Carbon Allotropes Flashcards
Name all carbon allotropes
Diamond, graphite, graphene fullerene C60
outline the diamond structure and its properties
structure: each carbon atom is surrounded by four other carbon atoms in a giant covalent structure (netowrk covalent)
bonds: strong covalent bonds
melting/boiling point: very high due to covalent bonds
conductivity: poor as it has no delocalised electrons
IMF: none literaly, as the structure is continous.
outline the graphite structure and its properties
structure: each carbon atom is covalently bonded to three other carbon atoms in a layered structure. A graphite crystal is composed of layers on top of one another
IMF: layers are held together by relatively weak London dispersion forces
conductivity: Each carbon atom has an electron which becomes delocalised across the plane. can conduct.
strenght: soft, malleable
melting/boiling point: still high due to covalent bonds but not as high as diamond
Properties and structure of fullerene C60
Simple covalent structure
made up of carbon atoms bonded together in 20 hexagons (six-carbon rings) and 12 pentagons (five-carbon rings) like in a football
Like graphite, each carbon atom is covalently bonded to 3 other carbon atoms.
cotains 60 Carbon atoms
conductivity: C60 does have delocalised electrons but the electrons cannot jump between individual fullerenes, therefore, it is a poorer electrical conductor than graphite.
propeties of graphene
a single layer of graphite that has been isolated, so covalent bonds between C atoms that are bonded to 3 other C.
high electrical and thermal conductivity due to delocalised e-
Very reactive due to unoccupied bonds in the edges of the structure
soft, very malleable
give examples og giant covalent structures
diamond and silicon dioxide and graphite
what are giant covalent structures
consist of a vast network of atoms bonded together by covalent bonds.
outline prperties of silicon dixodie
SiO2 is a very hard substance, a poor conductor of electricity at low temperature and has a high melting and boiling point.