Evaporation begins when a substance reaches its boiling point.
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.
No, boiling point is not affected by volume. What will change is the amount of energy you need to put in to get it to boiling point.
its simple. ionic compounds have strong electrovalent bonds which need more heat to be broken down. hence more heat is needed to convert the solid into its other state. therefore high melting and boiling point.
This is because of the strong force of attraction between the positively and negatively charged ions in the ionic lattice
Fahrenheit is a person or a temperature scale, while boiling and freezing points are physical properties of chemicals. You need to be specific in asking which chemical's boiling and freezing points. Water has a freezing point of 32 degrees F, and a boiling point of 212 degrees F.
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.
When the water reaches boiling point, add the potato flakes.
No, boiling point is not affected by volume. What will change is the amount of energy you need to put in to get it to boiling point.
its simple. ionic compounds have strong electrovalent bonds which need more heat to be broken down. hence more heat is needed to convert the solid into its other state. therefore high melting and boiling point.
When the jam has reached 8 degrees above boiling point, the jam has reached it's boiling point.
The definition of a boiling point is that temperature where a liquids turns to a gas. A solid would need to become liquid to discern it's boiling point.
The higher the pressure being exerted on the water, the lower the boiling point becomes. Yes the boiling point is affected in a pressurized system. If you put water in a sealed container and kept raising the pressure it will eventually reach it's boiling point without the need of adding heat.
You need a thermometer.
This is because of the strong force of attraction between the positively and negatively charged ions in the ionic lattice
Fahrenheit is a person or a temperature scale, while boiling and freezing points are physical properties of chemicals. You need to be specific in asking which chemical's boiling and freezing points. Water has a freezing point of 32 degrees F, and a boiling point of 212 degrees F.
No, we'll not get the sugar back on boiling the water. To get it back we need to let the water evaporate. Hope, You understand the difference.......
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