Knowra Bromine Bromine Bromine is a reddish-brown halogen with atomic number 35. It is the only nonmetallic element that is liquid at room temperature and readily forms bromide salts and organobromine compounds.
Halogens : The periodic-table group containing fluorine, chlorine, bromine, iodine, and astatine, characterized by reactive nonmetals that form salts. Bromine’s seven valence electrons give it the characteristic bonding patterns of this group.
Flame retardant : A substance that inhibits ignition or slows the spread of fire in materials. Some brominated compounds interrupt flame chemistry, though environmental concerns have restricted several uses.
Chlorine : A reactive halogen with atomic number 17 that is a yellow-green gas at room temperature. Chlorine is lighter and gaseous, while bromine is denser and liquid under the same conditions.
Bromine toxicity : The harmful effects of exposure to elemental bromine or bromine compounds. Elemental bromine is corrosive and its vapor can severely injure the eyes and respiratory tract.
Bromine molecule : A diatomic molecule, Br₂, made of two bromine atoms joined by a covalent bond. Liquid bromine consists mainly of these molecules, whose weak attractions contribute to its volatility.
1,2-Dibromoethane : A toxic organobromine compound formerly used as a leaded-gasoline additive and soil fumigant. Its history illustrates the benefits and hazards of using bromine compounds in industry.
Iodine : A halogen with atomic number 53 that forms dark, lustrous crystals and violet vapor. Iodine lies below bromine in the group and is less volatile at room temperature.
Brominated flame retardants : A class of fire-slowing chemicals containing carbon–bromine bonds. Some members persist in the environment and accumulate in organisms, prompting restrictions and replacement efforts.
Bromide : The negatively charged bromine ion, Br⁻, and the salts and compounds containing it. Bromine gains an electron in reactions that produce bromide.
Brominated vegetable oil : A food additive made by attaching bromine to vegetable oil to help flavoring oils stay dispersed in beverages. This application brought bromine chemistry into food regulation and consumer-safety debates.
Show all 21