| hydrogen bond |
The hydrogen atoms in water are very positive, because the oxygen atom strongly withdraws the electrons in the OH bonds. The hydrogen atoms on adjacent molecules are attracted to the oxygen atoms forming a bond which is stronger than the usual polar attraction, but less strong than a typical covalent bond. This accounts for the very high boiling point of water compared with other similar weight molecules.
출처: eies.njit.edu/~kebbekus/definitions-aquatic-chem%2...
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| hydrogenation |
(high-dro-jen-AY-shun) A chemical way to turn liquid fat (oil) into solid fat. This process creates a new fat called trans fatty acids. Trans fatty acids are found in margarine, shortening, and some commercial baked foods like cookies, crackers, muffins, and cereals. Eating a large amount of trans fatty acids may raise heart disease risk.
출처: win.niddk.nih.gov/publications/glossary/AthruL.htm
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| hydrogen |
Diatomic gas, atomic number 1, The lightest element, very reactive and powerful reducing agent. Used as a secondary plasma gas in the plasma spraying process and as a fuel gas in combustion thermal spray processes (CWS, CPS and HVOF)
출처: www.tdcoating.com/td_glossary_terms4.htm
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| hydrogen bond |
A weak chemical interaction between an electronegative atom (eg nitrogen or oxygen) and a hydrogen atom that is covalently attached to another atom. This bond maintains the two-helices of DNA together and is also the primary interaction between water molecules.
출처: lomiweb.med.auth.gr/xml_output/bioglossary/H_gloss...
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| hydrogen ion concentration |
The cause of acidity in water. See pH.
출처: ag.ansc.purdue.edu/courses/aq448/glossary.htm
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