1 answer · Chemistry
Best Answer
Water steam condenses if its pressure is equal to vapor saturation vapor pressure.
Use the Clausius-Clapeyron relation.
I states the temperature gradient of the saturation pressure is equal to the quotient of molar enthalpy of phase change divided by molar volume change due to phase transition time temperature:
dp/dT = ΔH / (T·ΔV)
Because liquid volume is small compared to vapor volume
ΔV in vaporization is approximately equal to to the vapor volume. Further assume ideal gas phase:
ΔV ≈ V_v = R·T/p
Hence
dp/dT = ΔHv / (R·T²/p)
<=>
dlnp/dT = ΔHv / (R·T²)
If you solve this DE an apply boundary condition p(T₀)= p₀.
you get the common form:
ln(p/p₀) = (ΔHv/R)·(1/T₀ - 1/T)
<=>
p = p₀·exp{(ΔHv/R)·(1/T₀ - 1/T)}
For this problem use normal boiling point of water as reference point:
T₀ =100°C = 373.15K and p₀ = 1atm
Therefore the saturation vapor pressure at
T = 350°C = 623.15K
is
p = 1atm ·exp{(40700J / 8.314472kJ/mol)·(1/373.15K - 1/623.15K)} = 193 atm
hope this helps
Answer:
obsidian
Explanation:
obsidian forms when lava (magma) shoots out of the volcano, and cools rapidly
A because magma is underground
Alcoholic fermentation fermentation produces CO2 bubbles in baking.
<u>Explanation:</u>
The other name given for the Alcoholic Fermentation is Ethanol fermentation. In this process of fermentation, ethanol and carbon dioxide are the resultant by-products. These are formed by the conversion of fructose,sucrose and glucose to cellular energy. This type of fermentation do not require oxygen for the process to take place. Hence, these are known to be an anaerobic process
This type of fermentation has its application like ethanol fuel production, cooking of bread, etc. A dough rises of the Ethanol fermentation. this is because, the sugars that are present in a dough are absorbed by yeast . this produces ethanol and carbon dioxide. During baking process,bubbles are formed by this carbon dioxide.
Answer:
i think its the first one
Explanation:
i could be wrong