"features of covalent compounds"

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Discussion Overview

The discussion revolves around the features of covalent compounds, specifically addressing the physical states of substances like glucose and sugar, and their classification based on solidity and melting/boiling points.

Discussion Character

  • Conceptual clarification, Debate/contested

Main Points Raised

  • One participant seeks clarification on the terms "less solid" and "more solid" in relation to glucose and sugar.
  • Another participant questions the terminology used in a referenced book, suggesting that the terms "more or less solid" are inappropriate and advocating for a focus on melting and boiling points instead.
  • There is an acknowledgment of the strangeness of the book's content by multiple participants.

Areas of Agreement / Disagreement

Participants express disagreement regarding the terminology used to describe the physical states of covalent compounds, with no consensus reached on the appropriate descriptors.

Contextual Notes

Participants note the ambiguity in the definitions of solidity and the relevance of melting and boiling points, indicating potential limitations in the source material being discussed.

gracy
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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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