Covalent compounds generally have higher vapor pressure than ionic compounds. The fishy smell of fish arises from
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Covalent compounds generally have higher vapor pressure than ionic compounds. The “fishy” smell of fish arises from amines in the fish. Explain why squeezing lemon (which is acidic) onto fish reduces the fishy smell (and taste).
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Higher vapour pressure of covalent compounds leads to high volatility Volatile amin...View the full answer
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