Use the kinetic molecular model to explain properties of Describe
the following properties of liquids and explain the effect of
intermolecular forces on these properties: surface tension,
viscosity, vapor pressure, boiling point, and molar heat of
vaporization. (STEM_GC11IMF-IIIa-c-102);
SPECIFIC OBJECTIVES
describe the properties of liquids: surface
tension, viscosity, vapor pressure, boiling
point, and molar heat of vaporization;
explain the effect of intermolecular
forces on these properties;
© 2014 John Wiley & Sons, Inc. All rights reserved.
© 2014 John Wiley & Sons, Inc. All rights reserved.
© 2014 John Wiley & Sons, Inc. All rights reserved.
© 2014 John Wiley & Sons, Inc. All rights reserved.
© 2014 John Wiley & Sons, Inc. All rights reserved.
© 2014 John Wiley & Sons, Inc. All rights reserved.
© 2014 John Wiley & Sons, Inc. All rights reserved.
© 2014 John Wiley & Sons, Inc. All rights reserved.
Properties of Liquids
Liquid water provides the basis for our bodies as well as
recreational sports like windsurfing.
Copyright © 2014 John Wiley & Sons, Inc. All rights reserved.
Surface Tension
Resistance of a liquid to an increase in surface
area.
Molecules on a liquid surface are strongly attracted
by molecules within the liquid.
Surface tension increases with increasing
attractive
interactions between molecules.
Mercury droplets form spheres
due to surface tension.
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Viscosity
• is the measure of resistance of a fluid to
flow
• a fluid that is highly viscous has a high
resistance (like having more friction) and
flows slower than a low-viscosity fluid
• To think of viscosity in everyday terms, the
easier a fluid moves, the lower the
viscosity.
• Honey would move slower than water, so
honey would have a greater viscosity.
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Vapor Pressure
Molecules from the liquid phase can escape
to
the vapor phase through evaporation.
Molecules in the gas phase can strike the
surface
This process is called condensation.
of the liquid and return to the liquid phase.
In a closed container, an equilibrium
develops
between moleculesevaporationevaporating and
liquid condensing. vapor
condensation
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Vapor Pressure
Vapor pressure: pressure exerted by a
vapor
in equilibrium with its liquid phase.
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Vapor Pressure
Vapor pressure: pressure exerted by a vapor
in equilibrium with its liquid phase.
Independent of the quantity of liquid or its surface
area.
Increases with increasing temperature.
Depends on the strength of attraction between
molecules in the liquid state.
Volatile liquids: very weak attractive forces
between molecules. Evaporate very rapidly at
ambient
temperature. Have high vapor pressures as a
result.
© 2014 John Wiley & Sons, Inc. All rights reserved.
Vapor Pressure
Measuring Vapor Pressure of a Liquid
Measure using a
barometer.
Vapor from the liquid exerts a
force on the Hg and pushes
the
column downward.
The difference in height
relative to
vacuum provides the vapor
pressure for the liquid.
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Capillary Action
Spontaneous rise of a liquid in a narrow tube.
Cohesive forces exist between water molecules
in a liquid.
Adhesive forces exist between water molecules
and the walls of the container.
When the cohesive forces between molecules are
less than the adhesive forces between liquid
and container,
the liquid will move up the walls of the container.
Capillary Action
Capillary Action in Action
Shape of the meniscus reflects the relative
strength
of cohesive forces within the liquid and adhesive
forces between the liquid and the tube.
If convex:
adhesive forces < cohesive forces
If concave:
adhesive forces > cohesive forces
Hg H2 O
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Boiling Point
Temperature at which the vapor pressure of a liquid
is equal to the external pressure above the liquid.
Where is the boiling point of a liquid higher,
at or above sea level?
At sea level. The atmospheric pressure is higher.
© 2014 John Wiley & Sons, Inc. All rights reserved.
Boiling Point
Normal boiling point:
temperature when the vapor pressure is 1 atm
Vapor Pressure Curve
Normal boiling points:
Water: 100 ºC
Ether: 35 ºC
Ethyl Alcohol: 78 ºC
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Freezing Point or Melting Point
Freezing/melting point: the temperature at which the
solid phase of a substance is in equilibrium
with its liquid phase.
melting
solid liquid
freezing
While both phases are present,
the temperature remains constant.
The energy is used to change the solid to the liquid phase.
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Changes of State
Heat of fusion: energy required to change 1 g
of a solid at its melting point to a liquid.
Boiling
Heat of
vaporization
Melting
Heat of fusion
Heat of vaporization: energy required to change 1 g
of a liquid to vapor at its normal boiling point.
© 2014 John Wiley & Sons, Inc. All rights reserved.
Water: A Unique Liquid
Water covers 75% of the Earth’s surface;
97% of all water resides in the oceans.
Water constitutes 70% of a human body by mass.
Physical Properties of Water
Colorless, odorless, tasteless liquid.
More dense in liquid than solid phase (why ice floats).
High boiling point, high heat of fusion/vaporization
due to hydrogen bonding.
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Water: A Unique Liquid
Structure of Water Molecules
Two OH bonds are formed by the overlap of 1s orbitals
on H with orbitals on the O.
The molecular geometry of water is bent, due
to the two lone pairs on oxygen.
Water has a permanent dipole due to the
molecules’ shape and the polar O-H bonds.
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Evaporation
Evaporation or Vaporization:
Escape of molecules from the liquid to the gas phase.
Liquid Vapor
Molecules in the liquid state have
different kinetic energies (KEs).
Those with higher KEs can overcome
attractive forces between particles
and escape to the gas phase.
© 2014 John Wiley & Sons, Inc. All rights reserved.
Water: A Unique Liquid
Sources of Water for Human Consumption
Climate change and increased demand for fresh water
make finding and sustaining sources of potable water
critical for future generations.
Strategies to Sustain Water Supplies
1. Reclamation of wastewater
Currently used in agriculture and industry
2. Desalination of seawater
Expensive, but useful for countries near the ocean.
3. Low temperature distillation
At low pressure, water’s boiling point is reduced.
Less energy is required to separate the salts by
boiling.
4. Combustion of H2
H2 and O2 react very exothermically to produce
water.
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Chemistry in Action: Osmosis
Osmosis: process by which water flows
through a
membrane from a region of more pure
water
to a region of less pure water.
Water flows into the raisin to dilute the sugar.
The size of the raisin expands.
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