(a)
Interpretation:
The result of heating a sample of water from -20 to 200 0C at a constant pressure of 600 Torr should be described.
Concept introduction:
When a phase change occurs, temperature remains constant. Temperature at which a solid starts to melt is called melting point and temperature at which the vapor pressure of a liquid equals to atmospheric pressure is called boiling point. All three phases are in equilibrium at triple point and beyond the critical point liquid and vapor phases become indistinguishable.
(b)
Interpretation:
The result of increase in the pressure on a sample of iodine from
Concept introduction:
Temperature at which a solid starts to melt is called the melting point and temperature at which the vapor pressure of a liquid equals to atmospheric pressure is called boiling point. All three phases are in equilibrium at triple point and beyond the critical point, the liquid and vapor phases become indistinguishable. A gas can be liquefied under the temperatures below critical temperature.
(c)
Interpretation:
The result of cooling the sample of carbon dioxide at
Concept introduction:
Temperature at which a solid starts to melt is called melting point and temperature at which the vapor pressure of a liquid equals to atmospheric pressure is called boiling point. All three phases are in equilibrium at triple point and beyond the critical point liquid and vapor phases become indistinguishable. A gas can be liquefied under the temperatures below critical temperature.
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General Chemistry: Principles and Modern Applications, Loose Leaf Version (11th Edition)
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- 5-106 The normal boiling point of hexane, C6H14, is 69°C, and that of pentane, C5H12, is 36°C. Predict which of these compounds has a higher vapor pressure at 20°C.arrow_forwardWhat term is used to describe a substance that readily evaporates at room temperature because of a high vapor pressure?arrow_forwardCooking oil floats on top of water. From this observation, what conclusions can you draw regarding the polarity or hydrogen-bonding ability of molecules found in cooking oil?arrow_forward
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