Boron cannot form which one of the following anions?

(1) BO2-

(2) BF63-

(3) BH4-

(4) B(OH)4-

IUPAC stands for International Union of Pure and Applied Chemistry.

A chemical nomenclature is a set of rules to generate systematic names for chemical compounds. The nomenclature used most frequently worldwide is the one created and developed by the International Union of Pure and Applied Chemistry (IUPAC).

Monosaccharides, also called simple sugars, are the most basic units of carbohydrates. They are fundamental units of carbohydrates and cannot be further hydrolyzed to simpler compounds.

Hence, Monosaccharides can be classified according to the spatial arrangement of their atoms is true about Monosaccharides.

The IUPAC nomenclature in organic chemistry is a systematic method that is used to name organic chemical compounds as recommended by the International Union of Pure and Applied Chemistry (IUPAC).

The IUPAC name of the given complex [Co (NH₃)₄Cl₂ ]Cl is - Tetra-ammine dichloro cobalt (III) chloride.

The complex [Co (NH₃)₄ Cl₂ ] Cl ionizes an aqueous solution to furnish the chloride ion Cl⁻ and [Co (NH₃)₄ Cl₂ ] ⁺.

In chemical nomenclature, the IUPAC nomenclature of organic chemistry is a systematic method of naming organic chemical compounds as recommended by the International Union of Pure and Applied Chemistry (IUPAC).

In a chemical reaction, substances (elements or compounds) called reactants are changed into other substances (compounds or elements) called products. Hence, reactants are those which start the chemical reaction.

For example:

1. In the burning of natural gas, methane (CH4) and oxygen (O2) are the reactants in the chemical reaction. are the substances formed by a chemical reaction. In the burning of natural gas, carbon dioxide (CO2) and water (H2O) are the products formed by the reaction.

2. H2+O2 ----> H2O

Here H2 & O2 are called Reactants and H2O is called Product.

F-F = 4 - 4 = 0

Ca-F = 4 - 1 = 3.0

H-F = 4 - 2.2 = 1.8

Na-F = 4 - 0.93 = 3.07

Hence, the highest electronegativity difference is in Na-F.

Vitamins are essential nutrients found in foods. They perform specific and vital functions in a variety of body systems, and are crucial for maintaining optimal health.

The two different types of vitamins are fat-soluble vitamins and water-soluble vitamins.

Fat-soluble vitamins :

 Vitamins A, D, E and K — dissolve in fat before they are absorbed in the bloodstream to carry out their functions. Excesses of these vitamins are stored in the liver, and are not needed every day in the diet.

Water-soluble vitamins :

Vitamins dissolve in water and are not stored by the body. Since they are eliminated in urine, we require a continuous daily supply in our diet. The water-soluble vitamins include the vitamin B-complex group and vitamin C.

Water-soluble vitamins are easily destroyed or washed out during food storage or preparation.