Grape & Wine Industry

Glucose/C6H12O6, one of the sugars found in wine grapes

Polar covalent bond

Soluble w/ other polar molecules, therefore soluble in water

Strong intermolecular forces because of dipole force therefore solid at room temp.

Stronger intermolecular forces between the solute and solvent molecule, the greater the solubility

Stronger intermolecular forces therefore higher boiling and melting point

Bonds with polar end of emulsifiers

Polyethylene/C2H4 used in wine bottle labels

Non-polar covalent bond

Soluble w/ other nonpolar molecules, therefore not soluble in water

Weak intermolecular forces because nonpolar molecules only have London forces (weakest intermolecular force) therefore liquid at room temp.

Weaker intermolecular forces therefore lower boiling and melting point

Bonds with non-polar end of emulsifiers

Water/H2O

Hydrogen Bonding

Only in a bond between hydrogen, and fluorine, oxygen or nitrogen. Creating an extremely strong dipole because of extremely high electronegativity.

Strongest intermolecular force