Lesson 3 Atomic Structure Model

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LESSON 3: ATOMIC STRUCTURE MODEL

 Rutherford fired positively charged alpha particles at


Contributing People
a thin sheet of gold foil. Most passed through the
John Dalton little deflection, but some deflected at large angles.
This was only possible if the atom was mostly empty
 1803 space, with the positive charge concentrated in the
center: the nucleus.
 Dalton drew upon the Ancient Greek Idea of atoms
(the word ‘Atom’ comes from the Greek ‘atomos’
meaning indivisible).

 His theory started that atoms are indivisible, those of


a given elements are identical, and compounds are
combinations of different types of atoms.

Niels Bohr
 1913
J.J Thompson

 1904  Bohr modified Rutherford’s model of the atoms by


stating that nucleus moved around the nucleus in
 Thomson discovered electron (which he called orbits of fixed sizes and energies. Electron energy in
‘corpuscles’) in atoms in 1897, for which he won a this model was quantized; electrons could not
Nobel Prize. He subsequently produced the ‘Plum occupy values of energy between the fixed energy
pudding’ model of the atom. It shows the atom as levels.
composed of electrons scattered throughout a
spherical cloud of positive charge

Erwin Schrödinger

 1926
Ernest Rutherford

 1911
 Schrödinger stated that electrons do not move in set
path around the nucleus but in waves. It is
impossible to know the exact location of the
electrons; instead, we have ‘clouds of probability’
called orbitals, in which we are more likely to find an
electron.

Molecular Formula
- The number of atoms of each element are in a given
compound.

Periodic Table

Empirical Formula
- The simplest or most reduced ration of atoms in a
compound.

Molecular Formula VS Empirical Formula


Example
1. C3H6O3
Glyceraldehyde or a sweet colorless crystalline
solid

2. C3H6O2
Hydroxyacetone or acetone alcohol

3. H2C2O4
Oxalic acid or a white/ colorless, crystalline,
water-soluble, poisonous acid

4. Na2C4H4O6
Sodium tartrate or an emulsifier and a binding
agent in food products

Chemical Bonding
Chemical Bond

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