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Do elements with higher boiling point have longer or shorter molecule chains?
In general they are longer chained molecules.
Explain how the size of hydrocarobon molecules affects the strength of intermolecular forces?
The larger the hydrocarbon molecule, the greater the surface area available for van der Waals forces to act upon, leading to stronger intermolecular forces. Larger molecules have more electrons that can participate in these forces, increasing the overall strength of attraction between molecules. Smaller hydrocarbon molecules have less surface area and fewer electrons available for interaction, resulting in weaker intermolecular forces.
Why do foods require longer microwave cooking time at higher atitudes?
The boiling point of water goes down at higher altitudes, and so foods take longer to cook (because the temperature of the food doesn't usually exceed the boiling point of water).See the Related Questions about how elevation effects the boiling point of water.
Do hydrocarbon long chains have a high or low boiling point?
Hydrocarbon long chains generally have a high boiling point compared to short chains because longer chains have more bonds to break, requiring more energy for them to vaporize. This is why long-chain hydrocarbons like waxes and oils are typically solid at room temperature.
What happens to the boiling point of water at higher elevations where atmospheric pressure is less?
The boiling point of water decreases at higher elevations where atmospheric pressure is lower. This is because the lower pressure makes it easier for water molecules to escape into the air, requiring less energy to reach the boiling point.
Do elements with higher boiling point have longer or shorter molecule chains?
In general they are longer chained molecules.
Do long hydrocarbons have a higher boiling point then short hydrocarbons?
This is true as far as we are talking about alkanes. As the size of an alkane chain increases the boiling point increases because the relatively low van der Waals forces increase with mass. The higher the vdw forces the more energy required to break apart two molecules and thus higher boiling points.
How does the number of carbon atoms in a hydrocarbon atom affect its boiling point?
The more is the number of carbons in the alkane, the more is its boiling point.REASON:- As the number of carbon increases, the becomes the molecular mass. And the more is the molecular mass, the greater becomes the surface area which increases the van der Waal force of intermolecular attraction thereby increasing the boiling point of the alkane.NOTE:- Among isomers (of the same alkane), the structure which have more # of side chain has less BP because more the # of side chains are present, more will the structure will be closer to the shape of a sphere, therefore will have smaller surface area.-by spd831
How does the volatility of a hydrocarbon change as its carbon chain length increases?
As the carbon chain length of a hydrocarbon increases, its volatility generally decreases. This is because longer carbon chains have stronger intermolecular forces, such as van der Waals forces, which make it harder for the molecules to escape into the gas phase. Shorter chain hydrocarbons are typically more volatile and have lower boiling points compared to longer chain hydrocarbons.
Explain how the size of hydrocarobon molecules affects the strength of intermolecular forces?
The larger the hydrocarbon molecule, the greater the surface area available for van der Waals forces to act upon, leading to stronger intermolecular forces. Larger molecules have more electrons that can participate in these forces, increasing the overall strength of attraction between molecules. Smaller hydrocarbon molecules have less surface area and fewer electrons available for interaction, resulting in weaker intermolecular forces.
What C7H16 isomer has the highest boiling point?
The C7H16 isomer with the highest boiling point is heptane. This is because heptane has a linear structure with stronger London dispersion forces compared to its branched isomers, resulting in higher boiling points due to increased surface contact between molecules.
Why does it take food longer to cook at higher elevations?
At higher elevations the boiling point is lower.
Why does it take the water longer to boil when it has salt in it?
When salt is added to water, it increases the boiling point of the water, requiring it to reach a higher temperature to boil. This is because the salt disrupts the formation of water vapor molecules, which slows down the boiling process.
How does the boiling point of a hydrocarbon change as its carbon chain length increases?
Generally speaking, boiling points increase as carbon chain length increases. This is because there are more atoms present in the hydrocarbon molecule and therefore more intermolecular forces (eg Van der Waals') that must be overcome. In addition the now heavier molecule requires greater energy (heat) to make the phase change to a gas. However, branching decreases boiling point; branched hydrocarbons cannot pack together as closely as unbranched ones, and so intermolecular forces are less strong. So, for example, the bp is higher for butane than 2-methylpropane (even though they contain the same number of C and H atoms).
Would you expect to have a longer or shorter cooking time at a high elevation?
Longer. The higher elevation causes the boiling point to decrease. Cook longer at higher elevations.
What is the difference between a short-chain and a long-chain hydrocarbon?
short chain hydrocarbons have a low boiling and melting point whereas high chain hydrocarbons have a higher boiling and melting point. Also, short chain hydrocarbons have a low density and higher ones have a higher density. :)
Why do foods require longer microwave cooking time at higher atitudes?
The boiling point of water goes down at higher altitudes, and so foods take longer to cook (because the temperature of the food doesn't usually exceed the boiling point of water).See the Related Questions about how elevation effects the boiling point of water.
