Carbon Symbol
Atomic Number: 6
Symbol: C
Atomic Weight: 12.011
Discovery: Carbon exists free in nature and has been known since prehistoric time.
Electron Configuration: [He]2s22p2
Element Classification: Non-Metal
Density (g/cc): 2.25 (graphite)
Melting Point (K): 3820
Boiling Point (K): 5100
Appearance: dense, black (carbon black)
Atomic Volume (cc/mol): 5.3
Ionic Radius: 16 (+4e) 260 (-4e)
Specific Heat (@20°C J/g mol): 0.711
Debye Temperature (°K): 1860.00
Pauling Negativity Number: 2.55
First Ionizing Energy (kJ/mol): 1085.7
Oxidation States: 4, 2, -4
Lattice Structure: Diagonal
Lattice Constant (Å): 3.570
Crystal Structure: hexagonal
Electronegativity: 2.55 (Pauling scale)
Atomic Radius: 70 pm
Atomic Radius (calc.): 67 pm
Covalent Radius: 77 pm
Van der Waals Radius: 170 pm
Magnetic Ordering: diamagnetic
Thermal Conductivity (300 K) (graphite): (119–165) W·m−1·K−1
Thermal Conductivity (300 K) (diamond): (900–2320) W·m−1·K−1
Thermal Diffusivity (300 K) (diamond): (503–1300) mm²/s
Mohs Hardness (graphite): 1-2
Mohs Hardness (diamond): 10.0
CAS Registry Number: 7440-44-0
Word Origin: Latin carbo, German Kohlenstoff, French carbone: coal or charcoal
Isotopes: There are seven natural isotopes of carbon. In 1961 the International Union of Pure and Applied Chemistry adopted the isotope carbon-12 as the basis for atomic weights.
Properties: Carbon is found free in nature in three allotropic forms: amorphous (lampblack, boneblack), graphite, and diamond. A fourth form, 'white' carbon, is thought to exist. Diamond is one of the hardest substances, with a high melting point and index of refraction.
Uses: Carbon forms numerous and varied compounds with limitless applications. Many thousands of carbon compounds are integral to life processes. Diamond is prized as a gemstone and is used for cutting, drilling, and as bearings. Graphite is used as a crucible for melting metals, in pencils, for rust protection, for lubrication, and as a moderator for slowing neutrons for atomic fission. Amorphous carbon is used for removing tastes and odors.
No comments:
Post a Comment