AH1 = m * c1 * AT1 calculate this for ice (-25C to 0C) AH2 = AHfus(1 mole)=6.01 kJ = 6010 J AH3 = m *c3 * AT3 calculat this for water (0C to 100C) AH4 = AHvap(1mole)=40.67 kJ = 40670 J AH5= m * c5 * AT5 calculate this for steam (100C to 125C)
Sum ---- AH1+AH2+AH3+AH4+AH5
Data m=18g (1mole water)
c1=specific heat ice= 2.09 J/g K c3=specific heat water= 4.18 J/g K c5=specific heat steam= 1.84 J/g K
AT = (Tend - Tinitial) as this is a difference between temperatures it doesn't matter the units Celsius or Kelvin. Kelvin (K)=Celsius (C)+273.15
AT1 = 0C - (-25C)= 25C= 273.15K - 248.15K= 25K AT3= 100C - 0C = 100C= 100K AT5= 125C - 100C= 25C=25K
Answer:
The liquid boils.
Explanation:
Vapor pressure is simply defined as the pressure exerted on a substance (solid/liquid) by the vapor of the substance collected just at the top of the surface of the substance. In concise words, it is the pressure of Vapor that is in contact with its solid or liquid state.
For a liquid, it is the pressure of the Vapor gathering at the top of the surface of the liquid.
When this Vapor pressure matches the external pressure, the temperature stays constant and the molecules of the liquid all through the liquid can gain enough energy, rise to the surface of the liquid and break free in gaseous form; thereby, boiling.
The definition of boiling point basically explains that it is the point at which temperature stays constant, and the vapour pressure of the liquid matches the atmospheric/external pressure around the liquid and its liquid molecules change into vapor.
This is why liquids boil faster at higher altitudes; the atmospheric pressure at higher altitudes is reduced, hence, the temperature at which liquid boils at this high altitude is normally lower than its known boiling point temperature.
It is also why food cooks to a temperature higher than the boiling point of water in a pressure cooker/pot. The added pressure ensures that the cooking water boils at temperatures higher than its boiling point; thereby exposing the cooking ingredients to a higher temperature, leading to faster cooking.
Hence, it is obvious why boiling is the answer to this question.
Answer:
The answer to your question is: density = 4 g/cm³
Explanation:
Data
Volume = 100 cm³
Mass = 400 g
Density = ?
Formula
density = mass/volume
substitution
density = 400/100 = 4 g/cm³
Answer:
B. Warm water rises within the pot.?
Explanation
<em>There wasn't enough information given for me to safely determine the correct answer.</em>
The new pressure : P₂ = 1038.39 mmHg
<h3>Further explanation</h3>
Given
1.5 L container at STP
Heated to 100 °C
Required
The new pressure
Solution
Conditions at T 0 ° C and P 1 atm are stated by STP (Standard Temperature and Pressure).
So P₁ = 1 atm = 760 mmHg
T₁ = 273 K
T₂ = 100 °C+273 = 373 K
Gay Lussac's Law
When the volume is not changed, the gas pressure is proportional to its absolute temperature
Input the value :
P₂=(P₁.T₂)/T₁
P₂=(760 x 373)/273
P₂ = 1038.39 mmHg
