Name: Adrian B.

Montenegro Grade: 12- Stevens

General Chemistry II Quarter 1 – Module 1.3 The Effects

of Intermolecular Forces on Liquid Properties
PRE-TEST
1. B 6. C 11. B
2. B 7. C 12. D
3. B 8. A 13. D
4. B 9. C 14. D
5. B 10. A 15. C

ACTIVITY NO. 1

Time (in Seconds)

No. of Trials Water Cooking Oil Honey/Corn
Syrup/Dish Soap
Trial 1 0.40 s 0.59 s 0.92 s
Trial 2 0.38 s 0.60 s 0.90 s
Trial 3 0.42 s 0.57 s 0.94 s
Average Time 1.2 s 1.76 s 2.76 s

ANALYSIS
1. Honey corn syrup/dish soap

2. Marbles behave differently because the honey has complex molecular structure thus causing strong
molecular forces.

3. Rank 1 – honey (has highest viscosity) Rank 2 – cooking oil (has a higher viscosity) Rank 3 – water (less
viscos)

4. Viscosity is a property of liquid which is described as measure of its tendency to resist flowing motion.
A liquid with high viscosity or simply “thick”.

ACTIVITY NO 2
Guiding Questions:
1. Describe the shape of the water drops on top of the coin and wax paper
The water drops form a dome shape on the coin
2. What property of the liquid is shown?
Surface tension
3. What explanation can you give for the shape of the water drops?
Water molecules attract each other and tend to stick together. This cohesion property results in
surface tension. Because water molecules at the surface of the water puddle attract more to
one the other than they do to the air molecules above them. They cling together and form a
dome shape on the coin.

APPLICATION
1. Describe the nature of liquids by relating it with intermolecular attractive forces.
Highly fluid liquid is said to be free flowing mobile of thin, the intermolecular attractive forces is
loss.
2. How is the boiling point of a pure liquid related to intermolecular forces?
Boiling point is the temperature at which the vapor pressure is equal to the external pressure.
Molecules
with stronger intermolecular forces have higher boiling points
3. What is the relationship between vapor pressure and boiling point?
Liquids with weak intermolecular forces have weak attraction to each other. Their molecules
can escape into the gas phase with ease. Their boiling points are lower. Liquids with high
intermolecular forces need more energy to overcome these attractions, the temperature must
be higher. They have higher boiling points.

ENRICHMENT
Sample Time(minutes)
Room temperature corn syrup 1.23 mins.
Warm corn syrup 1.90 mins.

Questions:
1. Which has a higher viscosity, water or corn syrup?
Corn syrup
2. What effect did heating have on the viscosity of corn syrup?
When syrup is cold it has a high viscosity and can be difficult to pour. When heated, the
viscosity decreases and the syrup flows more freely.
3. What are the two factors that specifically affect the viscosity of magma in volcano?
Magma composition and temperature

REFLECTION
In this module I learned that viscosity decreases with increasing temperature; the increase
kinetic energy overcomes the attractive forces and molecules can more easily move past each
other.
One thing I cannot forget in this module is Viscosity – is the resistance of liquid to flow. Surface
tension – is the force that causes the molecules on the surface of a liquid to tighten their hold
to one another, creating the effect of a thin membrane on the surface. Boiling point – is the
temperature at which the vapor pressure of a liquid is equal to the external pressure

POST-TEST
1. B 6. B 11. B
2. C 7. B 12. B
3. C 8. A 13. C
4. D 9. A 14. B
5. C 10. D 15. D