BOILING POINT G1 Decreases going down. Because metal bonds get weaker. Less energy is required this metallic bonding. BOILING POINT G 17‚18 Increases. Because the atomic size incrases. The molecules are attracted by intermolecular forces. Going down the group‚ the intermolecular forces increases. More energy is needed to overcome these stronger forces. DENSITY Because mass increases faster than volume. REACTIVITY OF GROUP 1 The number of occupied shells increases. The atomic size increases
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How do different liquids and solids affect the boiling and freezing point of water? Name 02/12/12 ABSTRACT There are many different substances that affect the freezing and boiling points of water. This experiment was designed to test the effects of five liquid and five solid substances/mixtures on the freezing and boiling points of water. It was hypothesized that if we tested five liquid and five solid substances/mixtures then the results would show that the solids would have a greater affect
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Jessica Parr Question 1 2 3 4 5 6 7 8 9 10 Maximum points 18 8 12 12 8 10 12 10 6 6 (Sub-T) PLEASE PRINT YOUR NAME IN BLOCK LETTERS Name: __________________________________________ Last 4 Digits of USC ID:_____ _____ _____ _____ Lab TA’s Name: _________________________________ Score (102) Grader Question 11 12 13 14 15 16 17 18 19 20 (Sub-T) TOTAL Maximum points 12 10 10 10 12 12 10 8 8 6 (98) 200 Score Grader
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Determination of Melting and Boiling Point of different Organic Compounds Bakare‚ Abimbola Kristine‚ C. Professor Miranda Marilyn‚ school of chemical engineering and biotechnology‚ Mapua Institute of Technology‚ CHM145L-B11 ABSTRACT A melting point of a solid is the temperature at which the first crystal just starts to melt until the temperature at which the last crystal just disappears. Thus‚ the melting point (m.p.) is actually a melting range. The melting point of a substance depends (usually
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EXPERIMENT 1 COLLIGATIVE PROPERTIES OF SOLUTIONS Date: December 03‚ 2013 Locker 21 Members: Vanessa Olga Dagondon Christine Anne Jomocan Janica Mae Laviste Nablo Ken Menez A. TYPES OF DISPERSED SYSTEMS Results and Discussion The first part of the experiment aims to differentiate the different dispersion systems. In this experment‚ three systems are introduced: true solution‚ colloidal dispersion and coarse mixture. The said three systems are classified through a property of colloids known as the
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distillation and gas chromatography based on their difference in boiling points. The boiling point of hexane is 69 degrees Celsius and the boiling point of toluene is 110 degrees Celsius. Three fractions were collected for both simple and fractional distillation. The first fraction was hexane since it had the lower boiling point. The second fraction was a mixture of toluene and hexane. The third fraction was toluene since it had the high boiling point of 110 degrees Celsius. Gas chromatography was also preformed
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only helps it taste better. Literature Review Table salt is often added to water before the boiling process in hopes that the water will boil faster. It has been argued that the boiling temperature difference is insignificant with a small pot of water. However‚ when adding salt to
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and a solvent based on colligative properties‚ which means solution’s properties will differ depend on the proportion of solute present. Solutions have both a lower freezing point and a higher boiling point than pure solvent. The more solute is present the bigger the difference between the freezing point and the boiling point. To explain furthermore‚ we need to understand that temperature is the measure of the particle’s average
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Compound | Structure | Formula | Boiling point ( in degrees) | Heptane | | C7H16 | 98.4 | 1-Hexanol | | C6H14O | 157 | The boiling point reflects the strength of forces between molecules. The more tightly bonded the molecules are‚ the more energy is required to convert them into gases. These forces are called intermolecular forces. There are 3 types‚ dispersion forces‚ dipole-dipole and hydrogen bonding. The influence of these attractive forces will depend on the functional groups present
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water. Do you like salt? Do you put it on your food to make it taste better? Salt doesn’t just make food taste better; it can change the freezing and boiling point of water. I bet you didn’t know that! There’s a reason for that‚ but I’ll explain that a little later. First‚ let’s find out if salt can actually change the freezing and boiling point of water. To do so‚ we need to do an experiment. Now‚ if you’re going to do an experiment‚ you’re going to need a hypothesis. Let’s use mine. I said “if
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