yes,because in hydrogen molecules are closely bounded whereas in fluorine molecules are not closely bounded
HI has a higher boiling point because of the dipole-dipole Intermolecular forces as well as the dispersion forces, which become more evident with molecular weight, which will dominate over the dipole-dipole forces, so HCl has a lower boiloing point.
yes
Because of the hydrogen bonds in HCl and it's polarity. High polarity = high boiling point. All alkanes (methane) are nonpolar and have low boiling points. Alcohols and compounds with hydrogen bonding have higher boiling points because hydrogen bonds are very strong. Ask a chemistry teacher if you need a better explanation.
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
Because the melting point is even lower
HI has a higher boiling point because of the dipole-dipole Intermolecular forces as well as the dispersion forces, which become more evident with molecular weight, which will dominate over the dipole-dipole forces, so HCl has a lower boiloing point.
it depends on your elevation at the time, higher for lower, lower for higher
yes
Because of the hydrogen bonds in HCl and it's polarity. High polarity = high boiling point. All alkanes (methane) are nonpolar and have low boiling points. Alcohols and compounds with hydrogen bonding have higher boiling points because hydrogen bonds are very strong. Ask a chemistry teacher if you need a better explanation.
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.
Sulfur is not nearly as electronegative as oxygen so that hydrogen sulfide is not nearly as polar as water. Because of this, comparatively weak intermolecular forces exist for H2S and the melting and boiling points are much lower than they are in water.
An intermolecular force has both a boiling point and melting point
The freezing point is lower and the boiling point is higher.
the distillate