I propose for my hypothesis if the temperature is increases the liquids will the slopes of the chemicals average out or will the slope be greater with the temperature increase?…
The central goal of this experiment is to depict the intermolecular forces of four different properties of solubility, evaporation, viscosity, and boiling point.…
The molar mass is determined by dissolving the unknown compound into a pure liquid with defined physical properties, in this case Cyclohexane. When dissolving a solute, it forms a homogeneous solution, in which the solvent of the solution physical properties are not longer defined, but depends on the amount of solute added. Whenever a substance is dissolved in a solvent, the vapor pressure decreases. When the vapor pressure decreases, it also lowers the boiling and freezing point of the solvent and increases the osmotic pressure. These four properties are known as the colligative properties, the magnitude of the changes depends on the amount of solute dissolve; the changes are directly proportional to each other. The higher the solute concentration, the higher the changes of vapor pressure, therefore, a lower freezing point. It is hypothesized that the freezing point temperature will decreased, if there is a higher concentration of the solid added to the…
direct causation in the mobility of the molecules and rates of kinetic energy. If the temperature is raised…
Explain results using scientific reasoning – link the relationship between the structure of the molecules and their melting and boiling points.…
3. The graph below shows the effect of changing temperature on the vapor pressure for two liquids, ethane and water.…
It can be concluded that the melting point of the substances: naphthalene (81°C-85°C), biphenyl (71°C-73°C), and a mixture of C (42°C-56°C) can be determined by placing a small amount of the substance in a capillary tube attached to a thermometer, in heating water and then taking the temperature of the substance (when it first begins to…
The hypothesis will be proven because when temperature is increased, energy is released and this energy breaks the forces that held up the atoms together of a substance. This being said, then when the temperature in a mixture increases, then the solute will be able to dissolve completely and each time temperature is increased, there should be more amount of solute that can be added. When the solute is saturated, then a precipitate will form and crystals should start appearing.…
The Effect of Temperature on The Viscosity of Glycerol Research Question: What is the effect of increasing the independent variable of the temperature of glycerol (30ºC, 40ºC, 50ºC, 60ºC and 70ºC) (+ 0.5ºC) using a hotplate and measured using a thermometer (+ 0.05º), on the dependent variable of time (secs + 0.2) taken for 50mL (+ 0.05ml) of glycerol to flow through a 50cm3 burette (+ 0.05cm3) into a 250 mL beaker (+ 12.5 mL) measured by a digital stopwatch (+ 0.2secs), therefore indicating the viscosity of glycerol? Background Information: Viscosity is a property defined as a liquid’s resistance to flow. When the intermolecular forces are strong within a liquid, there is a higher viscosity. (UC Davis, 2014). The viscosity of a substance is related to the strength of…
is associated with the change in temperature of the substance, however, it is important to note that…
This is due to intermolecular forces (IMF), molecular weight, and the polar/non-polar nature of molecules.…
If the temperature is increased it means there are more particles of reactant knocking about between the water molecules, which make collisions between the important particles more likely.…
Have you ever left a container with some type of liquid in it and wondered how it could it evaporate so quickly? The evaporation of an unpredictable liquid is an endothermic process that results in a temperature decrease. The amount of temperature decrease is related to the strength of intermolecular forces of attraction. The rate of evaporation can be described as the change of temperature divided by the time it takes to reach the lowest temperature. ΔT/Δt (°C/s). In this experiment my group and I are investigating factors that determine the strength of intermolecular forces by determining the rate at which liquids evaporate. The different types of intermolecular forces are as follows, Ion dipole are the strongest forces, Dipole Dipole which are between polar molecules and both positive and negative ions attract to each other, dispersion are the weakest of all intermolecular forces, they also are formed by the shifting of electron clouds within molecules and hydrogen bonding which is attractive force between the hydrogen attached to an electronegative atom of one molecule and an electronegative atom…
The increase of the temperature causes the molecules to move faster, causing them to crash into one another, creating a chemical reaction. Increasing the temperature not only increases the number of collisions but also increases the number of collisions that are able to transfer enough energy to cause a reaction to take place. This is because they have more energy and when they bounce around, they are more likely to collide. But not all temperature changes make particles move faster, when the temperature is lowered, the molecules move slower and collide less. A colder temperature drops the rate of reaction whereas a hotter temperature increases the rate of…
6. you have to understand that when something is a certain temperature not all of the molecules are the same temperature In any given substance with a "temperature" of 50 C, we might have some molecules at 0 C and some molecules at 100 C for a brief period of time. This explains why wet stuff at room temperature (25 C) can dry out: over time, some of the molecules reach a temperature sufficient to "break free" from the liquid, becoming a gas. This isn't limited to liquids either! Even ice in your fridge will lose molecules, leading to the puzzling "shrinking ice cube" effect and the ever popular "freezer burn" where $10 sirloin steaks are reduced to dried out slabs of meat. Now, I'll answer your question: why doesn't something…