"features of covalent compounds"

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The discussion centers on the features of covalent compounds, specifically addressing the properties of glucose and sugar in terms of their physical states. Participants note that describing glucose as "less solid" and sugar as "more solid" is misleading. Instead, they emphasize the importance of discussing covalent compounds in terms of their low melting and boiling points rather than their solidity. The conversation highlights the need for clarity in scientific literature regarding the characteristics of these compounds.
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In the subheading "features of covalent compounds"
what that means glucose(less solid) and sugar (more solid)
Please guide me.
 
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Sorry ,I forgot to attach the image.

chemistry.png
 
chemistry2.png

It is more clear now.
 
Please, help.
 
This seems to be quite a strange book. There is no more or less solid. Also, instead of talking about covalent compounds being mostly liquid or gaseous, it would be more appropriate to refer to low melting and boiling points.
 
DrDu said:
This seems to be quite a strange book.
Yes.You are right.
 

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