number of single crystals attached together at some point. Crystals can also be grouped as covalent, metallic, ionic and molecular crystals based on the physical and chemical properties. Covalent crystals have true bonds between all atoms in them. In metallic crystals, the individual metal atoms sit on lattice sites leaving the outer electrons free to float around the lattices. The atoms of ionic crystals are held together by electrostatic forces. A molecular crystal is held
The most basic form of an ice crystal is a hexagonal prism. This form occurs because certain surfaces of the crystal, the growth facets, grow very slowly. The reason these facets exist derives from the molecular structure of water, and how water molecules arrange themselves into a crystalline lattice. The hexagonal prism includes two hexagonal "basal" faces and six rectangular "prism" faces. Note that the hexagonal prism can be "plate-like" or "column-like", if the length along the c-axis is short
Evaluation of the Fractal Dimension of a Crystal Abstract The purpose of this experiment was to determine the effects of voltage and molarity changes on the fractal dimension of a Cu crystal formed by the re-dox reaction between Cu and CuSO4. Using the introductory information obtained from research, the fractal geometry of the Cu crystals was determined for each set of parameters. Through the analysis of data, it was determined that the fractal dimension is directly related to the voltage
crystallization. To form a crystal you need something that the crystals can grow around a, nucleus of regularly arranged atoms (Science in school). Crystallization occurs most often when a liquid touches a solid surface or when the liquid contains crystalline impurities. It is kind of like the liquid copies the ordered structure of the solid. This is also know as heterogenous nucleation. In the liquid state, the neighboring atoms touch each other as if they were a solid, the single atoms move around making
Sugar Just a spoonful of sugar helps the medicine go down. Although a lot of people do not realize that every single gram of sugar decreases the healthiness of the product by a large percent. From the moment infants first taste lactose in the milk, humans seem to find sweetness alluring. The refined sucrose we usually call “sugar” is very popular product on the market. Even though this product considered very unhealthy and sometimes harmful, I think it still plays its role and still
Science. I like the topic quite a lot, but it’s far too broad for a two page essay – I can and have gone on far longer than that about a single research topic. Now, an essay about the intersection of me and science… Though it’s still an extensive topic, it can be reasonably compressed to a few pages if I skip all the boring details. But all the fun is in the details and I want this to be a fun essay, both for me to write and for you to read. So we’ll have to narrow it down a little further, to
there be more snowfall. Since snow doesn’t bond to the crust it becomes a potential for an avalanche zone. Another way is for surface hoar to develop, or large ice crystal on the snow. This is usually caused by condensation on the snow surface. This will also have poor bonding characteristics, and cause for a potential slide. The crystal itself is also very stable and will stay in that formation until melted usually. Slab avalanches usually only occur between 35-45 degree slopes and on a concave slope
a Polymer. A polymer is a chain that is made up of many similar molecular groups, better known as ‘monomers’ that are bonded together. ‘Monomers’ are made up of fourteen Carbon atoms, two Nitrogen atoms, two Oxygen atoms and ten Hydrogen atoms. A single Kevlar polymer chain could possibly have anywhere from one to five million monomers bonded together. A group of polymer chains can be organised together in a fiber. How the polymer chains are put together is important, as it improves the properties
through three different mechanisms: (1) by internal deformation; (2) by basal sliding; and (3) by subglacial deformation. Glacier Flow Mechanisms Internal Deformation Ice deforms under its own weight due to gravity and the movements of tiny ice crystals. Thicker and warmer ice deforms more rapidly although the overall movement is very slow, only around tens of meters a year. There are two main processes of internal deformation; creep, which forms fold structures, and faulting, which occurs when
paintings and engravings that appear on the walls and ceilings of Cosquer cave (“Accessing Cosquer Cave”). The cave consists of several narrow tunnels, some of which are less than one meter high, and two main chambers that are covered with calcite crystals (Clottes 48). Throughout the cave are finger grooves, which the artists were able to carve into the weather-softened stone walls (Clottes 59). After recording proof of the discovery, Henri Cosquer informed the French Ministry of Culture. They
a dive in 1985. Although he visited the cave several times after the initial discovery, he was unable to reach the main chamber until September of 1985. Upon discovering the main chamber, he noticed calcite draperies, submerged stalagmites and crystals of aragonite, but nothing else. It was not until 1991 that Cosquer finally alerted officials of his discovery (Jaobs “Grotto Cosquer”). This was prompted by his finding of the first painting in the cave, a stenciled hand done in red. After notifying
frozen food occurs when temperature fluctuates during storage or transit, resulting in coarse texture. This technique is well suited to ice cream (Warren et al., 1992). Ice structuring proteins also find use in chilled and frozen meat, where large ice crystals may form intracellularly, resulting in drip and loss of nutrition during thawing. Since ice structuring proteins are located extracellularly in freeze-tolerant organism, these proteins can be added to food by physical means such as mixing, injection
(the solvent) by heating. A solution is made, this is the dissolved solute in solvent. The solution is left to cool down, and the temperature at which the solute crystallizes is recorded. 3. Put more 4g water in the test tube. This makes the crystals dissolve again. 4. Do these things more than 6 times. 5. Make a table of the result. 6. Draw a graph, using a line of best fit. Table of the results: Total grams of KClO3 g Total volume of distilled water cm3 Temperature at
Recently, two probes were sent back and they made it to Mars. They landed on the South Polar Caps of Mars. That is where NASA plans to find water. After landing on Mars, the probes extracted water like crystals from the surface of Mars. They found that there was a small amount of water in the crystals, which means that there is a strong chance that life, was on Mars at one time. In a recent interview with Bruce Jakosky, Ph.D., Professor of Geologic and Planetary Sciences at the University of Colorado
am proud to be such a connoisseur. Learning to make a proper cup of coffee is akin to an art apprentice learning under a great painter. You slowly work your way up. I learned from my mother. I started making coffee with "Taster's Choice" coffee crystals. I moved on to drip coffee, until graduating to the espresso machine. While it takes training and practice to make a latte, I think it also requires a certain talent. I don't mean to toot my own horn, but most people who've had one of my lattes
Compare and contrast the crystal structures and crystal chemistry of quartz, α-FePO4 and β-FePO4. Quartz (SiO2) is the second most abundant mineral on Earth and is of significant uses in both material and Earth sciences. Quartz crystals exist in polymorphs, which mean that the crystal structure of quartz will change depending on the temperature and pressure of the environment that the crystal is in. The crystal will be in its alpha-crystal form when the surrounding temperature and pressure is low
solid state the ions are locked into position in their crystal structure, and can¡¦t move around. When the ionic compound is dissolved into water the water molecules, which are polar,(having a positive and a negative end) will be attracted to the positive ions. This attraction of different charges will create tension in the crystal and it will overcome the attice (the arrangement of molecules in a crystalline solid) energy keeping the crystal in place. Once this happens the cations will be surrounded
sugarcane syrup, the natural form of regular sugar, leaving the sugar crystals we can use. The way that the evaporator works is like this: Water is heated in the first container (1) which produces steam. The steam carries heat, called latent heat. A pump on the wall of the first container (1) pumps the steam into the second container (2). The steam from the first container (1) heats the syrup and boils it, creating sugar crystals, in the second container (2), using up the latent heat in the steam from
should be soluble in the hot solvent but insoluble in the cold solvent. The impurities should be insoluble in all temperatures of the solvent or slightly soluble in a cold solvent. The boiling point of the solvent should be low enough to remove the crystals. The solvent should not react chemically with the solids that are being purified. The solvent needs to have a boiling point lower than the melting point of the solids. -Dissolution – the mixture
Crystal Night Source Based Source C is important because it is written by Joseph Goebbels. It was produced on the 12th November 1938, it is an extract from a Nazi newspaper, which means it is biased. The Nazis would want to portray that they had nothing to do with organising Crystal Night. Furthermore, Goebbels is the head of propaganda. Goebbels was a notorious liar and it was his policy that, “the bigger the lie, the more people will believe it”. Source D, is written by Goebbels