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Related Concept Videos

Hydrogen Bonds00:26

Hydrogen Bonds

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Hydrogen bonds are weak attractions between atoms that have formed other chemical bonds. One of these atoms is electronegative, like oxygen, and has a partial negative charge. The other is a hydrogen atom that has bonded with another electronegative atom and has a partial positive charge.
Hydrogen Bonds Control the World!
Because hydrogen has very weak electronegativity when it binds with a strongly electronegative atom, such as oxygen or nitrogen, electrons in the bond are unequally shared....
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Hydrogen Bonds01:04

Hydrogen Bonds

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A hydrogen bond is formed when a weakly positive hydrogen atom already bonded to one electronegative atom (for example, the oxygen in the water molecule) is attracted to another electronegative atom from another polar molecule, such as water (H2O), hydrogen fluoride (HF), or ammonia (NH3). The huge electronegativity difference between the H atom (2.1) and the atom to which it is bonded (4.0 for an F atom, 3.5 for an O atom, or 3.0 for an N atom), combined with the very small size of an H atom...
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IR Spectrum Peak Broadening: Hydrogen Bonding01:23

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The vibrational frequency of a bond is directly proportional to its bond strength. As a result, stronger bonds vibrate at higher frequencies, while weaker bonds vibrate at lower frequencies. The stretching vibration of the strong O–H bond in alcohols and phenols (very dilute solution or gas phase) appears as a sharp peak at 3600–3650 cm−1.
However, the extent of hydrogen bonding influences the observed stretching frequency and band broadening. Intermolecular or intramolecular...
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Like all living organisms, plants require organic and inorganic nutrients to survive, reproduce, grow and maintain homeostasis. To identify nutrients that are essential for plant functioning, researchers have leveraged a technique called hydroponics. In hydroponic culture systems, plants are grown—without soil—in water-based solutions containing nutrients. At least 17 nutrients have been identified as essential elements required by plants. Plants acquire these elements from the...
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In Situ High Pressure Hydrogen Tribological Testing of Common Polymer Materials Used in the Hydrogen Delivery Infrastructure
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Hydrogen Bond Length as a Key To Understanding Sweetness.

F Bruni1, C Di Mino1, S Imberti2

  • 1Dipartimento di Scienze, Sezione di Nanoscienze , Università degli Studi "Roma Tre" , Via della Vasca Navale 84 , 00146 Roma , Italy.

The Journal of Physical Chemistry Letters
|June 20, 2018
PubMed
Summary
This summary is machine-generated.

Monosaccharides like fructose, glucose, and mannose have identical effects on bulk water structure. However, they form unique hydrogen bonds with water, influencing their sweetness and in vivo behavior.

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Area of Science:

  • Biophysics
  • Structural Chemistry
  • Physical Chemistry

Background:

  • Monosaccharides are vital carbohydrates with diverse properties.
  • Understanding their interaction with water is crucial for biological applications.
  • Subtle structural differences can lead to significant functional variations.

Purpose of the Study:

  • To investigate and compare the hydration shell structures of fructose, glucose, and mannose using neutron diffraction.
  • To elucidate the relationship between monosaccharide structure, water interaction, and biological properties like sweetness.

Main Methods:

  • Neutron diffraction experiments were conducted on aqueous solutions of fructose, glucose, and mannose.
  • Analysis focused on the hydration shell structure and hydrogen bonding interactions.

Main Results:

  • All three monosaccharides exhibited virtually identical influences on bulk water solvent structure.
  • Distinct hydrogen bond lengths and strengths were observed between the sugars and neighboring water molecules.
  • A correlation was found between monosaccharide sweetness and hydrogen bond length.

Conclusions:

  • Despite thermodynamic and biological differences, fructose, glucose, and mannose share similar bulk water structuring effects.
  • Stereochemical variations dictate unique water interactions, impacting polarity and in vivo behavior.
  • Hydrogen bond characteristics offer insights into the perceived sweetness of sugars.