Does Cyclohexene has a lower boiling point than either cyclohexanol?
Yes, cyclohexene has lower boiling point than cyclohexanol (and cyclohexane as well)
One of the common ways to synthesize ketones is by oxidizing secondary alcohols. Cyclohexanone can be easily prepared from cyclohexanol (or hydroxycyclohexane - same thing) by allowing cyclohexanol to react with potassium dichromate (K2Cr2O7) in the presence of acid. However, some of the cyclohexanol will undergo an elimination reaction because of the acid present and form cyclohexene. Your question is a good example of why it is often important to consider how the reactants should…
It depends what chemical or compound you are comparing the boiling point to. Ethanol has an atmospheric pressure boiling point of 78.1 °C (172.6 °F). This is slightly lower than the boiling point of water at the same pressure, much lower than the boiling point of iron, much higher than the boiling point of bromine.
Not necessarily. If the pressure is one atmosphere, and the watery fluid starts to boil at the boiling point of water (100 deg C), then it is very likely to be pure water. Solutes will raise the boiling point, lowered pressure will lower the boiling point. So it is possible to lower the pressure to lower the boiling point but add a solute to raise the boiling point to exactly offset that.
The higher the pressure, the higher the boiling point. Boiling occurs when the atmospheric pressure equals the vapor pressure. So, at higher altitudes where the atmospheric pressure is lower, the vapor pressure is also lower which in turn creates a lower boiling point which causes foods to have to cook longer.
No, the boiling point (boiling temperature) of a liquid is a property of that substance. But the boiling temperature would be affected by the pressure of the surrounding air. Water will boil at lower temperature when the air pressure surrounding the water is lower. Sometimes you will see on cooking directions different cooking times for higher elevations, due to the lower boiling temperature (and therefore less energy in the boiling water available to transfer to…