Declaration

I, ____________ student of ___________________ is doing project report entitled “Rate of Evaporation

of Different Liquids” being submitted to ___________________is an original piece of work done by me.

(Signature)

Rate of Evaporation of Different Liquids

Objective of the Project

This project is of the rate of evaporation of different liquid, in which we also discuss the factors which
affect the rate of liquid.

Introduction

When liquid is placed in an open vessel. It slowly escapes into gaseous phase eventually leaving the
vessel empty. This phenomenon is known as vaporization or evaporation. Evaporation of liquids can be
explained in the terms of kinetic molecular model although there are strong molecular attractive forces
which hold molecules together. The molecules having sufficient kinetic energy can escape into gaseous
phase. If such molecules happen to come near the surface in a sample of liquid all the molecules do not
have same kinetic energy. There is a small fraction of molecules which have enough kinetic energy to
overcome the attractive forces and escapes into gaseous phase.

Evaporation causes cooling. This is due to the reason that the molecules which undergo evaporation
have high kinetic energy therefore the kinetic energy of the molecules which are left behind is less.

Since the remaining molecules which are left have lower average kinetic energy. Therefore temperature
is kept constant the remaining liquid will have same distribution of the molecular kinetic energy and
high molecular energy will kept one escaping from liquid into gaseous phase of the liquid is taken in an
open vessel evaporation will continue until whole of the liquid evaporates.
Factors affecting the rate of evaporation

(1) Nature of Liquids : The magnitude of inter-molecular forces of attraction in liquid determine the
speed of evaporation. Weaker the inter-molecular forces of attraction larger is the extent of
evaporation. In diethyl ether rate of evaporation is greater than that of ethyl alcohol.

(2) Temperature : The rate of evaporation of liquids varies directly with temperature. With the increase
in the temperature, fraction of molecules having sufficient kinetic energy to escape out from the surface
also increases. Thus with the increase in temperature rate of evaporation also increases.

(3) Surface Area : Molecules that escape the surface of the liquids constitute the evaporation.
Therefore larger surface area contributes accelerating evaporation.

(4) Composition of Environment : The rate of evaporation of liquids depends upon the flow of air
currents above the surface of the liquid. Air current flowing over the surface of the liquid took away
the molecules of the substance in vapour state there by preventing condensation.
Experiment no. 1

Aim : To compare the rates of evaporation of three liquids …

Requirement : Three same size Petri dishes of diameter 10 cm., 10 ml. pipettes, stop watch,

Procedure :

1. Clean and dry all Petri dishes and identify them as A, B and C.

2. Pipette out of 10 ml. Liquid 1 in Petri dish "A" with stopper similarly pipette out of 10 ml. of Liquid 2
and Liquid 3 in each of Petri "B" and "C".

3. Remove the cover plates from all Petri dishes and start the stop watch.

4. Let the Petri dishes remain exposed for 10 minute. Now cover each of the petri dish and note the
volume of remaining material in them.

Observation :

Time : 10 min. = 600 Sec.

SAMPLE :

Petri dishes Liquid Taken (V1) Volume remaining Vol. Evap. V=V1–
Rate (V/T) ml./s
Marked ml. (V2) ml. V2

A 10 2 8 8/600=0.0133

B 10 3 7 7/600=0.0116

C 10 4 6 6/600=0.010

Results :

Rate of evaporation of Liquid 1 is 0.0133 ml/s.

Rate of evaporation of Liquid 2 is 0.0166 ml/s.

Rate of evaporation of Liquid 3is 0.010 ml/s.

Conclusion :

The intermolecular forces of acetone, benzene and chloroform are in order.

Experiment no. 2

Aim : To study the effect of surface area on the rate of evaporation of diethylether.

Requirement : Three Petri dishes of diameter 2.5 cm., 5 cm., 7.5 cm. with cover, 10 ml. of pipette and
stop watch.

Procedure :

1. Clean and dry all Petri dishes and mark them as A, B and C.

2. Pipette out of 10 ml. diethylether in each of the Petri dishes A, B and C and cover them immediately.

3. Uncover all three Petri dishes and start the stop watch.

4. Note the remaining volume after 10 min. vaporization of diethyl ether from each Petri dish.

Observation :

Time : 10 min. = 600 Sec.

Petri dishes Diameter of Remaining Vol. Evaporated

Volume Taken (ml.)
Marked P.T.Ds. (ml.) volume

A 2.5 10 4 6

B 5.0 10 2 8

C 7.5 10 0 10

Results : The order of evaporation of acetone in three petri dishes as 7.5 > 5.0 > 2.5 cm.

Conclusion : Larger the surface area more is evaporation.

Experiment no. 3

Aim : To study the effect of temperature on the rate of evaporation of acetone.

Requirement : Two Petri dishes of 5 cm. diameter each stop watch, 10 ml. pipette, thermometer,
thermostat.

Procedure :

1. Wash and Clean, dry the Petri dishes and mark them as A, B.

2. Pipette out of 10 ml. of acetone to each of Petri dishes A and B and cover them.
3. Put one Petri dish at room temperature and to the other heat for same time.

4. Note the reading.

Observation :

Time : 10 min. = 600 Sec.

Petri dishes Evaporated

Time (Sec.) Temperature (0C) Volume Taken (ml.)
Marked volume (ml.)

A 10 30 10 10

B 20 40 10 10

Results : The order of evaporation of acetone in two Petri dishes as given

Room Temperature < Heating.

Conclusion : Observation clearly shows that the evaporation increases with temperature.

Experiment no. 4

Aim : To study the effect of air current on the rate of evaporation of acetone.

Requirement : Two Petri dishes acetone.

Procedure :

1. Clean and dry the Petri dishes and mark them as A and B.

2. Keep one dish where no air current and other under a fast air current.

3. Note the reading.

Observation :

Initial Volume 10 ml. of Acetone.

volume Evaporated
Petri dishes Marked Conditions Time (Sec.)
(ml.)
A With fan 40 10

B without fan 50 10

Results : The order of evaporation of acetone in two Petri dishes as given

With fan > Without Fan..

Conclusion : The rate of evaporation of liquid increases with the increase in rate of flow of air current.

Purpose

To determine which out of four popular cleaners can get a grape juice stain out the best.

Additional information

Grape juice stains are some of the toughest stains to get out of clothing and often ruin good, expensive
clothes. There are many popular cleansers on the market today that claim they can get rid of a tough
grape juice stain – do you think they work? Prove it!

Sponsored Links

Required materials

Four swatches of white fabric

Grape juice
Distilled water (one gallon will do)

Four scrubbing sponges

Oxygen bleach (such as Oxy Clean)

Chlorine bleach

White vinegar

Notebook or journal for note taking

Camera or video camera if you have one

Rubber gloves

Estimated Experiment Time

A few hours.

Step-By-Step Procedure

1. Prepare one swatch of fabric with a grape juice stain.

2. Proceed to use the sponge and oxygen bleach cleanser (you may need to mix with a little water – in
that case, you can use the distilled water) to scrub the stain out.

3. Take photos if you can and write detailed notes about how well you were able to get the grape juice
stain out with the oxygen cleanser.

4. Repeat steps one through three for each type of cleanser. The vinegar does not need to be mixed with
water.

Note

These items are usually commonly found in your home or at the supermarket. You may need an adult’s
supervision when working with bleach and other chemicals. Wear gloves when handing any and all
chemicals. When finished with the experiment, discard the swatches accordingly and put the cleaning
solutions in a safe place out of the reach of children and pets.

Observation

When recording how well each cleaner got the grape juice stain out, it is important to note the size of
the stain, the color before and after cleaning as well as how long it took for the stain to come out.
Result

The results of this experiment depend on what you get during your trials. Which cleaner did the
experiment show worked best on grape juice stains? How long did it take for the stain to come out? If
the stains did not come out completely, do you think they would have if you let the fabric soak or
scrubbed longer? Do you think it would be a good idea for families with children to keep this type of
cleaner on hand for grape juice and other types of stains?

1.

Purpose

To determine which factor speeds up the decomposition in fruits and vegetables – air and light or
complete darkness with stagnant air.

Additional information

Many people enjoy making compost piles to help fertilize their plants and aid the environment. In the
majority of cases, compost piles take quite a bit of time to create as you have to wait for several days or
weeks for the pile to decompose. This experiment can help determine how someone can speed up the
decomposition of their compost pile.

Required materials

Cardboard box/li>

2 Styrofoam plates (Styrofoam does not decompose)/li>

Black paint /li>

Paintbrush /li>

Newspaper/li>

2 apples, cut in slices/li>

2 zucchini, cut in slices/li>

Notebook/li>

Camera, if you have one

Estimated Experiment Time

Several weeks.

Step-By-Step Procedure

1. Begin by laying newspaper out on the grass in your yard or pavement. Set up the black paint and the
box out on the newspaper and paint the inside of the box black. Make sure there are no holes in the box
and let the paint dry for at least a few hours before proceeding.

2. While the paint is drying, cut up the apple and zucchini slices. Divide them evenly into two groups and
place them each on their own Styrofoam plate.

3. When the box is finished drying, take it and place it over one plate of apples and one plate of zucchini
in an area where it will not get disturbed.

4. Place the other two plates of apples and zucchini in an area where there is lots of air and sunlight,
such as by a window, but where it will not get disturbed.

5. Let the plates of food begin to decompose. Take pictures if you can and record details about how
quickly each plate of food is decomposing.

Note

Take care when cutting the apple and zucchini slices. Younger audiences should have an adult cut the
the apple and zucchini for them.

Observation

When making your observations, make sure you are as detailed as possible about how the food looks,
feels and smells as well as how quickly each set of food is decomposing.

Result

Generally, the food in the box will decompose faster than the food that is exposed to air and light.
Bacteria are what decompose food and light and air will kill many bacteria, but not all of them. Bacteria
will thrive in a warm, dark environment, therefore decomposing the food that is not exposed to light
and air faster.
Declaration

I, ____________ student of ___________________ is doing project report entitled “Effect of Impurities

on the

Boiling Point and Freezing Point of A liquid” being submitted to ___________________is an original
piece of work done by me.

(Signature)

Project Report on Effect of Impurities on the Boiling Point and Freezing Point of A liquid

Introduction

Project Report Boiling Point and Freezing Point : Generally, on cooling a liquid its temperature falls
gradually till it starts freezing. At this point the temperature remains constant till whole of the liquid
changes into solid.

"The fixed temperature at which a certain liquid freezes, is termed as its freezing point." Freezing point
of water is 00C or 273 K.

In the same manner, on heating a liquid its temperature rises gradually till a stage comes when the
temperature does not rise further and the liquid starts boiling. The fixed temperature at which a certain
liquid boils is termed as the boiling point of liquid. The boiling point of water is 1000C or 373 K.

In terms of vapour pressure (pressure exerted by the vapours of solution) Boiling point of a liquid is the
temperature at which vapour pressure of the liquid becomes equal to the atmospheric pressure.

Freezing point of a substance is the temperature at which the solid and the liquid forms of substance
have same vapour pressure.

Effect of impurities on Boiling Point

When an impurity is added its boiling point is elevated i.e. its boiling point is increased.

The elevation in boiling point increases with increase in concentration of the solute because on adding
the solute vapour pressure of the solution becomes lower than pure solvent. Thus the solution has to be
heated more to make the vapour pressure equal to atmospheric pressure. Thus the boiling point gets
elevated.

For example boiling point of water is 100oC under normal atmospheric pressure. If we add sugar or salt
to this water its vapour pressure becomes lower and boiling point increases.
Generally, when 1 mole of any non electrolyte is dissolved in 1 litre of water the elevation of boiling
point is 0.530.

Experiment No.1

AIM :- To determine the effect of impurities on the freezing point of water.

APPARATUS REQUIRED : - 500 ml beaker, boiling tubes, 1100 thermometer with 0.10C calibration, cork,
iron stand, stirrer.

MATERIAL REQUIRED :- Glucose, ice, water and KNO3.

PROCEDURE :-

1) Take three clean and dry boiling tubes and label them as 1,2,3.

2) Take 20ml distilled water in each boiling tube. Add 1g of glucose to boiling tube no.2 and 2g of
glucose to boiling tube no. 3. Shake till the glucose is dissolved.

3) Put a mixture of ice and KNO3 in a beaker and fix test tube no. 1 in it and dip a stirrer. Insert a
thermometer in a bored cork and fix in a stand in such a way that its bulb dips in water in the boiling
tube.

4) Water is stirred in the boiling tube and watch the temperature which is falling gradually. Note the
temperature when it remains constant and water starts freezing. This is the freezing point of the pure
water.

5) Take away boiling tube no. 1 from the beaker and replace it by the boiling tube no. 2. Repeat the
experiment and note the freezing point of glucose solution (it is 5% since 1g is dissolved in 20ml water).

6) Now place boiling tube no. 3 in position and repeat the experiment to note its freezing point. (10%
glucose).

Observation :-

FREEZING POINT

PURE WATER 10% GLUCOSE 20% GLUCOSE

RESULT :-

1) Freezing point of water decreases due to the presence of dissolved glucose.

2) Depression in the freezing point increases as the quantity of dissolved glucose increase.

Experiment no.2

AIM :- To determine the effect of impurities on the boiling point of water.

APPARATUS REQUIRED : - Three boiling tubes each fitted with cork with two holes, 1100 thermometer
with 0.10C calibration, sand bath, burner, iron stand.

MATERIAL REQUIRED :- Glucose, water.

PROCEDURE :-

1) Take three clean and dry boiling tubes fitted with a cork with two holes (each) one for the
thermometer and other for a delivery tube.

2) Take 20ml distilled water in each boiling tube. Add 1g of glucose to boiling tube no.2 and 2g of
glucose to boiling tube no.3. Shake till the glucose is dissolved.

3) Fit boiling tube no. 1 with a thermometer, keeping its bulb above the level of water. Fit it with a
delivery tube, fit it in an iron stand and start heating it on a sand bath.

4) Heat and watch the temperature which rises gradually and note it when becomes constant, i.e. when
water starts boiling. This is the boiling point of pure water.

5) Now fit the boiling tube no. 2 in the above described manner and heat it. Note the boiling point of 5%
glucose solution.

6) Similarly, note the boiling point of 10% glucose solution.

Observation :-

BOILING POINT

PURE WATER 10% GLUCOSE 20% GLUCOSE

RESULT :-

1) Boiling point of water increases due to the presence of dissolved glucose.

2) Elevation in the boiling point increases as the quantity of dissolved glucose increase.

Boiling Point & Freeezing Point as Colligative Property :

In the expression of Boiling Point i.e. D Tb = Kbm it is clear that the elevation in boiling point depends on
modality i.e. the number of moles of solute dissolved in 1000 g of the solvent and not upon the nature
of solute.

Hence a colligative property.

Same in case of freezing point.

Application of Depression in Freezing Point :

The running of a car in sub zero whether even when the radiator is full of water (which freezes below
273 K) has been possible due to fact that depression in freezing point of water takes place when
appropriate amount of a suitable solute (usually ethylene glycol) called antifreeze is dissolved in water.

Effect of impurities on freezing point

When an impurity is added its freezing point is lowered i.e. its freezing point decreases.

The depression in freezing point increases with the increase in concentration of the solute because on
adding the solute the vapour pressure of solution becomes lower than that of pure solvent. Since
freezing point is the temperature at which vapour pressure of liquid and solid phase are equal,
therefore, for the solution, this will occur at a lower-temperature.
For example freezing point of water is OoC under normal atmospheric pressure. If we add sugar or salt to
this water its vapour pressure lowers and freezing point decreases.

Generally, when 1 mole of any non-electrolyte is dissolved in 1 litre of water the depression in freezing
point of water is 1.860C.

Conclusion

1) The impurities present in a liquid pull its two fixed points away from each other i.e. the freezing point
is lowered while the boiling point is raised.

2) The depression in freezing point and the elevation in boiling point increases with increase in the
concentration of the solute or impurity i.e. these are the colligative properties that depends only on the
no. of moles of the solute. They are independent of the nature of the solute.