Want this question answered?
Air pressure also affects the boiling point of water. The higher the air pressure, the higher the boiling point.
Chlorine has higher boiling point.
The boiling point is that temperature when the SATURATEDvapor pressure of a liquidbecomes equal tothe surrounding pressure.Thus the higher the sorrounding pressure, the higher the boiling point.
Heptane - longer the chain, higher the boiling point. Least amount of branches, higher the boiling point.
Sea water has higher boiling point,as it contains sodium chloride
Air pressure also affects the boiling point of water. The higher the air pressure, the higher the boiling point.
Chlorine has higher boiling point.
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 boiling point is that temperature when the SATURATEDvapor pressure of a liquidbecomes equal tothe surrounding pressure.Thus the higher the sorrounding pressure, the higher the boiling point.
The boiling point is higher.
Boiling point of NH3: -33,34 0C Boiling point of NF3: -129,1 0C The boiling point of ammonia is higher.
The boiling point is always higher than the melting point.
iodine is having higher boiling point
Heptane - longer the chain, higher the boiling point. Least amount of branches, higher the boiling point.
Higher then the boiling point of the solvent.
Sea water has higher boiling point,as it contains sodium chloride
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.