Lower. CH3CN is polar and has a dipole-dipole attraction.
The normal boiling point is the boiling point at sea level, or more precisely, at 1 atmosphere pressure. At higher elevations, or at lower atmospheric pressures, the boiling point is lower. At higher atmospheric pressures, the boiling point is higher.
The freezing point is lower and the boiling point is higher.
lower melting points
Because of the pressure. As you higher the ground the pressure increase which make the boiling temp of liquid lower that expected.
They are denser.
it depends on your elevation at the time, higher for lower, lower for higher
The normal boiling point is the boiling point at sea level, or more precisely, at 1 atmosphere pressure. At higher elevations, or at lower atmospheric pressures, the boiling point is lower. At higher atmospheric pressures, the boiling point is higher.
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.
The stronger the IMF, the higher the boiling point and the lower the melting point. The weaker the IMF, the lower the boiling point and the higher the melting point.
An intermolecular force has both a boiling point and melting point
The freezing point is lower and the boiling point is higher.
the distillate
lower melting points
In general, the higher the altitude, the lower the pressure, and the lower the pressure the lower the boiling point.
Yes, at high altitude the boiling point is lower.
It depends where you are in Nevada. The boiling point will be lower in areas at a higher elevation.
At higher elevations the boiling point is lower.