Yes, if you decrease the pressure, boiling point will also decrease and vica versa.
No, the pressure at the bottom of a tank of fluid is directly proportional to the height of the fluid above that point and the density of the liquid, according to the hydrostatic pressure formula. It is not directly proportional to the density of the liquid alone.
The boiling point of a liquid depends on the pressure applied to it: higher pressure raises the boiling point and lower pressure decreases it. By reporting the boiling point along with the pressure, it allows for accurate comparison and reproducibility of experimental results, as different pressure conditions can affect the boiling point.
yes pressure cooker is an example for both charles' law and boyle's. under constant volume temperature is directly proportional to pressure, where the pressure is directly proportional to temperature. so when the stove heats the cooker it increase the in the pressure which in turn increase the internal temprature and cooks the food faster....
This temperature is called the boiling point, and indicates the temperature at which a liquid will assume a gaseous state, given the addition of the heat of vaporization.That is the boiling point.
Ya ........ if you have an egg on the top of high mountain the altitude and less air density causes lower boiling points and when you get higher it reduces the boiling point of the water and it is due to atmospheric pressure.Boiling is directly proportional to atmospheric pressure which becomes lower when we go above the sea level example mountainous areas. Answered by 12th standard student.SSK.
No, the pressure at the bottom of a tank of fluid is directly proportional to the height of the fluid above that point and the density of the liquid, according to the hydrostatic pressure formula. It is not directly proportional to the density of the liquid alone.
Boiling point is when the liquids pressure equals the pressure of the atmosphere.
As air pressure drops over the water surface the boiling point will drop and vice versa. So a kettle of water will boil at a lower temperature at the top of a mountain than at sea level because there's lower air or atmospheric pressure at the mountain top. Pressure is proportional to boiling point
Boiling is dependent on pressure because the pressure affects the boiling point of a substance. When the pressure is higher, the boiling point of a substance is also higher, and when the pressure is lower, the boiling point is lower. This is because pressure affects the vapor pressure of the substance, which needs to equal the atmospheric pressure for boiling to occur.
Boiling point elevation is not dependent on vapor pressure. It is based on the solute concentration in the solution, which raises the boiling point compared to the pure solvent. The other colligative properties, vapor pressure reduction and osmotic pressure, are directly related to the concentration of solute particles in the solution.
The density of water does not directly affect its boiling point. Boiling point is primarily determined by the atmospheric pressure, which influences the temperature at which a liquid changes into a gas.
The boiling point of a liquid depends on the pressure applied to it: higher pressure raises the boiling point and lower pressure decreases it. By reporting the boiling point along with the pressure, it allows for accurate comparison and reproducibility of experimental results, as different pressure conditions can affect the boiling point.
At low pressure the boiling point is lowered and inverse.
Yes, the boiling point of a substance increases with an increase in pressure.
No, acidity does not directly affect the boiling point of a substance. The boiling point is mainly determined by the intermolecular forces within a substance and the external pressure exerted on it. Acidity may affect the chemical properties of a substance, but it does not have a direct impact on its boiling point.
yes pressure cooker is an example for both charles' law and boyle's. under constant volume temperature is directly proportional to pressure, where the pressure is directly proportional to temperature. so when the stove heats the cooker it increase the in the pressure which in turn increase the internal temprature and cooks the food faster....
An increase in pressure raises the boiling point of a liquid because it takes more energy for the liquid molecules to escape the higher atmospheric pressure above them. Conversely, decreasing the pressure lowers the boiling point as it requires less energy for the molecules to overcome the reduced atmospheric pressure.