Intermolecular Forces

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Allows Compounds to stay together after forming

Keep Together From What?

Intermolecular Forces

London Forces

Structure

Lipids

Saturated Fats

Makes Stronger London Forces

Which Makes Stronger Intermolecular Forces

Melting/Boiling Point

High

Will not melt at room tempature

Low

Will melt at room tempature

Unsaturated Fats

Makes Weaker London Forces due to structure being further apart

Which makes Weaker Intermolecular Forces

Vegetable Oil

Double Bond

Add Water Getting Rid of Double Bond

Structure Tightens

Hydrated Vegetable Oil

Solubility

With Water

Hydrophilic Compound's

Soluble with water

Polar and Ionic Bonds

Nonpolar bonds

Hydrophobic Compound's

Insoluble with water

Two Same Bond Types

Soluble With Each other

Two Different Bond Types

Insoluble With One Another

Hydrogen Bonding

Strongest Intermolecular Force

Nitrogen, Fluorine, Oxygen

Mustard Powder

Lipids, and Oils (Hydrophobic)

Reacts with the Oil

Creates London Forces

Carbohydrates, Proteins. (Hydrophilic)

Reacts with Vinegar. (Basically Water)

Creates Hydrogen Bonding

Stabilizes mixture of oil and vinegar

Creates Salad Dressing

Dipole Forces

Non Polar

no dipoles

Therefore no Dipole Forces

Polar

Positive and Negative Dipoles

Attract to surrounding dipoles of other molecules

Different mass and size

Weakens Dipole Forces Strength

Similar Mass and Size

Increases Dipole Forces Strength

Strength Also depends on polarity of the molecule