Question

Difference between:-
i) Hydrous And Anhydrous
¡¡) Concentrated And Dilute
¡¡¡) Saturated And Unsaturated
iv) Solute And Solvent

Answer 1

Answer:

Hydrous Compound Properties

A hydrous compound (a hydrate) is a chemical compound with water in its structure. For example, hydrated salts have water within their crystals. Hydrates form naturally when ionic compounds are exposed to air and make bonds with water molecules. Specifically, the bond is formed between the cation of the molecule and the water molecule. The water that remains is usually known as water of hydration or water of crystallization. Most hydrates are stable at room temperature. However, some involuntarily surrender water in the atmosphere. These hydrates are known as efflorescent.

Anhydrous Compound Properties

An anhydrous compound (an anhydrate) is a compound with no water in its structure. After water is removed from a hydrate, it becomes an anhydrate. The water molecules are removed by suction or heating the compound to a high temperature. For example, an anhydrous salt has had water driven out from its crystals. An anhydrous compound from a hydrate is generally highly soluble in water, and when dissolved in water it will be a similar color to that of the original hydrate, even if it changed color transforming from the hydrate to the anhydrous compound.

A solution can be dilute or concentrated. A dilute solution is a solution that has very little solute in the solvent. ... A concentrated solution is a solution where the solvent has a lot of solute in the solution.

Saturated Fats Unsaturated Fats

Contains a single bond. Contains at least one double bond.

Not to be consumed more than 10 percent of total calories per day. Not to be consumed more than 30 percent of total calories per day.

Excessive consumption leads to heart diseases. Good for consumption, but excessive may increase cholesterol.

Increases low- density lipoproteins (LDL), which is called as bad cholesterol. Increases High-density lipoprotein (HDL), which is commonly known as good cholesterol and also reduce low-density lipoproteins (LDL).

Would not spoil quickly. Spoil quickly.

Foods sources of saturated fats are whole milk, butter, cheese, margarine, coconut oil, vegetable oil, meat, peanut, fried foods, etc. Foods sources of unsaturated fats are walnuts, flax, avocado, sunflower oil, soybean oil, fish oil, canola oil, red meat, etc.

High melting point. Low melting point.

Solid state in room temperature. Liquid state in room temperature.