Basic concepts of organic chemistry such as structural formulas, different kinds of representation, types of isomerism, examples, alkanes, alkenes, alkynes etc.
Basic concepts of organic chemistry such as structural formulas, different kinds of representation, types of isomerism, examples, alkanes, alkenes, alkynes etc.
Structural diagrams,condensed structures and line structures of hydrocarbons.How to identify a substance as Organic and inorganic ?.How to classify hydrocarbons? What is the difference between alkanes,alkenes and alkynes?
Organic Chemistry
1. History
2. Properties of Organic Chemistry
3. comparison of Compounds
4. Sources of Organic Compounds
5. Types of Organic Compounds
6.Types of Organic Formula
7. Carbon
8. Structural Formulas of Carbon
9. Isomerism
10 Classification of Organic Compounds
11. HydroCarbons
Structural diagrams,condensed structures and line structures of hydrocarbons.How to identify a substance as Organic and inorganic ?.How to classify hydrocarbons? What is the difference between alkanes,alkenes and alkynes?
Organic Chemistry
1. History
2. Properties of Organic Chemistry
3. comparison of Compounds
4. Sources of Organic Compounds
5. Types of Organic Compounds
6.Types of Organic Formula
7. Carbon
8. Structural Formulas of Carbon
9. Isomerism
10 Classification of Organic Compounds
11. HydroCarbons
[ Visit http://www.wewwchemistry.com ] This is a summary presentation of the introductory topics in Organic Chemistry, prepared according to the Singapore-Cambridge GCE A Level 9647 H2 Chemistry syllabus.
Organic Chemistry: Classification of Organic Compounds: Seminarulcerd
Lecture materials for the Introductory Chemistry course for Forensic Scientists, University of Lincoln, UK. See http://forensicchemistry.lincoln.ac.uk/ for more details.
Honest Reviews of Tim Han LMA Course Program.pptxtimhan337
Personal development courses are widely available today, with each one promising life-changing outcomes. Tim Han’s Life Mastery Achievers (LMA) Course has drawn a lot of interest. In addition to offering my frank assessment of Success Insider’s LMA Course, this piece examines the course’s effects via a variety of Tim Han LMA course reviews and Success Insider comments.
Unit 8 - Information and Communication Technology (Paper I).pdfThiyagu K
This slides describes the basic concepts of ICT, basics of Email, Emerging Technology and Digital Initiatives in Education. This presentations aligns with the UGC Paper I syllabus.
Model Attribute Check Company Auto PropertyCeline George
In Odoo, the multi-company feature allows you to manage multiple companies within a single Odoo database instance. Each company can have its own configurations while still sharing common resources such as products, customers, and suppliers.
June 3, 2024 Anti-Semitism Letter Sent to MIT President Kornbluth and MIT Cor...Levi Shapiro
Letter from the Congress of the United States regarding Anti-Semitism sent June 3rd to MIT President Sally Kornbluth, MIT Corp Chair, Mark Gorenberg
Dear Dr. Kornbluth and Mr. Gorenberg,
The US House of Representatives is deeply concerned by ongoing and pervasive acts of antisemitic
harassment and intimidation at the Massachusetts Institute of Technology (MIT). Failing to act decisively to ensure a safe learning environment for all students would be a grave dereliction of your responsibilities as President of MIT and Chair of the MIT Corporation.
This Congress will not stand idly by and allow an environment hostile to Jewish students to persist. The House believes that your institution is in violation of Title VI of the Civil Rights Act, and the inability or
unwillingness to rectify this violation through action requires accountability.
Postsecondary education is a unique opportunity for students to learn and have their ideas and beliefs challenged. However, universities receiving hundreds of millions of federal funds annually have denied
students that opportunity and have been hijacked to become venues for the promotion of terrorism, antisemitic harassment and intimidation, unlawful encampments, and in some cases, assaults and riots.
The House of Representatives will not countenance the use of federal funds to indoctrinate students into hateful, antisemitic, anti-American supporters of terrorism. Investigations into campus antisemitism by the Committee on Education and the Workforce and the Committee on Ways and Means have been expanded into a Congress-wide probe across all relevant jurisdictions to address this national crisis. The undersigned Committees will conduct oversight into the use of federal funds at MIT and its learning environment under authorities granted to each Committee.
• The Committee on Education and the Workforce has been investigating your institution since December 7, 2023. The Committee has broad jurisdiction over postsecondary education, including its compliance with Title VI of the Civil Rights Act, campus safety concerns over disruptions to the learning environment, and the awarding of federal student aid under the Higher Education Act.
• The Committee on Oversight and Accountability is investigating the sources of funding and other support flowing to groups espousing pro-Hamas propaganda and engaged in antisemitic harassment and intimidation of students. The Committee on Oversight and Accountability is the principal oversight committee of the US House of Representatives and has broad authority to investigate “any matter” at “any time” under House Rule X.
• The Committee on Ways and Means has been investigating several universities since November 15, 2023, when the Committee held a hearing entitled From Ivory Towers to Dark Corners: Investigating the Nexus Between Antisemitism, Tax-Exempt Universities, and Terror Financing. The Committee followed the hearing with letters to those institutions on January 10, 202
A Strategic Approach: GenAI in EducationPeter Windle
Artificial Intelligence (AI) technologies such as Generative AI, Image Generators and Large Language Models have had a dramatic impact on teaching, learning and assessment over the past 18 months. The most immediate threat AI posed was to Academic Integrity with Higher Education Institutes (HEIs) focusing their efforts on combating the use of GenAI in assessment. Guidelines were developed for staff and students, policies put in place too. Innovative educators have forged paths in the use of Generative AI for teaching, learning and assessments leading to pockets of transformation springing up across HEIs, often with little or no top-down guidance, support or direction.
This Gasta posits a strategic approach to integrating AI into HEIs to prepare staff, students and the curriculum for an evolving world and workplace. We will highlight the advantages of working with these technologies beyond the realm of teaching, learning and assessment by considering prompt engineering skills, industry impact, curriculum changes, and the need for staff upskilling. In contrast, not engaging strategically with Generative AI poses risks, including falling behind peers, missed opportunities and failing to ensure our graduates remain employable. The rapid evolution of AI technologies necessitates a proactive and strategic approach if we are to remain relevant.
2024.06.01 Introducing a competency framework for languag learning materials ...Sandy Millin
http://sandymillin.wordpress.com/iateflwebinar2024
Published classroom materials form the basis of syllabuses, drive teacher professional development, and have a potentially huge influence on learners, teachers and education systems. All teachers also create their own materials, whether a few sentences on a blackboard, a highly-structured fully-realised online course, or anything in between. Despite this, the knowledge and skills needed to create effective language learning materials are rarely part of teacher training, and are mostly learnt by trial and error.
Knowledge and skills frameworks, generally called competency frameworks, for ELT teachers, trainers and managers have existed for a few years now. However, until I created one for my MA dissertation, there wasn’t one drawing together what we need to know and do to be able to effectively produce language learning materials.
This webinar will introduce you to my framework, highlighting the key competencies I identified from my research. It will also show how anybody involved in language teaching (any language, not just English!), teacher training, managing schools or developing language learning materials can benefit from using the framework.
The Roman Empire A Historical Colossus.pdfkaushalkr1407
The Roman Empire, a vast and enduring power, stands as one of history's most remarkable civilizations, leaving an indelible imprint on the world. It emerged from the Roman Republic, transitioning into an imperial powerhouse under the leadership of Augustus Caesar in 27 BCE. This transformation marked the beginning of an era defined by unprecedented territorial expansion, architectural marvels, and profound cultural influence.
The empire's roots lie in the city of Rome, founded, according to legend, by Romulus in 753 BCE. Over centuries, Rome evolved from a small settlement to a formidable republic, characterized by a complex political system with elected officials and checks on power. However, internal strife, class conflicts, and military ambitions paved the way for the end of the Republic. Julius Caesar’s dictatorship and subsequent assassination in 44 BCE created a power vacuum, leading to a civil war. Octavian, later Augustus, emerged victorious, heralding the Roman Empire’s birth.
Under Augustus, the empire experienced the Pax Romana, a 200-year period of relative peace and stability. Augustus reformed the military, established efficient administrative systems, and initiated grand construction projects. The empire's borders expanded, encompassing territories from Britain to Egypt and from Spain to the Euphrates. Roman legions, renowned for their discipline and engineering prowess, secured and maintained these vast territories, building roads, fortifications, and cities that facilitated control and integration.
The Roman Empire’s society was hierarchical, with a rigid class system. At the top were the patricians, wealthy elites who held significant political power. Below them were the plebeians, free citizens with limited political influence, and the vast numbers of slaves who formed the backbone of the economy. The family unit was central, governed by the paterfamilias, the male head who held absolute authority.
Culturally, the Romans were eclectic, absorbing and adapting elements from the civilizations they encountered, particularly the Greeks. Roman art, literature, and philosophy reflected this synthesis, creating a rich cultural tapestry. Latin, the Roman language, became the lingua franca of the Western world, influencing numerous modern languages.
Roman architecture and engineering achievements were monumental. They perfected the arch, vault, and dome, constructing enduring structures like the Colosseum, Pantheon, and aqueducts. These engineering marvels not only showcased Roman ingenuity but also served practical purposes, from public entertainment to water supply.
The French Revolution, which began in 1789, was a period of radical social and political upheaval in France. It marked the decline of absolute monarchies, the rise of secular and democratic republics, and the eventual rise of Napoleon Bonaparte. This revolutionary period is crucial in understanding the transition from feudalism to modernity in Europe.
For more information, visit-www.vavaclasses.com
Welcome to TechSoup New Member Orientation and Q&A (May 2024).pdfTechSoup
In this webinar you will learn how your organization can access TechSoup's wide variety of product discount and donation programs. From hardware to software, we'll give you a tour of the tools available to help your nonprofit with productivity, collaboration, financial management, donor tracking, security, and more.
The more carbon atoms a compound contains, the greater the number of structural isomers that can exist. For example, octane has 18 different structural isomers, decane has 75, pentadecane (a 15 carbon alkane) has 4 347, and eicosane (a 20 carbon alkane) has 366 319 isomers!
Saturated hydrocarbons tend to have higher melting points and boiling points. Oils that are largely saturated fats are usually solid at room temperature. Butter and lard are high in saturated fats. These types of fats are not healthy in that they promote the body's production of cholesterol, which is a risk factor for heart disease and stroke. The saturated hydrocarbons, because of their higher melting point, are more likely to be solid at room temperature and are good as a spread on bread. You will often see food products advertised as low in saturated fats and high in polyunsaturated fats. Polyunsaturated means the fat has many double and/or triple bonds. Unsaturated fats are required by the body for cell membranes and hormone production.
Saturated hydrocarbons tend to have higher melting points and boiling points. Oils that are largely saturated fats are usually solid at room temperature. Butter and lard are high in saturated fats. These types of fats are not healthy in that they promote the body's production of cholesterol, which is a risk factor for heart disease and stroke. The saturated hydrocarbons, because of their higher melting point, are more likely to be solid at room temperature and are good as a spread on bread. You will often see food products advertised as low in saturated fats and high in polyunsaturated fats. Polyunsaturated means the fat has many double and/or triple bonds. Unsaturated fats are required by the body for cell membranes and hormone production.
Saturated hydrocarbons tend to have higher melting points and boiling points. Oils that are largely saturated fats are usually solid at room temperature. Butter and lard are high in saturated fats. These types of fats are not healthy in that they promote the body's production of cholesterol, which is a risk factor for heart disease and stroke. The saturated hydrocarbons, because of their higher melting point, are more likely to be solid at room temperature and are good as a spread on bread. You will often see food products advertised as low in saturated fats and high in polyunsaturated fats. Polyunsaturated means the fat has many double and/or triple bonds. Unsaturated fats are required by the body for cell membranes and hormone production.
Saturated hydrocarbons tend to have higher melting points and boiling points. Oils that are largely saturated fats are usually solid at room temperature. Butter and lard are high in saturated fats. These types of fats are not healthy in that they promote the body's production of cholesterol, which is a risk factor for heart disease and stroke. The saturated hydrocarbons, because of their higher melting point, are more likely to be solid at room temperature and are good as a spread on bread. You will often see food products advertised as low in saturated fats and high in polyunsaturated fats. Polyunsaturated means the fat has many double and/or triple bonds. Unsaturated fats are required by the body for cell membranes and hormone production.
Saturated hydrocarbons tend to have higher melting points and boiling points. Oils that are largely saturated fats are usually solid at room temperature. Butter and lard are high in saturated fats. These types of fats are not healthy in that they promote the body's production of cholesterol, which is a risk factor for heart disease and stroke. The saturated hydrocarbons, because of their higher melting point, are more likely to be solid at room temperature and are good as a spread on bread. You will often see food products advertised as low in saturated fats and high in polyunsaturated fats. Polyunsaturated means the fat has many double and/or triple bonds. Unsaturated fats are required by the body for cell membranes and hormone production.
Saturated hydrocarbons tend to have higher melting points and boiling points. Oils that are largely saturated fats are usually solid at room temperature. Butter and lard are high in saturated fats. These types of fats are not healthy in that they promote the body's production of cholesterol, which is a risk factor for heart disease and stroke. The saturated hydrocarbons, because of their higher melting point, are more likely to be solid at room temperature and are good as a spread on bread. You will often see food products advertised as low in saturated fats and high in polyunsaturated fats. Polyunsaturated means the fat has many double and/or triple bonds. Unsaturated fats are required by the body for cell membranes and hormone production.
Saturated hydrocarbons tend to have higher melting points and boiling points. Oils that are largely saturated fats are usually solid at room temperature. Butter and lard are high in saturated fats. These types of fats are not healthy in that they promote the body's production of cholesterol, which is a risk factor for heart disease and stroke. The saturated hydrocarbons, because of their higher melting point, are more likely to be solid at room temperature and are good as a spread on bread. You will often see food products advertised as low in saturated fats and high in polyunsaturated fats. Polyunsaturated means the fat has many double and/or triple bonds. Unsaturated fats are required by the body for cell membranes and hormone production.
Saturated hydrocarbons tend to have higher melting points and boiling points. Oils that are largely saturated fats are usually solid at room temperature. Butter and lard are high in saturated fats. These types of fats are not healthy in that they promote the body's production of cholesterol, which is a risk factor for heart disease and stroke. The saturated hydrocarbons, because of their higher melting point, are more likely to be solid at room temperature and are good as a spread on bread. You will often see food products advertised as low in saturated fats and high in polyunsaturated fats. Polyunsaturated means the fat has many double and/or triple bonds. Unsaturated fats are required by the body for cell membranes and hormone production.
Saturated hydrocarbons tend to have higher melting points and boiling points. Oils that are largely saturated fats are usually solid at room temperature. Butter and lard are high in saturated fats. These types of fats are not healthy in that they promote the body's production of cholesterol, which is a risk factor for heart disease and stroke. The saturated hydrocarbons, because of their higher melting point, are more likely to be solid at room temperature and are good as a spread on bread. You will often see food products advertised as low in saturated fats and high in polyunsaturated fats. Polyunsaturated means the fat has many double and/or triple bonds. Unsaturated fats are required by the body for cell membranes and hormone production.
Saturated hydrocarbons tend to have higher melting points and boiling points. Oils that are largely saturated fats are usually solid at room temperature. Butter and lard are high in saturated fats. These types of fats are not healthy in that they promote the body's production of cholesterol, which is a risk factor for heart disease and stroke. The saturated hydrocarbons, because of their higher melting point, are more likely to be solid at room temperature and are good as a spread on bread. You will often see food products advertised as low in saturated fats and high in polyunsaturated fats. Polyunsaturated means the fat has many double and/or triple bonds. Unsaturated fats are required by the body for cell membranes and hormone production.
Saturated hydrocarbons tend to have higher melting points and boiling points. Oils that are largely saturated fats are usually solid at room temperature. Butter and lard are high in saturated fats. These types of fats are not healthy in that they promote the body's production of cholesterol, which is a risk factor for heart disease and stroke. The saturated hydrocarbons, because of their higher melting point, are more likely to be solid at room temperature and are good as a spread on bread. You will often see food products advertised as low in saturated fats and high in polyunsaturated fats. Polyunsaturated means the fat has many double and/or triple bonds. Unsaturated fats are required by the body for cell membranes and hormone production.
Saturated hydrocarbons tend to have higher melting points and boiling points. Oils that are largely saturated fats are usually solid at room temperature. Butter and lard are high in saturated fats. These types of fats are not healthy in that they promote the body's production of cholesterol, which is a risk factor for heart disease and stroke. The saturated hydrocarbons, because of their higher melting point, are more likely to be solid at room temperature and are good as a spread on bread. You will often see food products advertised as low in saturated fats and high in polyunsaturated fats. Polyunsaturated means the fat has many double and/or triple bonds. Unsaturated fats are required by the body for cell membranes and hormone production.
Saturated hydrocarbons tend to have higher melting points and boiling points. Oils that are largely saturated fats are usually solid at room temperature. Butter and lard are high in saturated fats. These types of fats are not healthy in that they promote the body's production of cholesterol, which is a risk factor for heart disease and stroke. The saturated hydrocarbons, because of their higher melting point, are more likely to be solid at room temperature and are good as a spread on bread. You will often see food products advertised as low in saturated fats and high in polyunsaturated fats. Polyunsaturated means the fat has many double and/or triple bonds. Unsaturated fats are required by the body for cell membranes and hormone production.
Saturated hydrocarbons tend to have higher melting points and boiling points. Oils that are largely saturated fats are usually solid at room temperature. Butter and lard are high in saturated fats. These types of fats are not healthy in that they promote the body's production of cholesterol, which is a risk factor for heart disease and stroke. The saturated hydrocarbons, because of their higher melting point, are more likely to be solid at room temperature and are good as a spread on bread. You will often see food products advertised as low in saturated fats and high in polyunsaturated fats. Polyunsaturated means the fat has many double and/or triple bonds. Unsaturated fats are required by the body for cell membranes and hormone production.
Saturated hydrocarbons tend to have higher melting points and boiling points. Oils that are largely saturated fats are usually solid at room temperature. Butter and lard are high in saturated fats. These types of fats are not healthy in that they promote the body's production of cholesterol, which is a risk factor for heart disease and stroke. The saturated hydrocarbons, because of their higher melting point, are more likely to be solid at room temperature and are good as a spread on bread. You will often see food products advertised as low in saturated fats and high in polyunsaturated fats. Polyunsaturated means the fat has many double and/or triple bonds. Unsaturated fats are required by the body for cell membranes and hormone production.
Saturated hydrocarbons tend to have higher melting points and boiling points. Oils that are largely saturated fats are usually solid at room temperature. Butter and lard are high in saturated fats. These types of fats are not healthy in that they promote the body's production of cholesterol, which is a risk factor for heart disease and stroke. The saturated hydrocarbons, because of their higher melting point, are more likely to be solid at room temperature and are good as a spread on bread. You will often see food products advertised as low in saturated fats and high in polyunsaturated fats. Polyunsaturated means the fat has many double and/or triple bonds. Unsaturated fats are required by the body for cell membranes and hormone production.
Saturated hydrocarbons tend to have higher melting points and boiling points. Oils that are largely saturated fats are usually solid at room temperature. Butter and lard are high in saturated fats. These types of fats are not healthy in that they promote the body's production of cholesterol, which is a risk factor for heart disease and stroke. The saturated hydrocarbons, because of their higher melting point, are more likely to be solid at room temperature and are good as a spread on bread. You will often see food products advertised as low in saturated fats and high in polyunsaturated fats. Polyunsaturated means the fat has many double and/or triple bonds. Unsaturated fats are required by the body for cell membranes and hormone production.
Saturated hydrocarbons tend to have higher melting points and boiling points. Oils that are largely saturated fats are usually solid at room temperature. Butter and lard are high in saturated fats. These types of fats are not healthy in that they promote the body's production of cholesterol, which is a risk factor for heart disease and stroke. The saturated hydrocarbons, because of their higher melting point, are more likely to be solid at room temperature and are good as a spread on bread. You will often see food products advertised as low in saturated fats and high in polyunsaturated fats. Polyunsaturated means the fat has many double and/or triple bonds. Unsaturated fats are required by the body for cell membranes and hormone production.
Saturated hydrocarbons tend to have higher melting points and boiling points. Oils that are largely saturated fats are usually solid at room temperature. Butter and lard are high in saturated fats. These types of fats are not healthy in that they promote the body's production of cholesterol, which is a risk factor for heart disease and stroke. The saturated hydrocarbons, because of their higher melting point, are more likely to be solid at room temperature and are good as a spread on bread. You will often see food products advertised as low in saturated fats and high in polyunsaturated fats. Polyunsaturated means the fat has many double and/or triple bonds. Unsaturated fats are required by the body for cell membranes and hormone production.
Saturated hydrocarbons tend to have higher melting points and boiling points. Oils that are largely saturated fats are usually solid at room temperature. Butter and lard are high in saturated fats. These types of fats are not healthy in that they promote the body's production of cholesterol, which is a risk factor for heart disease and stroke. The saturated hydrocarbons, because of their higher melting point, are more likely to be solid at room temperature and are good as a spread on bread. You will often see food products advertised as low in saturated fats and high in polyunsaturated fats. Polyunsaturated means the fat has many double and/or triple bonds. Unsaturated fats are required by the body for cell membranes and hormone production.
Saturated hydrocarbons tend to have higher melting points and boiling points. Oils that are largely saturated fats are usually solid at room temperature. Butter and lard are high in saturated fats. These types of fats are not healthy in that they promote the body's production of cholesterol, which is a risk factor for heart disease and stroke. The saturated hydrocarbons, because of their higher melting point, are more likely to be solid at room temperature and are good as a spread on bread. You will often see food products advertised as low in saturated fats and high in polyunsaturated fats. Polyunsaturated means the fat has many double and/or triple bonds. Unsaturated fats are required by the body for cell membranes and hormone production.
![Organic Chemistry ,[object Object]](data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)