Organic Chemistry Hart 13Th Edition Form – Fill Out and Use This PDF

Organic Chemistry: A Brief Course, 13th Edition, International Edition

David J. Hart, Christopher M. Hadad, Leslie E. Craine, and Harold Hart

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Bonding and Isomerism

Why does sucrose (table sugar) melt at 185°C, while sodium

chloride (table salt)—melts at a much higher temperature, 801°C? Why do both of these substances dissolve in water, while olive oil does not? Why does the molecule methyl butyrate smell like apples, while the molecule propyl acetate, which contains the same number and kind of atoms, smells like pears? To answer questions such as these, you must understand how atoms bond with one another and how molecules interact with one another. Bonding is the key to the structure, physical properties, and chemical behavior of different kinds of matter.

Perhaps you have already studied bonding and related concepts in a begin- ning chemistry course. Browse through each section of this chapter to see whether it is familiar, and try to work the problems. If you can work the problems, you can safely skip that section. But if you have difficulty with any of the problems within or at the end of this chapter, study the entire chapter carefully because we will use the ideas developed here throughout the rest of the book.

1.1How Electrons Are Arranged in Atoms

1.2Ionic and Covalent Bonding

1.3Carbon and the Covalent Bond

1.4Carbon–Carbon Single Bonds

1.5Polar Covalent Bonds

1.6Multiple Covalent Bonds

1.7Valence

A CLOSER LOOK AT… Green Chemistry

1.8Isomerism

1.9Writing Structural Formulas

1.10Abbreviated Structural Formulas

1.11Formal Charge

1.12Resonance

1.13Arrow Formalism

1.14The Orbital View of Bonding; the Sigma Bond

1.15Carbon sp3 Hybrid Orbitals

1.16Tetrahedral Carbon; the Bonding in Methane

1.17Classification According to Molecular Framework

1.18Classification According to Functional Group