (aq) + HCO 2 - (aq), the acid dissociation constant at 298.15K has the value K a = 1.77 *10 -4 . (a) Find t

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i want some 25 exampels of nomenculature of complex coordination compounds

What is a medicine dropper, A medicine dropper is an instrument used to cal...

A medicine dropper is an instrument used to calculate small amount of liquids, usually in milligrams.

Evaluate precentage proteins in milk, Q. Evaluate precentage Proteins in Mi...

Q. Evaluate precentage Proteins in Milk ? Milk comprises of casein, lactoalbumins and lactoglobulins. About 82 per cent of the protein in milk is casein and the remaining prot

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