Fig. 2-4, p. 22
Hydrogen 62.0% Oxygen 24.0 Carbon 12.0 Nitrogen 1.2 Phosphorus 0.2 Calcium 0.2 Sodium 0.1 Potassium 0.1 Chlorine 0.1 Human Earth Hydrogen 66.0% Oxygen 33.0 Carbon 0.1 Nitrogen 0.1 Phosphorus 0.1 Calcium 0.1 Sodium 0.3 Potassium 0.1 Chlorine 0.3 Seawater Hydrogen 3.1% Oxygen 60.0 Carbon 0.3 Nitrogen 0.1 Phosphorus 0.1 Calcium 2.6 Sodium 0.1 Potassium 0.8 Chlorine 0.1 Fig. 2-2, p. 21
Table 2-2, p. 32
nucleus electron Fig. 2-3, p. 22
electron sodium 11p+ , 11e- chlorine 17p+ , 17e- argon 18p+, 18e- carbon 6p+ , 6e- oxygen 8p+ , 8e- neon 10p+, 10e- hydrogen 1p+ , 1e- helium 2p+ , 2e- Fig. 2-6, p. 24
Sodium atom 11p+ 11e- Chlorine atom 17p+ 17e- no net charge no net electron loss electron gain Chlorine atom 17p+ 18e- Sodium ion 11p+ 10e- net negative charge net positive charge Fig. 2-7, p. 25
A crystal of table salt is a cubic lattice of many sodium ions and chloride ions. b The mutual attraction of opposite charges holds the two kinds of ions together closely in the lattice. Sodium ion Chloride ion Fig. 2-8, p. 23
Two molecules interacting in one hydrogen (H) bond. hydrogen bond water molecule ammonia molecule a Two molecules interacting in one hydrogen (H) bond. b Numerous H bonds ( white dots) hold the two coiled-up strands of a DNA molecule together. Each H bond is weak, but collectively these bonds stabilize DNA’s large structure. Fig. 2-10, p. 27
Fig. 2-11, p. 28
O H H + + - slight negative charge on the oxygen atom The positive and negative charges balance each other; overall, the molecule carries no charge. H H + + slight positive charge on the hydrogen atoms Fig. 2-11, p. 28
Fig. 2-13, p. 29
Fig. 2-17, p. 33
Table 2-2, p. 32
Fig. 2-14, p. 30 battery acid gastric fluid acid rain lemon juice cola vinegar orange juice tomatoes, wine bananas beer bread black coffee urine, tea, typical rain corn butter milk pure water blood, tears egg white seawater baking soda phosphate detergents Tums toothpaste hand soap milk of magnesia household ammonia hair remover bleach oven cleaner drain cleaner Fig. 2-14, p. 30