Chapter 4: Carbon and Its Compounds

 

Chapter 4: Carbon and Its Compounds ATOM BOMB 

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Chapter 4: Carbon and Its Compounds

Here are concise notes for CBSE Class 10 Chapter 4: Carbon and Its Compounds:



  1. Carbon: The Element of Life

    • Unique Properties:


      • Carbon has four valence electrons, allowing it to form four covalent bonds with other atoms.

      • It can form long chains, branched chains, and rings, making it versatile in bonding.

      • Carbon can bond with itself, leading to the formation of carbon compounds.

    • Allotropes of Carbon:


      • Diamond: Each carbon atom is bonded to four others in a three-dimensional structure. It is very hard and a good conductor of heat.

      • Graphite: Carbon atoms are bonded in layers, with weak forces between layers. It is a good conductor of electricity and is used in pencils.

      • Fullerenes: Molecules of carbon in the form of spheres, tubes, or rings.



  1. Bonding in Carbon Compounds

    • Covalent Bonding: Carbon atoms form covalent bonds by sharing electrons with other atoms, typically hydrogen, oxygen, nitrogen, etc.

    • Types of Bonds:

      • Single Bond: One pair of electrons is shared between two atoms (e.g., in methane, CH).

      • Double Bond: Two pairs of electrons are shared (e.g., in ethene, CH).

      • Triple Bond: Three pairs of electrons are shared (e.g., in ethyne, CH).



  1. Classification of Carbon Compounds

    • Hydrocarbons: Compounds made of only carbon and hydrogen.


      • Alkanes: Saturated hydrocarbons with single bonds (e.g., methane, CH).

      • Alkenes: Unsaturated hydrocarbons with at least one double bond (e.g., ethene, CH).

      • Alkynes: Unsaturated hydrocarbons with at least one triple bond (e.g., ethyne, CH).

      • Aromatic Compounds: Compounds that contain benzene rings (e.g., benzene, CH).

    • Functional Groups: A group of atoms in a molecule that determines the chemical properties of the compound.


      • Alcohols: Contain an -OH group (e.g., ethanol, CHOH).

      • Carboxylic Acids: Contain a -COOH group (e.g., acetic acid, CHCOOH).

      • Aldehydes: Contain a -CHO group (e.g., formaldehyde, HCHO).

      • Ketones: Contain a carbonyl group (C=O) between two carbon atoms (e.g., acetone, CHCOCH).

      • Esters: Formed from an alcohol and a carboxylic acid (e.g., ethyl acetate, CHCOOCHCH).



  1. Chemical Reactions of Carbon Compounds

    • Combustion: When carbon compounds react with oxygen, they release energy in the form of heat and light. For example, burning methane produces carbon dioxide and water.

    • Oxidation: Many organic compounds are oxidized to form alcohols, aldehydes, or acids (e.g., oxidation of ethanol forms acetic acid).

    • Addition Reactions: Involves the addition of atoms or groups to a double or triple bond (e.g., hydrogenation of alkenes and alkynes).



  1. Important Carbon Compounds

    • Methane (CH): A simple alkane, used as a fuel.

    • Ethanol (CHOH): Alcohol used in alcoholic beverages, solvents, and as a fuel.

    • Acetic Acid (CHCOOH): A carboxylic acid found in vinegar.

    • Soap and Detergents: Soaps are salts of fatty acids, used for cleaning by forming emulsions with oils and dirt.



  1. Isomerism

    • Isomers: Compounds that have the same molecular formula but different structural arrangements. For example, butane (CH₁₀) has two isomers: n-butane and isobutane.

    • Types of Isomerism:

      • Structural Isomerism: Different bonding arrangement of atoms.

      • Geometrical Isomerism: Occurs in compounds with double bonds (cis/trans forms).

      • Optical Isomerism: Occurs when a compound has a chiral center, leading to non-superimposable mirror images.



  1. Uses of Carbon Compounds

    • Fuels: Carbon compounds like coal, natural gas, and petrol are used as fuels.

    • Medicines: Many drugs are carbon-based (e.g., aspirin, penicillin).

    • Polymers: Long chains of carbon compounds used in plastics (e.g., polyethylene, PVC).

    • Food Additives: Some carbon compounds are used as preservatives and flavor enhancers (e.g., citric acid).


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